by Heidi Copeland | Jul 11, 2018
Never eat wild mushrooms – many are poisonous.
Photo source: UF/IFAS Northwest District
Here, there, and everywhere!
With all the rain of late, there seems to be an interest in mycology. You know, the fruiting body of fungi called mushrooms! Edible mushrooms in particular.
It is not unusual; our subtropical summer weather tends to make some fungi flourish! Moreover, apparently, there is a bumper crop of fungi this year. Phone calls to the University of Florida IFAS Extension office about eating mushrooms has increased. Individuals have even brought mushrooms to the office, inquiring if they are of the edible variety.
Our reputation as Extension Agents certainly would be damaged if we did not adhere to a few rules… always read a label, use research-based information, and NEVER tell anyone that a mushroom is edible. It is not that there are not delicious wild mushrooms out there; a recent July 2017 publication of Microbiology Spectrum estimates millions of species. However, even the scientists do not agree, as only about 120,000 of them have been described so far. Not all are edible. Some fungi are poisonous to the point of being deadly.
Dr. Matthew Smith, Assistant Professor in the Department of Plant Pathology, knows a lot about mycology. In fact, he also is curator of the UF Fungal Herbarium (FLAS), managed by the UF Department of Plant Pathology at the Florida Museum of Natural History in Gainesville. The Fungal Herbarium is a valuable resource; its collections have many important aspects, including information about fungi that are deadly poisonous to humans and pets when consumed.
In addition, the UF Fungal Herbarium is participating in a National Science Foundation-funded project to digitize and database as many US macrofungi collections as possible. This project (The Macrofungi Collection Consortium) includes 34 institutions in 24 states. The project began in July 2012 and will aim to capture data for roughly 1.3 million fungal specimens. Persons interested in visiting the fungal herbarium should contact Dr. Matthew Smith, trufflesmith@ufl.edu.
With that said, there is enough scientific research out there to conclude mushroom identification is indeed difficult. Many mushrooms look similar, but are oh so different!
If you are truly interested in eating what you forage, MAKE time to study with experts! Mushrooms you plan to eat that are not identified correctly could send you to the emergency room … or worse. The toxicity of a mushroom varies by how much has been consumed. Poisoning symptoms range from stomachaches, drowsiness, and confusion to heart, liver, and kidney damage. The symptoms may occur soon after eating a mushroom or can be delayed for six to 24 hours.
Delayed symptoms are common. Seek help immediately if you think you may have eaten a poisonous mushroom, even if there are no obvious signs of toxicity. Call the Poison Center’s 24-hour emergency hotline at 1-800-222-1222. You will receive immediate, free, and confidential treatment advice from the poison experts.
And if you are determined to make foraging for food a recreational hobby or even want to learn more about what is in your Florida yard, Common Florida Mushrooms by Dr. James Kimbrough, Emeritus Faculty, University of Florida’s Institute of Food and Agricultural Sciences, identifies and describes 268 species of mushrooms found in the Sunshine State.
Most importantly, teach your children to NEVER eat any mushroom picked from the ground. It is indeed better to be SAFE than sorry!
by Heidi Copeland | Jul 11, 2018
Enjoy a scoop of ice cream in honor of National Ice Cream Month.
Photo source: UF/IFAS Northwest District
In 1984, President Ronald Reagan declared July as National Ice Cream Month and the third Sunday in July (July 15, 2018) as National Ice Cream Day! Essentially, the entire month of July is supposed to be celebrated with “appropriate ceremonies and activities” involving ice cream! Ice cream is both nutritious and delicious – eaten in moderation, of course.
However, choosing ice cream can be confusing! Categorically, ice cream is included in the frozen dessert category of the frozen food industry. This category of foods comprises groupings such as regular and low-fat ice cream, frozen yogurt, sherbets, and other frozen sweet treats.
According to the International Dairy Foods Association (IDFA), FUN ice cream facts include:
- Regular ice cream is the most popular category of frozen desserts in the U.S.
- Low-fat ice cream is the second most popular category.
- The United States eats the second largest amount of ice cream per capita.
- The average American consumed 13 pounds of ice cream in 2016.
- Ice cream companies made more than 898 million gallons of regular ice cream in 2015.
- A typical serving size is ½ cup or a scoop about the size of a tennis ball.
What really is ice cream? Real ice cream or ice-cream is a frozen sweet made from dairy products, such as milk and cream, combined with flavorings and sweeteners, such as sugar. American federal labeling standards require ice cream to contain a minimum of 10% milk fat per 1/2 cup serving and 20% total milk solids by weight. A bit of air is slowly added to this slow-stirred mixture while chilling to prevent large ice crystals from forming. A term used in processing commercial ice cream is overrun. Overrun means the liquid dairy mixture, once completely chilled, can have expanded up to double its original volume by the incorporation of air. The addition of air (although not an ingredient on the label) results in a smoothly textured ice cream free from palpable ice crystals or sandiness.
Overrun (air) helps explain the vast price discrepancy between ice cream brands. Typically, the more expensive brands generally use more and better quality ingredients and have less overrun, whereas less expensive ice cream brands tend to use the minimum amounts of ingredients required by law and more overrun. In the U.S., ice cream is sold by volume… hence, the standard serving size of ½ cup.
There are so many variations to the basic ice cream recipe. When egg yolk solids are added to ice cream, the name has to reflect this. “Frozen custard” or “French ice cream” or “French custard ice cream” is ice cream with the added egg yolk.
Premium brand ice creams tend to use a higher than standard ice cream recipe with higher fat content and more expensive, better quality ingredients… and less air.
Ice-milk is no longer made. A 1994 change in rules allows ice milk to be labeled as low-fat ice cream. Low-fat ice cream, by law, must contain 50% or less fat than a similar food. Note that the law says nothing about calories. A light ice cream may be just as high in total calories as ice cream because of the addition of other ingredients.
Frozen yogurt, made from yogurt, is a dairy product, with the addition of various sugars and flavorings. However, yogurt’s reputation for being low in calories is not always accurate and, unlike ice cream, there are no federal standards of any kind for frozen yogurt.
Gelato is a type of soft frozen dessert containing a relatively small amount of air. This makes the product dense, rich, and creamy. Gelato can be made with milk, cream, various sugars, and flavoring such as fresh fruit. In the United States, there is no federal standard definition for gelato set forth by the U.S. Food and Drug Administration.
Are sorbet, sherbet, and sherbert all the same? Despite the fact that the legal definitions of sherbet and sherbert can be used interchangeably, sherbet/sherbert is a frozen fruit and dairy product that contains anywhere from 1-2 percent milk fat from milk or cream and 2-5 percent total milk solids. On the other hand, sorbet generally implies a fruit-based frozen dessert with little to no dairy (but may contain egg white). The term sorbet is an unregulated industry standard. However, the industry wants them free from surface crustation, brittleness, syrup bleeding, and large ice crystals.
Confused yet? The frozen dessert market continues to evolve with novelty-frozen inventions made with nondairy to mimic ice cream. Welcome, delicious dairy-free almond, coconut, cashew and soymilk frozen desserts. Notice, these products are not called ice cream but non-dairy frozen desserts. Nevertheless, they are so smooth, creamy, and delicious, you might not even notice.
In 1984, when President Reagan crafted the amusing proclamation to eat ice cream, folks didn’t have SO much to choose from. You do! Enjoy a frozen treat but know what you are buying. Not all frozen treats are in fact ice cream! When you are reading nutrition labels, it is important to look at the whole picture. You can learn a lot from a label!
by Melanie Taylor | Jul 8, 2018
Youth learn food preservation skills. Photo source: Melanie Taylor
At this point in the summer, many parents are at a loss for what to do to keep their children engaged and “off the couch.” How about a focus on healthy eating and food preservation? If you have a backyard garden be sure to pick the fruits and vegetables at their peak readiness. If you do not have a garden make a family trip to the local farmers market and/or a local u-pick farm.
Of course, fresh fruits and vegetables are full of nutrition and taste, but if you have or buy more than your family can eat in a few days’ time, be sure to make preparations to teach your children how to preserve those foods to eat later in the year. There is nothing more enjoyable than having fruit jam on biscuits or summer vegetables in your soup during the cold depths of winter.
There are six different methods of food preservation to teach your children. They are boiling water/water bath canning, making jam, pickling, freezing, drying, and pressure canning. The easiest method being freezing and the most complex and time consuming being pressure canning. No matter which ones you choose to teach your children be sure to follow valid recipes and procedures. Family and Consumer Science Extension Agents always recommend using the most current recipes and procedures from The National Center for Home Food Preservation, which are maintained at https://nchfp.uga.edu/. The National Center for Home Food Preservation is your source for current research-based recommendations for most methods of home food preservation. The Center was established with funding from the Cooperative State Research, Education and Extension Service, U.S. Department of Agriculture (CSREES-USDA) to address food safety concerns for those who practice and teach home food preservation and processing methods. Many of the recipes are available for free on the website, or you can order the 6th edition of the “So Easy to Preserve” food preservation book at https://setp.uga.edu/.
Specific to children, there is also a Put It Up! Food Preservation for Youth curriculum through the University of Georgia, which is a series of informal educational lessons that guide youth to explore and understand the science of safe food preservation. This free curriculum can be found online at https://ugeorgia.ca1.qualtrics.com/jfe/form/SV_a5Y4IfBZ2Vh0EIt after a quick questionnaire of how you plan to use the curriculum.
Teaching these food preservation skills to your children will be a fun-filled and very educational opportunity. Be sure to use the above resources to assist you in the food safety methods to be certain your products are safe for consumption. Enjoy this special time in the garden and kitchen with your children this summer.
Resources:
National Center for Home Food Preservation https://nchfp.uga.edu/
“So Easy to Preserve” https://setp.uga.edu/
Put It Up! Food Preservation for Youth https://ugeorgia.ca1.qualtrics.com/jfe/form/SV_a5Y4IfBZ2Vh0EIt
by Melanie Taylor | Jul 8, 2018
Watermelons are nutritious and help to keep you hydrated.
Photo source: UF/IFAS Northwest District
We tend to think of watermelon as a summer fruit and that is because in Florida, you can find watermelons growing from late spring through mid-summer. “Fresh From Florida” watermelons are available in stores and roadside markets from April through July. Time is running out this summer to have a fresh Florida watermelon, so be sure to get them soon.
Why is watermelon such a popular fruit? One, it is in high abundance during the summer and can be found in most stores. Watermelon also tends to appeal to those with a “sweet tooth,” but it’s still healthy. Red watermelon is a good source of lycopene, which gives watermelon its color (and tomatoes, too). Lycopene is an antioxidant that helps protect the body against heart disease, inflammation, and some cancers.
Watermelon also is a good source of vitamin C and contains vitamin A. Vitamin C is an antioxidant, helping to protect cells from the damage caused by free radicals. Free radicals are compounds formed when our bodies convert the food we eat into energy. People also are exposed to free radicals in the environment from cigarette smoke, air pollution, and ultraviolet light from the sun. The body also needs vitamin C to make collagen, a protein required to help wounds heal. In addition, vitamin C improves the absorption of iron from plant-based foods and helps the immune system work properly to protect the body from disease. Vitamin A is important for normal vision, the immune system, and reproduction. Vitamin A also helps the heart, lungs, kidneys, and other organs work properly.
Probably most impressive is that watermelon is fat free, sodium free and cholesterol free, so we all should feel good about eating it. In addition, as the summer heat continues to increase, we need to drink more water to stay hydrated. Well, watermelon is 92% water, so eating it is an additional way to hydrate. In fact, early explorers used watermelons as canteens.
Here is a technique to know you have chosen a ripe watermelon. Ripe watermelons have a yellow or cream-yellow “ground spot” where the melon rested on the soil. If this spot is green or white, the watermelon probably is not ripe. In addition, once you have selected a ripe melon, a whole watermelon will last in the refrigerator for up to a week.
Before cutting your watermelon, be sure to wipe it with a clean cloth and light, soapy water and then rinse it off. This will prevent you from dragging any bacteria, etc. on the skin through the fruit as you slice it. Once cut, the melon should be kept refrigerated and covered with plastic wrap. If the watermelon flavor is not quite what you expected, you can enhance the flavor by adding a squeeze of lemon juice, honey, or chopped mint.
Be sure to excite your taste buds this summer by biting into a cold, sweet, juicy slice of watermelon. Feel confident in selecting your ripe watermelon and enjoy it, knowing you have made a healthy choice in your food selection.
A Few Fun Facts: (www.freshfromflorida.com/farmtoschool)
- Watermelon seeds are a good source of healthy fats and protein, which help your muscles grow.
- Florida leads the United States in watermelon production.
- Watermelons have been in production since around 2000 BCE.
- Seedless watermelons have been growing in the United States for over 40 years.
- Some countries, like Japan, grow square watermelons.
- Watermelons can have up to a thousand seeds, which can be black or white.
- As it matures, the watermelon’s insides transform from white to red or pink.
- You can eat the crunchy rind and seeds of a watermelon.
- According to John Mariani’s The Dictionary of American Food and Drink, the word “watermelon” first appeared in English dictionaries in 1615.
- Watermelon is the most consumed melon in the United States.
Resources:
Florida Department of Agriculture and Consumer Services
Fresh From Florida
Florida Farm to School
Living Healthy in Florida
by Pam Allen | Jun 23, 2018
Start Your Day with Whole Grains Photo Source: Pamela Allen
Don’t let the heat of the summer months deter your path to a healthy diet. Stay focused and take small steps that can make a difference in your health. Breakfast is an important part of a healthy diet. Most of us struggle with what to have on hand that is quick, healthy and gets us on track for our daily intake of healthy food. Start your day right by eating whole grains.
The two types of grains are whole and refined. Grain products include bread, pasta, cereals, rice, corn, oatmeal and barley. The United States Department of Agriculture (USDA MyPlate) recommends that people of all ages get half their grain servings from whole grain sources. How do you determine what is whole grain and what is refined? Read the food’s Nutrition Facts label and know the symbol for whole grains. The “Whole Grain Stamp” is a visual symbol placed on the label that identifies foods approved by the Whole Grains Council. Also look at the list of ingredients and if whole grains are listed first, it is a good source of whole grains. Remember that ingredients are listed from most to least so whole grains should be up in the top part of the ingredient list to be beneficial.
Whole grains provide a good source of fiber and B vitamins. Fiber is the carbohydrate that is non digestible. Fiber keeps our digestive system regular and also can help reduce blood cholesterol. A good goal for women is to consume 25 grams each day while men need 38 grams for their daily intake. For specific recommendations visit https://www.choosemyplate.gov/ . Other sources of fiber include fruits and vegetables, seeds, nuts, and beans.
So now back to breakfast, the first meal of the day. Making your own cereal can be healthy and nutritious. Start with a whole gran like oats. This is the base for homemade granola and also can be cooked as a hot cereal. Try this homemade granola recipe to have available for a whole grain option for breakfast.
Homemade Granola
2 cups of old fashioned whole grain oats
½ cup sliced almonds or other nut like pecans or walnuts
½ cup shredded coconut
2 Tablespoons of Maple Syrup or honey
1 Tablespoon of melted coconut oil to coat the oats (can be melted in the microwave for 10 seconds)
¼ teaspoon of vanilla extract
Optional: ½ cup sunflower seeds, ½ cup of dried fruit
Directions
Preheat the oven to 300º F.
Combine all ingredients in a large bowl. Mix well and toss to coat.
Spread the mixture in a thin layer on a baking sheet lined with parchment paper and bake for 10 – 15 minutes, until very lightly toasted. Allow to completely cool before storing.
Granola can be kept in an airtight container in a cool, dry place for up to 2 weeks.
To use as a morning cereal, scoop ¾ cup and cover with Milk. For added flavor and fiber, add fresh fruit like blueberries or strawberries. May also be eaten as a snack or a topping for yogurt sundaes.
For information about upcoming UF IFAS Extension programs in Okaloosa County, visit our website at:
http://sfyl.ifas.ufl.edu/okaloosa email: pha@ufl.edu or call us at 850-689-5850
“An Equal Opportunity Institution”
by Pam Allen | Jun 23, 2018
Tacos are a traditional Mexican dish with a mixture of various fillings on a flat bread tortilla. Having recently visited the Yucatan Peninsula and consumed tacos on a daily basis, it became evident that even in Mexico, different regions make their tacos with local available produce, meats, beans and rice. The American version can consist of anything from local produce like zucchini, squash and corn as well as the traditional tomatoes, cheese and lettuce.
Try this taco recipe for a slant on local flavor and taste. My goal is to build a taco that is tasty, local and provides creativity in the ingredients. We will use some of the traditional elements but stick with me as we explore various toppings to make your taco healthy and fresh.
Select your Tortilla
Building a Healthy Taco Using Local Produce. Photo Credit: Pamela Allen
Tortillas are varied in size, color and grain. For a healthy option select the smaller size that are made from whole grains. My favorite is a corn blended tortilla in the six inch circle.
Start with a Protein
The filling can be made from ground turkey, chicken, pork, fish or hamburger. For a vegetarian option try tofu crumbles, black beans or refried vegetarian beans. Brown the meat using your favorite Mexican spice like chili powder, garlic, cumin, white pepper and onion powder.
Pick your Filling
Local vegetables this time of year that will add flavor and color can be used as a filling. Try spiral cut squash using yellow squash or zucchini. Cook in a small amount of olive oil to tenderize. You will want to keep them crunchy so don’t overcook them. Also, shave off fresh corn and add it to your filling or mix it in with your protein.
Pick your toppings
Diced tomatoes make a great topping and add color and flavor. A squeeze of fresh lime juice is also a favorite. Other toppings could include diced avocado or sliced hot peppers like jalapeno, bell or other peppers that grow well in our area. Traditional toppings include various types of shredded cheese and sour cream.
Don’t forget the Fresh Herbs
Cilantro grows very well in this area as well as chives, onions and parsley. Fresh herbs add a splash of color and flavor.
Finishing touches
Try the homemade salsa recipe for a side dish with chips or for a topping to pep up the flavor or your healthy taco.
Fresh Salsa
2-3 medium sized fresh tomatoes (diced into small pieces)
1/2 red onion diced
Peppers of your choice – jalapeno (hot) or bell pepper (milder)
Juice of one lime
1/4 cup chopped cilantro
Salt and pepper to taste
May add some spices like chili powder or cumin for flavor.
Prepare all the ingredients and mix in a bowl. Store in refrigerator for up to 2 days.
