WATCH YOUR GARDEN

GROW WEBSITE

The site is a guide to growing, storing and preparing vegetables. A new glossary has been added, as well as the site is now available in Spanish. The site was developed by Ron Wolford, Extension Educator, Urban Horticulture and Environment, and Drusilla Banks, Extension Specialist, Food Science and Nutrition Programming. Go to http://www.urbanext.uiuc.edu/veggies/ to visit the site.

ORNAMENTAL GRASSES WEBSITE

The Ornamental Grasses website has been updated. It includes information about how to plant, care and maintain ornamental grasses. In addition, there is a directory of 15 popular grasses for use in Illinois. You can visit the site at: http://www.urbanext.uiuc.edu/grasses/

When we talk about food safety, many times we think about the food we are making at home. But, not all of us cook every meal ourselves – sometimes we let someone else do the cooking for us.

There are lots of choices for seniors when it comes to letting someone else do the cooking. Many grocery stores offer deli meals – both hot and cold; fast and full service restaurants are available; more convenience foods are available now; and if you qualify, senior meal programs are available.

As we age, our appetites often change. People who used to eat lots of food may find they just can't finish the food on their plate. Economy tells us, throwing this food away is not money wise. We want to save it for later. The problem is, no matter who prepared the food, how it is handled is important to your health. Just because a food has been cooked, doesn't mean it is free of bacteria that can grow and make you sick.

2-Hour Rule – Harmful bacteria grow rapidly in danger zone temperatures (between 40 and 140 degrees F). The rule is: discard any perishable foods that have been at room temperature longer than 2 hours. That's the maximum. Sometimes that's even too long. When you buy hot food, eat and enjoy it within 2 hours. If you won't be eating that soon, keep it covered in an oven that is hot enough to keep the food above 140 degrees F.

Another option is to divide the food into serving portions and refrigerate them. You can reheat them when you are ready to eat. There are more rules for reheating though.

Reheating – Heat food thoroughly until it is 165 degrees F. (Use a thermometer.)

Bring gravy to a rolling boil. If you use a microwave, cover the food with a lid and rotate the dish so it heats evenly.

Taking Leftovers Home – Sometimes portions served in restaurants and even fast food meals are more than we can eat. Often there is enough for another meal and you want to take the food home. Be careful when you are handling these leftovers.

If you will not be going home within the 2 hours of finishing the meal, safety says to leave the food at the restaurant. If you are going shopping and will leave the food in the car, that's another problem.

The inside of the car can get extremely hot and that will allow bacteria to grow even faster. So, shop first, eat, and get the leftovers home immediately!

Of course, buffets and some Senior Centers do not allow you to take food home – check their policies. And remember, once you take the food out of the restaurant or wherever it was served, it becomes your responsibility to handle it safely!

- Shirley Camp, Extension Educator

Ever wonder about a gift for your mother, daughter, other female relative, friend, secret pal, etc. How about spending $9.00 for a year membership to Home Extension (HEA)? They can become a Mailbox Member and will receive the newsletter once a month with great recipes and very useful information. Maybe they would then become interested and join a Unit OR form a new Unit! For more info, please call the U of I Extension office at 546-1549 or Barb Miller at 586-5445. We can give you a nice membership certificate and envelope to give as your gift.

CAJUN SEASONING MIX

2 tablespoon salt
1 to 2 teaspoons cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon white pepper
1 teaspoon pepper
Store in airtight container for 6 months.

CAJUN POTATO WEDGES

4 medium sweet potatoes or baking potatoes (about 3 pounds)
3 tablespoons vegetable oil
Cut each potato into eight wedges. In a large bowl, combine oil, hot pepper sauce and 2 tablespoons seasoning mix. Add potatoes; stir to coat evenly. Place on a greased baking sheet. Bake, uncovered, at
450° for 15 minutes; turn. Bake 8-10 minutes longer or until the potatoes are tender. Yield: 8 servings.

FRESH TOMATO SALSA

2 cups peeled, chopped tomatoes

1 small sweet onion, finely minced

1 jalapeno pepper, finely diced

1 tsp. oregano

2 tbsp. vinegar

1 tbsp. olive oil

Salt and pepper to taste

1 clove garlic minced

Mix all ingredients together and serve with tortilla chips. Serves 8. Nutrition information per serving: 30 calories, 2 g fat, 90 mg sodium, 3 g carbohydrate, 1 g fiber. Also contains 10% of your daily need for vitamin A and 15% of vitamin C. Note: Omit the oil – you will have 0 fat and only 15 calories per serving!