Food safety principles are encouraged when planning menus for the field. Safe food handling is important to avoid food borne illness.

Remember to keep hot foods hot and cold foods cold. To keep foods hot, use vacuum bottles or containers to keep the temperature above 140°. Preheat the insulated container by filling with hot water. Let stand a few minutes before emptying and filling with the hot food. If possible, use a stainless steel or glass-lined vacuum bottle rather than a plastic lined one for hotter and safer food at lunchtime.

For cold foods, use an insulated lunch box or bag rather than a brown paper bag. Include an ice pack or a gel freezer pack. A vacuum bottle will also help keep foods cold, too.

Remember to have soap and water or packaged hand wipes to make sure hands are clean prior to handling food. For more information on food safety, contact Fulton County Extension at 547-3711.

Beverages help quench the thirst, but they can also be great sources of nutrients when working in the field. Beverages with taste and nutrients are recommended.

A good beverage choice for the field is low fat or skim milk, which provides protein, calcium, riboflavin and energy. Another good choice is fruit juices. When selecting fruit juices, select juices that are 100 percent juice. This supplies vitamins, minerals and energy.

Regular soda drinks supply mainly large amounts of sugars, which provide mainly energy. Twelve ounces of cola contains corn syrup and other sugars equal to about 9 teaspoons of table sugar. Isotonic or sports beverages may help provide nutrients, too. Many provide energy, due to the sugar content. Diet soda, black coffee, and plain tea offer few calories or nutrients.

When farming, remember the importance of water. All of us need water, to avoid dehydration and to help stay alert.

Source Patty Wiegers, Nutrition Coordinator

Raisin Mumbles (12 servings)

Filling:

1 1/2 cups raisins

2 T. cornstarch

3 T. lemon juice

1/2 cup sugar

3/4 cup water

Crumb Mixture:

3/4 cup margarine or butter

1 cup brown sugar (well packed)

1/2 teaspoon each of salt and soda

1 3/4 cups sifted flour

1 1/2 cups rolled oats

For filling, stir ingredients over low heat until thickened, about 5 minutes. Let cool.

For crumb mixture, mix margarine or butter with sugar. Add dry ingredients, then oats. Press half of the mixture into a greased 13x9x2 pan. Spread on filling, then pat on remaining crust. Bake at 400 degrees for 20-30 minutes. Cut into bars.

Nutrition Facts (per serving) - Calories 340 ~ fat 4.5 g ~ calories from fat 40 ~ sodium 150 mg ~ total carbohydrate 71 g ~ fiber 3 g

If you have been fortunate enough to have zucchini in your garden, you probably have more than you need or you have found a squash hiding until it is too big for eating as a vegetable," says Shirley Camp, University of Illinois Extension nutrition and wellness educator.

Summer squash that are past their prime for sautéing can be used for baking tasty treats. You can even freeze some of it for winter baking. Choose squash that are free of cracks and blemishes. While they can be larger than the 6 to 8-inch sautéing size, do not pick ones that are huge— they will be tough and bitter.

Wash the squash, and cut off the ends. Then all you need to do is grate them. Check your favorite recipes calling for grated zucchini, and package your grated squash into recipe-size portions and freeze them. When it is time to make zucchini bread or muffins, just thaw, drain, and use them. Here is a lower fat version of the traditional zucchini bread. It is great served as a snack or as a dessert!

Zucchini Bread

1 cup whole wheat flour

1 cup all-purpose flour

1 1/2 teaspoon baking powder

1 teaspoon cinnamon

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup egg substitute (or 3 egg whites)

1/2 cup sugar

1/3 cup vegetable oil

1 1/2 teaspoon vanilla

2 cups coarsely grated zucchini, lightly packed in measuring cup

Preheat oven to 350 degrees. Grease a 9x5x3-inch loaf pan. Mix together flours, baking powder, cinnamon, baking soda and salt in a medium-sized bowl. Beat together the egg substitute, sugar, oil and vanilla for 3 minutes. Stir in zucchini and mix lightly. Add dry ingredients and mix just until moistened. Pour into loaf pan. Bake 40 minutes or until toothpick inserted in center comes out clean. Cool on rack and remove from pan after 10 minutes. Cut into 18 1/2-inch thick slices.

Nutrition information per slice: 97 calories, 38 calories from fat, 4 g fat, 13 g carbohydrate, 2 g protein, 1 g fiber, 0 cholesterol, 92 mg sodium

Source: Shirley Camp, Extension Educator, nutrition and wellness