The last month of summer vacation usually means that families begin getting ready for the start of a new school year. Parents and their children shop for new school clothes. Book bags, school supplies and lunch totes are readied for that first day of school while students lament that summer vacation was not long enough. By the end of August, everything is set and everyone waits for the big day to arrive.

The anticipation of seeing old friends after three months of separation can be exciting while the idea of meeting new people in new surroundings can be stressful for some students entering a new school or moving from one grade level to another. There are so many things for parents to do that they may forget that dental examinations, physical examinations and immunizations are all required for students at different times throughout their school career. Some districts even require that children younger than 6 years prove that they have had a lead screening before entering school. If health requirements are not met by October 15, your child may be asked to leave school and will be unable to return until all health requirements are completed. In general, a physician must document dental and physical examinations before a child first enters the school system at any age, before a child enters kindergarten or first grade, again before the child enters fifth grade and, finally, when the student enters 9th grade. There is no exception unless a parent works through the school to file a special request for exemption based on some very specific criteria. Standard health policies protect the health and safety of all students and staff. Exemptions are not easy to get and must be based on well-documented and acceptable reasons.

In addition to dental and physical examinations, students are required to have received the minimum of immunizations for their age group as recommended by the Department of Health. A recommended list of immunizations and their purpose is included in this issue. If you are unsure whether your child has been immunized, please check with your physician or local health department. Keep a record of when and where immunizations are received for your future reference. Direct questions regarding immunizations to your child's school. You can check with your local health department to find immunization clinics that provide immunizations for reduced or no cost if you do not have a family physician.

- Teresa Adams

Using fresh vegetables can be a healthy option for pizza. Plus, there are numerous summer vegetables locally grown that we can use. According to Jananne Finck, nutrition and wellness educator with University of Illinois Extension, Springfield Center, "pizza is a popular food that's enjoyed at any time of the day and night, no matter whether it's served hot or cold."

Recipes for pizza vary with cultures and personal taste. Many prefer adding fresh vegetables, but cheese and meats can be added too. In addition, pizza can vary in the type of crust used and in the flavor of sauce selected.

Creamed cheese makes a unique sauce in place of the traditional tomato base and can shorten preparation time. Just bake a pizza crust beforehand and allow it to cool before spreading with a layer of flavored or plain cream cheese. Regular or lower-fat creamed cheese may be useful as well as creamed cheese flavored with herbs and vegetables.

For vegetable toppings, finely chop fresh vegetables like broccoli, cauliflower, onions, mushrooms and green peppers. Sprinkle over the creamed cheese layer. Slices of tomato may be added too. Top with shredded low-fat cheddar cheese. It's delicious and can be put together in a short time frame, especially if the crust is ready and the vegetables are cut beforehand.

If tomato sauces are preferred, try one of the recipes given from the United States Department of Agriculture (USDA). The recipes use convenience foods for the crust, so they may be purchased in advance and kept on hand.

Vegetable toppings may be altered to your family's likes and taste. If you don't grow your own garden, visit your local farmer's market or grocery store for more fresh vegetable selections. Fresh or canned foods may be used for sauces and the vegetable toppings.

Snack Pizzas
(Source: USDA Recipe)

Refrigerator biscuits–can of 10
1/4 cup tomato paste
1 teaspoon oregano
1/4 cup chopped onion
1/3 cup mushrooms chopped
1/2 cup low-fat shredded cheddar cheese

Preheat oven to 400 F. Lightly grease baking sheets. Pat each biscuit into a 4-inch circle on baking sheets. Mix tomato paste and oregano. Brush on each biscuit round. Mix onion and mushrooms. Sprinkle over tomato paste mixture. Top with shredded cheese. Bake until crust is lightly browned, about 8 minutes. Makes 8 pizzas.

Nutrient Analysis Per Pizza: 108 calories, 4 grams protein, 14 grams carbohydrates, 5 grams fat, 1 milligram cholesterol, 409 milligrams sodium.

Exchanges: 1 bread/starch, 1/2 vegetable, 1 fat.

Mexican Snack Pizzas
(Source: USDA Recipe)

2 whole-wheat English muffins
1/4 cup tomato puree
1/4 cup kidney beans, canned, drained,chopped
1 tablespoon onion, chopped
1 tablespoon green pepper, chopped
1/2 teaspoon oregano leaves
1/4 cup lettuce, shredded

Split muffins; toast lightly. Mix puree, beans, onion, green pepper, and oregano. Spread on muffin halves. Sprinkle with cheese. Broil until cheese is bubbly, about 2 minutes. Garnish with shredded lettuce. Makes 4 servings.

Nutrient Analysis Per Serving: 108 calories, 6 grams protein, 18 grams carbohydrates, 2 grams fat, 4 milligrams cholesterol, 262 milligrams sodium, 1 gram fiber.

Exchanges: 1 bread/starch, 1/2 meat, 1/2 vegetable.

In a typical home fire, families have two minutes or less to get out safely. Having a working smoke detector cuts the chance of dying in a home fire by nearly 50 percent.

The National Fire Protection Agency estimates that 93 percent of U.S. homes have at least one smoke detector. But, there are more homes with non-working smoke detectors or alarms than homes without them. When operating properly, smoke detectors can save lives, reduce injuries and decrease property damages.

"There are different types of detectors, but they all sense rising smoke and sound a piercing alarm," says Lois Smith, consumer and family economics educator with University of Illinois Extension. "Dual-detection alarms that have both ionization and photoelectric features provide the best coverage. Make sure hardwired detectors, which operate on household electrical current, have a rechargeable battery backup."

Battery operated smoke detectors should be tested once a month, and batteries should be replaced once a year. To help you remember to change the batteries, Smith suggests using a special day such as your birthday or the change to daylight savings time.

Smoke detectors should be placed on the ceiling, at least 4 inches from the nearest wall. Multi-level homes should have detectors on each floor.

The University of Illinois Extension fact sheet titled Smoke Detectors provides information on different types of detectors and how they work, features to look for and maintenance requirements. For a copy, contact your local U of I Extension office or view the Solution Series web page at

http://www.solutions.uiuc.edu

Summer is the time for picnics and other outdoor activities–it's also the time for insect activity. When insects and picnics meet, the outing can be a disaster.

There are a variety of insects that may be bothersome to people trying to enjoy a picnic. Among them are ants, picnic beetles and mosquitoes. With a little planning and the practice of good sanitation, these pests may be noticed but should not be a major problem.

Ants are probably the most common picnic pests. These colonial insects will appear anywhere food is present. Individual ants will discover the food that your picnic is providing to them and return to the nest, leaving a scent trail that will allow other ants from the nest to find your food. Thus, what started as a couple of ants soon turns into hundreds of ants.

Reduce your ant problems by keeping food covered until it is time to eat and then recovering the food and cleaning up any waste as soon as possible. If an ant is found near the food, either squash it or carry it several yards away from the picnic so that other ants do not find out about your picnic.

Picnic beetles are small, black beetles about 1/4 inch long that have four yellowish spots on their backs. These insects feed on decaying plant material and are attracted to your picnic by its odors. The odor of mayonnaise, salad dressing and beer is particularly attractive to these beetles.

Control is achieved through prevention. Keep food tightly covered before it is consumed and clean up thoroughly after the meal is finished. Since these insects are then attracted to the trash barrel that contains the waste from your picnic, locate your picnic at least 50 feet from the nearest trash barrel.

Mosquitoes become a problem at picnics as dusk approaches. Use of repellents reduces the problem. If the picnic can be moved into a screened porch or other screened shelter at dusk, most mosquito problems can be avoided. The breeze produced by an electric fan can greatly reduce mosquito problems by blowing these insects off course when trying to attack.

Picnic areas can be treated with a fogger or spray before the picnic begins to reduce the mosquito problem for several hours. Spray or fog shrubs, trees and other masses of vegetation to achieve the best control. These insecticides should not be used routinely, but should be appropriate a few times a year when major outdoor functions are planned.

Contact your local Extension office for more information on pesticides to use to control ants, picnic beetles and mosquitoes. Always remember to read and follow all label directions.

With the warm spring temperatures, ticks are becoming active.

The American dog tick is commonly found on dogs and is the most likely species to be found on man. It is rarely found in the home unless it is carried in while feeding on the family pet at which time it may drop off to find a hiding place. The American dog tick is about twice as large compared to other tick species that feed on humans such as the deer tick and the Lone Star tick.

The adult tick is about 1/4 inch across and reddish brown with eight legs. Male ticks have silver markings and seldom enlarge even after feeding. In contrast, the females have a large white area behind the head and will swell to a length of 1/2 inch after taking a blood meal. Only the adults feed on humans and will attack dogs, particularly around the ears of the animal.

An adult female tick may lay up to 6,500 eggs during a two to four week period, after which she dies. The eggs normally hatch in 5 to 11 weeks.

In the event that a suitable host is not found, the larvae can survive for more than a year without food. Unengorged adults can go for over 2 years without taking a blood meal. However, under favorable conditions, their lifecycle may be shortened to around 3 months.

The deer tick is about 1/8 inch in diameter and usually reddish in color. Both this stage and the nymph stage can transmit Lyme disease to humans. Nymphs will start appearing anytime in June and will be present most of the summer. The nymph is much smaller than the adult, about the size of a pinhead. As with all ticks, deer ticks are most likely to attach to the skin on the lower body. The nymph tends to attach in the groin area. Deer ticks are most likely to be picked up in the northwestern and north central portions of Illinois.

When visiting tick-infested areas, such as tall grassy or brushy areas, use an insect repellent containing DEET and apply it to the lower legs and ankles. Also, tuck pant legs into the boots. This will make it much more difficult for the tick to find a location in which to insert its mouthparts.

If a tick is discovered on the body, grasp it with a pair of tweezers and exert a slow, steady pull. Once the tick has teen removed, wash the bite area with soap and water and apply a disinfectant. Other more "traditional" methods of tick removal usually kill the tick, resulting in part of it remaining in the wound.

Family Disaster Plan Should Include Pets

Storms, floods, fires, disease outbreaks and terrorist attacks are frightening realities that people all over the world face today, and when disaster strikes, people are often unprepared to care for themselves, let alone their animals. Having an emergency disaster plan can benefit everyone in the family, including the family pets.

Allison Fedash, a fourth-year veterinary student at the University of Illinois College of Veterinary Medicine and volunteer for the animal rescue group, Noah's Wish, explains that there's never a better time to prepare for a disaster than now.

"The problem is, people don't plan, and why should they if they don't think anything bad is going to happen?"

As a volunteer for Noah's Wish, Fedash has helped rescue animals from flood, storm and fire-wrought areas. Noah's Wish, which is over 2000 volunteers strong, works with organizations such as the Red Cross to help locate and rescue pets and farm animals. Noah's Wish sent volunteers to the sites of the south Asian tsunami, the World Trade Center disaster and hurricane Katrina.

Fedash explains that a disaster plan for animals is very much like that for the human members of the family. "Have an evacuation plan, have an emergency kit ready, and have your paperwork in order."

An evacuation plan may be as simple as making sure you have adequate transportation for everyone in the family, including your animals. This can be especially challenging for owners of large animals such as horses. "For horses or other big animals, have a trailer–even if you think you'll never use it, it's a good idea to purchase a second-hand trailer."

"I also keep my tack on a hook right outside each of my horses' stalls so it's always easy to find." Plan with your neighbors in case you aren't home during a disaster, and inform family and friends of your plan.

The most important part of evacuating is doing it. "When the authorities tell you to evacuate, evacuate. Bring your pets with you if you can, and if you have the chance, leave a note on the door stating that all animals and people have been evacuated from the house."

An emergency supply kit for animals would include many of the same things as that for a person: three days worth of food and water in airtight containers, a can opener, food and water bowls, and medications (including heartworm and flea preventives). A kit for animals would also contain some form of confinement such as a travel crate or collapsible kennel, leashes, collars or halters, and sanitary supplies such as plastic poop bags for dogs, litter pans and newspaper for cats and paper for birds.

Emergency food and water supplies, for either animals or humans, should be rotated every three months (more often for perishable products such as hay) to make sure the supply is fresh.

Having paperwork together and up-to-date can save a lot of headaches and red tape when a disaster strikes. "Make sure your animals are current on their vaccinations and tests, and have their current veterinary records handy. Many shelters and kennels won't take cats and dogs without current rabies vaccinations, and if you need to take your horse across state lines, you'll need a current Coggins test."

Keep veterinary records in a waterproof container along with photographs of your animals for identification purposes. You also may want to have pre-printed "lost" flyers with a photo and description of your animals. Also keep a list of phone numbers of emergency organizations.

Identification is the key for any animal. Tags and tattoos may work for some animals, but owners may want to consider microchipping, since it is a permanent form of identification and works for several species, from birds to Guinea pigs to horses.

Fedash reflects on how pets can be a true comfort when a disaster strikes. "At Noah's Wish, we've had people come to us and say 'I lost my home, my job and I have no money, no place to work–but I have my cat, and that's all I care about right now.' During these times, that pet can mean so much."

For more information on vaccinations, tests, and microchipping for your pet, consult your veterinarian. For more information on disaster planning for your pet, or for information on becoming a Noah's Wish volunteer, visit

www.noahswish.org/.

An archive of Pet Columns from the University of Illinois College of Veterinary Medicine is available online at www.cvm.uiuc.edu/petcolumns/. Requests for reprints of this article may be directed to Mandy Barth, mandyb@uiuc.edu.

. . .buttermilk contains only one gram of fat per 1/2 cup serving? Originally it was the liquid left after milk was churned into butter. After hours of churning, the butter became a solid and when it was removed the "buttermilk" left behind was almost fat free. Natural bacteria in the air gave it a tangy flavor and thick consistency. Today's buttermilk is made from a particular bacteria culture which produces a similar-tasting product. Despite its name, buttermilk is still virtually free of fat and actually quite healthy for you.

Delicious Illinois-grown sweet corn is often frozen to enjoy later in the year. According to Jananne Finck, nutrition and wellness educator with University of Illinois Extension, Springfield Center, freezing sweet corn is easy to do but requires a few key steps to maintain quality.

For best quality, harvest and prepare corn for freezing rapidly to avoid changes. Information from the National Center for Home Food Preservation (NCHFP), sponsored by U.S. Department of Agriculture (USDA) suggests sweet corn should be frozen within 2 to 6 hours after harvest.

U of I Extension and NCHFP recommend blanching corn to inactivate the enzymes, resulting in better quality frozen food. Blanching also cleans off surface dirt and organisms, brightens the color, reduces enzyme activity that causes color and flavor changes, removes air and softens the texture so vegetables are easier to pack into containers.

To blanch corn, bring one gallon of water to a boil in a large pot with a basket insert and a lid. Put the corn in the blanching basket and lower into boiling water. Cover with a lid. The water should return to boiling within 1 minute or you are using too much vegetable for the amount of boiling water. Start counting blanching time as soon as the water returns to a boil.

Blanch whole kernel corn for 4 minutes. Cool promptly by placing ears of corn in ice water. Drain and cut kernel from cob at 2/3 of their depth (do not scrape cob).

For cream style corn, blanch ears 4 minutes; cool promptly and drain. Cut kernel tips and scrape cobs with back of knife to remove the juice and heart of the kernel. (Another option–for cream style corn, cut and scrape corn from cob without blanching. Place cut corn in double boiler and heat with constant stirring for about 10 minutes or until it thickens; cool by placing pan in ice water.)

Corn on the cob is also blanched. NCHFP/USDA recommends blanching small ears (4 to 6 inches long; 1-1/4 inch or less diameter) for 7 minutes, medium ears (6 to 8 inches long; 1-1/2 to 1-1/2 inches in diameter) for 9 minutes and large ears (8 to 12 inches long; over 1-1/2 inches in diameter) for 11 minutes.

To pack for freezing, pack the corn into rigid plastic freezer containers leaving 1 inch of headspace or pack into flexible containers, squeeze out air, seal, label and freeze. Package corn in amounts that you can use in one meal.

When freezing corn, freeze no more than 2 to 3 pounds per cubic foot of freezer capacity in a 24-hour period. This enables the freezer to freeze the food rapidly enough that food spoilage and/or foodborne illness microorganisms will not have time to grow.

For more information on freezing corn, visit the NCHFP/USDA website at:

www.homefoodpreservation.com

In addition, you may contact your local University of Illinois Extension office for more information. Contact information for your local office can be found at www.extension.uiuc.edu.

Many people are canning tomatoes this summer. According to Jananne Finck, nutrition and wellness educator, University of Illinois Extension, Springfield Center, "There are a few important points to remember when canning tomatoes safely at home."

A key food safety point is the U.S. Department of Agriculture's (USDA) recommendation that all home canned tomato products be acidified prior to processing. USDA research shows common garden bacteria breaks down the acid in a jar of tomatoes as the bacteria multiply. This bacterium, Bacillus licheniformix, survives the old processing times. While the bacteria itself is not harmful to us, the bacteria breaks down the acid within the jar and botulism spores may begin to grow. It is critical to avoid this growth, as botulism is a deadly form of food poisoning.

Acidification of tomato products is accomplished by adding 2 tablespoons of bottled lemon juice or 1/2 teaspoon citric acid per quart. For pints, add 1 tablespoon lemon juice or 1/4 teaspoon citric acid.

Tomatoes can also be acidified with vinegar. Unfortunately, this gives a taste that is objectionable to many. For this reason, Extension suggests using the bottled lemon juice or citric acid, as this is less likely to be tasted. If vinegar is added, a quart requires 4 tablespoons. A pint needs 2 tablespoons. Add the acid directly to the jar to be sure you have enough acid in each jar.

Salt is recommended in home canned tomatoes, but may be omitted if desired. If salt is used, be sure it is canning salt.

Tomatoes used in home canning shouldn't be green or over-ripe. Don't use decayed, softened or freeze-damaged fruit either.

Boiling water bath is the recommended processing method for tomatoes. But, they may be processed in a pressure canner.

Processing time for raw packed tomatoes is 85 minutes for pints and quarts in a boiling water bath canner.

The processing time for pressure canning is 40 minutes for raw packed pints and quarts. Dial gauges must be operated at 6 pounds pressure and weighted gauges at 5 pounds.

For more information on canning tomatoes, contact your local University of Illinois Extension office. To find your local office, visit U of I Extension's website at: www.extension.uiuc.edu. Information is also available from the National Center for Home Food Preservation, sponsored by USDA, at: www.homefoodpreservation.com.

Children and Stress

Timmy's dad is in the national guard and has been deployed for over a year. Rhonda's mom and dad are getting a divorce. Shawn is scared of the bigger boys at school.

Although the situations are different, the reactions are somewhat similar, says Patti Faughn, family life educator, University of Illinois Extension, Springfield Center. Each of the children are experiencing difficult changes in their lives and are trying to deal with the stress.

Stress is the way we react physically and emotionally to changes or demands. It is the body's response to feeling threatened or pressured. While some of us seem to flow better with life's changes, many adults need support to adjust to changes, especially when they are out of our control. How much more do children need support and assistance from caring adults?

Young children often have difficulty communicating what they are feeling or learning to control their emotions. Many times they just react. If you see your child withdrawing from others when they normally don't; being clingy or restless; becoming aggressive, angry, or fearful; or returning to behaviors they have outgrown like bedwetting or sucking their thumb, take time to recognize the changes in behavior. Consider the following 10 strategies:

1. Stay calm and model self-control. Show children appropriate positive ways to deal with stress through your own actions. "I am feeling frustrated having to wait in line. Let's play 'I Spy'."

2. Give physical affection. Body contact can provide security and comfort. Take time to hold, hug, touch and sit together more often, especially when stressed.

3. Listen. Find a quiet place to get alone with your child and encourage him to talk about any concerns. Listen for feelings. Help your child see alternatives of what he might do in a situation where he is afraid or upset.

4. Acknowledge feelings. Accept the feelings your child expresses. Use puppets or art to help a child who is unable to talk about a situation express his feelings.

5. Separate fantasy from reality. Young children often feel responsible for the things that happen. (I made the car drive by because I was thinking about it.) A child needs to know that grandpa didn't die because the child was mad at him or that mom and dad didn't divorce because he got in trouble.

6. Establish routines and rituals each day. The way you say hello and goodbye, eat meals together, and read a book each night before bedtime are ways to make things predictable. This helps children feel secure to know what they can count on.

7. Allow more time. Stressed children may need more time to complete a task. When they feel rushed or pushed, it often adds to their stress.

8. Plan fun times and decrease competition. Plan family outings and activities where children learn to cooperate and have fun. Stress is easier to handle when we have good times to fall back on.

9. Provide nutritious food and time to rest. Stress uses our energy and taxes our systems. When households are chaotic, routines may get jumbled or lost. Children still need adequate rest and nutritious meals.

10. Partner with teachers. Parents can share their observations with teachers and discuss ways to support the child. When stress stretches you too thin, teachers and child care providers can be resources to help you carry the load.

Most young children need adult support as well as familiar settings and predictable routines to learn the skills they need to handle stressful situations. Learning to handle stress is a skill that will help children throughout their lives.

All fruits and vegetables contain a variety of nutrients. Some supply an especially good source of Vitamins A, C and most contain fiber. The National Cancer Institute recommends five servings of fruits and vegetables a day. Two servings of fruit and three servings of vegetables or any combination of five are acceptable.

You should eat at least one Vitamin A rich selection, one vegetable high in Vitamin C and one rich in fiber. You should also eat from the cabbage family (cruciferous) of vegetables several times each week.

If you routinely select potatoes (French fries) corn and green beans, you are eating low on the vegetable scale. And if you are counting lettuce (iceberg) salads a serving of vegetables, make another selection, please.

Rain Gardens–A Wise Way to Use Runoff

When we receive a rain, a lot of it falls on surfaces that can't soak up water. Roofs and driveways create large amounts of runoff, much of which ends up in storm drains It is estimated that water from these areas can increase stream flow by up to five times! Sump pumps also pump a lot of water that must be drained. Instead of allowing all of this water to uselessly drain away, one can create a place that will allow the water to drain back into the ground, away from the house. In addition, by planting the site to native perennial plants, it can add an aesthetically pleasing landscape to the yard. This is the idea behind a rain garden.

A typical rain garden is an area that is 4 to 8 inches deep, with a flat bottom. The size of the garden will depend on soil type and the amount of surface runoff going into the garden; but for most yards, it would need to be around 75 to 300 square feet in size. The shape will be influenced by such things as surrounding slope and how it will retain water. A berm is built on the down slope end and sides to help keep water from running out of the garden. Rain gardens are designed to drain within an average of two days. Therefore, standing water, along with mosquito concerns, should not be a problem.

There are many native wildflowers that will work well in a rain garden setting. Native perennials do not need fertilizers and pesticides to thrive, and, as a result, will not increase water quality problems. These plants have extensive root systems which will also take in large amounts of water as it percolates through the soil. It is usually best to start the garden with plugs instead of seeds.

Rural homes can also benefit from having a rain garden in the landscape. If designed properly, the garden can enhance the beauty of yards and neighborhoods, along wit providing habitat for birds and butterflies.

For more information on rain gardens, visit the following set sites:

http://clean-water.uwex/pubs/pdf/home.gardens.pdf

http://chicagowildernessmag.org/issues/spring2001/raingardens.html

One flower that has provided consistent bloom and color this summer has been the remarkably carefree daylily. Even low-maintenance public areas have been ablaze with the bright color of daylilies.

Don't confuse the daylily with the garden bulb lily. Daylilies, known by the scientific genus name Hemerocallis, are fleshy-rooted perennials that have conspicuously colored lily-like flowers and sword-shaped leaves. The genus name Hemerocallis is derived from the Greek words humera, meaning "day," and kallos, meaning "beauty." Single daylily flowers remain open for only one day, although new buds open daily which keeps flower stalks in bloom for several weeks. True garden lilies are bulb plants of the genus Lilium.

Daylillies have come a long way from the little orange-red flower often found growing along the road. Plant breeders have been responsible for transforming the common daylily into one of the most glamorous perennials in the garden. Today, daylilies are available in every color of the rainbow except pure white and pure blue.

The once plain petals may now be ruffles, twirled or flecked; and the period of bloom has been extended from late May through September with early mid-season and late-blooming varieties.

In height, daylilies range from less than a foot to over 7 feet with individual flowers as little as an inch to 10 inches in diameter.

One of the most exciting developments in daylily breeding has been the introduction of tetraploid daylilies. Tetraploid daylilies have 44 chromosomes, which is double the normal number of 22 chromosomes. The increased number of chromosomes increases the possibility of variation of all characters.

Daylilies seem to thrive on neglect although providing optimal conditions will result in healthier plants and profuse flowering. Full sun is preferred, but daylilies will bloom in light shade. When grown in heavy shade, plants produce abundant foliage and few flowers. Soils should be well-drained, medium to heavy loam soils, but plants will tolerate dry or wet soils. Plants grown in set sites are more prone to winter injury.

Some repeat blooming daylilies, such as 'Stella d' Oro' should be deadheaded to prevent seedpods from forming. Ideally, remove the old flowers each morning. Carefully, but simply, snap the old blossoms off. Leaving them on can promote seed formation, taking energy from the plant. Old flowers tend to attract slugs as well.

At the end of the flowering season, cut the scapes back to several inches above the ground. Established clumps can be kept from spreading by cutting around the crown with a sharp spade and removing crowns that extend out too far. Old plants should be divided when crowns become crowded and the flowers become sparse.

Daylilies can be moved nearly any time of the year the ground can be worked, although it's not advisable to move plants when in bloom.

One of the most popular peppers in the United States is the bell pepper. According to Jananne Finck, nutrition and wellness educator with University of Illinois Extension, Springfield Center, peppers are available in a variety of colors. They can be green, red, yellow, orange, brown or purple, depending on the variety and ripeness.

When analyzing the nutrient content, one large green bell pepper has only 22 calories, 5 grams of carbohydrate, no fat or cholesterol, and only 13 milligrams of sodium. The Vitamin C content is high as well.

If you have an abundance of peppers from your garden, store them unwashed in a perforated bag in the refrigerator. "Keeping time" in the refrigerator is up to one week. Rinse peppers with cold water just before using

Use sweet peppers in salads, make use of them as holders for a variety of fillings, or add them to other cooked vegetables such as green beans, zucchini, squash, corn or asparagus.

If desired, peppers may be frozen. To freeze, select crisp, tender, green or bright red pods. Wash, cut out stem, cut in half and remove seeds. Peppers may be cut into 1/2-inch strips or rings. If the peppers are to be used in cooked dishes, blanch halves 3 minutes, strips or rings for 2 minutes. Cool promptly, drain and package, leaving 1/2 inch head space. Seal, label and freeze, If the peppers are to be used in uncooked foods, package them raw, leaving no headspace. Seal, label and freeze.

Spinach-Stuffed Peppers
3 green, red or yellow peppers
2 tablespoons water
1 pkg. (10 ounces) frozen chopped spinach
1/2 cup chopped onion
1 tablespoon margarine or butter
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 cup seeded, chopped tomato
1/4 cup shredded mozzarella cheese
1/3 cup seasoned dry bread crumbs.

Cut each pepper in half lengthwise; remove seeds. In a 10-inch casserole, arrange peppers, cut-sides-up. Sprinkle with water. Cover with plastic wrap. Microwave on High for 6 t 8 minutes, or until tender-crisp, rearranging once. Drain. Set aside. Microwave spinach on high for 2 to 4 minutes, or until defrosted. Drain, pressing to remove excess moisture. Set aside.

Combine onion, margarine, salt, pepper, and garlic powder in 2 quart casserole. Cover. Microwave on High for 3 to 4 minutes, or until onions are tender, stirring once. Add spinach, tomato, and breadcrumbs to onion mixture. Mix well. Spoon spinach mixture evenly into peppers. Recover. Microwave on High 4 to 6 minutes or until peppers are tender and spinach mixture is hot. Sprinkle cheese evenly over peppers. Microwave on High 1-1/2 to 2 minutes, or until cheese is melted. Yield: 6 servings.

Nutrient Analysis Per Serving: 100 calories, 5 grams protein, 15 grams carbohydrates, 3 grams fat, 3 milligrams cholesterol, and 456 milligrams sodium.

We often see the word carbohydrates in newspaper articles, in diet books, and on food labels. But what exactly is a carbohydrate anyway?

A carbohydrate is a "macronutrient," which means it is a nutrient found in large quantities of food. The word carbohydrate comes from its chemical make-up. "Carbo" means carbon, and "hydrate" means water which is hydrogen and oxygen.

A carbohydrate can be simple or complex. These categories are based on how easily the carbs are digested. Either way, carbohydrates are your body's main source of energy.

Most foods have at least some carbohydrates. Foods with large amounts of carbohydrate include foods from the bread and starch group, fruits and fruit juices, and many foods from the dairy group like milk, yogurt, and ice cream.

If you have diabetes, you need to know which foods contain carbs because carbohydrates have a big influence on blood glucose levels. Check your plate the next time you eat and compare the foods containing carbohydrate with your meal plan.

You can obtain additional information from Your Guide to Diet and Diabetes at
www.urbanext.uiuc.edu/diabetes2
for meal planning tips, managing food for target blood glucose levels, eating for cardiovascular health, and basic information about diabetes. This newsletter is also available in Spanish at

www.urbanext.uiuc.edu/diabetes.

Rainbow Gelatin Salad
(14 1/2-cup servings)

1 package (0.32 ounce) sugar-free orange Gelatin
1-1/2 cups boiling water
1 can (20-ounce) pineapple tidbits
2 teaspoons lime juice
1 cup combination of shredded carrot, broccoli, red cabbage, cauli flower (ready-to-serve package may need additional chopping)
1/4 cup slivered almonds

Directions:

1. Dissolve gelatin in boiling water
2. Add un-drained pineapple and lime juice
3. Fold in vegetable shreds and almonds. Chill until firm.

Per Serving: 38 calories; 1 gram protein; 0 grams cholesterol; 1 gram fiber; 6 grams carbohydrate; 1 gram fat; 29% calories from fat; 24 mg. Sodium.

Many nutritionists and dietitians agree that cabbage has gotten a bum rap. People refuse to cook it because they say "It stinks." Cabbage has been blamed for gas and referred to as cheap peasant food.

Cabbage tries so hard to please. It is available year round and, at the height of the growing season, it can be bought for as little as 10 cents per pound. The cabbage family varieties include red, Savory, Common, Chinese, Bok Choy, Pesai and Napa.

Cabbage is high in Vitamin C. One cup of cooked cabbage provides 114 mg of Vitamin C which is double the Recommended Daily Allowance and only 32 calories. Bok Choy is also an excellent source of beta carotene. According to the American Cancer Society, cabbage (and vegetables in the cabbage family) can help prevent certain cancers, such as esophagus, stomach and colon cancer.

Cabbage is also loaded with fiber. A one cup serving of cooked cabbage provides 6.6 grams and uncooked 7.5 grams. Increased fiber in your diet can help prevent constipation, reduce cholesterol, reduce hemorrhoids, diverticulosis and irritable colon. It also plays a role in the decreased risk of cancers mentioned.

However, cabbage can produce an odor reminiscent of rotten eggs and ammonia. The smell is the biggest hurdle. You see, cabbage contains sulfurous compounds that, when heated, give off vapors causing the bad odor. Much of this problem can be blamed on the cook. Boiling cabbage to death, as many cooks do, really gives people the vapors, so a cooking lesson is in order.

For you gardeners, cabbage can withstand a 15 degree frost. So there is still time to plant cabbage in your fall garden. Nothing beats the flavor of fresh cabbage and the stalks produce cabbage sprouts. What more could you ask for?

Cooked properly, cabbage has a mildly sweet flavor. Overcooked, it turns mushy and smells bad. Cabbage can be prepared in many ways. Here is a simple braise-sauté method which is excellent. You will need a large skillet or heavy pot and a lid, one with a non-stick surface works best.

Chic Savory Cabbage

2 tablespoons olive oil
1/4 cup chicken broth or water
2 pounds shredded, green cabbage (medium head, 4 cups shredded)
2 tablespoons fresh thyme leaves or lemon thyme (1/2 teaspoon dried)
2 tablespoons fresh parsley leaves
1/4 teaspoon salt and pepper (white pepper if you have it)

Shred and rinse the cabbage, set aside in a colander. Heat olive oil in the large skillet over medium heat. Add the wet cabbage shreds to the oil one handful at a time, starting with the dark green shreds, stir with a wooden spoon between additions. Continue stirring until cabbage is wilted. Add herbs and water/broth, stir, quickly cover with the lid. Braise for 10 minutes, stir occasionally. Season with salt and pepper, taste, adjust seasoning if necessary.

Variation: Chic Cabbage with Garden Vegetables

Add 1/2 cup each chopped green onions and chopped green peppers to the hot olive oil before adding the cabbage. Omit the parsley and thyme. Continue the recipe as above. Sprinkle with one teaspoon sugar.

Tips On How to Shred Cabbage

Remove the outer green leaves until you reach the tight head, set them aside. Using a sharp chef's knife and on a cutting board, cut through the core of the cabbage head forming two halves. Cut each half in half again forming quarters. Remove the core from each quarter. With the cut side down. Cut the quarters into 1/4 inch shreds.

Cut out the tough vein from each green outer cabbage leaf. Remove any yellow edges and insect holes. Rinse. Pile the pieces on top of each other. Starting from the long side, roll the leaves up tightly like a scroll. Holding the scroll with your left hand, cut across in 1/4 inch slides to form 1/4 inch shreds. These shreds take slightly longer to cook, add them to the hot oil first.

Mississippi watermelons are arriving and will continue throughout the summer. Contrary to popular belief, thumping a melon does not indicate ripeness. Unlike the cantaloupe, watermelons do not continue to ripen after harvesting. So you get what you get. Follow these tried and true guidelines for a perfect selection every time. Look for:

• Large, firm symmetrical and very heavy watermelons
• Skin color should be bright with a waxy bloom that gives way to gloss
• Check the underside that grew against the ground. It should be creamy or yellowish, not white or pale green.
• Look at or taste a cut melon from the seller's supply. It will give you a fair idea of quality of the others.
• Avoid cracks, soft or watery bruises and mealy flesh
• Watermelon will not improve with age. Refrigerate whole watermelons and cut portions and eat within a few days.

Summertime is grilling time for Americans. Unless you take some simple precautions, however, grilling food can raise the risk of cancer. Take this multiple-choice quiz to see if you know the dos and don'ts of grilling for great taste and good health. Questions may have more than one correct answer.

1. Grilling can raise cancer risk because:

A. The grill is usually dirty.
B. Flies and pollution from the air can land on the food.
C. Red meat, poultry or seafood can form carcinogenic compounds called heterocyclie amines (HCAs) when exposed to high heat. HCAs can damage the DNA of our genes, beginning the process of cancer development.

D.Fat from red meat, poultry and seafood can drip, creating a cancer-causing substance called polycyclic aromatic hydrocarbons (PAHS). Smoke and flare-ups deposit the PAHs back on the meat.

2. What are the best choices for grilling?

A. Vegetables and fruits because they don't form HCAs.
B. Vegetables because natural phy tochemicals in them stimulate enzymes that can convert HCAs to an inactive form that is easily eliminated from the body.
C. Lean meats, like skinless chicken and fish, because they drip less fat.
D. Small portions of red meat, like kebabs, because they cook fast.

3. A marinade can decrease carcinogens that form during grilling up to 96 percent because:

A. It acts as a barrier, keeping flames from directly touching the meat.
B. Typical marinade ingredients like vinegar, citrus juices and olive oil, have special protective powers.
C. Scientists aren't sure why.

4. If you decide to grill meat, which simple cooking adjustment(s) will reduce the formation of carcinogens?

A. Covering the grill with punctured aluminum foil.
B. Turning the gas down or waiting for charcoal to become low- burning embers.
C. Raising the grilling surface.
D. Placing the meat to the side of the heat source.

5. Flipping meat every minute can also reduce the formation of carcinogens for the following reason(s):

A. Turning the meat often accelerates the cooking process, so there is less exposure to heat.

B. Flipping propels HCAs off the meat into the air.

C. Charring is less likely.

6. Safer methods of cooking meat that grilling include:

A.Microwaving

B. Roasting

C. Stewing

D. High-heat pan frying

7. If you decide to grill red meat, to limit cancer risk you should eat no more in a day that what amount?

A. 22 ounces

B. 1 pound

C. 10 ounces

D. 3 ounces

Answers:

(1) C and D. (2) A, B, C and D. (3) C. Studies are underway to determine what ingredients in a marinade help reduce HCA formation the most, but even briefly marinating meats has been shown effective. About a half-cup of marinade is needed for every pound. Make sure all meat surfaces come into contact with the marinade.

(4) A, B, C and D. (5) C. You should remove all charred portions of meat before eating. (6) A, B and C. Cooking meat at lower temperatures reduces HCAs. To give meats a grilled flavor without the risks, you can precook meats in the oven or microwave, and then place them on a grill for a few minutes. (7) D.

Fresh berries are one of the major glories of summer. Whether gathered from the wilds, the garden, the roadside stand or the supermarket, summer berries are special. Blackberries, strawberries and raspberries are most fragile. Blueberries have a tough skin and travel well. For all berries:

• Choose packages with no seepage of juice on the bottom.
• Decay spreads quickly, so pick through berries and discard irregular or bruised fruit
• Berries absolutely must be kept cool. Refrigerate at all times and use within a few days.
• Berries are water soluble. Once the package starts to mold, discard the whole thing. Mold spores spread throughout the contents rapidly (molds have been linked to several forms of cancer.

"Those pesky 'bees' that are so abundant now probably aren't bees at all," says David Robson, horticulture educator with University of Illinois Extension, Springfield Center. "More than likely, they are small wasps called yellow jackets," he claims. "These wasps are somewhat more slender than honey bees, about 1/2 inch long, smooth, with black and yellow stripes. Honeybees are plump, somewhat fuzzy, and brown and yellow in color."

Yellow jackets are perfectly happy to exist in close proximity to humans. They make large paper nests in cracks in the ground of yards, in wall voids, or any other protected place they can find. Yellow jackets eat just about anything. Thus, they enjoy picnics just about as much as we do. It is not uncommon to find one between you and your hamburger just before you take a bite.

Unfortunately, the insects are quite aggressive, and unlike a bee that can sting only once, they can sting repeatedly. To reduce the chance of being stung outdoors, avoid wearing bright colors that might be confused for flowers on which the wasps also feed. Also, certain colognes attract the pests. Keep all the food at your picnic covered until just before eating, and eat quickly. Then cover all food and dispose of leftovers promptly, some distance from where you will be sitting.

If you do receive a sting, expect it to be uncomfortable for a few days. However, unless you are unusually sensitive to stings, there should be no permanent effect.

Yellow jackets spend the winter as adult females. In spring, they start building their paper nests and raising grub-like young. The young are fed insects and bits of meat, fruit or any other food. They scavenge from garbage cans, picnics or other areas where food is left uncovered. When they mature into adult wasps, they join their sisters in raising their young.

Late summer finds these pests in greatest numbers as they try frantically to feed their developing young before winter kills off the nest, since nests will not survive the winter, there is no need to destroy them unless they are located where you will regularly encounter them, risking stinging.

If you find it necessary, elimination of nests is best done at night when the yellow jackets are less active. Be sure to wear protective clothing so that as little skin as possible is exposed to possible stings.

Underground nests will usually have a single opening that the wasps use to enter and leave the nest. Soak the nest with a recommended insecticide sprayed through the hole. Seal the opening with soil immediately after spraying.

Wall-void nests are frequently a foot or more from the wall opening that the wasps use to enter and leave the nest. Placing an insecticide dust in and around the wall opening can usually kill these nests. The yellow jackets pick up this dust on their bodies, groom themselves with their mouthparts and feed each other in the nest. Often the dust must be applied up to 4 times over a 2-week period to kill all of the wasps in the nest.

There is no honey in these nests so there is no need to remove them from inside the wall. Nests are not re-used in subsequent years.

Tomatoes are a popular vegetable, especially home grown tomatoes from our Illinois gardens. The taste is just hard to beat. As a result, many are now freezing these tasty tomatoes to enjoy year-round.

To freeze tomatoes, the National Center for Home Food Preservation (NCHFP) recommends using firm, ripe tomatoes with deep red color. The next step is to decide if you want to freeze them raw or stewed.

To freeze raw tomatoes, wash with cold water, then dip in boiling water for 30 seconds to loosen skins. Core and peel. Freeze as whole tomatoes or in pieces. Pack into freezer containers, leaving 1-inch headspace. Seal, label and freeze. Use only for cooking or seasoning as tomatoes will not be solid when thawed.

For freezing stewed tomatoes, remove stem ends, peel and quarter ripe tomatoes. Cover and cook until tender, about 10 to 20 minutes. Place pan containing tomatoes in cold water to cool quickly. Pack into containers, leaving about 1-inch headspace. Seal, label and freeze.

For more information on freezing tomatoes and other foods, visit the National Center for Home Food Preservation, sponsored by U.S. Department of Agriculture at:

www.homefoodpreservation.com.