Family and Consumer Science Agent Elisa Phillips was joined by her friend and volunteer, Lydia Frederick, and 2 extension master gardener volunteers, at the Wilkes County Farmers' Market earlier this month. Market attendees were provided with free strawberry plants, strawberry publications and children's books, and a free local foods taste test and recipe featuring strawberry bruschetta (recipe below).
June 2024 Family and Consumer Sciences Newsletter
(Updated: June 14, 2024, 12:56 p.m.)
Strawberry Bruschetta
Servings: 8Ingredients
- 2 cups fresh strawberries, diced
- 1/2 cup fresh basil, finely chopped
- 2 Tbsp balsamic vinegar
- 1 tsp olive oil
- Salt and freshly ground black pepper, to taste
- 1 baguette, sliced and toasted
- Goat cheese (or mozzarella, if you prefer!)
- Optional: Add 1 tsp granulated sugar for sweeter bruschetta
Directions
- Wash and hull fresh strawberries.
- Finely dice strawberries and finely chop basil.
- Mix diced strawberries, finely chopped basil, balsamic vinegar, and olive oil.
- Season with salt and freshly ground black pepper to taste.
- Spread goat cheese on a toasted baguette and top with strawberry bruschetta.
- Garnish with a fresh basil sprig.
Help the Wilkes County Family and Consumer Sciences program provide meaningful programming in the community by filling out this brief survey.
Join Family and Consumer Science Agents Elisa Phillips (Wilkes County) and Chelsea Johnson (Yadkin County) for a canning class this summer!
Participants will learn some delicious sweet spreads recipes, as well as the safety considerations and techniques necessary to can using a boiling water bath canner.
Remaining Classes:
June 28, 2024: Tomato Marmalade (12:00-1:30 p.m., Yadkin County Center), $10.00
July 12, 2024: Blueberry Spice Jam (12:00-1:30 p.m., Wilkes County Center), $10.00
The cost for each workshop is $10.00. Payment should be received at least one week prior to each class and can be paid via cash or check at EITHER the Wilkes OR the Yadkin County Centers.
N.C. Cooperative Extension - Wilkes County Center (416 Executive Dr. Suite B, Wilkesboro NC, 28697)
N.C. Cooperative Extension - Yadkin County Center (2051 Agricultural Way Suite 201, Yadkinville NC, 27055)
To register or for more information, contact Elisa Phillips (elisa_phillips@ncsu.edu 336-651-7331) or Chelsea Johnson (cpjohns5@ncsu.edu or 336-849-7877). Registration is on a first-come first-serve basis.
FREE PRESSURE CANNER DIAL GAUGE TESTING AT THE MARKET
It is recommended that you test your pressure canner dial gauge prior to the start of each canning season to make sure it is properly calibrated. Bring your pressure canner lid with the gauge or the gauge alone to the Wilkes County Farmers' Market (445 CBD Loop N. Wilkesboro) on Tuesday, June 25th anytime between 3:30- 6:00 PM.You can also receive free dial gauge testing at the County Center.
Brands we can test:
Presto, Maid of Honor, National, Magic Seal, Kook Kwick
Contact Elisa Phillips with any questions at elisa_phillips@ncsu.edu or 336-651-7331
NAVIGATING THE NC FOOD INDUSTRY
Essentials and Best Practices for NC Food Entrepreneurs This FREE seminar will cover the following topics:- The roles of the local health department, N.C. Department of Agriculture and Consumer Services, N.C. Cooperative Extension, and the WCC Small Business Center
- Requirements for processing food in your home, acidified food products, and value-added supplements Catering, food trucks, fundraisers, & temporary food stands
- Food business planning resources and considerations
Check out the upcoming virtual classes offered in this year's Extension at Home series!
Virtual Lunch & Learn 2nd Tuesday of the Month at 12:00 pm EDT/EST
These classes are absolutely FREE and if you see a topic that interests you, but can't make it at the scheduled time, go ahead and register anyway to be sent a recording of the class to enjoy on your own time.- JULY 9TH - HAPPINESS HOWS: PRACTICAL STEPS TO BE HAPPIER
- AUGUST 13TH - FOCACCIA BREAD ART
- SEPTEMBER 10TH - COOK WITH EASE: TIPS, TOOLS & GADGETS
- OCTOBER 8TH - BUDGETING FOR THE HOLIDAYS
- NOVEMBER 12TH - HOLIDAY CLASSICS WITH A SPIN
- DECEMBER 10TH - THE WINTER BLUES: UNDERSTANDING SEASONAL AFFECTIVE DISORDER
Cooking Food Outdoors
If you are camping outdoors, make sure to cook food to the minimum internal temperature to prevent the risk of foodborne illness.- Beef, pork, fish and shellfish - 145°F
- Ground meat and sausage - 158°F
- Poultry (ground, parts, whole) - 165°F
Keep Everything Clean While Outdoors
Bring liquid hand sanitizer, disposable wipes or biodegradable soap for hand and dishwashing. Wash hands before and after handling food. When you are packing food, separate raw foods from other foods in the cooler. To prevent from dripping, double wrap or place the packages in plastic bags to prevent juices from the raw product from dripping on other foods.
Make Sure the Water is Safe
Avoid drinking directly from streams or lakes. Here are options to make sure you are drinking safe water:- Bring your own water bottles
- Boil water at a rolling boil for 1 minute to kill microorganisms
- At higher elevations, boil for several more minutes due to boiling point of water being lower
- Purchase water purification tablets, sanitizing tablets or water filters
- Refill your water supply from tested public water systems
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