Tag Archives: Michigan State University Extension

Radish variety can add flavor and crunch to your meals

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By Mariel Borgman, Michigan State University Extension

 

As the seasonal farmers markets across Michigan begin to open this month and next, radishes of all sorts will be available from local growers.

 

Some popular types of radishes that you may see at farmers markets include:

 

Red Radishes

Red Radishes

These are the most common radishes found in grocery stores. They have a bright red skin and white flesh.

 

Easter Egg Radishes

Easter Egg Radishes

As the name might suggest, these radishes come in many colors ranging from deep purples, to reds, to pinks and whites. They are often sold in bunches of mixed colors.

 

French Breakfast Radishes

These long, thin radishes are white near the root end and pink at the top.

 

Black Radishes

Black Radishes

The skin on these radishes is dark brown or black and they have a very strong flavor.

 

Watermelon Radishes

A winter storage variety radish with green skin that reveals a magenta and white center when peeled.

 

Daikon Radishes

These radishes are white and long in shape, like a large carrot or parsnip. They are popular in Asian cuisines.

 

French Breakfast Radishes

Quick-picked radishes were a big hit among farmers market shoppers when Michigan State University Extension sampled them last year. These quick pickles are ready to eat in just 40 minutes, and don’t require canning as they are eaten fresh. Check out the four-ingredient recipe.

 

Plain, fresh radishes can be delicious on their own as a quick snack. Try them with different dips such as hummus or vegetable dip like the Tangy Yogurt Vegetable Dip recipe in this article from Michigan State University Extension. Other ways to enjoy radishes include roasting, using them to top salads, or shredding them into a slaw.

Daikon Radishes

 

Radish greens are also an edible and nutritious vegetable. Remove them from the root and store separately. The greens will keep two to three days in the fridge and are delicious sautéed and added to stir fry or egg dishes.

 

Michigan State University Extension’s Community Food Systems Work Team supports the development of local food systems in Michigan. The Michigan Fresh program has tips on growing, handling and preserving as well as healthful recipes to take advantage of the delicious Michigan-grown bounty from your back yard or your local farmer’s market. For more information, connect with your local community food systems educator by visiting http://msue.anr.msu.edu/or calling 1-888-678-3464.

Watermelon Radishes

 

This article was published by Michigan State University Extension. For more information, visit http://www.msue.msu.edu. To have a digest of information delivered straight to your email inbox, visit http://www.msue.msu.edu/newsletters. To contact an expert in your area, visit http://expert.msue.msu.edu, or call 888-MSUE4MI (888-678-3464).

Food insecurity — what can be done?

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By Joseph Bixler, Michigan State University Extension

 

The broad topic of food insecurity has come to the public forefront over the last decade. Food insecurity can be identified by an individual’s access to limited quality, variety or desirability of diet. Generally speaking, it is the lack of access to affordable, healthy, nutrient-rich, fresh foods and it may help one understand the link between hunger and food security. You may have heard the term “food deserts”. Food deserts can be found anywhere that lacks consistent access to quality fresh food; be it in urban or rural settings. Access can be affected by many different variables. According to the USDA website regarding access, these variables include, but are not limited to access to transportation, family income and distance from stores or the number of stores in a given neighborhood.

 

The purpose of this article is to familiarize with the concept of food insecurity and the potential options communities may have to address the broader issue. Future articles will describe some efforts to address food insecurity in more detail. First, some of the potential initiatives currently being used in communities to combat food insecurity.

  • Mobile farm market trucks — Vehicles loaded with fresh fruits and vegetable from a local source and setup in areas where consistent access to fresh produce is not available due to transportation issues or other obstacles. In St. Clair County, the Community Foundation is sponsoring a mobile food truck project.
  • Food rescue programs divert food that would otherwise be thrown away to people who can make use of it. According to the USDA report on the Emergency Food Assistance System, “The food rescue organizations specialize in perishable food including gleanings from farmers’ fields and leftovers from food service operations.
  • Food Waste Programs — It is estimated that 40 percent of our uneaten food ends up in landfills as reported by the First Food organization. That proportion rises to 50 percent when fresh produce is included. Efforts to combat this waste has become important in some communities.
  • Food Giveaways — Organizations and institutions in communities have been relying on large scale food giveaways for many years. One such ministry in Cass City, Michigan called Revive Ministries offers a monthly giveaway.
  • Farm to Table Programs — Fresh produce and other items accessed by those who are food insecure. These programs take the form of community or school gardens where individual can work in and glean food to meet their needs.
  • Summer Feeding Programs — USDA program that feeds children at various community locations where children are during the non-school summer months.

Future articles will explore some of these programs and projects in more detail. In the meantime, please consider educating yourself about what is going on in your community to assist with the food insecurity problem and how you may get involved.

 

This article was originally published by Michigan State University Extension. Reprinted by permission. For more information, visit http://www.msue.msu.edu. To have a digest of information delivered straight to your email inbox, visit http://www.msue.msu.edu/newsletters. To contact an expert in your area, visit http://expert.msue.msu.edu, or call 888-MSUE4MI (888.678.3464).

Does gardening contribute to daily physical activity recommendations?

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Explore the different ways that gardening activities can help you meet daily physical activity recommendations.

By Tyler Becker, Michigan State University Extension

 

It’s that time of year again. Gardening and landscaping season is upon us. Time to go into the shed and dust off your shovel and go down to your local hardware store to get prepped for growing season. You may be excited to start gardening, but at the same time, maybe you are reluctant because you remembered how sore your muscles were from your first day last year. If you are one of these people, you will not be surprised to hear that gardening activities count towards physical activity recommendations.

 

Heavy gardening activities can strengthen your body.

Gardening and landscaping provide numerous physical and mental benefits. One physical benefit of gardening and landscaping is that you burn calories. This could contribute to weight management by helping you use up some of the energy from the food you consume. The amount of calories used depends on the activity, intensity and duration.

 

You may already think of gardening as a physical activity, one that provides cardiovascular or aerobic exercise for your body, but did you know that some gardening activities can contribute to the muscle- and bone-strengthening guidelines?

Gardening can help strengthen your body

Heavy gardening, which requires you to use a lot of your muscles can help with overall strengthening. Think of bending down to pick up something heavy, digging holes or making a paver wall. Overall, the type of activity and intensity is key. The activity has to be more strenuous than simply bending down to pick up a dropped glove; think of picking up pavers or a bag of mulch. Strive for an intensity in which you are sweating and may not be able to keep a conversation going with someone. Some other activities that may count towards muscle- and bone-strengthening, including shoveling, raking and pushing a wheelbarrow.

Modify gardening and landscaping activities to exercise your whole body

One easy way to include additional musculature (exercise different muscles) during gardening is to switch hands periodically when doing tasks like raking or shoveling. Another method is to change the activity you do every 15 to 30 minutes. An example could be pulling weeds for 15 minutes and then switching to dumping bags of mulch around your trees or bushes. It is likely you already have a rhythm down, but simply going from one activity to another in this way, can incorporate more musculature and increase the number of calories burned. Plus, this approach can break up the monotony of performing the same activity over and over again.

Tips for reducing pain and soreness.

Do you avoid gardening because it makes you feel too sore? There are a number of ways to prevent or even alleviate pain while gardening and landscaping. First, always use proper form during activity regardless of what it is. Moving with proper form helps you avoid pain and injury. For example, if you are picking something up from the ground, keep your shoulder blades back and down, and bend and lift with your knees, not your back.

 

Always listen to your body. If you “overdid it” one day, you probably should take it slow the next day. Also, there are a number of garden tools available that can help alleviate any potential or existing pain. Your local hardware store may have gloves and garden utensils designed for those with arthritis-related issues. Using garden tools as simple as knee pads or foam pads can help lessen any potential knee pain. You should also take breaks here and there while gardening just as you would if at the gym. Try sitting down for five minutes and rehydrating with water. Lastly, be sure to stretch after gardening. This can help not only improve/maintain flexibility but improve muscle recovery too.

 

Remember, if you do not currently garden or landscape, start slow and ease into it; especially if you are focusing on using it to contribute to daily physical activity recommendations, including muscle- and bone-strengthening exercise.

 

Michigan State University Extension has a number of resources including the Master Gardener Program for those considering gardening, and those who have been gardening for a while.

 

This article was published by Michigan State University Extension. For more information, visit http://www.msue.msu.edu. To have a digest of information delivered straight to your email inbox, visit http://www.msue.msu.edu/newsletters. To contact an expert in your area, visit http://expert.msue.msu.edu, or call 888-MSUE4MI (888-678-3464).

As temperatures begin to rise, so do car interiors

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Precautions for those with heat sensitivities and weakened immune systems.

By Pam Daniels, Michigan State University Extension

 

Even mild external temperatures can quickly raise the temperature inside a closed vehicle to dangerously high levels.

 

Sitting in a closed up car for 10 minutes can cause the body’s core temperature to climb. The Centers for Disease Control & Prevention (CDC) report that very high body temperatures can cause damage to the brain and other vital organs, as well as heat stroke or death. For individuals with chronic disease, weakened immune systems, the elderly or the very young (and pets), high temperatures coupled with heat sensitive immune systems can rapidly become dangerous.

 

Michigan State University Extension offers the following information to help you and your family stay safe:

  • When outside temperatures are in the 60 degree Fahrenheit range it will cause the temperature insides a closed car to rise well above 110 F.
  • The temperature inside the car does not have to hit 100 F for a person to be at risk.
  • The inside of a closed vehicle acts like a greenhouse, trapping sunlight and heat making the inside of the car much hotter than the air outside. Even when outside temperatures are mild, anyone sitting in a closed car for a short period of time (20 minutes) is at risk of hyperthermia (body temperature greatly above normal).
  • Child safety – The National Highway Traffic Safety Administration offers valuable tips on preventing heat stroke to children in parked cars. They have also investigated various alarms and reminder technology equipment for cars that help reduce heat stroke fatalities.
Take precautions
  • Avoid leaving anyone unattended in a closed vehicle. Rolling down the window two-inches or even half way, won’t help cool the interior temperature.
  • Lock your cars while at home. Children have died from getting into cars, for whatever reason, an then becoming confused and trapped inside the vehicle.
  • Always check the car seats before leaving the vehicle. Making a visual check of the car a part of your routine can help make sure that no child or pet is left unintentionally in the car. Use notes, colored stickers or some type of reminder system so when you exit your car you check the backseat.
Learn the laws
  • Become informed by learning about your state’s vehicle code. Contact your local Department of Motor Vehicles and/or contact any local law enforcement agency.
  • Keep a watchful eye and if you sense that a child or pet is left unattended in a vehicle and is in danger, don’t hesitate to seek help. Do not go in search of the car owner. Dial 911 and let the authorities handle the situation.

For more information on health and wellness visit Michigan State University Extension.

 

This article was published by Michigan State University Extension. For more information, visit http://www.msue.msu.edu. To have a digest of information delivered straight to your email inbox, visit http://www.msue.msu.edu/newsletters. To contact an expert in your area, visit http://expert.msue.msu.edu, or call 888-MSUE4MI (888-678-3464).

How long does home-preserved food last?

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Know the shelf life of home-canned and frozen food to avoid food waste and maximize nutrition.

By Kara Lynch, Michigan State University Extension

 

Don’t let your preserved food go to waste — enjoy it when it tastes great and is nutritious.

May brings flowers and seed magazines stuffed into your mailbox. It is also the perfect time of year to start planning your garden with canning season in mind. Preserving food is a great way to avoid wasting food when you have more fresh produce than you need right away. Just make sure you are able to use all your canned or frozen food within the recommended time.

How long do home-canned foods last?

If foods are preserved correctly, they are safe for years but the quality and nutritional value decreases with the passing of time. The National Center for Home Food Preservation recommends only preserving enough food to last one year. So that your home-canned foods taste great and are nutritious when you decide to eat them.

The United States Department of Agriculture (USDA) has a planning guide (page 32) that may be helpful when working out how much food to can or freeze to meet your needs for the year.

Choosing the right canning equipment

It is critical to can foods safely using the right equipment. Use a steam canner or water bath canner for high-acid foods and a pressure canner for low-acid foods. Just within the last couple of years, atmospheric steam canners have been approved to use with high-acid foods. It is also important to use research-based recipes and follow directions carefully. Research-based recipes can be found in updated Ball Blue Books, So Easy to Preserve, the USDA Complete Guide to Home Canning and Preserving. Michigan State University Extension also offers an online home food preservation course.

How long do frozen foods last?

Frozen foods lose moisture the longer they are in the freezer. If the food was correctly frozen and kept at it zero degrees Fahrenheit it is safe indefinitely, however the quality and nutritional value deteriorates, just as it does with canned foods. The USDA has developed the Food Keeper app for smartphones, as well as a website, that lists the shelf life of various foods.

Tips for using up preserved food
  • Home preserved food makes great gifts. If you do have a bountiful harvest, can the extra produce, put a pretty label on the jars and share with your loved ones.
  • Are you in need of an appetizer but don’t have time to make anything?  Pull the dilly beans from your pantry or get the pepper jelly out and combine it with cream cheese to make an amazing dip.
  • Consider your home preserved foods when planning your meals. This helps ensure that you are using up your stored items in a timely way and creates less waste. As you make your grocery list, you may notice cost savings as you pull from your pantry rather than purchasing additional food.
  • Use your home preserved foods in the search cue when looking for a recipe online. This will bring up unique, nutritious recipes utilizing your preserved items. Use pickled beets in a salad recipe, add frozen peas to a casserole, try frozen peaches in a peach cobbler, top cheesecake with home preserved jams, the list is endless.

Michigan Fresh is a Michigan State University Extension initiative that provides information on safely storing and preserving a wide variety of fruits and vegetables. MSU Extension also offers a range of food safety and food preservation classes, in person and online. Contact your local MSU Extension county office to learn more about available classes.

 

This article was published by Michigan State University Extension. For more information, visit http://www.msue.msu.edu. To have a digest of information delivered straight to your email inbox, visit http://www.msue.msu.edu/newsletters. To contact an expert in your area, visit http://expert.msue.msu.edu, or call 888-MSUE4MI (888-678-3464).

Tips for reseeding lawns in spring

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Turfgrass damaged from de-icing salts used during winter may need reseeding. Photo credit: Kevin Frank, MSU

By Kevin Frank, Michigan State University Extension, Department of Plant, Soil and Microbial Sciences

 

Maybe spots of your lawn died last summer; maybe spots were killed from de-icing salt, dog spot or snow mold over the winter. Regardless of the cause of death, as spring finally arrives seeding dead areas in lawns is a common weekend activity.

 

In the next several weeks as temperatures warm, there might be some areas that are the victim of grub feeding. If you’re reseeding following grub damage, Michigan State University Extension recommends waiting about one to two weeks after applying a grub insecticide before reseeding. For all reseeding, it is safe to apply fertilizer at the time of seeding. For new establishment, a starter fertilizer is recommended. Starter is a fertilizer that has a nitrogen to phosphorus ratio of 1:1 or 1:1.5. A starter fertilizer application at seeding will prove beneficial in getting the young turf seedlings going. Application rates for a starter fertilizer at seeding are approximately 1 pound nitrogen per 1,000 square feet. Starter fertilizer for new establishment is permitted under Michigan’s fertilizer act. Make sure to follow label directions, contain all fertilizer on the area to be seeded and off the driveway, and keep a minimum of 15 feet from any surface water.

 

Make sure to keep the seeded area moist throughout establishment. Depending on what Mother Nature supplies, a new seeding may require watering several times a day. A good mulch cover will help the area stay moist so the site may be watered less frequently. Water lightly when irrigating; there is no need to see water standing or running off the site.

 

Avoid applying herbicides this spring, i.e., no fertilizer plus crabgrass preventer or weed-and-feed products. Young seedlings don’t tolerate herbicides very well and the guideline is usually to wait three “real” mowings before applying any herbicides or in some cases at least 60 days. Real mowings mean you’re actually cutting grass, not just running over the area to trim down any weeds.

 

Dr. Frank’s work is funded in part by MSU’s AgBioResearch.

 

This article was published by Michigan State University Extension. For more information, visit http://www.msue.msu.edu. To have a digest of information delivered straight to your email inbox, visit http://www.msue.msu.edu/newsletters. To contact an expert in your area, visit http://expert.msue.msu.edu, or call 888-MSUE4MI (888-678-3464).

Study gauges concerns about climate change in Great Lakes coastal communities

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Participating in outdoor recreation appears to have impact on climate change beliefs.

By Heather Triezenberg, Michigan Sea Grant, Michigan State University Extension; and Julia Whyte, Michigan State University graduate student

 

Greater involvement in outdoor recreation activities was associated with people identifying with the “Cautious, Concerned, and Alarmed” categories on climate change beliefs. Photo: Todd Marsee, Michigan Sea Grant

Coastal communities and sensitive coastal ecosystems experience a variety of weather-related impacts that are influenced by changing climatic conditions. Michigan State University professor Patricia Norris with students Brockton Feltman and Jessica Batanian have published their findings on Northern Michigan residents’ opinions about climate change in the Journal of Great Lakes Research.

 

The study, funded by Michigan Sea Grant and partners, replicated the “Six Americas of Global Warming” to understand survey respondents in the Grand Traverse Bay region. The “Six Americas” framework assesses individual beliefs about, concern about, and level of engagement with climate change to characterize belief typologies on a spectrum of:

  • Alarmed
  • Concerned
  • Cautious
  • Disengaged
  • Doubtful
  • Dismissive

Range of responses

The authors found nearly 70 percent of those living in the Grand Traverse Bay region, an area dominated by agricultural land use and highly dependent upon natural resource tourism, were categorized as “Cautious, Concerned, or Alarmed” about the issue. Furthermore, the percentage of individuals in the “Doubtful” category (almost 10 percent) was lower than the 2012 national average (13 percent), but the percentage of those in the “Dismissive” category (15 percent) was higher than the 2012 national average (8 percent). The authors attributed this rather large range of responses to the fact residents were surveyed during the summer immediately following the “polar vortex” during the 2013-2014 winter months, and individuals in the area are very attuned to local weather changes.

Outdoor recreation plays role in awareness

There is also evidence that different sociodemographic characteristics are associated with the “Six Americas” categories. For example, the authors found that greater involvement in outdoor recreation activities, higher levels of education, and lower levels of income were associated with the “Cautious, Concerned, and Alarmed” categories. On the other hand, males and older individuals tended to be more dismissive of or disengaged with climate change than their counterparts.

 

Perhaps encouraging people to participate in outdoor activities, appealing to residents’ sense of altruism, providing practical environmentally friendly alternatives, or considering different approaches to informing community members about climate change will all be useful strategies to prepare for an uncertain future.

 

Michigan Sea Grant helps to foster economic growth and protect Michigan’s coastal, Great Lakes resources through education, research and outreach. A collaborative effort of the University of Michigan and Michigan State University and its MSU Extension, Michigan Sea Grant is part of the NOAA-National Sea Grant network of 33 university-based programs.

 

This article was published by Michigan State University Extension. For more information, visit http://www.msue.msu.edu. To have a digest of information delivered straight to your email inbox, visit http://www.msue.msu.edu/newsletters. To contact an expert in your area, visit http://expert.msue.msu.edu, or call 888-MSUE4MI (888-678-3464).

Fast facts about Michigan onions, berries, celery and beets

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By Terry McLean, Michigan State University Extension 

 

Each year the Cultivate Michigan and the Michigan Fresh initiatives promote seasonally available Michigan foods to two different groups of people.

 

Two Michigan State University Extension-led initiatives promote the seasonal use of Michigan’s fruits, vegetables, meats and dairy, focusing on two different audiences. Cultivate Michigan is an institutional food purchasing campaign of the Michigan Farm to Institution Network and has the sourcing, marketing and recipe resources to help schools, hospitals and other institutions find, buy and use local foods. A consumer-focused initiative, the Michigan Fresh program, helps individuals explore the state’s bounty of fresh, locally grown foods from farms, gardens and local farmers markets, with tips on growing, handling and preserving as well as healthful recipes. Both initiatives support farmers, food businesses and consumers, enhancing local economies.

 

In 2018, Cultivate Michigan is promoting four seasonal foods: onions (spring), berries (summer), celery (fall) and table beets (winter) to institutional food service directors. A few fast facts about these 2018 featured Michigan fruits and vegetables:

 

Michigan Onions:

Michigan Strawberries, Raspberries and Blackberries:

  • Berries are rich in Vitamin C, an excellent source of potassium, fiber and phytochemicals
  • Michigan grows berries for both fresh and processed uses, and ranked seventh nationally in strawberry production in 2016
  • In 2009, Michigan produced 43,000 tons of fresh strawberries and 3,000 tons of processed strawberries, generating $6.6 million
  • The raspberry and blackberry industry is relatively small in Michigan, we produced 26,512 pounds of raspberries in 2015

Michigan Celery:

Michigan Table Beets:

  • Table beets are a good source of Vitamin C, Iron and Magnesium, and a very good source of fiber, Folate, Potassium and Manganese
  • They are closely related to sugar beets and Swiss Chard
  • Michigan-grown beets are available late July to late October

Each year, the Cultivate Michigan team plans field tours featuring the featured seasonal foods for institutional food service staff and others to learn first-hand about the production, processing and distribution of the foods, as well as to network with other food buyers, growers and suppliers. Several tours are planned for the year ahead featuring Michigan onions, summer berries, celery and beets.

 

Both initiatives support Michigan Good Food, a policy initiative of the Michigan Good Food Charter, and several of its goals by the year 2020:

  • Michigan institutions source 20 percent of their food from Michigan sources
  • 80 percent of Michigan residents have easy access to affordable, fresh, healthy food, 20 percent of which is from Michigan sources
  • Michigan farmers will profitably supply 20 percent of all Michigan institutional, retailer and consumer food purchases and be able to pay fair wages to their workers.

The Michigan Farm to Institution Network and Cultivate Michigan are coordinated by the Michigan State University (MSU) Center for Regional Food Systems with support from MSU Extension. Michigan Fresh is supported by MSU Extension and includes a handy Michigan Availability Guide so you know when dozens of popular items are in season throughout the year, including those crops that are produced using season extension techniques, which extends their availability over a longer period of time.

 

This article was published by Michigan State University Extension. For more information, visit http://www.msue.msu.edu. To have a digest of information delivered straight to your email inbox, visit http://www.msue.msu.edu/newsletters. To contact an expert in your area, visit http://expert.msue.msu.edu, or call 888-MSUE4MI (888-678-3464).

Spring’s first vegetable, asparagus

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By Chris Venvema, Michigan State University Extension

 

Freezing asparagus preserves the fresh flavor

 

Although spring has sprung, it is still pretty cold, but it is not too early to think about harvesting the first vegetable of spring, asparagus.

 

Officially named Asparagus officinalis, asparagus is actually a flowering perennial.

 

With its dark green color, asparagus is rich in vitamins A & B6, calcium, magnesium and zinc. Since it is 93% water, asparagus is low in calories and very low in sodium. Asparagus is a very good source of dietary fiber. When harvesting the asparagus, it is important to gather the tender young shoots. The larger and taller shoots are a woodier product. However, these older shoots should not be discarded, they can be peeled and enjoyed as well. Asparagus can be preserved for later use by freezing, canning, pickling or drying. The technique used depends upon the later intended use. For the fresh from the garden flavor, freezing is ideal.

 

To freeze asparagus it is necessary to blanch the young spears. To prepare the asparagus for freezing requires that young tender spears be selected. The stalks should be washed, trimmed and sorted according to size. Cut the spears to fit the containers for freezing. Water blanching requires the water to be boiling in a kettle. Tender small spears require a blanching time of two minutes, medium size spears need three minutes and large spears need four minutes. Cool quickly in ice water. Then drain and package leaving no airspace in the rigid container. A technique for individual size pieces is to drain and pat the spears dry. Next arrange the spears or pieces on a cookie sheet. Then place the cookie sheet in the freezer until the pieces are frozen. Finally put the frozen pieces in plastic bags, making sure there is no air trapped in the bag and put in the freezer.

 

Michigan State University Extension recommends canning asparagus because it is considered a low acid vegetable. Select tightly closed spears that are four to six inches in length. Wash thoroughly. Trim off the scales and tough ends. Then wash again. The spears can be cut into one inch pieces or left whole (4-6 inches).

 

For the raw pack technique, pack the asparagus tightly into hot jars, leaving one-inch headspace. If salt is desired put a ½ teaspoon of salt into pint jars or 1 teaspoon of salt into quart jars. Fill the jars with boiling water leaving one-inch headspace. Remove the air bubbles.  Wipe the rim. Adjust the pretreated lids and process.

 

Processing can be done in a dial gauge pressure canner at 11 pounds of pressure OR in a weighted gauge pressure canner at 10 pounds of pressure. The processing times are 30 minutes for pints and 40 minutes for quarts.

 

It is spring time!  Why not preserve spring’s first vegetable of the season, asparagus, today!

 

Resources:

http://nchfp.uga.edu/how/freeze/asparagus.html

http://nchfp.uga.edu/how/can_04/asparagus_spears.html

http://nchfp.uga.edu/how/can_06/pickled_asparagus.html

 

This article was published by Michigan State University Extension. For more information, visit http://www.msue.msu.edu. To have a digest of information delivered straight to your email inbox, visit http://www.msue.msu.edu/newsletters. To contact an expert in your area, visit http://expert.msue.msu.edu, or call 888-MSUE4MI (888.678.3464).

Are youth equipped to make real change in policy?

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Past participants of the 4-H Capitol Experience in Lansing, Michigan. Photo by MSU Extension.

By Jackelyn Martin, Michigan State University Extension 

 

Across the nation, youth are finding their voice in change-making and expressing it across a variety of platforms. Fed up with what they perceive as ineffective policy-making, youth are using their voices to make change. From walkouts to protests to editorials, youth are making their voices heard.

 

But are youth equipped with the knowledge needed to make a difference in politics and government? The answer may vary depending on the youth you ask, their experiences and the quality of their government and civics education in high school. According to the Center for Information and Research on Civic Learning and Engagement, “Students who recall having received better civic education are more likely to be engaged.”

 

At least one youth feels under-prepared for participation in government. Despite attempts in her high school government class, Mackenzie Hubbard used her voice to write an editorial in the Ludington Daily News on her lack of understanding of government. Is Hubbard’s experience an anomaly? Or does it point to a broader problem? Are there better ways to engage youth in civic education and find their voice to be effective change-makers?

 

4-H Capitol Experience is a pre-college program that takes youth out of the classroom, providing a hands-on experiential opportunity to learn more about state government in Michigan. The four-day program held annually in Lansing, Michigan, engages high school youth throughout the state in exploring the process of making public policy. Youth who participate in this program learn about our state’s public policy through multiple experiences including mock bill writing, committee meetings, and house and senate “votes,” as well as visits with legislative aides, lobbyists, and state and community agencies.

 

Consider inviting a youth you know to attend 4-H Capitol Experience April 15-18, 2018, equipping them with confidence and knowledge to make a difference. The event is $350 for Michigan 4-H members and $370 for all other youth. For more information on 4-H Capitol Experience, please visit the 4-H Capitol Experience website. Online registration for the 2018 4-H Capitol Experience is open until March 16, 2018.

 

Any questions on this program can be directed to Jackie Martin at marti623@msu.edu or 734.222.3877.

 

This article was published by Michigan State University Extension. Reprinted with permission.For This article was published by Michigan State University Extension. For more information, visit http://www.msue.msu.edu. To have a digest of information delivered straight to your email inbox, visit http://www.msue.msu.edu/newsletters. To contact an expert in your area, visit http://expert.msue.msu.edu, or call 888-MSUE4MI (888.678.3464).more information, visit http://www.msue.msu.edu. To have a digest of information delivered straight to your email inbox, visit http://www.msue.msu.edu/newsletters. To contact an expert in your area, visit http://expert.msue.msu.edu, or call 888-MSUE4MI (888.678.3464).

Rhubarb: A spring-time delicacy with pucker power

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Mmmm — rhubarb and strawberry pie

By Jeannie Nichols, Michigan State University Extension

 

Rhubarb is a springtime delicacy that is classified by botanists as a vegetable, but because it is so popular in desserts, it is often recognized as a fruit by many consumers. Rhubarb is traditionally made into sauce or pie, this led to it getting the nickname “pie plant.”

 

Hothouse, or forced, rhubarb is a pink to rosy-red color all the way to the leaf. It will have a milder, more delicate flavor than field or homegrown rhubarb. Use hothouse rhubarb only when fresh because it loses color rapidly when canned or frozen. Medium to thick stalks are best to use because they are the most tender.

 

Fresh field or homegrown rhubarb is available late April through June. It can be mostly green or have a rosy to dark red color and have medium to thick stalks. Homegrown rhubarb is more tender than hothouse, however, both provide a tasty source of calcium and potassium.

 

Remember to cut off and compost, or discard, all rhubarb leaves when you harvest rhubarb. Rhubarb leaves contain oxalic acid which is harmful to eat.

 

Enjoy rhubarb in pies and muffins or as a sauce

 

When rhubarb is combined with strawberries, raspberries, apples and other fruits, the flavor only gets better. Rhubarb also makes a terrific sauce for chicken, venison, halibut and salmon. Adding diced rhubarb to muffins and biscuit recipes not only adds nutritional value but makes the muffins and biscuits sing with flavor without making the batter runny.

 

Rhubarb (courtesy Michigan State University Extension website)

Store rhubarb in the fridge

 

Stalks of rhubarb can be placed in a perforated plastic bag and stored in the refrigerator crisper for two to four weeks. If you add a wet paper towel to the bag of rhubarb, it will help to keep the rhubarb from drying out.

 

Preserve rhubarb by freezing

 

Freeze homegrown rhubarb early in the season when the color is best and the stalks are almost tender. Freezing rhubarb is easy. Just rinse stalks well, dry them with a paper towel and cut them into one or two-inch pieces to fit your freezer containers or freezer bags. If you have an amount you need for a favorite pie, crisp or bread recipe, you can measure that amount into the freezer bag and label it with the date and amount, then when you take it out of the freezer you won’t have to measure the rhubarb before adding it to your recipe. You can also make cooked rhubarb sauce; pack it into containers, leaving one-half inch headspace, label and freeze.

 

Michigan State University Extension’s MI Fresh, has a range of information and resources about Michigan’s bounty of fresh, locally grown fruits, vegetables, flowers and ornamentals. Here you will find information on recommended varieties, storage, food safety and preserving techniques for many fruits and vegetables.

 

This article was published by Michigan State University Extension. Reprinted with permission. For more information, visit http://www.msue.msu.edu. To have a digest of information delivered straight to your email inbox, visit http://www.msue.msu.edu/newsletters. To contact an expert in your area, visit http://expert.msue.msu.edu, or call 888-MSUE4MI (888.678.3464).

Do I have to move out of my home before the sheriff sale?

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By Brenda Long, Michigan State University Extension 

 

Mortgage foreclosure rates have significantly decreased during the past ten years, according to the ATTOM report in January 2018. The number of foreclosure filings in 2017 in Michigan decreased by 42.5 percent compared to 2016.

 

A common misconception for homeowners in foreclosure is that they have to move out of their house before the sheriff sale. When a county deputy or appointed county official posts a notice with the sale date near their door, many people think that is the last date they can stay. However, Michigan law says that those individuals have rights to occupy the house usually for six more months. Some homeowners abandon their property early, paying rent without making an informed decision.

 

Homeowners do have rights during foreclosure, which were discussed in my November 2015 article. After a property is sold at a sheriff’s sale, a foreclosure sale, there is a redemption period. For most properties it is a six month period. If the homeowner moves out and the property has been declared abandoned, the redemption period can be shortened to one month.  For some large properties and those with a lot of equity, more than two-thirds of the loan has been paid, the redemption period may be longer.

 

During the redemption period, the homeowner(s) can continue to live in the property and are not required to make any mortgage payments. They can use this time to save funds and plan their next steps. The homeowner also has the right to sell the property to another person, but if the sale price is for less than the mortgage owed, the bank has to agree to the short sale.

 

If the homeowner can find funds to buy back the property then they can keep it. That is why this time is called a redemption period. At the sheriff’s sale, the purchaser paid a certain amount of money to purchase the property. Often the purchaser will be the homeowner’s mortgage company, although it could also be another third party. The amount necessary for the homeowner to buy back or redeem the property is the amount the purchaser paid plus some allowable costs and a daily interest rate based upon your mortgage loan interest rate. A homeowner can learn the sale price for the property by obtaining a copy of the sheriff’s deed from the Register of Deeds in the county where the property is located. They only have to pay the purchase price from the sheriff’s sale even if it is substantially less than the loan amount.

 

Before moving, if that is the choice, the homeowner should check with their county Register of Deeds office to be sure the property was actually sold.

 

Going through foreclosure is the right option for some Michigan homeowners. Knowing that they can continue living in their house with no mortgage payments for six months after the sheriff sale can keep a roof over their head and provide time to plan next steps. They should also know their rights during their redemption period.

 

Michigan State University Extension has released a toolkit, now in both English and Spanish, for homeowners who are experiencing or have previously experienced foreclosure. This toolkit will equip these individuals and families with tools to help them recover their financial stability in the case that a recovery of their home is not possible. The toolkit is available to download free at MIMoneyHealth.org.

 

For more information about foreclosure in Michigan, go to the housing link at www.mimoneyhealth.org or www.michigan.gov/mshda. Michigan State University Extension offices in several counties have certified foreclosure counselors you can talk to for free about your rights and assist you to think about your options in the foreclosure process.

 

Reprinted with permission. This article originally was published by Michigan State University Extension. For more information, visit http://www.msue.msu.edu. To have a digest of information delivered straight to your email inbox, visit http://www.msue.msu.edu/newsletters. To contact an expert in your area, visit http://expert.msue.msu.edu, or call 888-MSUE4MI (888-678-3464).

The downside to spanking (there is no upside)

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By Vivian Washington, Michigan State University Extension

 

Early childhood development experts have long discouraged using corporal punishment on children. Corporal punishment is when an adult deliberately hits, spanks or causes pain when trying to correct a child’s behavior. Adults often confuse physical punishment with discipline. They do not understand how trauma from physical punishment affects the child.

 

According to the American Psychological Association’s article, “The case against spanking,” physical punishment can lead to increased aggression, antisocial behavior, physical injury and mental health problems for children. Spanking may stop the child’s misbehavior in the short term, but is ineffective in producing positive, long-term results.

 

University of Missouri researchers have found that physical discipline experienced during infancy can negatively impact temperament and behavior among children in the fifth grade and into their teenage years. This was especially true for African American children who experienced severe punishment at 15 months of age. They were more likely to exhibit increased aggressive and delinquent behaviors and less likely to show positive behaviors. European-American children did not show a link between punishment and negative emotions. However, if these children were displaying negative emotions, such as irritability, then their long-term behavior was similar to African American children.

 

Michigan State University Extension offers the following guidelines to caregivers of children. These positive discipline tips will help to develop the desired behaviors to children:

  • Give clear directions.
  • Give directions one at a time or in age-appropriate doses.
  • Help children see how their actions affect others.
  • Focus on the desired results.
  • Expect the best from the child.
  • Notice and praise good behaviors.
  • Say “yes” as often as possible.
  • Show you care.
  • Set a good example—be a good role model.
  • Encourage children to express their feelings in words.
  • Understand child development and age-appropriate expectations.
  • Have a plan for anticipated problems.
  • Develop routines.
  • Listen to children.
  • Be age appropriate.
  • Make rules simple and enforceable.
  • Make as few rules as possible.
  • Enforce rules consistently.

To learn about the positive impact children and families experience due to Michigan State University Extension programs, read our 2016 Impact Reports: “Preparing young children for success” and “Preparing the future generation for success.” Additional impact reports, highlighting even more ways Michigan 4-H and MSU Extension positively impacted individuals and communities in 2016, can be downloaded from the MSU Extension website.

 

This article was originally published by Michigan State University Extension. For more information, visit http://www.msue.msu.edu. To have a digest of information delivered straight to your email inbox, visit http://www.msue.msu.edu/newsletters. To contact an expert in your area, visit http://expert.msue.msu.edu, or call 888-MSUE4MI (888-678-3464).

 

Reprinted with permission from Michigan State University Extension.

GVSU-sponsored event focuses on STEM topics and activities

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By Nate Hoekstra

GVSU

 

A free public event focused on STEM topics and activities for kids and adults of all ages will be hosted by several Grand Valley State University departments on Sept. 16.

 

The event, BrainSTEM, is a hands-on, brains-on expo that highlights the best of today’s innovation and creativity in science, technology, engineering and math. Community organizations that focus on STEM and STEM learning will be available throughout all three floors of the Grand Rapids Public Museum with hands-on activities for all ages.

 

The event is sponsored by Grand Valley’s Charter Schools Office, College of Education, College of Computing and Engineering, and WGVU Public Media.

 

BrainSTEM

Sept. 16

9 a.m. — 2 p.m.

Grand Rapids Public Museum

Free to public, no registration required (museum admission is free)

 

Students in grades K-8 can take part in “Get with the Program,” a group of four computer coding sessions that will help expose students to computer programming.

 

Educators will be able to take part in Code to Compose, an introductory music composition and computer programming curriculum designed for beginners to gain exposure to coding. Participants will learn the basics by creating music with the Ruby programming language using a free application called Sonic Pi. The hands-on workshop for administrators, technology and music teachers interested in STEAM programs for 6-12th graders is offered by Macro Connect.

 

Organizations taking part in the event include WGVU, GE Aviation, John Ball Zoo, Atomic Object, Breakout EDU, Tetra Discover Partner, Michigan State University Extension, GRPS, AirZoo, and West Michigan Tech Talent.

 

For more information, visit http://www.grpm.org/events/brainstem/

Shop with all your senses this season

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Eating a variety of colors will benefit your health and add color to your plate.

By Denise Aungst, Michigan State University Extension

 

Michigan produce is in season, and there is no better time to shop with all of your senses. The smells, colors, textures, sounds and tastes of the markets will aliven and inspire you.

 

Michigan is second only to California in the variety of fruits and vegetables grown, so each week farmers markets have new items. Eating a variety of colors will benefit your health and add color to your plate. A diet rich in bright colors helps ensure your intake of daily vitamins and minerals.

Red – heart strong

Found in tomatoes and peppers

Orange – eye health

Found in carrots, peppers, tomatoes and sweet potatoes

Yellow – immune system

Found in squash, beans and tomatoes

Green – strong teeth and bones

Found in kale, spinach, peppers, peas, broccoli, lettuces and green beans

Blue and purple – memory

Found in blueberries, eggplant, beets, carrots (look for the purple variety) and lettuces

 

All fruits and vegetables are full of the things we need and low in the things we need less of, such as fat, sodium and cholesterol making them helpful in reducing risk for diseases such as heart disease, diabetes, and cancer.

 

To promote our robust Michigan agriculture, economy and the health of seniors, Michigan has entered a partnership with agencies including local Commission on Aging distribute thousands of dollars in MarketFresh coupons. These dollars are used to purchase fresh fruits and vegetables across the state. In three counties of northern Michigan (Charlevoix, Cheboygan and Presque Isle) alone, $24,000 in coupons have been distributed to income eligible seniors.

 

Check out Michigan Farm Market Association’s website mifma.org for market locations and details.

 

Double Up Food Bucks program allows recipients Michigan Bridge Card / Electronic Benefit Transfer (EBT) to swipe their card for tokens that can be redeemed at the market and double the value up to $20. Double Up Food Bucks helps you double the amount of dollars you can spend on Michigan produce.

 

Ideas to incorporate the recommended 2-3 cups of produce (based on age, gender) include eating some at every meal and snack. Suggestions I’ve heard from seniors across northern Michigan at MarketFresh presentations include:

  • Breakfast — smoothies, omelettes, and cereal/oatmeal topped with fruit
  • Lunch — salads, lettuce/tomatoes on sandwiches, grapes added to chicken salad, and tacos
  • Dinners — steamed vegetables, stir fry with rice, and grilled
  • Snacks — celery and peanut butter, raw cucumber spears, and sliced fruits

Enjoy the bountiful benefits of farm market shopping. Your health and local economy will thank you.

 

This article was published by Michigan State University Extension. For more information, visit http://www.msue.msu.edu. To have a digest of information delivered straight to your email inbox, visit http://www.msue.msu.edu/newsletters. To contact an expert in your area, visit http://expert.msue.msu.edu, or call 888.MSUE4MI (888-678-3464).