With the sun shining and the weather warming up, watermelon comes to mind! Watermelon is a great summertime treat, but also good year round. Watermelon is packed with water and nutrients, contains very few calories, and is exceptionally refreshing making it a perfect snack food. Below are two quick and easy methods to turn watermelon into easy snacks or finger foods. Always begin by carefully washing the melon and your hands with clear running water and make sure the work space is also clean to avoid introducing contaminants into the melon flesh.
Watermelon Sticks
Cutting a watermelon into sticks leaves a bit of the watermelon rind on the outside of the slice, thus keeping your hands from becoming too sticky. Here’s a step-by-step how to:
Cut the watermelon in half lengthwise. Place the cut side of one half of the melon down and cut slices from stem end to blossom end roughly an inch apart.
Next cut slices perpendicular the first slices, also about an inch apart.
Voila! Watermelon sticks that are easy to serve and eat.
Watermelon Cubes
Start with a quarter of a watermelon. Using a large knife simply cut between the melon flesh and the rind. Start on one side and then move to the other side. The object is to free all the melon flesh from the rind. Do not worry that you will not get every bit of usable melon. You can add that to your cubes when you are finished.
Cut slices from blossom to stem end about an inch apart. Do this on the flat side. Flip to the other flat side and repeat the process.
Slice down through the melon from top edge to rind. Turn the melon quarter over and dump out the cubes. Feel free to clean up the rind if you find you have left more melon there than you like.
Cubes to enjoy! Once watermelon has been cut, it should be stored in the fridge, tightly wrapped or in an air-tight container. It will keep well for 3-4 days; after that time it begins to lose its freshness as the liquid and sweetness slowly seep out of the flesh. Over time, it also begins to ferment.
Melon that cannot be eaten within five days to a week, can be frozen. Remove the rind, cut into pieces, and freeze in a single layer on a tray or baking sheet until firm. Place in an airtight container or bag and freeze up to six months. The flesh will become soft when thawed so frozen watermelon makes great drinks, smoothies, or ice pops. Frozen watermelon can also be served as pieces if some ice crystals remain in it to help keep its form and a less mushy texture.
For more ways to enjoy watermelon, check out watermelon.org to get recipes, carving ideas, and nutrition facts.
I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.
Summertime is often a good time to introduce children to hands-on experiences that use skills learned in school. However, new skills can be learned anytime and food preservation is one such activity that uses reading, math, and science principles. It is also a great way to teach new or life skills, pass on family activities/heritage, and enjoy produce all year long. If it is to be a summertime activity, now is a good time to prepare for the adventure.
Activities should be geared to the child’s age and/or ability. Young children may enjoy slicing bananas and dehydrating them. Older children may enjoy making strawberry jam for the freezer or canning for shelf storage. Every food preservation adventure should begin with clean hands, equipment, workspace, and fresh, quality fruits or vegetables. If the project includes canning, a tested recipe from a reliable source should be chosen. Easy, tested recipes can be found with the National Center for Home Food Preservation, USDA Complete Guide to Home Canning, Mrs. Wages mixes, or Sure-Jell/Ball® pectin.
This curriculum can be used for schools, summer camp instructors, parents, 4-H agents, other Extension educators, farm to school programmers, and classroom teachers…anyone who is comfortable with food preparation and food preservation, or is willing to learn! A request for access is needed to obtain the curriculum.
The series is composed of six different food preservation methods: boiling water canning, making jam, pickling, freezing, drying, and pressure canning. Each method is divided into a beginning hands-on activity and an advanced hands-on activity. Activities may stand alone or be sequenced for cumulative learning. In addition to step-by-step procedures, reflection questions, and ideas for experimentation, each method also includes additional activities: a science-based fill-in-the blank challenge, a history-based word search, a glossary, a resource list, a knowledge test, and more. Each preservation activity is also accompanied by a legal-sized “poster” with simplified step-by-step instructions to be printed and posted as a checklist to help keep everyone on track and working together.
Other resources to use with children learning food preservation include:
I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.
July is National Ice Cream month and has its own day, the 3rd Sunday in July! Ice cream as we know it is made from dairy products, sweeteners, gelatin, flavorings, fruits and other ingredients. America loves ice cream. In fact, the average American consumes nearly 22 pounds of this delectable dessert per year.
But look out ice cream, there’s a new ‘one ingredient ice cream’ in town and it’s taking the internet and media by storm! It’s low in fat, cholesterol, and sodium, and is a great source of dietary fiber, potassium, and manganese. Further, it’s perfect for those looking for a guilt-free, dairy-free, gluten-free, nut-free, soy-free, egg-free, vegan or paleo treat with no added sugar. What is it?
If you guessed BANANAS, you are right! Thanks to a banana’s high pectin content and a bit of kitchen wizardry, bananas make a wonderful soft-serve treat. And because it’s a simple, make-it-yourself treat, you can personalize it with the addition of other fruits, nut butters, chocolate chips, nuts, cocoa, spices, or any other add-in desired. Or, bananas can be the only ingredient.
Besides bananas (and any other fruit or add-in desired), you will need a high-powered processor to pulverize the fruit. There are designated frozen dessert soft-serve processors on the market which work very well such as the Yonanas and others. However, a blender or food processor will work equally as well as long as it is powerful enough to pulverize frozen bananas.
So how do you make this magical treat? It starts with the bananas. Always use bananas that are ‘cheetah spotted’ or over ripe. These bananas are the sweetest and have developed their pectin potential.
Peel the bananas and cut into ¼-inch coins if using a food processor or blender; if a designated dessert processor is used, follow the manufacturer’s directions.
Place the banana pieces in an airtight freezer bag and freeze for at least 2 hours before using; 24 hours is best. Do the same with other fruits you intend to use with your bananas. Remove bananas and other fruit from the freezer and let thaw for 10-15 minutes before making your treat.
One large banana will make two servings especially if additional fruit is used. The ratio of banana to other fruit is about one banana to 3/8 cup fruit. You can make a bigger batch as long as the food processor or blender is big enough and powerful enough. If using a designated dessert processor, follow the manufacturers’ directions for preparing your soft-serve treat by feeding the fruit through the tube into the pulverizing part of the machine.
If using a blender or food processor, follow these instructions: place the frozen banana pieces (and other frozen fruit , if using) in the blender or food processor and pulse. At first the banana pieces will look crumbled, then mushy and gooey something like oatmeal, and suddenly they will magically become smooth and creamy. You will have to stop occasionally and scrape down the sides and help move the fruit into the blades. After the magic happens, continue to blend for a few more seconds to add a little air and blend in any fruit, nut butters, cocoa, flavorings or spices desired.
The banana soft-serve is now ready to eat. Stir in any additional whole or chopped add-ins or top off as desired. OR, put it in an airtight container and freeze until solid or for later use.
I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.
It’s summer time and a favorite summertime dessert is PIE! Not all pies are alike and require different storage. Some are safe on the counter for a period of time and others require refrigeration. Which is which?
Fruit Pies Made with Sugar. According to the US Department of Agriculture (USDA), fruit pies made with sugar are food-safe at room temperature for up to two days. This recommendation is based upon fruit pies made with sugar as the combination of sugar and acid in the fruit is sufficient to retard bacterial growth. If additional storage time is needed, the pie may be stored loosely wrapped in the refrigerator for two more days. Fruit pies freeze quite well. To freeze a fruit pie, place it uncovered in the freezer until frozen solid, then wrap in plastic wrap or foil and place back in the freezer for up to four months. Thaw at room temperature for one hour and if desired, reheat at 375°F for about 30 minutes until warm.
Custard, Cream, Mousse, Chiffon, and Fresh Fruit Pies. These soft pies need to be refrigerated until ready to serve and can be stored in the refrigerator for up to four days. Soft pies do not freeze successfully so enjoy while fresh.
Pumpkin, Pecan and Other Pies Containing Eggs. Pies containing eggs should be eaten as soon as possible after baking and cooling. Otherwise, these pies should be refrigerated. They keep well in the refrigerator for up to four days. Both pumpkin and pecan pies can be frozen with some success for up to two months. In freezing, they lose some of their integrity; the filling may separate a bit and the crust may get soggy. To freeze these pies, wrap them tightly in plastic wrap and foil or place in an air-tight freezer bag. Thaw the pies in the refrigerator before using.
Pies Made with a Sugar Substitute. Sugar acts as a preservative, helps retain moisture, and keeps baked-goods fresher longer. Therefore, it is best to consume pies made with Equal or SPLENDA® in 1-2 days. These products are best stored in the refrigerator in an airtight container. If you want to keep pies made with sugar substitutes longer, they should be frozen by wrapping in plastic and foil or in an air-tight freezer bag. These pies can be frozen successfully for up to two months.
Keeping Pie Safe has an excellent chart detailing all the facts for pie safety. Keep in mind that homemade pies differ from commercially baked pies which may include preservatives allowing them longer room- temperature storage. Check the label for their specific storage instructions. Proper pie storage will ensure that every delectable bite is foodborne illness risk free!
I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.
Steaks on the grill with thermometer to check internal temperature.
Grilling adds a fun element to picnics and summer but it can also be a time of danger for food borne illness. It is not possible to tell if a food is fully cooked by simply looking at it. The only way to accurately measure if a food product is cooked to a safe minimum internal temperature is to use a food thermometer. This is especially true when grilling meats; meat and poultry tend to brown quickly on the outside but may not have reached a safe internal temperature to prevent harmful bacteria from causing foodborne illness.
Know the Safe Internal Temperature
To insure cooking is both SAFE and GOOD TASTING, follow the guidelines below for safe minimum internal temperatures and rest time for meat, poultry, and seafood.
Date last reviewed: March 11, 2022. Source: FoodSafety.gov
Calibrate Thermometer for Accuracy
A properly calibrated meat thermometer is key for achieving both meat safety and quality. Imagine the indignation of serving undercooked meat followed by food borne illness because the thermometer didn’t read correctly or wasn’t in calibration. Neither is a viable excuse for a food safety misstep. Thermometers should be checked and adjusted on a regular basis using the ice-water method. For a video demonstration of thermometer calibration, view How to Calibrate a Meat Thermometer courtesy of the North American Meat Institute and University of California Davis Cooperative Extension.
Insert Thermometer Properly
To get a correct temperature reading, the thermometer must be inserted in the properly location. Usually, this in the center of the thickest part of the food away from bone, fat, or gristle. Use these guidelines on finding the right location:
BEEF, PORK or LAMB ROASTS. The food thermometer should be placed midway in the roast, avoiding the bone. Irregularly shaped foods, such as beef roasts, should have their temperature checked in several places.
THINNER FOODS such as MEAT PATTIES, PORK CHOPS and CHICKEN. The USDA encourages the use of digital instant-read thermometers for thinner foods as digital thermometers don’t need to be inserted as deep as dial thermometers and may be inserted sideways in the thickest part.
Regardless of thermometer type, manufacturer’s instructions should be followed regarding depth of insertion to give an accurate reading. If instructions are not available, check the stem of the thermometer for an indentation or “dimple” that shows the end of the sensing device. The probe must be inserted the full length of the sensing area. For dial thermometers, this is usually 2 to 3 inches and less for digital instant-read thermometers where the heat sensing device is in the tip of the probe. About 15 to 20 seconds are required for the temperature to be accurately displayed with a dial thermometer and about 10 seconds is needed for a digital thermometer.
Additional Thermometer Tips
Use a clean thermometer for testing each time it is inserted into the food. Follow manufacturer’s directions for washing before and after each use.
To prevent overcooking, begin checking the temperature toward the end of cooking but before the food is expected to be “done.”
Wait until toward the end of the cooking period before inserting a thermometer to prevent the possibility of transferring possible bacteria from the outside to the inside. This will also help to prevent loss of moisture.
I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.
Unsettled weather tends to bring about unprecedented winds, powerful storms and tornadoes causing personal loss, major damage and power outages. While personal loss and damage are devastating, power outages can be a major inconvenience. To prepare and stay safe, it’s important to know steps you can take before, during and after a power outage.
Power lines and fallen trees after a storm.
Power outages can be over almost as quickly as begun, but some can last much longer — up to days or even weeks. This depends on the severity of the storm and what damage has been done to power lines and systems. A power outage disrupts everyday life as it shuts down communications, water, transportation and services, closes businesses, causes food spoilage, and prevents use of medical devices.
Given these potential disruptions, it’s crucial to consider the resilience of a home when looking to buy. As you explore properties, evaluating features like backup power systems, flood zones, and overall structural integrity becomes essential. Homes equipped with generators or in areas with robust infrastructure may offer added peace of mind. Additionally, researching the neighborhood’s emergency preparedness and local services can provide further assurance.
For those considering a move to Gwinnett County, GA, it’s important to use resources that provide comprehensive information about property resilience. Utilizing platforms like Gwinnett county, GA on ez Home Search can help you find homes that meet your specific needs and safety criteria. This tool allows you to access detailed property listings and neighborhood information, ensuring that you choose a home with the features necessary to withstand potential disruptions.
Before a Power Outage – Prepare
Preparation can keep the most important people in your world safe when bad weather hits. Here’s some quick tips on how to prepare:
Have a plan that all family members know and understand.
Take an inventory of items in the home and keep it up to date. Pictures are best.
Plan for alternative power sources and test in advance—batteries, portable generator (fuel), power banks.
Build an emergency kit that includes 3-days of non-perishable foods and bottled water; important medications; blankets; personal hygiene items; first aid supplies; flashlights.
Talk to your medical provider about medical devices powered by electricity and refrigerated medicines. Find out how long medication can be stored at higher temperatures and get specific guidance for any medications that are critical for life.
In addition to personal safety measures, it’s crucial to consider the impact of a power outage on your home’s essential systems. Devices like water pumps and HVAC units, powered by electric motors, are vital for maintaining comfort and safety. Companies like Palmers Electric Motors & Pumps specialize in ensuring that these systems remain functional, even during outages. Regular maintenance and having a reliable backup power source for these motors and pumps can prevent significant disruptions and protect your home from potential hazards during an extended power loss.
Place thermometers in freezers and refrigerators to monitor temperature when power returns. A container of water (or ice cubes) in the freezer is also a good indicator of temperatures going above 32ºF.
Remove or secure items outside of the home that can blow or become weapons.
Trim tree branches overhanging a house and clean gutters.
Get a weather alarm with battery backup (keep batteries fresh) and/or sign up for weather alert notifications from local radio or tv stations.
Have your phone charged.
Freeze jugs of water.
During a Power Outage – Stay Safe
The lights are out, appliances, and all electrical equipment without battery or power backup have stopped running. Now what?
Report downed power lines. Do not touch down lines nor attempt to remove trees which may be tangled in downed lines.
Turn off and unplug all unnecessary electrical equipment, including sensitive electronics. Leave a lamp or night light connected to indicate when the power does come back on.
Turn off or disconnect any appliances, equipment or electronics you were using when the power went out. When the power comes back on, surges or spikes can damage equipment.
Keep refrigerator and freezer doors closed. Food is safe in a securely closed refrigerator for up to 4 hours. In a freezer it depends on how full it is — the fuller your freezer, the longer it can last. A full freezer can last up to 48 hours, and a half-freezer can last up to 24 hours. Place frozen jugs of water in refrigerator to help maintain coldness.
Avoid using candles and your phone more than necessary.
Prevent carbon monoxide poisoning when using generators, camp stoves or charcoal grills; these items should always be used outdoors and at least 20 feet away from windows. Never use a gas stovetop or oven to heat your home.
When faced with a power outage, it’s essential to understand the immediate actions needed to protect your electrical systems and maintain safety in your home. Alongside reporting downed power lines and ensuring that all unnecessary electrical devices are unplugged, it’s also a good time to assess your home’s electrical infrastructure.
Outages can sometimes expose vulnerabilities in your system, highlighting the importance of having a reliable electrical service to address any potential issues. This is where professional assistance becomes invaluable, ensuring that your home is not only safe during outages but also equipped to handle any surges when power is restored.
Engaging a trusted service provider like Dream Team Electric can help you prepare for and respond to electrical challenges effectively. Their expertise extends beyond simple repairs; they can assist in reinforcing your home’s electrical systems to withstand power fluctuations and surges. By scheduling regular maintenance checks and upgrades, Dream Team Home Services can ensure your home is ready for anything, from routine outages to more severe electrical storms.
Additionally, their knowledge about integrating battery backup systems and surge protectors can provide peace of mind, safeguarding your appliances and electronics against unexpected disruptions. With their support, you can focus on keeping your home safe and secure, knowing that your electrical needs are in capable hands.
After a Power Outage – Assess
Recovery begins.
Throw out any unsafe food, particularly meat, poultry, fish, eggs and leftovers that have been exposed to temperatures higher than 40-degrees F for two hours or more or that have an unusual odor, color or texture. When in doubt, throw it out. For additional help with food after a power outage, visit Play It Safe With Food After a Power Outage .
If the power is out for more than a day, discard any medication that should be refrigerated, unless the drug’s label says otherwise. Consult your doctor or pharmacist immediately for a new supply.
Plug in appliances and electric equipment including sump pumps. Check to make sure each is working properly. Note anything that is not working properly and report to your insurance agent.
Note damage done to home or property and report to your insurance agent.
Call AnswerLine at 800-262-3804 with food safety questions or water/mold clean up should water get into the home.
For more helpful information and tips, visit Ready. One can never be reminded too often or be too prepared when storms strike and the power goes out.
I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.
Nothing says summer quite like the smell and sound of food sizzling on the grill. In previous blogs, tips for grilling meat and sides—fruits and vegetables—were shared. Did you know that you can use your grill as an oven for baking, too? Whether you’re a seasoned grill master or just getting started, the right grill can make all the difference. High-quality grills not only provide consistent heat for perfectly cooked meats but also offer features that enhance your overall cooking experience.
With a range of options from direct to indirect heat, you can achieve the ideal temperature for everything from searing steaks to slow-roasting vegetables. Choosing a grill that fits your needs can elevate your outdoor cooking, ensuring that every meal is a flavorful success.
Chiasson Smoke offers versatile grilling solutions that can transform your outdoor cooking into a multi-functional experience. Their innovative designs allow you to explore new recipes and techniques, turning your grill into a powerful tool for both grilling and baking, and adding even more delicious possibilities to your summer gatherings.
Cornbread in a cast iron skillet off the grill.
Anything you can bake in a kitchen oven – casseroles, pies, cookies, brownies, pizza, coffee cake, bread – can be baked on a gas or charcoal grill all summer long without heating up the kitchen. While you don’t need to adjust the recipes, you do need to figure out how to turn direct heat into indirect heat. Every grill is different, so you’ll need to figure out what will work best with what you’ve got. It’s also a good idea to start with something simple (perhaps brownies or pizza) and work up to more complicated baked goods. It may take some time to get it just right, so be patient and write down what you learn along the way. Here are some tips to get you started.
Start with a clean grill. You don’t want your baked goods to taste like last night’s onions or brats or whatever was grilled last.
Preheat the grill. Grill manufacturer, Weber, has some great tips for preheating and baking with both gas and charcoal grills. Heat is lost when placing the unbaked items inside and is not regained as quickly as in an oven so it may be necessary to preheat the grill to a higher temperature than what will be used for baking. Every grill is different, so getting the temperature right may take some experimenting. If your grill doesn’t have a built-in thermometer, invest in one as knowing the temperature inside the grill is important.
Use indirect heat. To create indirect heat, turning off some burners on a gas grill will be necessary to create indirect heat. For charcoal grills, move the charcoal to one side of the grill and bake on the side away from the heat.
Choose baking dishes that withstand intense heat. A pizza stone or a cast iron skillet are perfect options. Cookies, pizza, and bread usually bake nicely on a pizza stone; casseroles, cakes, brownies, cobblers, and crisps do well in a cast iron skillet. Avoid using glassware even if it is Pyrex® as it is prone to breaking despite using indirect grill heat. Grill mats are another options for some baked goods.
Choose recipes that are forgiving. Since grill baking is less precise than oven baking, choose recipes that will withstand the fluctuating temperatures on a grill. Cakes are the most finicky. Flatter, artesian-type breads usually do quite well.
Keep an eye on the temperature while baking. Grill temperature fluctuates more than the oven so sometimes adjustment of temperature is necessary; this is particularly true when there is wind. Check the temperature frequently while baking and adjust as necessary.
Avoid the temptation to lift the lid. Lifting the lids releases a lot of heat. Use your nose as much as possible and if you must lift the lid, make it quick. It takes a little practice to know that distinct perfect—DONE—smell. (We all know the one of food baked too long.)
Grill baking time may be different than oven baking time. Baking goes faster in the grill than in the oven and that the same recipe can vary in time depending upon grill conditions. While the traditional toothpick inserted into the middle technique works well to determine doneness, it is helpful to insert a temperature probe into the center of the unbaked product to determine when some baked items are done. For example, cake is done when the probe reaches 210⁰ F.
Baking in a grill takes experimentation and patience. Grilled baked goods may not turn out the same as baked in an oven. There may be signs of hot spots or browned more than usual on the bottom. As long as they are not over-baked (burned), they will still be tasty. By using your grill, you’ve kept the kitchen cool. And as a bonus, in the event of a power outage, you will have learned a means of baking without an oven. Check out Get Fired UP!Tips for Grilling Meat and Sides—Fruits and Vegetables for additional grilling tips and get into summer grilling in a big way!
This blog was reviewed by Anirudh Naig, Associate Professor in Hospitality Management & State Extension Specialist for Retail Food Safety at Iowa State University.
I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.
Assorted grilled fruits and vegetables in a skillet.
Nothing says summer quite like the smell and sound of food sizzling on the grill. In a previous blog, tips for grilling meat were shared. While the king of the grill might be meat, the produce aisle is full of goodies that take on amazing flavors when grilled. Grilling brings out the sweet, toasty, and caramelized flavors that other cooking techniques do not. Besides shining with flavor, there’s very little prep involved.
Here are a few pointers to perfect your vegetable and fruit grilling technique:
Wash, trim, and peel as necessary.
Make sure to clean the grill grates with a wet cloth or paper towel. If using a metal brush, besure that there are no bristles left behind. Bristles can attach to food and if consumed can cause choking or affect the digestive tract.
Prepare pieces that are consistent in size to ensure even cooking.
To prevent sticking and add flavor, brush or toss with 1-2 tablespoons oil per pound. Excessive oil will cause flare-ups. Add any seasonings desired with the oil.
Use a perforated grilling basket or grilling mats to prevent items from falling through the grates. I prefer the grilling mats, copper or non-stick PTEE (PFOA free). Mats make grilling so easy and still allow foods to take on the grill flavors and coveted grill marks. They are easy to clean and keep the grill grates clean, too.
Stainless steel kabob skewers are best for grilling because they don’t roll and they are easy to flip. Wood or bamboo skewers should be soaked in water for 30 minutes before using to keep them from burning.
When grilling a variety of vegetables, be sure to start with the ones that take the longest to cook and add the others incrementally, saving the quickest-cooking ones for last. Produce should be removed before it is soft as it will continue cooking once removed from grill. On a medium hot grill it typically takes 10 minutes or less for most vegetables to cook.
Apply barbecue or other sweet sauce or coatings toward the end of cooking so it has time to glaze but not burn.
Asparagus: The ends of asparagus spears can be tough, so trim them off, then toss the spears in olive oil and salt/pepper and grill for 4-5 minutes over a medium-high grill, then turn and grill another 4-5 minutes.
Bell peppers: Remove the core and seeds, then slice each pepper into about four separate sections. Toss with olive oil and salt/pepper and grill over a medium-high heat for 4-5 minutes. Then turn and grill 4-5 minutes longer.
Cabbage: Cut the cabbage in half and then slice each half into thick 1-inch slices. Toss with olive oil and your favorite seasonings. You can skewer each big slice to keep it from falling apart. Grill over a medium-high grill for about 10 minutes, then turn and grill for another ten minutes.
Cauliflower: Cut the cauliflower into big florets, toss in olive oil and your favorite seasonings and then skewer. Grill over medium-high heat, turning often, for about 10 minutes or until the cauliflower is tender and lightly charred.
Corn: Some people like to grill corn with the husks still on, but that’s just steaming the corn, really. By removing the husks and the silk and cooking the corn directly on the grill, the kernels get lightly blackened and caramelized, bringing out tons of sweet corn flavor. You should grill corn over a medium grill for 4-5 minutes, turning frequently.
Eggplant: Cut the eggplant into ½-inch slices. Brush them with oil or a simple balsamic vinaigrette, toss with your favorite spices. Grill over a medium-high grill for about 5 minutes, then flip and grill for 5 minutes longer.
Mushrooms: Toss white or brown button mushrooms with olive oil and Kosher salt. Then skewer and cook over a medium-high grill for 7-8 minutes, turning frequently. You can also grill a whole Portobello mushroom cap directly on the grill. Grill them smooth-side-down for 8-9 minutes.
Onions: Large, sweet onions like Vidalias are great for grilling, as are red onions. Just peel them, cut them into ½-inch slices, toss them in olive oil and your favorite seasonings and cook over a medium-high grill for 2-3 minutes, then turn and grill 2-3 minutes longer. A skewer can be handy to hold the onions together on the grill.
Tomatoes: Cherry tomatoes can be skewered and grilled whole, for 3-4 minutes over a medium-high grill. Be sure to turn them frequently so that they cook evenly. You can also grill plum tomatoes. Cut them in half the long way, remove the seeds and grill for four minutes, then turn and grill for four minutes longer.
Zucchini and yellow squash: Cut into ½-inch pieces lengthwise, toss in olive oil and salt /pepper and cook over medium-high grill for 4-5 minutes. Then turn and grill another 4-5 minutes longer.
Guidelines for Grilling Fruit
Just about any fruit can go on the grill as long as it is fairly firm and not overripe. Peaches, melons, pineapple, pears, tomatoes, bananas, and figs are just some of the fresh fruits that will hold their shape over the coals.
Most fruit is fairly fragile, so cut fruit into large chunks, slices, and wheels to help it maintain its structure as it heats up and breaks down. Smaller fruits like grapes and blueberries can be prepared on a skewers.
Grilled fruit kabobs are a win at any picnic or barbecue. Any combination of fruits can be used and they make a perfect appetizer or dessert.
In addition to a small amount of oil (neutral) or butter, fruits are best mixed or brushed with a bit of citrus juice (lemon juice prevents browning), maple syrup, or honey prior to grilling. For additional flavor, try adding cinnamon, chili powder, smoked paprika or a curry blend.
Grill fruit over high heat for three minutes without moving or turning it to get the perfect sear (and coveted grill marks). Flip and cook for one to three minutes more.
Grill fruit flesh-side down. If you place it skin side down, you’ll miss the caramelized texture and the heat won’t get through the rest of the fruit evenly.
Fruits contain a lot of water, which makes them very hot once they are cooked. Be sure to allow time for grilled fruits to cool down a little before serving.
Even though grilled fruit makes a great dessert, it is not just for dessert. Grilled fruit can be used as a side dish, in fresh salsas, and as part of delicious appetizers.
If you haven’t grilled fruits and vegetables, do give it a try. You will find them tasty, nutritious and a great way to enjoy those foods that are so good for you. Enjoy your grill even more by getting additional Get Fired Up!tips for grilling meat and baking.
This blog was reviewed by Anirudh Naig, Associate Professor in Hospitality Management & State Extension Specialist for Retail Food Safety at Iowa State University.
I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.
Nothing says summer quite like the smell and sound of food sizzling on the grill. Of all the foods that can be prepared on the grill, meat is king with everyone’s goal to cook it to perfection. Whether it is steak, pork chops, chicken, or fish, knowing how to grill each type of meat is crucial for success. There’s nothing worse than overcooking or undercooking the priciest part of the meal! Meat, chicken, hamburgers, or seafood must be fully cooked to a safe internal temperature before serving to prevent falling ill after eating from food poisoning.
Grill Safely to Prevent Foodborne Illnesses
Before starting any grilling, care needs to be taken to prevent foodborne illness. The risk of foodborne illness increases during the summer months because disease-causing bacteria grow faster on raw meat and poultry products in warmer weather. Bacteria also need moisture to flourish and summer weather, often hot and humid, provides the perfect conditions. Follow these four USDA recommendations to keep friends and family safe from foodborne illness:
Clean – Wash hands and surfaces often. Prior to placing food on the grill, wipe the grill surface or clean the grill grates with a stiff brush. If a stiff brush is used, inspect the grill surface to ensure there are no bristles left behind; bristles can cause physical contamination if it sticks to the food.
Separate – Don’t cross-contaminate. Keep raw meat and poultry apart from cooked foods. Place grilled food on a clean plate, not the plate you used to carry the raw meat to the grill.
Cook – Use a food thermometer to ensure meat and poultry are cooked to a safe temperature to kill harmful germs. When smoking, keep temperatures inside the smoker at 225oF to 300oF to keep meat at a safe temperature while it cooks [1]. 145oF – whole cuts of beef, pork, lamb, and veal (stand-time of 3 minutes at this temperature) 145oF – fish 160oF – hamburgers and other ground beef 165oF – all poultry 135oF – all pre-cooked meats, like hot dogs
Chill – Refrigerate or freeze left-overs promptly – within two hours of cooking (one hour if above 90oF outside.). For more food grilling safety tips, see Food Safety Tips to Grilling Pros and Beginners provided by the USDA .
Tips to Ensure Your MEAT Masterpieces Come Off the Grill Flawlessly
Prepare the grill by cleaning the grill grates as previously stated. Oil the grates. A great tip I learned from a program on IPTV is to slice an onion in half, stab one half on the onion with a long fork, dip the onion in oil and rub the grates with the onion. It not only does a great job on getting oil on the grates without flare up, but also seasons the grates a little.
Pat meat dry using paper towels to remove any excess moisture that would otherwise steam-cook the meat or inhibit caramelization.
Liberally rub the meat with a dry brine or salt and pepper to help keep the meat from drying out. For steaks and chops, season just before grilling. Salt pulls moisture to the surface so seasoning when the grill is ready keeps that process from drawing moisture out of the meat and making it wet. It helps to rub the meat with a little bit of olive oil prior to seasoning as it helps to hold the seasoning in place.
If possible, establish a two-zone cooking area in the grill. One area should be hot for searing (cooking briefly over high heat) the meat and the other at a cooler temperature for cooking the meat to the desired doneness after searing. If this is not possible, turn the heat down on the grill after searing.
Once the meat is on the grill, resist all urges to touch or lift it until it releases from the grill naturally. This will aid in solid grill marks which lend flavor and keep the meat from tearing. Once the meat releases, turn it often to allow even cooking.
Use a meat thermometer to gauge when the meat is done using the USDA’s Safe Minimum Internal Temperature Chart, updated in 2020. After grilling, hot foods should be kept at a minimum of 140⁰F.
After the meat has reached temperature, allow it to rest before slicing or eating so the meat has time to reabsorb its favorable juices and make the meat soft and moist. Cover with foil and let rest a minimum of 3 minutes before serving. The meat temperature will also rise a small amount while resting.
Slice the meat against the grain. Cuts made perpendicular to the grain results in short meat fibers which gives a tender bite of meat.
Grilling is more than throwing some meat on a hot grill. Whether using a gas or charcoal grill, following a few steps when grilling and knowing how to cook and how long to cook the particular food will help assure a successful outcome. The Get Fired Up! grilling tips continues with Grilling Sides–Fruits and Vegetables and Baking on the Grill.
This blog was reviewed by Anirudh Naig, Associate Professor in Hospitality Management & State Extension Specialist for Retail Food Safety at Iowa State University.
I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.
The long-awaited summer treasure, sweet corn, will be available from local growers very soon. Getting a likeable variety and biting into an ear of plump kernels bursting with that sweet, corn flavor is well worth the wait.
Sweet corn is an old food. The specific time when sweet corn originated cannot be pin-pointed. However, Spanish explorers in the early 1500s found Indians growing corn in East Texas, and the Spanish carried on corn culture in the Rio Grande valley settlements and Texas missions. They ate the grain as a basic ingredient in tortillas, tamales, posole, and atole. The first known variety, Papoon, was acquired from the Iroquois Indians in 1779 by European settlers. Sweet corn has been ever evolving. Over time, plant breeders have developed sweeter cultivars as well as cultivars with better keeping qualities, flavor, tenderness, vigor, and other characteristics. Sweet corn now comes in several hundred varieties of five genetic types and is available in three different colors: yellow, white and bi-colored (yellow and white).
Genetic Types and Characteristics
The long-grown or older varieties of sweet corn are known as Standards(su). These cultivars have the traditional sweet corn flavor and texture with sugar levels generally between 10 and 15 percent at harvest. Unfortunately, standard cultivars retain their high quality for only one or two days and don’t generally store well as sugars quickly convert to starch after harvest. Honey and Cream, Silver Queen, Sterling Silver, Jubilee, and Merit are some well-known names.
The first breeding improvement was the introduction of Sugar Enhanced (se) cultivars. Sugar enhanced cultivars contain the sugar enhancer (se) gene that produces ears with sweet, tender kernels. Sugar levels are slightly higher than standard sugary cultivars. The harvest and storage life of se types are slightly longer than standard sweet corn. Well-known SE varieties include Bodacious, Ambrosia, Sweet Temptation, Delectable, and Miracle. SE varieties are typically used for freezing.
Then along came the Supersweet (sh2) corn varieties. These cultivars contain the shrunken-2 (sh2) gene. Supersweet varieties have smaller, crisper kernels with high sugar levels and convert sugar to starch slowly, allowing for a longer harvest period and storage life of about three days. Candy Store, Florida Staysweet, Sugar Loaf, Sweet Time, and Sweetie are some of the Supersweet varieties.
With further development, the Synergistic (syn) cultivars possessing the su, se, and sh2 genes entered the sweet corn scene. These cultivars are sweet, creamy, and tender and have an excellent storage life remaining at their peak for five days before converting to starch1. Allure, Inferno, Providence, and Sweetness are examples of Synergistic varieties.
Lastly, an improvement on the Supersweets are the Augmented Supersweets (shA). They are sweet, tender, and have an even longer storage life offering a ten day window where sugars are at their peak before converting to starch1. Anthem, Obsession, and Patriarch are examples in this group.
Of course, when you’re buying corn, you often only have one choice and it’s frequently not labeled as anything but fresh corn. If you really want a particular variety or want to know the characteristics of what you are buying, talk with the producer at a farmer’s market; they will likely be able to fill you in on the variety or other details. A seller at a local stand may or may not know the variety and simply sell the corn by a popular or recognized name. One that I often see used for bi-color corn is ‘peaches and cream,’ a sugar enhanced (se) bicolor that has been around for some time. For a short listing of suggested cultivars of each each gene type, see Sweet Corn by Iowa State University Extension horticulturalists.
Get It Fresh – Keep It Fresh – Enjoy It Fresh
Despite all the genetic improvements, the trick to getting good corn for eating is to get it as fresh as you can and cook and eat it promptly. When choosing corn, look for ears with moist, fresh-looking husks free of insect damage. Feel the ears to assess the plumpness of the kernels and whether the rows of kernels are fully formed. (Quick fact: the average ear of corn has 800 kernels, arranged in 16 rows. There is one piece of silk for each kernel.) Refrain from pulling the husks back to check out the kernels as it is not only bad manners, but spoils the corn for others; opened corn dries out quickly. Once home, store sweet corn in the refrigerator with the husks on or off in a plastic bag; husk on is best but shucked corn may fit in the fridge better. Remember, depending on cultivar, the sugars in corn begin to convert to starch so purchase only what you can use in a few days.
Fresh sweet corn can be prepared in a variety of ways—boiled, steamed, microwaved, grilled—and even raw. The key thing to remember is that today’s sweeter and fresher varieties do not require the cooking time of yesteryear. Sweet corn can be cooked anywhere from 30 seconds to 3 minutes, depending on how “done” you like it. Once cooked, it can be eaten directly off the cob or sliced off and used in recipes.
Fresh corn kernels are also great to keep on hand for tossing into salads or other side dishes. Raw corn cut off the ear will last only a day or two in the refrigerator before turning sour. To preserve the freshness, cut the kernels off the cobs and blanch them in boiling water for 1 or 2 minutes. Drain, let cool, and store in a covered container in the fridge for up to five days. Another option is to blanch, cool, and freeze the kernels in a single layer on a baking sheet until hard, and then store in an airtight container in the freezer where they will retain best quality for up to three months.
Lastly, when sweet corn is in season, it is a great time to freeze or can it for eating throughout the year. Corn is one of the best vegetables to freeze because the quality of home-frozen corn is superior to commercial products. Purdue Extension says most sweet corn varieties are acceptable for canning and freezing but recommends the following varieties: Yellow -Bodacious and Incredible Bicolor – Temptation, Delectable, and Providence White – Silver King, Silver Princess, and Whiteout.
Enjoy and make the most of one of summer’s treasurers. It’s only a matter of days! _____________________________________ Rupp Seed Inc, 2021 Vegetable Resource Guide: Sweet Corn Genetic Types
I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.
