Sipping a big glass of ice-cold, freshly squeezed lemonade on a hot summer day is one of life’s memorable pleasures. Lemonade made with real lemons, sugar, and water.
There are two easy ways to make fresh lemonade—fresh squeezed or DIY concentrate. Either option is made with just three simple ingredients—fresh lemons, sugar, and water. Making your own lemonade gives the option to adjust the sweetness to one’s liking and also add other fruits or herbs to the mix—like strawberries or mint. WARNING! There are downsides to making your own lemonade: it may ruin your taste for any store-bought lemonade, be more costly, and require preparation time.
Get Squeezing and Make Lemonade.
Fresh Squeezed. Fresh squeezed lemonade can be made by combining fresh lemon juice, sugar, water, and ice followed by stirring or shaking to dissolve the sugar OR by combining the lemon juice with a simple syrup and pouring over ice. Recipes for both styles of fresh lemonade can be found at food.com and tastesbetterfromscratch.com.
DIY Lemonade Concentrate. Concentrate is made by adding fresh lemon juice to a simple sugar. It can be store in the refrigerator for up to 3 weeks or in the freezer for up to 6 months (for best quality). When the mood strikes, the concentrate is simply diluted with water and ice. A good recipe can be found at realsimple.com.
Health Benefits Derived from Drinking Lemonade
As it turns out, the adage, “when life gives you lemons, make lemonade,” is good advice. Beyond quenching your thirst, fresh lemonade has many health benefits because it contains lemon juice—lemons are one of the superfoods. Lemonade made with real lemons is an easy way to get a healthy dose of lemon juice. Lemon juice is an especially good source of vitamins (C, B6, A), folate, potassium, phytonutrients and antioxidants (flavonoids) that can assist the body in numerous ways. Some benefits include:
Assist with Digestion: Citric acid stimulates the production of hydrochloric acid in the stomach which improves digestion. Citric acid also slows the break down food and absorption of nutrients in the gut.
Prevent Kidney Stones: According to researchers at UC San Diego, lemons have the highest concentration of citrate of all citrus fruits. Citrate is a natural inhibitor of kidney stone formation and also breaks up small stones that are forming. The more citric acid in your urine, the more protected you are from forming new kidney stones.
Improve LDL Cholesterol Levels. Citrus fruits contain a compound known as citrus limonoids. One type of limonoid, called limonin found in the juice of lemons, may help reduce LDL “bad” cholesterol and improve heart health.
Prevent Cancer: The antioxidants found in lemons have been shown to prevent cells in your body from deforming which can lead to cancer developing and/or spreading.
Lower Blood Pressure: Lemons contain a high amount of potassium which can help to calm numerous cardiac issues.
Risks of Consuming Lemonade
If consumed in excess, lemonade could cause gastric reflux problems or heartburn for those who suffer from the conditions. Citric acid can also wear down tooth enamel. For that reason, drinking lemonade through a straw is encouraged. Additionally, there are approximately 28 grams of carbohydrate (sugar) or 150 calories in a 12 oz glass of lemonade.
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 strawberry season! Those lush, first fruits of summer are starting to appear in home gardens, farmer’s markets, and u-pick patches. How do you keep them fresh and enjoy them at their prime?
Freshly picked strawberries.
There is nothing worse than having fresh strawberries go bad within a day or two. Because it happens all too frequently, consumers have shared their ‘secrets’ or methods to thwart this disappointing situation. Any number of recommendations on keeping strawberries fresh can be found by perusing the web. One site, The Kitchen, put seven popular methods of storing strawberries to the test with the hopes of find the best method of storing strawberries longer. The test findings revealed that rinsing the strawberries in vinegar water prior to storage proved to be the best. But is that really the best way? According to food scientists, moisture is the enemy of strawberries. So what do the experts recommend?
Rinse the berries and remove caps when you are ready to eat or use them.
Keeping Your Strawberries Fresh (University of Arkansas Cooperative Extension) says that “strawberries are like small sponges and soak up all the water they come into contact with. Once they have soaked it up, they are quick to turn to mush and mold even if they have been thoroughly patted dry.” This is also the reason that strawberries should not be picked when they are damp. The same holds true for berries that have experienced heavy rain or several days of wet weather even though they are dry at the time of picking; they are on moisture overload and will not keep long regardless of how they are cared for or stored.
Therefore, strawberries should only be washed before eating or using to remove dirt and any potential bacterial contamination. To wash, rinse the berries thoroughly under cool running water, drain in a clean strainer, and pat dry with paper towels. For any berries showing signs of dirt, gently rub the berry under running water. Strawberries: Safe Methods to Store, Preserve, and Enjoy (Linda J Harris, Food Safety Expert at UC Davis) recommends against washing strawberries in a sink filled with water as the standing water can spread contamination from one berry to another. The use of soap or detergent is also not recommended or approved for washing fruits and vegetables because the produce can absorb detergent residues.
Refrigerate if not used right away.
Strawberries do not ripen after picking so putting them in the refrigerator does not slow the ripening. It does, however, slow the progression of mold growth on or between the berries if they will not be used for eating or cooking shortly after picking. If they will be used or eaten after picking, they will not deteriorate sitting on a counter for a couple of hours at room temperature. Cold temperatures suppress the flavor of the berries so they will taste sweeter if you let them come to room temperature before eating.
Strawberries: Safe Methods to Store, Preserve, and Enjoy explains that the optimum storage conditions for strawberries is 32⁰ to 36⁰F with humidity at 90 to 95 percent. Therefore, the refrigerator fruit crisper drawer is the best place to keep them. Other suggestions include storing the strawberries in the plastic clamshell containers they are usually sold in. However, before refrigerating, the containers should be opened and the berries checked for any crushed or spoiled ones and removed. Fresh picked berries may do better if they are placed in layers between paper towels in a covered container. The paper towels help to soak up excess moisture from the strawberries and to allow air circulation between the berries. Stored properly under optimum conditions, fresh strawberries should last 7 days; however, shelf life depends on how ripe the berries are when purchased or picked.
Berries that have been cut or sliced should be covered and refrigerated if they are not eaten or used within 2 hours of preparation.
For longer term storage, freeze, dry, or preserve (jams and jellies).
For best quality, strawberries should be preserved on the day they are harvested. Select berries that are firm, brightly colored, sweet-scented, and have hulls (green caps) attached. On average, 1 pound of fresh berries yields 1 pint of frozen berries. One pound of fresh berries is approximately 2/3 – 1 quart of fresh berries. A quart container of fresh strawberries is approximately 1½ pounds or 4 cups sliced berries. Wash the berries as indicated and remove the caps.
Freezing strawberries is quick and easy and perfect for making smoothies, sauces, and jams at a later date. Frozen berries are also great for baking. Further, a lot of berries are not needed at any one time to freeze. There are different methods for freezing—sliced or whole, sugar or no sugar, container or bag—all are acceptable personal choices. What is important is that the berries are protected from freezer burn. The tray or flash freeze method is perfect for freezing strawberries as any amount can be done at a time. Spread whole or sliced prepared berries on a tray and freeze. When frozen, remove them from the freezer, package in an air-tight container or zipper bag, and quickly return to the freezer. The fruit pieces remain loose and can be used in whatever quantity is need.
Drying strawberries reduces the amount of space needed for storage. Berries can be left whole but dry better if sliced ¼ to ½-inch thick; they can also be pureed for a fruit leather. Pretreating with an acidic solution (soaking in equal parts lemon juice and water for 10 minutes) is not required, but keeps strawberries from darkening. A food dehydrator or freeze dryer produces the best quality dried strawberries. Strawberries should not be dried in a microwave oven as they are prone to scorching and burning. Proper drying temperature is 135⁰ to 140⁰F in a food dehydrator. The amount of time it takes to dry strawberries depends on their initial moisture content, the volume being dried, the size and thickness, humidity of the ambient air, and the dehydrator or freeze dryer. Berries dried in a dehydrator are dry when they are pliable but not sticky or tacky. Freeze-dried strawberries will be brittle when completely dry. Cool the dried berries thoroughly. Before packaging for storage, dehydrated strawberries should be conditioned. Once conditioning is complete, the fruit should be packaged in an airtight container or bag and stored in a dark location. Dried strawberries can be rehydrated, use as a snack, or added to yogurt, smoothies, cereal and many other things. For additional information on drying strawberries, the National Center for Home Food Preservation has a publication, Drying Fruits and Vegetables.
Preserving strawberries in the form of jams, jellies or fruit spreads are rewarding ways to use ripe strawberries. (Canning strawberries is NOT recommended.) Preserves made with commercial pectin products are quick and easy to do; package directions should be carefully followed for success. Jam can also be made without added pectin. A good recipe can be found at the National Center for Home Food Preservation. Freezer jam is another option. It is made with a modified pectin as freezer jams do not require cooking. Freezer jam tastes more like fresh strawberries.
Enjoy those succulent strawberries while at their prime!
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.
Common PURSLANE (Portulaca oleracea) is a weed in the purslane family (Portulacaceae) that many curse; it comes uninvited, spreads fast, and keeps on giving. Purslane grows nearly everywhere in the world and is known as a weed or an edible plant. Some cultures embrace purslane as a delicious and exceptionally nutritious treat!
Because purslane grows so rapidly and spreads easily, most research has focused on eradication by tillage or chemicals. The new approach is to eradicate by eating. However, when out of control, it may be impossible to eat against the amount of purslane that pops up in Midwest gardens, sidewalks, driveways and any other place that will support a succulent root.
Despite a disdain for purslane, it is edible and nutritious being high in omega-3 fatty acids and significant amounts of vitamins A, C, and E as well as calcium, iron, magnesium and potassium and antioxidants. Like spinach, it also contains high amounts of oxalates so can cause kidney stones in those who are susceptible. The leaves, plucked from the stems, are somewhat crunchy and have a slight lemon taste. A few leaves sprinkled on salads, sandwiches, and omelets adds a bit of nutrition and flavor. It can also be steamed or used in stir-fries and makes a good thickener for soups or stews because it has a high level of pectin. Supposedly it also makes a great low-fat pesto; because purslane is so juicy, only a small amount of olive oil is needed.
Before sampling or eating, make sure that the plant is chemical free and thoroughly washed as it grows close to the ground. And if this is a new food, don’t over indulge. Recipes using purslane are abundant using an internet search.
Eradication in the home garden is best done by pulling, hoeing or using chemicals and removing it from the garden; it takes a long time to shrivel. Using a mechanical tiller is the worst at controlling it as cultivating breaks it apart and, being a succulent, each piece becomes a new plant. Hoeing is effective only if the root is taken and the plant is removed. Any soil disturbance allows long-lived seeds near the surface to easy germination. Purslane is not picky about where it grows; it loves hot weather, and does not require moisture. Open soil and a little moisture is all it needs to go wild. Therefore, the best rule is to get it before it goes to seed; it takes less than three weeks from the time it emerges until it flowers and seeds. A single plant may produce 240,000 seeds which have germination potential for up to 40 years. Mulching helps control purslane as mulch suppresses seed germination. For mulch to be effective, it must be thick enough to block all light to prevent seed germination; 1/2 inch of mulch is recommended.
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.
June is National Iced Tea Month! For generations, Americans have been making iced tea. It’s popularity quickly grew after being introduced at the 1904 World’s Fair in St Louis. Today, iced tea makes up 85% of all tea consumed in the U.S. It’s an uncomplicated, thirst-quenching drink made by combining two ingredients–tea and water. However, the method used to combine the tea and water can affect the safety of the drink.
Teas are minimally processed agricultural products, and therefore, can be a potential source of harmful microorganisms which includes bacteria, yeast, and molds. Tea leaves can contain a variety of bacteria with coliform bacteria being most common. In 1996, the Centers for Disease Control and Prevention (CDC) issued guidelines for preparing and storing iced tea, noting that tea leaves can become contaminated at any stage: growing, harvesting, transporting, processing, packaging, steeping, or storing. Further, if iced tea is brewed at inadequate temperatures, brewed or stored in an unsanitary container, stored too long, or held at warm temperatures, it may grow coliform bacteria. Bacteria thrive in warmth and multiple rapidly between 40 degrees F and 140 degrees F (temperature danger zone). Bacterial contaminated tea has the potential to cause abdominal infections and illness.
Americans use one of three different methods to brew their ice tea: hot, cold, and sun. Hot refers to the method of steeping loose tea or bags in boiling (or almost boiling) water for three to five minutes before adding cold water and refrigerating or pouring over ice. The cold method combines the tea and water in the refrigerator for at least eight hours of steeping. When water, tea, and the natural energy from the sun combine for six or more hours of steeping, the result is known as sun tea. Personal preference dictates which method is used.
Since 2011, the CDC has highly discouraged making sun tea as it is the perfect medium for bacterial growth. Sun tea gets warm enough to brew tea, but it does not get hot enough to kill bacteria or any other microorganism that may be present in the tea or herb leaves. Temperature plus time in the danger zone puts sun tea at a risk.
The CDC and the National Tea Association recommend steeping tea at 195 degrees F for three to five minutes. This is sufficient time and temperature to kill any potential microorganisms. Tea can also be brewed safely in the refrigerator by putting tea in cold water for six hours to overnight depending on the strength of the tea desired. It can also be made more quickly with the “Cold Brew” formulations now available from various processors.
If sun tea is a must or what you do, you can still make sun tea with some precautions. Begin with a clean container, preferably a santized glass jar. Sterilize the tea/tea bags by pouring a small amount of boiling water over them and allow them to steep for 3-5 minutes. Add the tea and the steeped water to the jar and fill with water. Cap and set in the sun.
Other safety practices for iced tea: Brewed tea should not be held at room temperature for more than 8 hours. Consume refrigerated tea within three days. Sanitize jars and pitchers before each use. Wash, rinse, and sanitize ice tea makers. Avoid cloudiness (caused by tannins released during steeping) by cooling the hot tea concentrate gradually before refrigerating or adding ice. Add sweetners and flavorings after brewing is complete.
Taking a few simple steps will assure you can safely enjoy iced tea the way you like it. So get out your tall glasses and ice cubes and celebrate the warm weather by pouring yourself a safely-made, home-brewed glass of iced tea be it plain, sweetened, flavored, or spiked.
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.
Sunscreen is part of summer. While sunscreen is necessary to protect our skin from harmful rays, it may leave greasy stains on clothing and upholstery. Removing sunscreen stains is not an easy task. However, there are ways to remove most stains when accidental spills, slathers, or sprays occur on surfaces other than our skin or the sunscreen on our skin transfers to other surfaces.
Sunscreen stains result from the combination of ingredients used in the product. Sunscreens contain two chemical compounds, ovobenzone and avobenzone, that block out UV and UVA rays, respectively. These ingredients oxidize and tend to produce a yellowish or rust-colored stain when they interact with minerals in water, particularly hard water. Once the reaction takes place, removing the stain becomes difficult to sometimes impossible. Titanium dioxide and zinc oxide are also components of sunscreen. These two ingredients don’t discolor fabric, but their white colored particles cling to the fibers even after washing. Sunscreens that include zinc are harder yet to remove. The chemical makeup of our sweat can also worsen stains. Further, all fabrics do not absorb sunscreen in the same way, some less- and others more-so. Silk and polyester fibers and fabrics absorb and trap oils more so than other fabrics.
Pre-Treating is Essential for Clothing Stains
Due to the presence of the compounds in the sunscreen product, avoid pretreating by soaking garments or using bleach or oxygen bleach products; doing so will have little effect on the stain and may actually make it worse. Household ingredients such as lemon juice and table salt and store-bought rust remover products are effective on ovobenzone and avobenzone stains. The HGTV website gives a step-by-step procedures for using lemon juice and salt as well as rust remover products. Sunscreen oils are best dealt with using liquid dish soap/laundry detergent products gently massaged into the stain. Rubbing alcohol (isopropyl alcohol) is generally effective at removing titanium dioxide stains. Quick treatment is key to success.
Begin by blotting the stain to remove any excess cream, lotion, or spray. Be careful to blot and not wipe or rub. Wiping the stain can spread it and make a larger stain. Rubbing causes the stain to go deeper into the fabric’s yarns and fibers. Proceed with pretreating. After pretreating, rinse and launder using a stain fighting detergent. Air dry and check to see if the stain is gone. If not, repeat.
Treating Upholstery (Car and Household) Stains
Upholstery stains are more likely to be caused by the transfer of oils from skin to the fabric or leather. It is unlikely thatp upholstery will be laundered so there is less chance of ovobenzone and avobenzone creating a rust stain. As with clothing, begin by blotting the stain, avoiding wiping or rubbing. The Green Wood Leather Company provides directions for cleaning leather depending upon the severity of the stain. For fabric upholstery the process is much similar. Follow directions provided here.
Don’t let a stain keep you from protecting your skin with sunscreen this summer.
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.
Common PURSLANE (Portulaca oleracea) is a weed in the purslane family (Portulacaceae) that many curse; it comes uninvited, spreads fast, and keeps on giving. Purslane grows nearly everywhere in the world and is known as a weed or an edible plant. Some cultures embrace purslane as a delicious and exceptionally nutritious treat!
