Friday, March 28, 2014

Recall: Freeze-Dried Fruit Recalled; Could Contain Salmonella

Georgia Commissioner of Agriculture Gary W. Black is alerting Georgians to the recall of 59,780 cases of freeze-dried fruit produced by Oregon Freeze Dry, Inc., of Albany, Ore.

The company issued the recall after determining the product could be contaminated with Salmonella. Salmonella is a bacterium known to cause salmonellosis in humans and animals. Symptoms of salmonellosis include diarrhea, abdominal cramps and fever. Rarely, Salmonella can result in more serious ailments, including arterial infections, endocarditis, arthritis, muscle pain, eye irritation and urinary tract symptoms. In some cases, they are known to be severe enough to require hospitalization and can cause serious complications or death in young children, the elderly and those with compromised immune systems.

The product was sold exclusively at Costco Wholesale Stores across the US. No other products made by Oregon Freeze Dry, Inc., are affected by the recall, and lots of the product remaining on the shelf have been rigorously tested and determined to be safe for consumption.


The affected products are Kirkland Signature Real Sliced Fruit, sold in a red and white case that contains 20 pouches of the snacks. The affected lots have best before dates of Feb. 14, 2015, to March 11, 2015.

No confirmed cases of Salmonella poisoning related to this product have been reported at this time. Georgia Department of Agriculture inspectors will be checking to make sure the recalled products are removed from sale. Consumers are encouraged to dispose of the product or return it to the place of purchase for a full refund.

Questions about this recall?
Consumers who purchased this product can contact Oregon Freeze Dry, Inc., at recall@ofd.com or call 1-888-641-2933 during business hours in Pacific Daylight Time.

To view a comprehensive list of food and feed recalls affecting Georgia, visit our Food Safety Division recall website. If this recall expands or additional details become available in the future, the website will provide the most up-to-date information.

Wednesday, March 26, 2014

Guest Blog: Quest to Feed a Hungry World Continues

Courtesy Georgia FACES

ANGLE
By J. Scott Angle, dean of the University of Georgia College of Agricultural and Environmental Sciences

Agricultural scientist Norman Borlaug was known as many things during his lifetime: Nobel Peace Prize winner, father of the Green Revolution, a persistent pioneer in the battle to end hunger. Few can dispute that during his 95 years, he was responsible for saving more human lives than anyone in history.

Today, he would have turned 100.

“You can’t build a peaceful world on empty stomachs and human misery,” Bourlaug once said.

Today, we are reminded he was a living example of the power of science to improve the world. He was the picture of practicing what you preach. He certainly did his part to fill empty stomachs and end human misery.

Borlaug developed dozens of cereal grain varieties that grew well in Asia, Mexico and Africa – areas of the world that had spent years facing mass famine and starvation. Scholars say he prevented as many as 1 billion deaths.

"There can be no permanent progress in the battle against hunger until the agencies that fight for increased food production and those that fight for population control unite in a common effort,” he said during his 1970 Nobel Peace Prize acceptance speech.

Today, we again face a growing population that will outpace food production if we don’t find a way to double our yields — this time with less land and less water. Borlaug was fast to point out that meeting the challenges that led to the Green Revolution took many scientists, farmers, agencies and organizations working together. The same will be true of the grand challenge before us now. And the solutions will be more complicated than before.

It will take plant breeders and engineers, farmers and processors, transportation and cooperation to feed a hungry world. Technology will drive the future of agriculture and help to curb world hunger. Agriculture may be the sector of our economy where new technology can have the greatest impact in the shortest period of time.

On the 30th anniversary of winning the Nobel Peace Prize, Borlaug said in a speech in Ohio, “The world has the technology – either available or well advanced in the research pipeline – to feed on a sustainable basis a population of 10 billion people.”

Our college has a long history of excellence in developing the next generation of technology to provide food for the world. One area in which we have traditionally been leaders is plant breeding and genomics. Glen Burton, a world-renowned forage breeder in Tifton and a contemporary of Borlaug’s, helped turn our forage and turfgrass breeding program into a world powerhouse.

Today, among our faculty, we have some of the finest plant breeders in the world improving the yield and productivity of everything from soybean and sorghum to peanuts and blueberries. Each understands the consequence of failing to meet the growing demand for food with dwindling resources.

In a recent interview with former US President Jimmy Carter, he reflected on the Carter Center’s work with Borlaug to improve the food supply and farm income in developing nations around the world. They found, especially in Africa, most of their work was with female farmers since the women generally tend the crops. By providing plant varieties better suited to African climates, they were able to put more food on the dinner table and more income in the family budget.

The work these scientists are doing today will ensure that effort continues.

Someone like Norman Borlaug may only come along every 100 years, but our students, our scientists, our engineers, our teachers and our farmers share his drive, determination and curiosity. Those qualities will help usher in the next great revolution in agriculture. The vision for that quest is Borlaug’s lasting legacy to the world.

Thursday, March 20, 2014

Applications Open for Feed My School for a Week

Courtesy Department press office

Georgia Commissioner of Agriculture Gary W. Black announced this month that the Department is now accepting new applications for school districts interested in participating in this year’s Feed My School for a Week program.

Feed My School first launched in 2011 with a goal to help bridge the gap in the nutritional value and quality of food served in Georgia schools, while providing more farm-to-cafeteria opportunities. The end result will be healthier Georgia students, decreased barriers in farm-to-school efforts and increased awareness as students learn and experience, both educationally and nutritionally, where their food comes from. This will be the third year of the program.

“Not only does Feed My School for a Week allow students to learn about where their food comes from, but also how it is grown here in Georgia and the process of how it ends up on your plate,” Black said. “It is about offering fresh, healthy Georgia-grown foods that are locally produced while raising awareness about nutrition.”

In addition to new school systems participating in the program this year, the Department plans to continue working with previous participants for the next three years. During this time, last year’s participating counties will continue building their farm-to-school approaches, illustrating sustainable farm to cafeteria efforts while continuing to identify needs and best practices.
 
Previous schools include Norman Park Elementary in Colquitt County, Wauka Mountain Multiple Intelligences Academy in Hall County, Bleckley County Elementary in Bleckley County, Southside Elementary in Grady County, West Chatham Elementary in Chatham County, Skyview Elementary in Bibb County, Sharon Elementary in Forsyth County and ColbertElementary in Madison County.

Applications will be due on April 3, 2014. If you are interested in nominating your school for the program, please have your nutritional director contact Misty Friedman.

Wednesday, March 19, 2014

Guest Blog: How Do Georgia's Working Forests Make Life Better?

Georgia Forestry Foundation launches education initiative and $35,000 contest to promote forestry
By Matt Hestad, communications coordinator for Georgia Forestry Association

One question: how do Georgia’s working forests make life better? If you are heavily ingrained in the forestry community, you know the value of Georgia’s forests. But do your co-workers, friends, children, teachers or elected officials in your community?

The Georgia Forestry Foundation recently launched a new contest and education initiative, “Forestry: AFoundation for Our Future,” to educate students and the public about the value of Georgia’s working forests. Schools and students who participate in the statewide contest will have an opportunity to win a prize valued up to $35,000. The initiative aims to create greater awareness of the economic, environmental and social benefits of Georgia’s 24.8 million acres of forest land.

The forestry community has for many years educated students about forestry via Project Learning Tree, an award-winning environmental education program, and the Georgia TeacherConservation Workshop, a week-long forestry workshop for teachers. This contest is the beginning of a campaign to build on those efforts, aiming to educate all Georgians.

“As more and more people live in and around our state’s cities, fewer and fewer understand the importance of forestry as an economic engine – including the jobs they provide. Fewer and fewer know about the critical role forests play in cleaning our air and water – providing a lot of natural resources that we depend upon to survive,” said GFF Chair Jody Strickland, timberland acquisitions manager for Weyerhaeuser.

As a part of this initiative, the Foundation is inviting fifth through 12th grade students across Georgia to participate in a contest to express the value of Georgia’s sustainable working forests through submission of a creative artwork and slogan. It includes two levels of competition: fifth through eighth and ninth through 12th grades, with one winner from each level. Each winning entry will be awarded a prize valued up to $35,000, which includes:
  • $15,000 cash award to the school
  • $2,500 cash award and forestry camp scholarship to the student
  • Project Learning Tree environmental professional development for up to 20 teachers
  • Paid registration for two teachers to attend the Georgia Teacher Conservation Workshop
  • Field trip for students in the grade level of each winning student
  • Materials featuring the winning artwork and slogan
The winning students, their parents or guardians and two school staff members from each of the winning schools will also be invited (expenses paid) to attend an award ceremony on Sunday, July 20, at the association's annual conference in Hilton Head Island, SC.

“Georgia has much to be proud of in its working forests,” Strickland said. “We’re delighted to expand upon our long-standing education efforts to further the understanding of what these natural resources bring to our state. We look forward to seeing the creative submissions developed over the coming months.”

As students consider how to express the importance of Georgia’s forests, they will learn that almost 25 million of Georgia’s 37 million acres of land are forestland. They will learn that our working forests provide almost $29 billion to the state’s economy annually and offer more than 135,000 jobs to Georgians. And they will learn that research has estimated more than $37 billion of annual value to our state of the benefits of clean air, clean water, carbon storage, wildlife habitat and aesthetics provided by working forests. Above all, they will learn that working forests are renewable and sustainable.

The foundation will use the artwork and slogan from the contest’s two winning schools to create banners for container trucks, interstate billboards, yard signs and other marketing materials that will be used in a campaign to further educate the general public across the state.

The artwork, slogan and entry form must be submitted by April 30, 2014, to be considered in the statewide competition. Only one submission will be accepted per school. The winners will be notified by the Georgia Forestry Foundation by May 16.

For more information on the contest including submission guidelines, entry form, terms and conditions and other resources for schools visit the contest website or call 478-992-8110. If you would like to sponsor or distribute information to your communities about this initiative and the contest, please visit this website.

Tuesday, March 18, 2014

RECALL: Organic Basil Brand Could Contain Salmonella

Georgia Commissioner of Agriculture Gary W. Black is alerting Georgians to the recall of one lot of organic basil produced by Infinite Herbs LLC of Miami, Fla.

Routine testing by the US Food and Drug Administration revealed the presence of Salmonella in one lot of organic basil. Subsequent testing resulted in no findings of contamination in any additional lots. Salmonella is a bacterium known to cause salmonellosis in humans and animals. Symptoms of salmonellosis include diarrhea, abdominal cramps and fever. Rarely, Salmonella can result in more serious ailments, including arterial infections, endocarditis, arthritis, muscle pain, eye irritation and urinary tract symptoms. In some cases, they are known to be severe enough to require hospitalization and can cause serious complications or death in young children, the elderly and those with compromised immune systems.

The product was distributed to Trader Joe's stores in Florida, Georgia, Louisiana, North Carolina, South Carolina, Virginia and Tennessee.

The affected lot is packaged in 2.5-ounce clamshells and bears the packing date 02/21 20422. This information is located on the back side label below the country of origin statement.

No illnesses have been reported to date. Georgia Department of Agriculture inspectors will be checking to make sure the recalled products are removed from sale. Consumers are encouraged to dispose of the product or return it to the place of purchase for a full refund.

Questions about this recall?
Consumers with questions regarding the recall can contact Infinite Herbs LLC at 305-599-9255 or via email at customer_service@infiniteherbs.com.


To view a comprehensive list of food and feed recalls affecting Georgia, visit our Food Safety Division recall website. If this recall expands or additional details become available in the future, the website will provide the most up-to-date information.

Georgia Farmers Market Survey for Producers, Managers

Attention farmers market managers and Georgia farmers:

The Department is working with GeorgiaState University to identify barriers for Georgia farmers selling their products directly to Georgia consumers at farmers markets. This survey will be used as a tool to allocate resources and support for farmers markets. Therefore, it is vital that we receive a good, timely response.

Below are links to two surveys, one specifically for famers market managers and one for producers.
 
Please complete the survey that fits best your role at a farmers market:

Manager Survey
 

Click here for more information.

If you have any questions, or need assistance, please contact Matthew Kulinski at 404-656-3680.

Monday, March 17, 2014

Recall Roundup: Feb. 17 - March 17

Editor's Note: Food recalls related to a foodborne pathogen will be featured on individual blog posts. Food recalls related to food allergens, mislabeling or other causes will be rounded up, when applicable, in a Recall Roundup blog post. For up-to-the-minute information on food recalls, follow @GaMktBulletin and @GDAFoodSafety on Twitter, and visit the Georgia Department of Agriculture's food recall website.

Recalls were issued on select lots of the following products:


Kettle Brand: Kettle Brand Bakes Sea Salt Potato Chips with UPC code 84114 10984 2 and best-by date 01MAY14
Recalled Feb. 18, undeclared milk allergen. Read more ...






Rancho Feeding Corporation: Beef Carcasses; two-pound boxes of Beef Market Heads; four-gallon boxes Beef Blood; 20-pound boxes Beef Oxtail; 30-pound boxes Beef Cheeks; 30-pound boxes Beef Lips; 30-pound boxes Beef Omasum; 30-pound boxes Beef Tripas; 30-pound boxes Mountain Oysters; 30-pound boxes Sweet Breads; 30- and 60-pound boxes Beef Liver; 30- and 60-pound boxes Beef Tripe; 30- and 60-pound boxes Beef Tongue; 30- and 60-pound boxes Veal Cuts; 40-pound boxes Veal Bones; 50-pound boxes Beef Feet; 50-pound boxes Beef Heart; 60-pound boxes Veal Trim; all with EST. 527 and a case code number ending in 3 or 4
Recalled Feb. 18, products processed without benefit of full federal inspection. Read more ...

Net Foods Import and Export: Net Food Brand Turkey Dried Apricots with UPC code 8697445250019
Recalled Feb. 24, undeclared sulfites. Read more ...






Sun Hing Foods, Inc.: 2.75-ounce and 4.76-ounce packages of Flower Brand Liver Pate/Pate de Foie with case code 215960; 4.76-ounce packages of Fortune Brand Liver Spread/Pate de Foie with case code 215960
Recalled Feb. 26, product not presented for inspection at US border. Read more ...

Unilever United States, Inc.: 20-count boxes Popsicle brand Orange, Cherry and Grape with UPC code 7756712130 and best-by dates JUN0315GBV, JUN0515GBV and JUN0615GBV
Recalled Feb. 28, products exposed to milk allergen. Read more ...






Mars Food North America: Uncle Ben's Ready Rice Original Long Grain White Rice with lot code 351GBBFP [1L, 2L, 3L, 1R, 2R, 3R]
Recalled Feb. 28, product has defective packaging. Read more ...









Plum Organics: World Baby Italy-Zucchini & Spinach with Pasta Marinara with best-by date Sept. 9, 2014; World Baby Thailand-Roasted Pumpkin & Coconut Rice with best-by date Sept. 10, 2014
Recalled March 4, product has defective packaging. Read more ...

Friday, March 14, 2014

2014 Pick-Your-Own Strawberries List

Originally published in the March 5, 2014, issue
 
When using the pick-your-own list, remember that the maturity of strawberries is directly influenced by the weather. The dates and availability provided on this list are approximate. For accurate, up-to-date information, be sure to contact the individual farm for availability, detailed location directions and other information.

BIBB COUNTY
Elliott Farms
Russ or Debra Elliott
Farm 1: 4761 Holley Road, Lizella
Farm 2: 9515 Feagin Road, Macon
478-935-8180
Open April 1 (weather-dependent); Monday through Saturday 8 a.m. to 7 p.m.; Sunday 10 a.m. to 6 p.m.
Call for appointments for field trips, birthday parties and large groups; picnic area available; elliottfarmsga@pstel.net

BURKE COUNTY
The Strawberry Patch
Tim or Bonita Myers
217 Country Place Drive, Keysville
706-554-6013
Open April 10 through May; Monday, Wednesday and Saturday 8 a.m. to 5 p.m.

BUTTS COUNTY
Deb-Deb’s
145 County Line Road, Jenkinsburg
770-504-1486
Available April 15, open Tuesday through Saturday 10 a.m. to 7 p.m.; Sundays 1 to 6 p.m.

COLQUITT COUNTY
Ochlockonee Ridge Farms LLC
Trey or Scott Hart
1069 Rossman Dairy Road, Moultrie
229-891-0620, 229-941-5971
Open April through May, 8 a.m. to 7 p.m.
 
CHATHAM COUNTY
Ottawa Farms
Pete Waller
702 Bloomingdale Road, Bloomingdale
912-748-3035
Open mid-March; Tuesday through Saturday 8:30 a.m. to 6 p.m.; Sunday 1 to 6 p.m.
We furnish picking containers; cash or local check; ATM available in store; no pets.
 
FANNIN COUNTY
Mercier Orchards
8660 Blue Ridge Drive, Blue Ridge
1-800-361-7731
Open 7 a.m. to 6 p.m.
Strawberry U-Pick event runs through May; enjoy guided tour, subject to weather and availability; priced per basket.
 
FRANKLIN COUNTY
Hayes Farm
Ron or Patricia Hayes
4229 New Franklin Church Road, Canon
706-356-8831
Open Monday, Wednesday and Friday 9 a.m. to 6 p.m.; Saturday 9 a.m. to 2 p.m.
Available mid-April through May depending on the availability of berries and weather conditions.
 
LAURENS COUNTY
TroupCorn
Molli Smith
105 Marie Church Road, Dublin
478-697-3402
Open April 12 (weather-dependent); Tuesday and Thursday, 9 a.m. to 6 p.m.; Saturday 8 a.m. to 5 p.m.
Strawberry Festival coming up on May 17
 
MACON COUNTY
Four Points
Steve Esh
1885 Georgia Highway 224, Montezuma
478-244-9454, 478-472-8833
Open 8 a.m. to 6 p.m.
 
MONROE COUNTY
Twin Oaks Fun Farm
Elizabeth Patterson
1946 Johnstonville Road, Forsyth
678-544-0756
Open Tuesday through Saturday 9 a.m. to 6 p.m.; Sunday 12 to 6 p.m.
www.twinoaksfunfarm.com
 
PEACH COUNTY
Lane Southern Orchards
Wendy R. Barton
50 Lane Road, Fort Valley
1-800-277-3224
Open Monday through Sunday 9 a.m. to 5 p.m.
We offer education field trips for schools, daycares and home-school groups.
 
TIFT COUNTY
The Market at Rutland Farms
Ryan Rutland
5641 Union Road, Tifton
229-386-5111
Open Monday through Saturday 9 a.m. to 6 p.m.
Located 1.5 miles off I-75 exit 55
 
TURNER COUNTY
Calhoun Produce, Inc.
Sheila Rice
5075 Hawpond Road, Ashburn
229-273-1887
Open Monday through Saturday, 9 a.m. to 6 p.m.
Family-fun atmosphere, field trips and farm activities; find us on Facebook and Twitter; www.calhouproduce.com
 
UPSON COUNTY
The Rock Ranch
5020 Barnesville Highway, The Rock
706-647-6374
Open Monday through Saturday 10 a.m. to 5 p.m.
Strawberry Festival April 26; call for availability; www.therockranch.com
 
Sweet South Strawberry Farm
955 W Moores Crossing Road, Thomaston
706-656-0965
Available late March through May; open Tuesday through Saturday 10 a.m. to 6 p.m.; Sunday 1 to 6 p.m.
 
WAYNE COUNTY
Horizon Orchards
390 Melvin Westberry Road, Jesup
912-294-7900
Open end of March through June
Containers provided; phillwilliams@windstream.net

Friday, March 7, 2014

ARTY'S GARDEN: Fall is for Planting

Originally published in the Oct. 16, 2013,issue
 
Fall is the ideal time to plant most trees, shrubs and perennials in Georgia. This comes as a surprise to many people, especially those who have moved from up north and think only of fall as the time to clean away debris from the summer garden and prepare for winter’s cold.
 
Trycirtis hirta, or hairy toad lily, produces
exotic-looking flowers in the fall. Autumn is the
ideal time to plant it and other perennials, trees
and shrubs.
Here in Georgia, root growth on hardy plants continues in the fall and into early winter. With the soil still warm enough to allow root growth and the cool air temperatures discouraging top growth, a fall-planted tree, shrub or perennial can put its energies into laying down a foundation of roots that will supply water and nutrients during the rapid period of spring top growth and during hot, dry summer weather. It will be better prepared to deal with these challenges than its spring-planted counterparts which will be putting out leaves and growing on top while they are also trying to establish roots. This is why spring-planted specimens always require more watering their first spring and summer than those planted in the fall.   
 
Although trees, shrubs and perennials can be planted any time the ground is not frozen, do yourself and your plants a favor by planting in the fall. With reduced water usage, you may even save some money by having a lower water bill.
 
Another advantage of fall planting is that it frees more time in the spring to do other things such as fighting the season’s onslaught of weeds or planting and sowing summer-flowering annuals and the spring vegetable garden.
 
Visiting Georgia nurseries in the fall also gives you the opportunity to see some plants you may have missed in the spring. Late-bloomers such as trycirtis and native asters that didn’t look like much in April are now in full glory. Seeing them may convince you to aim for having a garden that is as filled with flowers in autumn as it is in spring and summer.
 
With benefits for the plants as well as for you and your pocketbook, follow the advice of horticulturists throughout the Peach State: fall is for planting!
 
Other chores gardeners should attend to in the fall are:
  • Keep birdbaths filled. Species migrating back to the tropics especially need a source of fresh water. 
  • Set out pansies and violas for continuous blooms all winter. 
  • Bring in houseplants. Don’t wait until frost is predicted. Begin bringing them in when night temperatures are consistently in the 50s.
  • Begin dormancy treatment for amaryllises.
  • Mulch around shrubs and other plants with fallen leaves. 
  • Plant spring-blooming bulbs such as daffodils, tulips and hyacinths. Don’t be afraid to try something you’ve never tried before.
Arty Schronce is the Department’s resident gardening expert. He’s a lifelong gardener and a horticulture graduate of North Carolina State University who encourages everyone to discover the pleasures of plants and gardening.

Thursday, March 6, 2014

RECIPE: Skillet Turnip Greens with Apple and Bacon

Originally published in the Oct. 16, 2013, issue
 
Ingredients:
8 bacon slices
1 pound chopped turnip greens or other greens
1 tablespoon apple cider vinegar
¼ cup thinly sliced Vidalia onion
1/3 cup apple juice
1.5 cups diced apple, such as Gala, Granny Smith or other cooking apple
Salt and pepper to taste
 
Instructions:
 
1. Cook bacon in a large skillet until crispy. Remove from pan and reserve one to two teaspoons of bacon drippings. Crumble bacon and set aside.
 
2. Sauté onion over medium-high heat. Add greens and cook until slightly wilted.
 
3. Add vinegar and apple juice. Cover and cook for 10 minutes.
 
4. Add diced apple, salt and pepper, and cook about five minutes or until tender. Sprinkle with bacon and serve warm.

Wednesday, March 5, 2014

Georgians Return to Roots with Farmland Edition

Originally published in the Sept. 4, 2013, issue
 
By Dallas Duncan 
 
In 2008, Suzy Brown of Lawrenceville, Ga., became a farm owner after going through the farmland for sale ads in the Market Bulletin.
 
Brown bought her farm with plans to move their when she retired. Her father, a builder, once told her “they’re not making any more land.”
 
Suzy Brown purchased her Elberton, Ga., farm from a 2008
Market Bulletin farmland edition. Photo courtesy Suzy Brown
“After living in a subdivision on a little quarter-acre lot where you can hear your neighbor having a conversation next door, I said I need a little more land,” Brown said. “When I first started looking at property, I thought, well, maybe four or five acres is good. I found some in the Bulletin and went and looked at it. … The more I looked I realized what I needed.”
 
The farm she purchased in Elberton, Ga., is about 15 acres with a natural spring and creek. Five acres are hardwoods and the rest is open pasture. It came already fenced and cross-fenced and even had livestock handling equipment on the premises. That was a great boon for Brown, who has Black Angus and two donkeys on the property.
 
“We have three heifers. We’ve gone through a couple of cows and have sold them off to market and started fresh with three heifers,” she said. “They’ve had a bull visiting them for about a month so hopefully they’re pregnant.”
 
In addition to the small cattle operation, Brown and her family visit the farm twice a week and stay in their camper. They’re cultivating the bottom pasture into a garden, which the previous owners had as well.
 
Though her parents were raised on a farm, it took Brown until her adult life to realize that’s what she wanted to live on.
 
“They grew up on the farm, left and went to the city and never looked back,” she said. “I think as a child I always had a little garden, and it was nice to be able to go out and pick some lettuce and cucumbers and make a salad. That always stuck with me that I liked doing that.”
 
Whereas Brown bought her farmland as a place to retire too, Donald Shelnutt of Stockbridge, Ga., inherited his father’s retirement farm – purchased out of the Market Bulletin in the 1980s.
 
When the Shelnutts bought the farm in Gay, Ga., it had soybeans on it, so it really couldn’t be used for the first six months, he said. Then they raised cattle on it and today, it’s been converted into a pine tree farm: a place the generations of Shelnutts can take their children to enjoy.
 
“[My daddy] had always wanted to plant pine trees on it,” Shelnutt said. “The pine trees are 12 years old. … The kids today don’t have any places to hunt or fish unless it’s provided by the state, so we keep ours and the kids go down. We’ve got a little cabin on it and the kids and grandkids, we do a big grill-out once a year and we hunt on it.”
 
Shelnutt said the ultimate plan for his family farmland is to keep it in the family.
 
“They’re getting pretty close to making the first cutting. Then after that, we’re going to look at raking the pine straw and you figure it’ll be 12 more years, but they’re going to replant it in pine trees,” he said. 
 
Of the 40 acres, 30 are in pine trees. The remainder includes hardwoods and a stream. The barn on the property has since been turned into a hunting cabin, and Shelnutt said his family and neighbors go down to the farm on the weekends or just for day trips to ride four-wheelers, hunt and grill lunch. The Shelnutts’ land is involved in a land management program, and the family received donations from the National Wild Turkey Federation to establish spring and fall plantings for food plots as well as oak trees.
 
Brown sees her farm’s future as a self-sustaining one, with a garden that includes her blueberry and strawberry plants, the beef cattle and chickens. She keeps track of her farm’s value by comparing it to prices and acreage for sale in nearby areas in the Market Bulletin, just in case she wants to add on a few more acres. 
 
“I found the whole process [of buying through a Market Bulletin listing] very easy and comfortable, and even to this day when the land edition comes out I look through it,” Brown said. “I think that a lot of people are reluctant to use realtors, and just dealing with individuals and a handshake is a much simpler process than going through and paying commission.”

Tuesday, March 4, 2014

Consumer Q&A: Foodie-Qs




Q: Does soy milk require refrigeration?

A: It depends on how it is manufactured and packaged. Most soy milk, rice milk and almond milk for sale in grocery stores is shelf stable and does not need refrigeration until it is opened. However, check the carton label when you buy and follow the instructions. 

Q: Should I rinse or wash raw chicken and turkey before cooking it? 

A: No. Rinsing or washing poultry before you cook it is ineffective at killing germs and can actually spread them. You can contaminate the kitchen by splashing and dripping on utensils, countertops and other food. Recent university studies re-confirm this. Bacteria present on the surface of the meat or in the meat are destroyed by cooking it to an internal temperature of 165 degrees Fahrenheit. 

Q: How long does it take to bake a pumpkin? What is the best way to bake one? Can you cook it in a microwave oven?

A: Pumpkins are easy to cook, and fresh pumpkin is better and more versatile than canned. Here are two methods, but there are many variations:

* Select a pie or sugar pumpkin. Wash the pumpkin with water and a vegetable brush to remove any dirt from the outside. Cut in half and remove the seeds and any filaments attached to them. Place the halved pumpkin, cut sides down, in a pan. If you don’t have a big enough pan, cut the pumpkin into fourths. Add water to the pan to cover about one quarter-inch of the pumpkin. Place it in a 350-degree oven for one hour or until tender. The exact time will vary depending on the size and thickness of the pumpkin. Let the pumpkin cool, then scrape out the soft flesh with a spoon and discard the rind.

*To cook it in a microwave oven, follow the same initial procedures, but cut the pumpkin into smaller pieces. Place the pieces in a glass bowl and cover with microwave-safe plastic wrap. Cook on high until tender, about 15 minutes. Move the pieces around twice during cooking. Cool, then scrape out the soft flesh with a spoon and discard the rind.
You can substitute butternut squash for pumpkin in recipes. Because they are smaller, they are easier for some cooks to handle. You cook them the same way.  


Q: Is salt pork the same as bacon? 

A: Salt pork is not bacon. Although it is salted, it is much fattier, and, unlike bacon, it is not smoked. It is generally cut from the hog's belly or side. Because salt pork is so salty, cooks often blanch or soak it to remove some of the salt before using. There are numerous uses for salt pork. It may be fried and eaten on biscuits and used to make gravy. Some recipes for the popular French coq au vin (chicken with wine) call for salt pork. Salt pork is often used for flavoring dried beans, chowders, soups, greens and potatoes. 

Q: What are “cooking apples?” 

A: These are apples used primarily for cooking rather than eating raw. Some of these varieties have firm flesh that doesn't break down much when cooked. This is an especially good characteristic when using them to bake pies. If you are cooking applesauce or apple butter, how they hold up during cooking is less of an issue.

Some cooking apples may be tarter than apples for fresh eating. A few varieties recommended for baking include Arkansas Black, Granny Smith, Jonagold, Jonathon, Horse, Empire, Rome Beauty (aka Rome or Red Rome), Mutsu, Newtown Pippin/Albemarle Pippin, Cortland, Fuji, Winesap, Stayman Winesap, Lady, Cripps Pink (aka Pink Lady®), York Imperial, Detroit Red and Ozark Gold.

Crabapples are another kind of cooking apple that are used primarily for jellies and pickling. Many apples are dual- or multi-purpose. They can be used for baking, eating fresh or making cider or juice.  

Q: Is a slow cooker the same as a Crock-Pot? 

A: Slow cooker is the generic term. Crock-Pot is a particular brand of slow cooker. These countertop appliances have experienced a renaissance of popularity in the past few years as cooks discovered their versatility. 

They cook foods slowly at a low temperature – generally between 170 degrees and 280 degrees Fahrenheit. The low heat helps leaner, cheaper cuts of meat become tender and causes less shrinkage. That’s especially good during tough economic times.

The slow cooker method is also convenient. The food can cook all day and be ready to serve when you walk in the door in the evening. On cold winter days it is a real treat to come home to stew, soup, root vegetables, chili, beans or another hot meal waiting for you. 

Q: What is quinoa? I have seen boxes of it for sale in the grocery store. Do we grow it in Georgia? 

A: Quinoa (pronounced KEEN-wah) is an edible seed that is cooked and eaten in a variety of ways. Quinoa comes from the quinoa plant, Chenopodium quinoa. Quinoa is sometimes referred to as a grain, but a true grain has to be a member of the Grass Family such as wheat and corn. Quinoa is not a grass but is related to amaranth, spinach, beet and lamb’s quarters.

There are dozens, if not hundreds, of different recipes using quinoa. The basic recipe is to place one cup quinoa and two cups water, chicken broth or vegetable stock in a 1.5-quart saucepan and bring to a boil. Reduce to simmer, cover and cook until all the water is absorbed (10 to 15 minutes). When done, the seeds will appear soft and translucent. After cooking, the seeds can be mixed with butter or oil such as olive oil, pumpkin seed oil or sesame/benne oil. It is sometimes served with tomatoes or roasted bell peppers or tossed with steamed vegetables such as broccoli, green peas and carrots. It also makes a good breakfast dish mixed with raisins or dried fruit, cinnamon, milk and honey.

We do not know of anyone growing quinoa in Georgia. Most quinoa is imported from Bolivia and Peru. 

Q: Do I need to refrigerate honey? 

A: No. Although it will not hurt honey, refrigeration will make it harder to spread. Storing honey at room temperature will keep it ready to use at all times; those hot biscuits won’t wait. 

Q: Can you freeze cheese?

A: You can freeze hard and semi-hard cheeses like cheddar, parmesan, Swiss and mozzarella. However, the texture may be crumbly when thawed. That means you may not be able to use it on a cheese platter, but it will be good for soups, sauces, pizza, casseroles, grilled cheese sandwiches and other cooking purposes.

When freezing cheese, cut it into portions no larger than 1.5-pound each, wrap it tightly in airtight wrapping or place it in a heavy-duty freezer bag. You can grate cheese before freezing and place it in a freezer bag. For best results, keep cheese frozen for no more than six months. Soft cheeses like cream cheese, cottage cheese and ricotta do not freeze well. Do not freeze fine or expensive cheeses; buy no more than you will use at a time.

Got a question? Visit our website, write to us at 19 MLK Jr. Drive, Room 128, Atlanta, GA 30334, or email arty.schronce@agr.georgia.gov.