Selecting, Preparing and Storing Strawberries

When shopping for strawberries make sure you select ripe berries, because they cannot ripen once they are picked. You want a berries that are plump, fragrant and firm with a bright glossy red appearance. The strawberry caps should be bright green with no white shoulders at the stem. The white shoulders indicate the berry is not completely ripened. You do not want any signs of bruised or shriveled berries plus avoid containers with mold or leaking juices. Store strawberries at 32 to 36 degrees in the crisper drawer of the refrigerator. Strawberries can only be stored for up to seven days under optimum conditions. To prepare berries to use or eat wash in cool water, drain, remove green caps, slice, chop, puree or leave whole.

A dash of balsamic vinegar, lemon juice, orange juice or chopped herb will bring out the flavor of strawberries. The nutritional value for 1 cup strawberries is: Calories: 46; Total Fat: 0 g; Saturated Fat: 0 g; Total Carbohydrates: 11 g; Protein: 1 g; Sodium: 1 mg

Join me on November 30, from 5:30 pm to 8:30pm, or December 1, from 9:00 am, to noon for Cinnamon for the Holidays Workshop. During the groundbreaking for the new Ag Auditorium, Dr. Brenda Williams, (former Alachua County FCS Agent) and I discussed the first workshop we wanted to conduct in the new kitchen. Sadly a few months later Brenda was called home. Brenda was a friend and mentor to me. An outstanding Family and Consumer Science Agent who touched the lives of many FCS Agents and individuals she taught. This workshop is in her memory and will feature Brenda’s famous cinnamon rolls as planned along with other holiday baking tips, gifts, and decorative ideas!

Workshop Information

Cinnamon for the Holidays workshop will focus on how to use cinnamon in a variety of ways while saving and making money at the same time. There will be a hands-on demonstration regarding breadmaking and a lecture on learning how to reduce sugar in your holiday recipes. At the workshop, you will receive a booklet full of breadmaking tips (learning how to use one recipe for several items), reducing sugar, cottage foods information, freezing, food safety, and holiday tips.

Pre-registration is required. The registration fee is $15.00, please pre-register by November 18th. This class is limited to 20 participants. To pre-register go to https://www.eventbrite.com/…/cinnamon-for-the-holidays… There will be no refunds for the registration fee.

COVID-19 Precautions: Masks and social distancing are highly recommended.

For More Information

Contact Martha Maddox, Family & Consumer Sciences Agent, UF/IFAS Extension Alachua County, Email: mmaddox@ufl.edu or at 352-955-2402.

Collard greens are a delicious additive to several egg dishes. If you are looking for a vegetable that is delicious and packed full of nutrients Collard Greens is your go-to veggie. Collard greens are low in calories and fat, cholesterol-free, and full of Vitamins A, C, K, folate, calcium, and fiber. They have a very mild, semi-smoky flavor and are a popular staple in Southern meals.

Selecting, Preparing, and Storing Collard Greens:

When shopping for collard greens look for firm, unwilted leaves that are deep green in color with no signs of yellowing or browning. Collard greens should be washed several times in cool water to clean before storing or cooking. If they are not washed well they will have a gritty texture. Store in a plastic vented bag or container with ventilation for up to five days in the refrigerator.

Cooking Collard Greens:

You can steam, boil, braise or sauté collard greens just do not overcook them. Cooking time will vary from 20 minutes to an hour depending on their maturity (toughness). The collard greens will turn bright green when they are done. Do not overcook collard greens or you will smell that unpleasant sulfur smell they emit when overcooked.

Nutritional Value:

The nutritional value for 1/2 cup cooked collard greens is: Calories: 10; Total Fat: 0 g; Saturated Fat: 0 g; Total Carbohydrates: 1 g; Protein: 2 g; Sodium: 11 mg.

Recipe:

Tiffany’s Collard Green Scramble

Serves 4

:Ingredients:

2 cup chopped collard greens

2 plum tomatoes, chopped or salsa

1/2 cup onions, chopped

6 strips of cooked bacon, crumbled or 1 cup cooked sausage crumbles

8 large eggs

1/4 teaspoon black pepper

1/2 cup shredded sharp Cheddar cheese

Directions:

In a large skillet, cook the bacon or sausage. Remove the meat and place it on a paper towel-lined plate. Chop and set aside. Add collard greens, tomatoes, and onions to skillet cook over medium heat for 4 to 5 minutes, or until vegetables are tender.

In a large bowl, whisk together eggs, and pepper. Add mixture to skillet; cook without stirring until eggs begin to set on bottom. Stir egg mixture gently to form large pieces. Sprinkle with cheese and continue to cook until eggs are firm. Add the meat. Serve immediately. Enjoy!

NOTE: I have added ½ cup drained chunky salsa instead of tomatoes plus add hot sauce before serving.

For more information about nutrition contact your local UF/IFAS Extension Office https://sfyl.ifas.ufl.edu/find-your-local-office/

Collard greens are a delicious additive to several egg dishes. If you are looking for a vegetable that is delicious and packed full of nutrients Collard Greens is your go-to veggie. Collard greens are low in calories and fat, cholesterol-free, and full of Vitamins A, C, K, folate, calcium, and fiber. They have a very mild, semi-smoky flavor and are a popular staple in Southern meals.

Selecting, Preparing, and Storing Collard Greens:

When shopping for collard greens look for firm, unwilted leaves that are deep green in color with no signs of yellowing or browning. Collard greens should be washed several times in cool water to clean before storing or cooking. If they are not washed well they will have a gritty texture. Store in a plastic vented bag or container with ventilation for up to five days in the refrigerator.

Cooking Collard Greens:

You can steam, boil, braise or sauté collard greens just do not overcook them. Cooking time will vary from 20 minutes to an hour depending on their maturity (toughness). The collard greens will turn bright green when they are done. Do not overcook collard greens or you will smell that unpleasant sulfur smell they emit when overcooked.

Nutritional Value:

The nutritional value for 1/2 cup cooked collard greens is: Calories: 10; Total Fat: 0 g; Saturated Fat: 0 g; Total Carbohydrates: 1 g; Protein: 2 g; Sodium: 11 mg.

Recipe:

Tiffany’s Collard Green Scramble

Serves 4

:Ingredients:

2 cup chopped collard greens

2 plum tomatoes, chopped or salsa

1/2 cup onions, chopped

6 strips of cooked bacon, crumbled or 1 cup cooked sausage crumbles

8 large eggs

1/4 teaspoon black pepper

1/2 cup shredded sharp Cheddar cheese

Directions:

In a large skillet, cook the bacon or sausage. Remove the meat and place it on a paper towel-lined plate. Chop and set aside. Add collard greens, tomatoes, and onions to skillet cook over medium heat for 4 to 5 minutes, or until vegetables are tender.

In a large bowl, whisk together eggs, and pepper. Add mixture to skillet; cook without stirring until eggs begin to set on bottom. Stir egg mixture gently to form large pieces. Sprinkle with cheese and continue to cook until eggs are firm. Add the meat. Serve immediately. Enjoy!

NOTE: I have added ½ cup drained chunky salsa instead of tomatoes plus add hot sauce before serving.

For more information about nutrition contact your local UF/IFAS Extension Office https://sfyl.ifas.ufl.edu/find-your-local-office/