Briefly . . .


Look to Freezer for Summer Desserts, Snacks  


Homeowner Vacations Can Be Lose-Lose for Lawns


Know Right Way to Thaw Meat


K-State Unveils New Wheat Variety Disease and Insect Ratings Publication

Look to Freezer for Summer Desserts, Snacks

MANHATTAN, Kan. – Choose summer-fresh fruits to make fruit slush, frozen fruit mix or fruit juice pops for soothing low-calorie desserts and snacks, said Sandy Procter, Kansas State University Research and Extension nutrition educator.

Children may also enjoy freezing bananas and then dipping them in chocolate sauce or nuts, Procter said.

Freezing grapes and berries (such as blueberries) is easy, said Procter, who recommended washing fruits and berries and draining them in a colander before spreading them on a cookie or baking sheet with a lip (or edge) and placing them in the freezer for 15 to 30 minutes (or until frozen).

After freezing, transfer the frozen fruit to a covered freezer container or re-sealable freezer bag, she said.

Frozen fruits such as grapes will please older children and teens, but present a choking hazard to younger children, Procter said. As always, parents are encouraged to supervise small children during meal and snack time to serve as a role model in choosing healthy foods and prevent horseplay or other activities that may result in choking; older children and family members also are encouraged to take a break and sit while eating to enjoy the food and minimize the risk of choking.

The age-old warning “don’t talk with your mouth full” is still valid advice that decreases the chance of choking while eating. Eat slowly to enjoy flavor and taste, the nutrition specialist said.         

More information about food, food safety, family meals and snacks, is available at county and district K-State Research and Extension offices and on Extension Web sites: www.ksre.ksu.edu, www.ksre.ksu.edu/humannutrition and www.ksre.ksu.edu/foodsafety/.            

Homeowner Vacations Can Be Lose-Lose for Lawns

MANHATTAN, Kan. – Out-of-town business and summer vacations both can conspire to keep lawn owners from maintaining the mowing practices recommended for fescue and bluegrass health. The results can be long-lasting.

“If you’re about to leave town for awhile, you should resist the temptation to mow these cool-season turfs much shorter than usual. When you return, you should practice patience and gradually return a too-tall lawn to its recommended height. Ignoring either practice could easily lead to your having to overseed or replant this fall,” said Ward Upham, horticulturist with Kansas State University Research and Extension.

During hot weather, an abrupt change to a much shorter mowing height can seriously diminish cool-season turfs’ root growth, he explained. As a result, the “scalped” plants crave excessive watering. And, if they don’t get it, the outcome is likely to be a thinner, weaker lawn with more room for weeds.

“If you rank Kansas’ common turf grasses on their tolerance for short mowing, tall fescue is the least tolerant. Kentucky bluegrass is next in line,” Upham said. “Besides, these turfs ‘fight back’ if you cut off more than a third of their grass blades’ height at one time. They quickly send up new growth, drawing on what’s left of their stored energy reserves … and, defeating your purpose.”

Allowing cool-season turfs to grow too tall can greatly erode lawn quality, he warned. They can become coarse and stemmy and may lodge (fall over). Because it’s a bunch grass, tall fescue may also get clumpy.

“You can compound the situation by mowing off more than a third of an overgrown lawn,” Upham said. “If your mower won’t adjust that high, though, just set it as high as you can. Then bring the turf’s height down slowly by cutting often and at progressively lower mower settings until you reach target height.”

K-State recommends keeping tall fescue mowed 3.5 to 4.5 inches tall. So, given the one-third rule, the deadline for getting out the mower is whenever a fescue lawn reaches 3.75 to 5.25 inches high. The recommendations are the same for Kentucky bluegrass, except 0.5 inch shorter overall.

More information about mowing for turf health is at http://www.oznet.ksu.edu/library/hort2/MF1155.pdf.

Know Right Way to Thaw Meat

MANHATTAN, Kan. – Forget to take the meat, poultry or fish for supper out of the freezer?

“Stress not,” said Karen Blakeslee, a Kansas State University Research and Extension food scientist. “Using a quick-thaw method is preferable to allowing frozen meat, poultry or fish to thaw during the day on a kitchen counter.” 

Thawing frozen foods at room temperature invites bacterial growth, Blakeslee said.

To quick-thaw frozen meat, poultry or fish, place the package under cold running water or in a larger bowl of cold water. Change the water frequently – every 30 minutes – until the product is thawed, and then proceed with cooking.

To quick-thaw frozen meat, poultry or fish in a microwave, remove packaging and place the product in a microwave-safe dish. Follow manufacturer’s directions, but be aware that thawing meat, poultry or fish in a microwave oven begins the cooking process, which will need to be completed, the food scientist said.

Planning ahead is preferable, said Blakeslee, who recommended placing a wrapped, frozen roast, package of ground beef, chops, chicken, or fish in a pan with a lip on the lower shelf of the refrigerator to thaw for a day or two before intended use.

Allow up to three days for a two-to-three-pound roast, she said.

More information about food, food safety and storage is available at county and district Extension offices and at: www.ksre.ksu.edu/foodsafety and www.rrc.ksu.edu. Blakeslee, who is coordinator of K-State’s Rapid Response Center, spends her working hours answering food and food safety questions.

 K-State Unveils New Wheat Variety Disease and Insect Ratings Publication

MANHATTAN, Kan. -- Genetic resistance is the most effective and economical means of reducing the risk of yield losses resulting from disease and insect pests in Kansas, according to Kansas State University scientist Erick DeWolf.

“Each year researchers and Extension specialists at K-State summarize the reactions of the most common wheat varieties to 12 diseases, including leaf rust and stripe rust, which are among the most damaging disease problems in the state,” said DeWolf, who is a plant pathologist with K-State Research and Extension.

To help producers and others learn how those wheat varieties performed in various places throughout the state, K-State recently posted the electronic version of the Wheat Variety Disease and Insect Ratings, 2009 on the Web, at: http://www.plantpath.ksu.edu/DesktopDefault.aspx?tabid=49.

The printed version will be distributed to county offices shortly.

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