The Laker/Lutz News

Serving Lutz since 1964 and Pasco since 1981.
Proud to be independently owned.

Serving Pasco since 1981/Serving Lutz since 1964

UF/IFAS Extension

New specialty plate to support Florida 4-H

By

Vouchers for a new specialty license plate bearing the iconic 4-H clover will be available for purchase at all county tax collector offices and license plate agencies in Florida, starting Oct. 16.

The license plate will go into production once 3,000 pre-sale vouchers have been sold. Florida 4-H has two years to reach the pre-sale goal. The voucher, which includes the $25 specialty plate fee plus processing fees, is a total of $33.

A new 4-H specialty tag will help to support the youth development program designed for ages 5 to 18. (Courtesy of University of Florida, UF/IFAS Communications)

One-hundred percent of the $25 specialty license plate fee will go directly toward statewide leadership programs such as 4-H University and 4-H Legislature, the Florida 4-H camping program and 4-H youth competitive teams, Michael Gutter, associate dean of the UF/IFAS Extension and 4-H state program leader, said in a UF/IFAS news release.

“Here is a chance to show off your 4-H pride while also supporting today’s and tomorrow’s youth,” Gutter said.

“We are calling on all 4-H members, supporters and alumni to help us reach our goal of 3,000 vouchers sold so we can see the 4-H plate on vehicles across Florida,” he added.

The youth development program is part of the land-grant university system and Cooperative Extension System.

The program provides hands-on educational activities and experiences for youth ages 5 to 18, with the objective of developing youth as individuals, and as responsible and productive citizens.

In Florida, 4-H is administered by University of Florida/IFAS Extension and Florida A&M University, and serves approximately 200,000 youth annually.

Published October 14, 2020

Meal planning: Making the most of your groceries

By

Grocery shopping — such a routine errand once before — now is an entirely new endeavor.

Today it requires packing the gloves and mask, wondering what items will be in short supply, and remembering to follow the one-way aisle rules. It’s not what it used to be.

On top of that, you must remember to follow the Centers for Disease Control and Prevention’s guidelines on social distancing — which means staying at least 6 feet apart from others.

By planning meals, you can save time and money — and reduce trips to the grocery store. A pot of soup, for instance, can typically provide two meals for a family of four, or four or five meals for a couple. (Shari Bresin)

All of that makes you want to shop less often at the grocery store.

Of course, you can order groceries online, but that involves a service delivery and a tip, which, of course, eats into your grocery budget.

But, planning ahead can help you reduce the number of trips you make to the grocery store, or the number of online orders you make.

Don’t just meal plan — plan to prepare foods you can stretch into additional meals.

I’ve been an advocate for meal planning for years, pandemic or not.

And, once I started meal planning, I saw my grocery budget go down significantly and my food waste was reduced to zero or close to it.

Meal planning takes the stress out of dinnertime; you won’t dread the question “What’s for dinner?” from the kids anymore, because you’ll already know what you’ll be serving and on which days.

Some people may like to shop for up to two weeks’ worth of meals, if they have the fridge space.

I shop on a weekly basis, as I had pre-pandemic, but I now plan more for meals that can stretch, so I can freeze leftovers.

This gives me peace of mind. I know that if my shopping trip the following week isn’t successful, I have some meals to cover a few days, if needed.

On the other hand, if my grocery trip the following week is successful, I can keep the leftovers in the freezer as a backup supply for future meals.

Here are some ways to help you be a savvy grocery shopper, and to help you stretch your meals.

Remember, liquid-based foods are the easiest to bulk up, and to make sure there’s plenty of fiber.

Fiber makes you feel full, leaving more food for leftovers.

So, what are high-fiber foods?

Think vegetables, beans and whole grains.

Be sure to make extra brown rice and whole wheat pasta; this makes the meal go further than adding extra meat, and is less expensive.

Soups, stews, casseroles, stir-fries and chilis will yield a lot of food and keep your stomach satisfied. They also ensure there are leftovers for another meal.

It is also important to know how long food will keep.

Great resources to help you here are the app Food Keeper and its corresponding website FoodSafety.gov/keep-food-safe/foodkeeper-app.

Both provide information about how long to store food until it needs to be cooked before it goes bad.

For example, meat should be cooked within three to four days of its purchase, to keep it from going bad. So, plan to have meat dishes earlier in the week and go meatless later in the week.

Or, consider canned meats.

And, don’t forget to try canned or frozen fruits and vegetables if you don’t think you’ll consume the fresh produce in time.

Remember, you’re not just trying to stretch your meals, but also your budget.

Most leftovers should be eaten within four days. If you don’t think you’ll eat them by then, freeze them.

Third, plan your meals.

If you’re new to meal planning, start with shopping for just one week’s worth of meals.

Keep in mind, you’re trying to plan for meals that stretch.

If you’re making chili one night, list out the ingredients.

See what you already have at home (onion, spices, etc.) so that you only buy what you need. A chili recipe typically yields two meals. You can enjoy it one night and then finish it a few nights later, or freeze the second meal for a future dinner.

Soup is another example of a meal that stretches.

Add water to the broth to get more volume.

List out what meat, beans and vegetables are needed, see what you already have in the house, and then buy what you don’t.

Again, a soup recipe typically can yield at least two meals.

It’s tempting to stock up on comfort foods during this pandemic, but try to resist that temptation.

They comfort foods don’t help your immune system, and lead to consuming too many calories.

Remember, self-care is more important than ever now.

By Shari Bresin

Shari Bresin is the Family & Consumer Science agent for the University of Florida/Institute of Food and Agricultural Sciences Cooperative Extension Pasco County.

Vegetable and bean soup

Ingredients

  • 20 ounces of assorted dried beans and other legumes, such as black beans, pinto beans, kidney beans, garbanzo beans, lentils, yellow split peas, green split peas, pink beans, great northern beans and so on. (Soak in water for at least eight hours).
  • One onion, chopped
  • 3 cloves of garlic, chopped
  • 4 celery stalks, chopped
  • 6 carrots, chopped
  • 1 can of diced tomatoes
  • 2 bay leaves
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried basil
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper to taste
  • 8 cups to 12 cups vegetable broth, or until all ingredients are covered
  • 5 cups to 6 cups of water

Simmer on stove for 1.5 hours or cook on low in slow cooker for 8 hours to 10 hours.

In the last 10 minutes, remove the bay leaves and add:

  • 4 cups of spinach or kale
  • 12 ounces to 16 ounces of your favorite pasta or egg noodles

Enjoy with baguette bread or crackers.

Tip: The egg noodles will get mushy if frozen and then thawed and reheated, so I will meal plan to have this another time in the week for dinner or have it for lunches. If you prefer to freeze it, skip the noodles; or make the noodles separately and then add to the leftover soup.

Published May 20, 2020

Worried about your plants turning brown?

By

Seeing some of your plants turn brown in the winter can be a bit concerning.

It’s good to know that it’s normal for many plants, such as turfgrasses, to go dormant and turn brown in the winter.

The plant is protecting itself during cold temperatures and lower light levels.

Vegetation that’s injured by the cold can turn brown, but resist the urge to cut it back or to add fertilizer to damaged plants. Wait until you’re sure that warm temperatures have returned before taking action to address weather damage. (University of Florida/Institute of Food and Agricultural Sciences)

Typically, plants will recover once spring arrives.

However, hard freezes may injure or potentially kill some plants.

The best way to protect your plants from cold injury, or death, is to select plants for your landscape based on the USDA Hardiness Zone Map that outlines which plants are most likely to survive in a given zone (https://planthardiness.ars.usda.gov/PHZMWeb/).

Florida is a wonderful place to grow a wide variety of plants, but not all of them thrive in every part of the state. For instance, a Christmas palm does well in South Florida, but won’t survive the winters in Central Florida.

Also, just a few miles can mean a big difference in temperature variations between our coastal and inland locations.

A principle of Florida-Friendly Landscaping is to plant the right plant in the right place. Not only does that principle apply to location in the landscape; it also applies to your climate zone.

Even though cold damage can cause injury to many plants, don’t lose hope. There are a few considerations to keep in mind to help your plant recover from cold injury.

It’s helpful to know that soils that have frozen even slightly, like in a container, can lose a lot of moisture and cold-damaged plants still need water.

After a freeze, check the soil around injured plants to determine if they are dry or not. If dry, irrigate until the soil is moist, but not wet.

It is tempting to fertilize plants after injury to stimulate new growth, but it’s not a good idea to “tell” an already injured plant to expend energy to grow — especially when the risk of more damage from another freeze is possible.

Resist the urge. Don’t fertilize until later in the season after the plant has shown obvious signs of recovery and is actively growing. That typically happens in late spring or even as late as summer.

The principle of patience also applies to pruning.

Cold-damaged plants typically look terrible with brown and even black, dead tissue. But, pruning tells the plant to grow, so put down the pruners.

Extensive growth during recovery robs the plant of vital energy and nutrients, and leaves new, tender tissue vulnerable to more damage from cold weather. Once the threat of frost or freeze passes, it’s safe to remove dead plant tissue.

If your lawn happens to be the common St. Augustinegrass, and it suffers extensive cold damage — which typically only occurs when exposed to temperatures around 20 degrees Fahrenheit — it will most likely die. Bahiagrass will rebound when warmer weather returns. If the lawn turns brown and stays brown, and appears to rot away, you’ll want to re-sod or re-seed, depending on the turfgrass species, to reestablish the lawn.

Some cold-injured ornamental plants may take years to recover from the roots, such as hibiscus.

Cold protection is relatively simple though. For most ornamental plants in pots, simply move them into a protected area when temperatures below 40 degrees Fahrenheit are predicted.

If the plant is not easily moved, a bed sheet or blanket makes a good cover. Just ensure the cover drapes all the way to the ground so that heat from the ground can be trapped under the cover protecting the plant. Place a rock or brick on the cover to anchor the cover, but don’t allow it to weigh down the plant and cause damage.

Additionally, if you can erect a simple scaffold for the blanket to rest on just above the foliage, there’s less chance of cold injury since frost that rests on the blanket that touches the foliage can still cause damage through heat loss.

Many homeowners “lollipop” the blanket around the trunk or base of the plant cutting off the flow of heat from the soil, so don’t make this major mistake.

Plastic sheeting can be used, in a pinch, but it must be removed before sunlight strikes the plant in the morning or you risk burning the plant underneath, which happens rather quickly.

There are some commercial frost clothes that also can help prevent cold injury, but they must be used in the same way mentioned above.

With any cover, remove it once the temperature is above freezing early in the morning to allow the light to reach the plant, reduce the chance of sun scald, and get more heat into the plant.

Cold damage is not always preventable, but it is possible for plants to recover with a little TLC. In most cases, the plant just needs to be left alone to recover on its own time.

For more information about reestablishing your lawn, go to: https://edis.ifas.ufl.edu/lh013. For more information on cold protection for ornamental plants, refer to: https://edis.ifas.ufl.edu/topic_landscapes_and_cold.

By Whitney C. Elmore

Dr. Whitney C. Elmore is the UF/IFAS Pasco County Extension director and an Urban Horticulture Agent III.

Published March 11, 2020

To celebrate Pi Day, let’s make some pie

By

You might have heard that March 14 is Pi Day — in honor of the math constant ?.

Perhaps you recall from your middle school days that Pi (?) equals 3.14, hence, March 14 is the day set aside to celebrate Pi Day, or in the case of this column — to celebrate pies.

Pies comes in so many varieties.

A pastry blender, also called a pastry cutter, on right, is used to mix solid fats into flour to make dough. (Shari Bresin)

There’s apple, pumpkin, sweet potato, blueberry, kumquat, cherry, chocolate, and that’s just to name a few.

If you delve into the history of pie, you’ll realize that these flavors are considered modern.

The word “pie” is thought to derive from the magpie bird, known for collecting random items in its nest.

Early pie makers would put anything into their pies — beginning with the early Egyptians, Greeks and Romans, and up through the Medieval period in Europe.

In the days before pies were considered primarily as a sweet finish to a meal, pies were typically filled with meat and served as the main course.

But, these were not the kind of meat pies that are popular today, such as Shepherd’s pie or chicken pot pie. Rather, they were filled with rabbit, crow or mussels.

There was no delicious flaky crust, either.

To get to the meat filling, you had to crack open the top. The hard shell wasn’t meant to be consumed, nor was the bottom crust. They were simply intended to contain the filling.

In fact, the crust wasn’t called the crust until after the American Revolution. Before that, it was called a “coffyn,” referring to a basket or container.

If the pie wasn’t filled with meat, then likely it was filled with cheese or honey.

So, how did pie become dessert?
Going as far back as the 1300s, there were tarts, which were similar to the pies we know today.

But, these tarts didn’t have any sugar.

In those days, sugar was a rare commodity. It was a sign of wealth and was out of reach for most people.

By the 1700s, though, the British set up sugar colonies in the Caribbean, making sugar more accessible.

At that time, however, pies continued to be meat or cheese dishes.

The idea of making tarts sweet didn’t catch on until the tarts arrived in the United States.

While it was technically a sweetened tart, the colonists started calling it pie — to deepen the divide between the colonists and the British.

With the abundance of sugar also came the idea to make the coffyn into an edible crust.

So, there’s a short history of pies, to help you celebrate Pi Day.

You’ll probably notice on March 14 that many restaurants, food retailers, and bakeries offer special deals on pie, for Pi Day.

Perhaps you’ll mark the occasion by making a pie of your own.

After all — like many things in life — math is more fun when paired with dessert.

By Shari Bresin

Shari Bresin is the Family & Consumer Science Agent for the University of Florida/Institute of Food and Agricultural Sciences Cooperative Extension Pasco County.

Recipe for blueberry pie
Since blueberries will begin ripening soon, up until the end of May, here’s a recipe for blueberry pie. The recipe comes from the Natasha’s Kitchen website: https://natashaskitchen.com/blueberry-pie-recipe/.

Tools: You will want a rolling pin, a 9-inch pie pan, and either a food processor or pastry blender.

Ingredients for crust:
2 ½ cups all-purpose flour, plus a little extra for dusting
½ Tbsp granulated sugar
½ tsp sea salt
2 sticks of cold butter, diced into ¼-inch pieces
6 Tbsp to 7 Tbsp of ice water

Directions for crust:
Put flour, sugar and salt in food processor and pulse a few times.
Add butter and pulse again until you see coarse crumbs/pea-sized shapes.
Mixture should be dry and powdery.
Add water and pulse until you see moist clumps or small balls.
To see if you have enough water, press a piece of dough between your (clean) fingers and make sure the dough sticks.
If it doesn’t, add more water, a teaspoon at a time.
Transfer dough to a work surface and divide in half.
Flatten with rolling pin, cover with plastic wrap, and refrigerate for one hour prior to making filling.

Ingredients for filling:
6 cups blueberries, rinsed and drained
1 tsp lemon zest
2 Tbsp freshly squeezed lemon juice
4 ½ Tbsp all-purpose flour
½ cup granulated sugar
1 tsp ground cinnamon
1 egg
1 Tbsp water

Directions for filling:
Roll one half of dough into 13-inch circle and place in 9-inch pie pan.
Roll other half into 12-inch circle and use a pizza cutter to make 10 one-inch strips for lattice top.
Combine blueberries, zest, lemon juice, flour, sugar and cinnamon in a large mixing bowl, and then transfer to dough in pie pan, with berries slightly higher in center.
Create a lattice crust on top of filling using the 10 one-inch strips of dough, and pinch the edges to seal (if you’re not familiar with making this crisscross style of top crust, there’s a tutorial on NatashasKitchen.com that shows this: https://natashaskitchen.com/how-to-make-a-lattice-pie-crust/).
Beat egg and water, and brush over lattice crust and edges.
Bake at 375 degrees for 50 minutes to 60 minutes.

Published March 4, 2020

Keeping food safe when the power goes out

By

Even though hurricane season officially began on June 1, we’re approaching the season’s peak, which typically runs from now until late October.

The temperature control knob on the refrigerator or freezer won’t be helpful during a power outage. A separate appliance thermometer will let you know if the food was in the temperature danger zone. (Shari Bresin)

Statistics show that Sept. 10 is the most likely day to find something stirring in the Atlantic.

So if a storm came through and your power went out, would you know what to do with your food?

Also, what food would you eat to keep you and your family satisfied until the power comes back on?

Some ways to prepare before a storm hits:

  • Be sure to have appliance thermometers for both the refrigerator and freezer. The refrigerator should be kept at 40 degrees F or below, and the freezer should be Zero degrees F or lower.
  • Freeze containers of water: Those will function as extra ice packs to put in your cooler, refrigerator and freezer. Plus, when they melt, they’ll provide additional drinking water.
  • Freeze refrigerated items that you won’t need right away, such as meat or milk. That will preserve them, and a fuller freezer stays frozen longer.
  • Be sure to have coolers on hand.
  • Have a thermometer for the cooler, too. Make sure the food isn’t in the danger zone, which is between 40 degrees F and 140 degrees F.
  • Stock up on ice cubes, or buy extra ice and freeze gel packs. Dry or block ice is good, too, because it lasts longer. You can store these in the refrigerator and coolers after the storm.
  • Store nonperishable food and water bottles on a shelf — not the floor, to prevent contamination, in the event of a flood.

If the power goes out:

  • Keep the doors shut to the refrigerator and freezer as much as possible. If it is shut, the refrigerator will keep food cold for about 4 hours, and the freezer will keep food frozen for 48 hours if it’s fully stocked, or for 24 hours if it’s half-stocked.
  • Keep a list of items inside your refrigerator and freezer, to reduce the number of times you open and close them.
  • Start with eating perishable foods in the refrigerator, within four hours. Then eat the foods in the freezer, within 24 to 48 hours (depending how full your freezer was).

When the power returns:

  • Check the freezer thermometer. If it is under 40 degrees F, the food is safe and may be refrozen. (Don’t forget: If the power outage lasts longer than 48 hours, you are likely to see your freezer temperature in the temperature danger zone, which is above 40 degrees F).
  • Check the refrigerator thermometer. If it is over 40 degrees F, the perishable food should be discarded (meat, poultry, fish, dairy products and sliced produce, etc.)

There are some refrigerated foods that are generally safe above 40 degrees F. Those are: Peanut butter, jelly, ketchup, mustard, bread, rolls, muffins, tortillas, hard cheese, butter/margarine, barbecue sauce, opened vinegar-based dressings, uncut produce, waffles and bagels.

Perhaps the most important thing to remember is this: When in doubt, throw it out. It’s not worth getting sick.

Also, keep in mind that your homeowner’s or renter’s insurance may cover the loss of your refrigerated foods and frozen groceries.

Also, be sure to stock up on foods to help you get through until the power is restored.

Try to stay away from highly processed foods and keep nutrition in mind.

Here are some possible options: Whole and dried fruits, whole grain products (whole grain bread, crackers, tortilla shells, dry cereal low in sugar), trail mix, peanut butter, unsalted nuts, canned goods such as low-sodium beans, lentils, soups, vegetables and tuna, and canned fruit (look for canned in juice, not syrup).

While protein bars and granola bars are filling, remember, they may be high in sugar.

Be sure to plan enough food for at least three days for each person.

Drinking water should be stocked up, too, so each individual in your home has one gallon of water per day for at least three days (though up to two weeks’ worth is ideal).

You’ll also want one gallon per day for each person for hygienic purposes, including handwashing, brushing teeth and other uses.

Plus, be sure you have a manual can opener, napkins, and plastic/paper plates, cups, utensils and bowls.

Oh, and don’t forget your furry family members.

Make sure they have food and water, too.

Plan to have three days’ worth of food for your pet and one-half gallon to one gallon of water per pet, per day.

By Shari Bresin

Shari Bresin is the Family & Consumer Science Agent for the University of Florida/Institute of Food and Agricultural Sciences Cooperative Extension Pasco County.

Published September 04, 2019

Paninis help relieve stress on school days

By

It’s August — and that means families will be getting back into their school routines.

Besides gearing up in the morning, there’s the evening to think about, too.

As kids get into their extracurricular activities and homework habits, there is usually one part of the day that can get particularly stressful: dinnertime.

As families settle back into school week routines, paninis offer a good choice for quick meals. (Courtesy of Pixabay.com)

We all hear that this should be family time, a time for no TV, a chance to talk about our day and, of course, the meal should be a healthy one.

Having dinner together has a positive impact on a child’s development, but cooking often can take too long to fit into a busy evening of helping with homework, and dropping kids off and picking them up from practice, rehearsals or other activities.

This is where paninis can help save the day.

And, it just so happens that besides being back-to-school time, August is also National Panini Month.

Your experience with paninis may be limited to a sandwich shop, but you can easily make them at home.

They are similar to a sandwich, but are not quite the same.

To make a panini, you press or heat the ingredients to make them blend together in a press machine. You want the panini pressed to the point when the bread can’t be removed from the middle ingredients (meat, cheese and veggies).

If you don’t have a press machine, simply grill the panini on the stove (think grilled cheese) and “press” using a spatula, flip to other side, and repeat.

You can also use the lid to a pan instead of a spatula.

Traditionally, you wouldn’t use every day sliced bread for a panini. Instead, use a baguette, rolls or focaccia-style bread.

It just takes a few minutes to make, and the crispier you like it, the longer you’ll want to press it.

Where did the panini originate?
As you might tell from the name, it is Italian and means “small bread.”

According to Grand Voyage Italy, they became popular in Milan in the ’70s and ’80s for a quick option for people on lunch breaks, and then made their way to New York City at upscale restaurants.

Eventually, the popularity of paninis spread to other cities, adding more varieties and becoming more available at family friendly establishments.

In Italy, they have their own “rules” for paninis. They use only one type of meat and only a few slices of it, and no olive oil and vinegar — they save the dressing for salads.

But, here, there aren’t really any rules. There’s no right or wrong way to make a hot sandwich. Just try to get as many food groups into it as you can (fruit, vegetables, grains, protein and dairy).

By Shari Bresin

Shari Bresin is the Family & Consumer Science Agent for the University of Florida/Institute of Food and Agricultural Sciences Cooperative Extension Pasco County.

Ham and Turkey Panini

Ingredients:
2 slices provolone cheese

1 ciabatta roll, split (or any bread of choice)

2 slices ham

2 slices turkey

½ cup arugula, or spinach

1 medium tomato, sliced

1 bell pepper, sliced

½ small red onion

1 teaspoon olive oil

1 teaspoon red wine vinegar

Salt and pepper to taste

Directions:
Preheat and oil press machine.

Place a slice of cheese on both the top and bottom pieces of bread.

Layer meat slices, arugula, tomato, bell pepper, and onion on bottom slice of bread.

Scatter most of olive oil and vinegar, add salt and pepper to taste.

Place top slice of bread on top and graze with remaining olive oil.

Place sandwich on machine and press shut.

Cook until bread is golden brown and cheese is melted (about 5 minutes).

You can also make it on the stove and use the spatula (or lid of a pan) to press it down a few minutes on each side.

Yield: Makes one sandwich

Published August 07, 2019

Natural ‘enemies’ can attack garden pests

By

Summer months may stress plants because we often see periods of increased rainfall and then periods of drought along with intense heat.

And, when plants are stressed, they may be more susceptible to pests.

When it comes to combating these pests, don’t forget there are many natural enemies that eat pest insects.

Aphids are the favorite food source of the adult convergent ladybeetle, Hippodamia convergens. (Courtesy of James Castner and Lyle Buss, University of Florida/IFAS)

These natural enemies, that are considered good or beneficial, include lacewings, ladybeetles, assassin bugs, spiders, hover flies, dragonflies and mantids.

Some commercial companies raise these natural enemies and ship them to gardeners who then release the insects for pest control.

Prior to purchasing natural enemies, identify the pest insect or mite. This will help you match the appropriate control with the pest.

If you need help identifying the pest, reach out to your local county Extension Office.

Natural enemies that are available from commercial companies may include predatory mites, predatory insects and parasitic wasps.

Ladybeetles (also known as ladybugs) are one of the most common beneficial insects purchased for home gardens. There are many different kinds, or species, of ladybeetles. Some eat specific pests such as aphids or whiteflies, which is why it is important to identify the pest so you know what beneficial insects to purchase or to encourage in your garden.

These beetles help home gardeners – and farmers – because they are phytophagous, which means they eat plant pests that feed on ornamental plants and crops, such as cabbage, corn, melons, peaches and potatoes. Some ladybeetles also attack the Asian citrus psyllid. It is this psyllid that transmits the bacterium that causes the citrus greening disease.

Ladybeetles undergo a complete metamorphosis, starting off as a tiny yellow or orange egg. They look very different as they go through their life cycle (egg, larva, pupa, adult).

However, many ladybeetles are field collected from natural areas where they aggregate (form large groups) and overwinter. They may carry parasites or pathogens. If they are collected when they are reproductively immature, they may be less effective as a biological control.

Adult ladybeetles will often fly away when released. Because of these reasons, it may be better to encourage ladybeetles through your gardening practices rather than purchasing adult ladybeetles.

Did you know that the larval form of the ladybeetle is a more voracious pest-eater than the adult form?

Ladybeetle larvae (some people say they look like small alligators) eat aphids, leafhoppers, mites, mealybugs, scales, thrips, whiteflies and some other insects, such as pest beetles, caterpillars and lacebugs.

There is a variety of colors and patterns among the larvae of various ladybeetle species.

The life cycle of the ladybeetle reminds us that insects may look very different as they grow and develop through their different stages. Because the larvae can look very different from the adults, knowing how to recognize insects can help you figure distinguish between the good insects from the pests.

Of the many different ladybeetles, some prey on specific plant pests. Delphastus catalinae eats whiteflies. Cryptolaemus montrouzieri, also known as the mealybug destroyer (my favorite) eats mealybugs. Hippodamia convergens larvae can eat between 30 and 50 aphids per day.

If you purchase adult ladybeetles, be sure to match the ladybeetle species that will eat the pest you’ve identified in your garden. Purchase ladybeetle larvae when possible, and buy from reputable companies that sell ladybeetles that are parasite- and disease-free. Check the Association of Natural Biocontrol Producers (ANBP) website for a list of companies.

There is a variety of colors and patterns among the larvae of various ladybeetle species.

Interestingly, the UF/IFAS Extension Entomology and Nematology department explains that ladybeetles are pollinators, and they will also feed on pollen, honeydew and nectar from flowers, when prey is scarce. But, in order to reproduce, they need to eat live prey.

You can encourage ladybeetles – and other beneficial insects – without having to buy them.

To attract the good bugs to your garden:

  • Plant a variety of flowers that bloom at different times of the year and that have different colors and flower shapes
  • Provide a refuge for insects by reducing or eliminating pesticide use.

Alternatively, soft pesticides, such as insecticidal soaps, horticultural oils, spinosad and Bacillus thuringiensis (also known as Bt), may be used for many pests

The soft pesticides pose less risk to non-target organisms, such as beneficials and pollinators. Consider native plants that may attract specialized pollinators. Plants that contain structures called extrafloral nectaries are especially attractive to beneficial insects.

If you’d like more information about this, consult these sources, which were used in this column:

For additional information, email or call (813) 744-5519, ext. 54145.

Nicole Pinson is the Urban Horticulture Agent in Hillsborough County.

Published July 24, 2019

Father’s Day is a big day for grilling

By

Father’s Day is often associated with grilling.

Grilling accessories are a popular Father’s Day gift idea, and some dads use this time of year to purchase a new grill — with businesses often offering special sales.

Father’s Day also is a time when families often go fishing — with fishing gear also being a popular gift category for dads.

If your little ones don’t like the idea of grilled fish and veggies, try fish tacos instead. (https://unsplash.com/photos/IlAPq27FxZ0)

So, why not tie those two themes together for a Father’s Day meal?

Instead of serving up the standard hamburgers and hot dogs, why not try grilling some seafood?

It’s a good way to offer variety, and a healthier option.

There’s a reason why fish is part of the Mediterranean diet and the DASH diet (Dietary Approaches to Stop Hypertension). Studies consistently have  shown these diets to have positive outcomes when it comes to heart health.

After all, fish has the healthy Omega 3 fatty acids, while the hot dogs and hamburgers have too much of the unhealthy saturated fat.

Some people don’t like grilling fish. They think it sticks to the grill too easily, it’s too delicate to barbecue, or they aren’t sure about the flavor.

An easy solution: Grill it wrapped in tin foil.

This packs the flavor, makes it tender, and leaves for much easier clean up.

The grilled fish also goes great with grilling vegetables in the tin foil packet as well.

One thing to note though: Some studies have shown that putting aluminum foil on high temperatures can cause it to seep into the food, particularly with acidic and salty foods.

Our bodies know how to rid of aluminum in small amounts, but research is still being done on what overexposure can do. So when using aluminum foil on the grill, it is best to do so in moderation.

This recipe is for cod fish, but it works with all kinds of seafood.

Grilled cod fish with vegetables:

Ingredients:
4 pieces of cod fish (serves 4)

Olive oil

Salt and pepper

Breadcrumbs

1 medium onion, sliced into rings

3 to 4 garlic cloves, chopped

4 to 6 bell peppers, sliced

2 carrots, thinly sliced

Any other vegetables preferred, such as asparagus, mushrooms and so on.

Directions:
Put one cod fish fillet on one large piece of tin foil.

Brush both sides of the fillet with olive oil and pepper.

Add breadcrumbs to the top, and herbs and spices to taste.

Place sliced onion and chopped garlic on top side.

Place sliced vegetables on the sides of the fish on the tin foil.

Wrap the tin foil tightly to make an enclosed cooking environment.

Grill at medium heat for 6 minutes to 7 minutes on each side. Close the lid. Make sure fish is cooked to 145 degrees.

Add salt, if desired.

You can eat it right out of the foil packet.

Now, there may be kids in the home who would prefer something else.

To make this more kid-friendly, try fish tacos.

You can still make the fish (or any white fish) as described above, but then easily break apart into bite-sized pieces to place in the heated corn or flour tortilla shells.

If you recall from last month’s column, the kids may be able to help with taco fillings, depending on their age.

Fish taco filling ideas: Diced onion, diced tomato, shredded cabbage and/or lettuce, avocado, cilantro, Pico de gallo, lime juice

For a taco sauce, mix the following (from NatahsasKitchen.com):

½ cup sour cream (can also swap for plain nonfat yogurt)
⅓ cup mayonnaise
2 Tablespoons lime juice from lime
1 teaspoon garlic powder
1 teaspoon Sriracha hot sauce

Happy Father’s Day to all the dads! Whether you’re grilling, fishing, hiking, biking, or relaxing indoors with the kids, enjoy your special day.

By Shari Bresin

Shari Bresin is the Family & Consumer Science Agent for the University of Florida/Institute of Food and Agricultural Sciences Cooperative Extension Pasco County.

Published June 12, 2019

If you want a quick and refreshing meal, try these chicken salad recipes

By

Chicken is such a versatile meat, and there are lots of ways to change the flavors in chicken salad. (Betsy Crisp)

Sometimes you just want to make something simple, quick and delicious — and chicken salad is just that thing.

Here’s a little stash of chicken salad recipes to keep on hand for when you need them.

Enjoy!

First, to prepare the chicken.

Ingredients:

  • 4 chicken breasts, boneless and skinless
  • 2 low-sodium bouillon cubes (granules or liquids can be used), along with water to make 2 cups

Optional: Bay leaves, carrots, garlic, onions, parsley, peppercorns, thyme and salt may be added. (Note, they will change the flavor of the chicken).

Instructions:

  • Place chicken in saucepan.
  • Add enough water with bouillon to cover the chicken by 1-inch.
  • Bring water to boil, on medium high, then reduce heat to medium low and cover.
  • Simmer for 10 minutes to 15 minutes until the chicken’s internal temperature has reached at least 165 degrees Fahrenheit.
  • Strain the liquid and save for a soup base.
  • Let the chicken breasts cool, then cut as desired (sliced, cubed, shredded).
  • Refrigerate until ready to use. Freeze if chicken won’t be used within three days.

Now, let’s make some chicken salad. Here are three options.

Betsy Crisp is a Professor Emeritus, UF/IFAS Extension – Family & Consumer Sciences.

Southern chicken salad
Ingredients:

  • 2 cups chopped chicken breasts (about four boneless breast halves/12 ounces)
  • ½ cup low-fat mayonnaise
  • 1 Tablespoon dill pickle relish (or finely chopped dill pickles)
  • 3 Tablespoons red onion, finely chopped
  • 1 large hard-cooked egg, peeled and chopped
  • ½ teaspoon salt
  • 1/8 teaspoon fresh ground pepper

Directions
In a medium bowl, combine all ingredients. Stir with fork and mix well. Taste and adjust seasonings to your preference. Refrigerate at least two hours, or overnight, for the flavors to blend.

Each recipe makes approximately four servings, to serve on top of lettuce or mixed greens for a lighter lunch or on plain bread, a croissant or wrap.

Sweet chicken salad
Ingredients

  • 2 cups chopped chicken breasts (about four boneless breast halves/12 ounces)
  • ¼ cup low-fat mayonnaise
  • ¼ cup vanilla yogurt
  • 1 green/spring onion, including green top, chopped
  • 2/3 cup, thinly sliced celery
  • 16 seedless grapes, cut in half or ¼ cup dried cranberries
  • ¼ teaspoon salt
  • 1/8 teaspoon fresh ground pepper
  • ¼ cup almonds, sliced or walnuts, chopped

Directions
In a medium bowl, combine all ingredients. Stir with fork and mix well. Taste and adjust seasonings to your preference. Refrigerate at least two hours, or overnight, for the flavors to blend.

Each recipe makes approximately four servings, to serve on top of lettuce or mixed greens for a lighter lunch or on plain bread, a croissant or wrap.

Savory chicken salad

  • 2 cups chopped chicken breasts (about four boneless breast halves/12 ounces)
  • 2/3 cup chopped celery
  • ½ cup unpeeled red apple, diced and 2 Tablespoons raisins
  • ¼ teaspoon salt
  • ¼ teaspoon fresh ground pepper
  • ¾ teaspoon curry powder
  • Pinch of cayenne pepper (optional)
  • 1 teaspoon apple cider vinegar
  • ¼ cup pecans, or peanuts, chopped

Directions
In a medium bowl, combine all ingredients. Stir with fork and mix well. Taste and adjust seasonings to your preference. Refrigerate at least two hours, or overnight, for the flavors to blend.

Each recipe makes approximately four servings, to serve on top of lettuce or mixed greens for a lighter lunch or on plain bread, a croissant or wrap.

Editor’s Note:
Betsy Crisp has shared her expertise and recipes with readers of The Laker/Lutz News, as a community service.

She retired from her role as food and consumer sciences agent for the University of Florida’s Institute of Food and Agricultural Sciences — Pasco Cooperative Extension in February of 2017, but continued to provide a monthly heaping of her knowledge about cooking, food and nutrition.

Here is her final column — featuring chicken salad recipes. It was a bonus column, intended for us to use whenever we might need it.

We thought it appropriate to publish it as we make the transition to our new What’s Cookin’ columnist Shari Bresin, whom Betsy recommended.

Shari has assumed Betsy’s former position, and we looking forward to publishing her columns, beginning in March.

Meanwhile, we’d like to extend our gratitude to Betsy, for so generously providing columns on such a wide range of interesting topics, and for her delicious recipes, too.

By B.C. Manion, editor of The Laker/Lutz News

Published February 20, 2019

Have some Hoppin’ John, and a Happy New Year

By

The beginning of 2019 is right around the corner, and celebrating the start of a New Year often involves partaking in a traditional food ritual to promote health, luck and prosperity in the year ahead.

In the Southern United States, many subscribe to the notion that eating just a bowl of Hoppin’ John will bring you good fortune in the New Year.

The ritual dates back to the 1800s in South Carolina, where the food is also known as “Carolina Peas and Rice.”  This African-American dish is nothing fancy. It’s just a simple recipe of pork (ham hock/bacon/country sausage), black-eyed peas (or red cow peas/field peas) and rice.

There are many ethnic variations of this dish.

Beans and rice have been staples of many cultures around the world from Africa to Brazil (baiao-de-dois), Guiana, Peru (tacu-tacu), Costa Rica/Nicaragua (gallo pinta), Venezuela (pabellon criollo), Puerto Rico (arroz con gandules), the Caribbean and Cuba.

You can follow the traditional way of cooking separately, or, as some prefer you can cook the black-eyed peas and rice in the same pot. Some may even add the greens to that same pot making it a one-dish meal. I like the simplicity of that idea, but would probably go a step further and adapt to using my slow-cooker.

In modern times, the recipe has been modified to make a somewhat healthier/more nutritious version using smoked turkey (instead of fattier pork products)  to add flavor; sometimes jalapenos to add spice; red or green bell peppers to add more color; and then served upon a bed of brown or white rice.

I find the symbolism intriguing.

Each food item represents a different meaning: black-eyed peas = coins; greens = money (“green backs”); corn bread = gold; and tomatoes (optional) = health.

Betsy Crisp is a Professor Emeritus, UF/IFAS Extension – Family & Consumer Sciences.

Recipes

Hoppin’ John for New Year’s Day
Ingredients

 2 smoked turkey thighs (cooked as instructed below)

2 Tablespoons olive oil

1 cup onion, chopped

1/2 cup celery, chopped

1 cup red bell pepper (or ½ red + ½ green), diced

2 jalapenos (remove stem and seeds), chopped

1 Tablespoon garlic, chopped

1 pound dried black-eyed peas (rinse, remove any tiny stones/debris; soak overnight; rinse and drain)*

1 quart chicken stock (low-sodium)

1 bay leaf

3 sprigs fresh thyme (or 1 teaspoon dried thyme)

1 teaspoon salt

½ teaspoon black pepper

Cayenne pepper to taste

1 can (14.5 ounces) diced tomatoes

1-2 Tablespoons cider vinegar (optional)

1 cup green onion, thinly sliced for garnish

4 cups freshly steamed brown or white rice

Instructions

  • In a large pot/Dutch oven, add turkey breasts and enough water to cover. Bring to a boil, and reduce to simmer to cook until tender and meat falls off bone. Remove meat from pot (reserve broth in a large glass measuring cup – fat will rise to top and can easily be removed when cool). Let turkey cool to touch to remove bones and skin, and set aside.
  • Heat the olive oil over medium-high heat in the large pot.
  • Add the onion, celery, bell pepper, jalapenos and garlic, and cook until opaque and lightly browned, about 8 minutes.
  • Add the turkey meat, peas, chicken stock, bay leaf, thyme and a teaspoon of salt.
  • Simmer for 40-60 minutes, or until peas are just tender.
  • Add the can of diced tomatoes**
  • If liquid evaporates, add the saved broth. (You may have to add more seasoning)
  • Add 1-2 tablespoons cider vinegar (optional) ** and stir.
  • Garnish with green onions.
  • Serve hot over rice (uncooked rice can be added to the pot early, but you will need that extra broth).

Serve with collard/mustard/turnip greens (even chard/kale/cabbage/spinach) and corn bread to complete this Southern meal.

Makes 10 servings.

Notes:

  • Soaking dried peas overnight is not the only method, but helps speed cooking process, otherwise beans can take 1 ½-2 hours to become tender (do not overcook or they will become paste). Another technique is to rinse and sort to remove tiny stones/debris. Place peas in a large soup pot over medium-high heat and cover with cold water. Bring to a boil, remove from heat, cover pot and let stand 1-2 hours. Drain and rinse beans.
  • Acid in the form of vinegar, tomatoes, lemon juice or something similar may make beans tough if added early in the cooking process and, therefore, beans may take longer to cook.

Published December 26, 2018