July Calendar

• 9th - Herbs - St. Paul's Methodist Church, Monroe - 10:30 a.m.
• 10th - Heart Healthy Eating - West Ouachita Library, West Monroe - 11 a.m.
• 10th-11th - KidChef Camp - Franklin Parish Library, Winnsboro - Register Online
• 14th-18th - C.H.E.F. Camp 1 - Union Parish Extension Office, Farmerville
• 15th - Blender Bike - Children's Museum, Monroe - 10 a.m. to 12 p.m.
• 19th - Fun with Food Demonstration and Tasting - Farmer's Market Downtown, Columbia
• 21st - Kids in the Kitchen Camp (1st thru 3rd Graders) - West Monroe Community Center, West Monroe - 10 a.m. to 12 p.m.
• 21st-24th - C.H.E.F. Camp 2 - Union Parish Extension Office, Farmerville
• 22nd - Kids in the Kitchen Camp (4th thru 5th Graders) - West Monroe Community Center, West Monroe - 10 a.m. to 12 p.m.
• 24th - Fun with Food Demonstration and Tasting - Farmer's Market, Crowville
• 24th - Taste of Herb and Spice - Louise Williams Library, Monroe - 1 p.m.
• 29th - Taste of Herb and Spice - Union General Hospital, Farmerville - 2 p.m.
• 29th-31st - Kids Camp - Crowville School, Crowville

Kids Corner

by Summer Broadway

Rainbow Picnic Challenge

The Rainbow Picnic Challenge is a hands-on summertime experience that invites kids to explore the world of fruits and vegetables through color, creativity, and conversation.

Activity Highlights:

1. Color Hunt – Children help prepare a picnic by finding fruits and vegetables in all the colors of the rainbow: red, orange, yellow, green, blue/purple, and white.

2. Create a Rainbow Plate – Kids arrange their colorful finds into a rainbow on their plate or a large tray.

3. Taste Test and Talk – Participants are encouraged to try each color and discuss:

4. Fun Fact Cards - Add excitement with cards that share fun nutrition facts, such as "Carrots help your eyes!" or "Blueberries are brain boosters!"

This engaging activity is perfect for families, schools, and community groups looking to combine outdoor fun with nutritional education.

Summer Food Safety Practices

by Shannon M. Coleman, Ph.D.

We are preparing for the official start of summer, which is June 20th. Hello! I am Shannon M. Coleman, an Associate Professor and State Extension Specialist in the School of Nutrition and Food Sciences. I’ve been with the AgCenter for almost a year. In this article, I will highlight common food safety practices for picnics, cookouts, beach visits, camping, etc. Specifically, this article will focus on perishable foods. I have listed below recommendations I’ve sourced from various reliable resources.

• Remember to keep perishable foods out of the temperature danger zone. The temperature danger zone is 40°F to 140°F. Leaving food in this temperature range can help promote the growth of dangerous foodborne pathogens that could lead to illness. During this range, bacteria can grow rapidly some doubling within 20 minutes.
• Due to the temperature danger zone, it is recommended to keep cold foods cold. Specifically, potable water, ice, or ice packages can keep perishable food items cold. Use a thermometer to monitor and maintain the temperature below 40°F. If you take the perishable foods out and hold them at room temperature, 2 hours is your limit. Also, avoid keeping the cooler in direct sunlight. Find a cool, shady location to store it. Avoid repeat openings and closings of the cooler for extended amounts of time.
• It is also recommended to keep hot food hot. Hot food is also affected by the temperature danger zone. When preparing or serving hot dishes, keep them at 140°F or above. Use your grill or chafing dishes to keep them at a safe temperature.

The USDA has additional recommendations in their summer guide entitled USDA Serves Up Food Safety Guidelines for Your Summer Cookout. Keep these practices in mind as you prepare for your next summer celebration. If you have additional questions or concerns, please get in touch with me.

Recipe of the Month

by April Temple

Sun-kissed Watermelon Bliss Popsicles

Ingredients

• 6 cups fresh watermelon, cubed
• 1 tablespoon lime juice

Directions

1. Place watermelon and lime juice in a blender. Blend until completely smooth.
2. Pour watermelon mixture into popsicle molds, leaving 1/2-inch space at the top for expansion.
3. Cover (add popsicle sticks if the sticks are not built into to the mold).
4. Freeze popsicles 4-8 hours or until set.
5. Store in the freezer for up to 3 months.

Tips:

• Make 'em creamy by blending a small amount of whole milk, Greek yogurt, or coconut milk into the watermelon puree.
• Sweeten to taste by adding a small amount of honey, agave, cane sugar, or maple syrup.
• Use ice trays in place of popsicle molds to add to lemonade on hot summer days.
• Combine flavors by substituting 2 cups of watermelon with 2 cups of strawberries or another fruit.
• Add flavor with an herb or spice such as fresh basil or mint leaves, or even chili lime seasoning for a kick.

Learning Lab

by Markaye Russell

The Nutrition and Community Health agents that conduct Flavors of Health programs in the Northeast Region teamed up and held a Learning Lab at the Louise Williams Library. The Learning Lab was sponsored by Friends of the Library. Louisiana is ranked 42nd in diagnosis of cardiovascular diseases, 47th in adult obesity, and 46th in diabetes among adults.

Our extension agents have learned that many adults say they had very little access to life skills and basic cooking skills through their school years. This results in a lack of ability to plan and prepare healthy meals at home. Learning Lab lessons were designed for innovative learning experiences and to encourage creativity in healthy cooking while enhancing participants' cooking skills so they feel more comfortable planning and preparing meals at home. In the Learning Lab, participants engaged in a hands-on activity in which they made a meal using five ingredients or less. They learned they could make simple meals that are easy and healthy for their families. Also, participants enjoyed the Soup in a Jar activity in which they learned how to make a simple, fun and cost-effective healthy soup mix that can be given as a gift or kept for their families.