Extension News July 2024

Ice Cream

July is National Ice Cream Month!

Summer is the perfect time to enjoy ice cream, especially since July is national ice cream month! Ice cream is made by stirring and freezing milk (and sometimes other dairy products like cream) with sweeteners, stabilizers/emulsifiers, and flavorings! All of these ingredients combined give us the texture and taste of ice cream, we know and love. It takes 12 pounds of whole milk to make a gallon of ice cream and federal standards require ice cream to contain a minimum of 10% milk fat, while some premium ice creams contain 16% milk fat. Dairy farmers and dairy cows, of course, are who to thank for this delicious treat. Jersey cows generally produce milk with the highest percent of fat in their milk and they make up one of the seven major breeds of recognized dairy cattle. The United States is actually the second largest consumer of ice cream, only behind New Zealand in per capita consumption. The United States consumes an average of 7.5 gallons of ice cream per person each year! We hope that you will celebrate National Ice Cream Month too and can even try your hand at making ice cream at home. Check out the recipe linked below for some family fun this summer!

Thank you, 4-H District Activity Day Judges!!

District Activity Day is a 4-H competition in which youth compete with others of their age group in presentations, demonstrations, and talent. Those that win in their age group can go on to the state competition held in July at the NC Congress in Raleigh. What a great way for young people to learn how to present in front of others. It takes many people to make this event successful.

A special THANK YOU goes to our local volunteers: Bobbie Triozzi, Cheryl Ward, Rhonda Glidewell, Jim Radford, Alexander Kaufhold, and Cassidy Walker. Your help in judging presentations at District Activity Day was invaluable. Thank you!!

Blossom End Rot in Tomatoes

New and experienced gardeners find challenges with growing tomatoes, especially here in the South. The high humidity we experience each summer works against the gardener. Plant diseases thrive in this environment, and it sometimes leaves less than desirable outcomes. One problem that shows up each year is blossom-end rot. It looks like a disease but is a physiological disorder. It is caused by a lack of calcium. Generally, this disorder is most severe following extremes in soil moisture (too wet or too dry).

Tomatoes with this disorder will develop a brown or tan decayed area on the end that is not attached to the stem. This is the blossom end of the tomato, thus the name of the disorder, blossom-end rot. The name is not very creative, just one that goes straight to the point. The decayed area starts small but grows as the fruit grows. This can also be seen in peppers and eggplants.

As ugly as this disorder makes the fruit, it is easy to prevent.

• Lime soil to pH 6.5 to 6.7 – Home gardens not limed in the past 2 to 3 years will need 2 cups of lime for each plant. The lime should be worked into the soil 12 inches deep. To determine the exact amount of lime, send a soil sample to the Agronomic Division of the North Carolina Department of Agriculture & Consumer Services for analysis and recommendations. Soil sampling kits are available at our office.
• Fertilize properly – Too much fertilizer at one time can result in blossom-end rot. Following soil test recommendations is the best way to ensure proper fertilization. If there is no soil test, apply 4 pints of 10-10-10 per 100 feet of row, and thoroughly work it into the top 8 inches of soil.
• Mulch plants – Use straw, pine straw, decomposed sawdust, ground/decomposed corn cobs, plastic, or newspapers. Mulches conserve moisture and reduce blossom-end rot.
• Irrigate when necessary – Tomato plants require about 1.5 inches of water per week during fruiting. This amount of water should be supplied by rain or irrigation. Extreme fluctuations in soil moisture result in a greater incidence of blossom-end rot.
• Spray calcium – The plants may be sprayed with a calcium solution using calcium nitrate or calcium chloride at 4 level tablespoons per gallon of water. This spray should be applied 2 to 3 times a week, beginning at the time the second fruit clusters bloom. These materials can be mixed with a spray that is used for the control of foliar diseases. Chelated calcium solutions also provide an excellent source of calcium. When using these chelates, follow the label directions. Several foliar spray materials containing calcium are available, and all work well for tomatoes.

Work Safety in Heat

Plan Ahead and Be Prepared

Pond Management 101

Ponds are a very unique system that requires some sort of management to keep the system healthy, and to preserve the aesthetics as well. One of the best management tactics is to ultimately prevent things from getting into your pond. Barriers along the edge, such as grass strips, rock formations, or even burlap, can act as a filtration system to only allow water to pass through into the pond. Another task, which may be easier said than done, is to try and keep animals out of the pond. Livestock can trample and erode pond banks, and even waterfowl can carry weed seed lodged within their feathers.

If any unwanted weed growth starts to develop in your pond, the simplest method of control is to try and hand-remove as much growth as possible before the problem spreads throughout the whole pond. Another good management tactic is to use a pond dye, either in February or March, to prevent any sunlight from reaching the bottom of your pond. This can help prevent any weed growth from starting to occur. A more natural way to control weed growth in ponds is to stock some Triploid Grass Carp. The size of the fish does matter when it comes to controlling weed growth; smaller fish will target smaller sized weeds, whereas the larger fish will target larger sized weeds. Stocking Triploid Grass Carp in your pond is always a great option to prevent any weed growth from getting out of control, but since they are a living species, they are susceptible to diseases, or even being eaten by predators.

Herbicide use in ponds should be considered a last-ditch effort. Herbicide use in ponds can not only get expensive, but it can also become tricky when determining application rates, along with only treating certain sections of a pond to prevent fish kills. In the state of North Carolina, the label on a pesticide product is the law; it is ILLEGAL to use any herbicide product that is NOT registered for use in aquatic situations. Therefore, it is important to know exactly what kind of weed you are facing in your pond before you make any application.

If you have any questions on anything pond related feel free to reach out to the Extension Office and we can try to assist you. If you are interested in completing a water test or, believe it or not, a soil sample for your pond, we have all the corresponding forms to complete in the Extension Office as well. A simple water test will cost $5 year-round, soil testing is free from April through November, but will cost $4 from December through March due to the peak season of samples going through the lab.

School is Out

Now that school is out, you may be looking for fun ways to keep the kids entertained this summer! Art is a great way to let the kids be creative while having fun! You don’t have to go out and spend a lot of money on art supplies. Use what you already have on hand to create an afternoon of fun! Try some of these fun art projects this summer! The best part is that when they get messy, they can hose off outside and stay cool at the same time!

• Water balloon painting- Fill water balloons with watered down washable paint. Lay a large piece of white paper in the bottom of a kiddie pool. Let the kids throw the balloons and create their own splatter art!
• Wildflower Suncatcher- Gather flowers from around your yard. Lay out a piece of wax paper or clear press and seal plastic wrap. Lay out your flowers to create your design, and then top them with another piece of wax paper or plastic wrap. Lay a heavy book on top of them for 24 hours to press them. You can then glue popsicle sticks together to create a frame and cut off the excess paper. Add a yarn hanger so you can hang them on a window to give you a sense of summer year-round!
• Diecast Car Painting- Let the kids gather their diecast cars, trucks, and tractors. Put some washable paint on a paper plate. Roll out a long piece of white paper onto the porch or sidewalk. Let the kids run the wheels through the paint and then “drive” them across the paper to make designs. When they finish, they can have a car wash to clean them up!
• Play Dough Fossils- Let the kids go on a nature walk and gather interesting items such as twigs, rocks, shells, feathers, acorns, leaves, and flowers. They can then press the items into play dough to make an imprint and create “fossils.”
• Rock & Shell Painting- If your kids love gathering rocks and shells and have a collection of them lying around, try letting them paint them. They will need to use acrylic paint, so it won’t wash off of them, so wear old clothes or a smock to protect clothes. They can paint rocks to look like ladybugs, bees, frogs, and other animals. The shells can be painted, and you can even add rhinestones or glitter to them. They can then use them to decorate the inside of flowerpots or in other outdoor spaces.

Quick and Easy Summer Salad

Summer is here!! The vegetables are starting to come in from the garden. Try this recipe using some of the vegetables you may have grown in your garden.

INGREDIENTS:

• 3 tablespoons rice vinegar
• 1 tablespoon canola oil
• 1 tsp honey
• 1/2 tsp salt
• 1/2 tsp ground pepper, or more to taste
• 2 medium cucumbers
• 4 medium tomatoes, cut into 1/2 - inch wedges
• 1 Vidalia onion, or other sweet onion, halved and very thinly sliced
• 2 tablespoons coarsely chopped parsley, chives and/or tarragon

DIRECTIONS:

• Whisk vinegar, oil, honey, salt, and pepper in a larger, shallow bowl.
• Slice the cucumbers into thin rounds. Add the cucumber slices, tomatoes, and onion to the dressing; gently toss to combine. Let stand at room temperature for at least 30 minutes and up to 1 hour.

Nutrition information:

• Per serving: 66 calories; 3 g fat(0 g sat); 2 g fiber; 10 g carbohydrates; 2 g protein; 36 mcg folate; 0 mg cholesterol; 7 g sugars; 1 g added sugars; 838 IU vitamin A; 18 mg vitamin C; 31 mg calcium; 1 mg iron; 204 mg sodium; 361 mg potassium
• Nutrition Bonus: Vitamin C (30% daily value)

Source: http://www.eatingwell.com/recipe/250275/summer-tomato-onion-cucumber-salad/

Thank you to our SHIIP volunteers!

Surry County Seniors' Health Insurance Information Program (SHIIP) volunteers worked with 176 individuals during the past year, saving those individuals over $310,313 on their Medicare Health Insurance costs. A special thank you to L to R: Tom Bachmann, Mary Jane Jenkins, Tammy Haynes, Donna Collins, and Carmen Long, Surry County SHIIP Coordinator. If you would like more information about becoming a SHIIP volunteer, please contact the Extension Office at 336-401-8025.

It’s Tomato Time!

One of my favorite things about summer is homegrown tomatoes. Grocery store varieties just don’t compare to those fresh from the garden.

Tomato varieties are commonly divided into these categories:

• Cherry: Sweet tomatoes, usually eaten whole in salads
• Plum: Pear-shaped, more meaty, ideal for tomato products
• Slicing: Round or globe-shaped, used mainly for processed products
• Beefsteak: Round, juicy, used mainly for sandwiches.
• Other varieties include heirlooms, green, orange, and yellow tomatoes.
• Yellow and orange tomatoes tend to be sweeter than red and green varieties.

If you don’t have tomatoes in your garden, visit the farmer’s market or a produce stand to purchase local tomatoes. To make sure your tomatoes taste as delicious as they look, follow these produce tips.

• Look for plump tomatoes with smooth skin, an even color, and a sweet smell. They should feel slightly firm.
• Keep ripe tomatoes at room temperature and away from direct sunlight for up to five days.
• Put firm tomatoes in a paper bag until ripe.
• Put cut or cooked tomatoes in the refrigerator for up to two days.

Nothing beats a fresh tomato sandwich, but if you are looking for other options, try some of these healthy serving ideas.

• Tomatoes can be baked, broiled, roasted, boiled, grilled, stewed, or stuffed and may be used in a variety of dishes such as sauces, casseroles, salads, and side dishes.
• Use raw tomatoes to make salsas or as a base for soups and sauces.
• Toss sliced red, yellow, and green tomatoes with your family’s favorite low-fat dressing for a quick salad.
• Buy low-sodium canned tomatoes, tomato paste, and tomato sauce when fresh tomatoes are unavailable.

I recently taught a Color Me Healthy class at a local preschool where we were talking about tomatoes. Almost every child said they really didn’t care for fresh tomatoes. When we began discussing who liked foods made with tomatoes, all hands went up. Spaghetti, pizza, tacos, lasagna, ketchup, and salsa were classroom favorites.

Salsa has gained a lot of popularity in recent years. Fresh salsa is fun to make and even more fun to eat. You can be creative with your salsa recipe if it is a small batch that you will eat within a few days. Fresh salsa can also be frozen.

Fresh Salsa

Ingredients:

• 2 tomatoes, chopped
• 1/2 onion, chopped
• 3 jalapenos, minced
• 1/4 cup cilantro, chopped
• 1/4 teaspoon salt
• Juice of 1 lime

Directions:

• In a medium bowl, mix all ingredients.
• Serve or store salsa in refrigerator for up to three days in a covered plastic or glass container.

Nutrition information per 1/4 cup:

Total Calories 24, Total Fat 0 g, Protein 1g, Carbohydrates 6 g, Dietary Fiber 1 g, Saturated Fat 0g, Sodium 150 mg

Source: https://www.myplate.gov/recipes/supplemental-nutrition-assistance-program-snap/fresh-salsa

For safety, if you plan to make a larger batch of salsa to preserve for future use, follow a tested recipe from a reliable source such as the National Center for Home Food Preservation. https://nchfp.uga.edu/how/can/canning-salsa/choice-salsa/