Upcoming Events



Food Myths Seminar

Food Myths Seminar

Fact or Fiction? Come find out the truth about GMOs and other food myths.

GMO. Genetically Engineered, Bio Technology-What Does It All Mean?

Come join Alabama Extension professionals, researchers, and specialists from Auburn University and Alabama A&M University as we uncover the truth with non-biased & research-based information.

The Food Myths Seminar will be held on November 7 at 6:00 p.m. Registration is required by calling the Baldwin County Extension Office at 251-937-7176 or emailing Kelly Palmer at ridleka@auburn.edu. The cost is $5 per person. Cash or check accepted. Dinner Provided. This program will be held at the Gulf Coast Research & Extension Center, 8300 Hwy 104, Fairhope, AL  36532.

 

 

 

Vegetable IPM Training

VEGETABLE IPM TRAINING

Insect Monitoring and Scouting Practices

JUNE 22, 2017 – 5:30-7:30 pm

Gulf Coast Regional Research & Extension Center

8300 Hwy 104

Fairhope AL, 36532

Participants will receive a FREE HAND LENS! Call the Baldwin County Extension Office at 251-937-7176 by June 12 to register.


The Alabama Cooperative Extension System (Alabama A&M University and Auburn University), is an equal opportunity educator and employer.  Everyone is welcome! Baldwin County Extension programs are supported by the Baldwin County Commission.

Volunteers Needed for the 2017-2018 School Year!

Volunteers Needed for the 2017-2018 School Year!

Volunteer educators present environmental lessons to Baldwin County students 2nd – 6th grade.  The training is August 17 from 8:30 am – 3:00 pm. CALL us at 251-937-7176 to register and for more information about this free training. Registration is required to attend.

 Training and materials provided!

  • Recycling
  • water cycle
  • groundwater pollution
  • energy
  • aquatic nuisance species
  • nonpoint source pollution
  •  invasive plant species
  • backyard wildlife habitat

The Alabama Cooperative Extension System (Alabama A&M University and Auburn University), is an equal opportunity educator and employer.  Everyone is welcome! Baldwin County Extension programs are supported by the Baldwin County Commission.

Healthy Holidays

soap-in-hand-12-2016

 

Stay healthy during the holiday season with more attention to food safety.   This is the season of sharing food with family and friends.  Whether you plan to take your favorite dish to a party or host an event at your home, it is important to follow some basic rules to keep everyone safe from bacteria and food borne illness.  The U.S. Food and Drug Administration (FDA) Center for Food Safety offers entertainment serving tips on the website, www.fda.gov  or with a toll free telephone line (1-888-SAFEFOOD).  The FDA recommends multiple steps to safe handling of food.  The first step in the process is cleaning.  Washing hands, sanitizing surfaces and utensils, are important in avoiding contamination and in limiting the spread of germs.  What is the best way to clean?  The answer is simple, hot soapy water.   The second food safety tip is to avoid cross-contamination.  Keep knives, trays and cutting boards separate, if you use them in preparing raw meat.  Clean thoroughly before transitioning from cutting raw meat, to cutting vegetables or other food products.    The third step in food safety is proper cooking temperature.  Use a food thermometer to be sure that foods reach a safe temperature.   Visit the website: www.aces.edu and search the publication tab for a printable article, “There’s No Place Like Home for Food Safety.”   This download provides recommended cooking temperatures for various products as well as a guide to warming leftovers.   The final step to consider in keeping food safe is refrigeration.   Avoid leaving food at room temperature for more than two hours.  Chilling is important for such foods as dips, cheese, and other dairy products.

Serve your holiday meals and maintain buffets at the appropriate and safe temperature of 140F for hot foods.  Cold foods should be kept at 40F or colder.  Holding cold foods in the refrigerator until the last possible moment before serving, helps assure safer food.   When it is time to add more food to your buffet or party area, bring a fresh portion in a clean dish.  Remove the previous serving dish and clean it.   Generally, it is up to the host or hostess to monitor the temperature of the foods in your home and the length of time your food selections are left at room temperature.  Build a habit of watchfulness so that your family, friends, and guests enjoy the freshest and safest holiday offerings.

Sweet Potato Contest Winning Recipes

One of my favorite foods that we can purchase locally during the fall is sweet potatoes.   Sweet potatoes contain these nutrients, vitamin A, vitamin C, potassium and dietary fiber.

Each year since 1998, our Baldwin County Sweet Potato Growers, Baldwin County Farmers Federation, and other sponsors have coordinated a Sweet Potato Recipe Contest.  Middle and High School students from Family and Consumer Sciences and Culinary Programs in the county have the opportunity to participate.  I look forward to seeing the creative and delicious recipes.  The students are asked to prepare a recipe using at least one cup of sweet potatoes.  The students participate in a local contest at their school.  The county contest is held at the Baldwin County Fair.     The judges for the 2016 contest were Hope Cassebaum, Baldwin County Farmers Federation; David Holloway, Alabama Media Group; and Chef Hurtubise, Faulkner State Community College.

The students placing in the Junior Division (6th-8th grade) were 1st place, Rucker Beasley, Daphne Middle; 2nd place, Paulette Wallace, Foley Middle; 3rd place, Zander Prevatt, Gulf Shores Middle; Honorable Mention, Austin Evans, Spanish Fort Middle and Marli Ridaught, Central Baldwin Middle School.

The award winners in the Senior Division (9th-12th grade)  were 1st place, Braswell  McMeans, Gulf Shores High; 2nd place, Grace Ellison, Robertsdale High; 3rd place, Melissa McFeely, Spanish Fort High; Honorable Mention, Zechariah Defee, South Baldwin Center for Technology; Malia Fanning, Foley High; and Michaela Thompson, Fairhope High.

Un “Brie” lievable Grilled Cheese

Braswell McMeans-Gulf Shores High School
1st Place-Senior Division-2016

Bread Ingredients:

1 ½ cups white sugar
½ teaspoon ground cinnamon
½ cup vegetable oil
½ teaspoon ground nutmeg
2 eggs
1/3 cup water
1 ¾ cups all-purpose flour
1 cup mashed sweet potatoes
1 teaspoon baking soda
¾ cup dried cherry cranberries
½ teaspoon salt
& honey toasted pecans

Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon, and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes, cranberries, and pecans. Pour batter into greased loaf pan and bake at 350 degrees for one hour or until done.

Grilled Cheese Ingredients:

4 oz. Brie Cheese
Fig Jam

Heat a skillet over medium heat. Place a slice of buttered bread with about 1.25 oz. of brie cheese into the pan. Add the second slice and spread fig jam on one side and butter on the other on top. Cook each side until browned and the cheese is melted.

Sweet Potato Casserole

Rucker Beasley-Daphne Middle School
1st Place-Junior Division-2016

Ingredients:

3 cups sweet potatoes
1 tsp. vanilla
1 cup brown sugar
½ cup milk
2 eggs, lightly beaten
1 cup melted butter

Topping:

½ cup brown sugar
1/3 cup melted butter
1/3 cup flour
1 cup chopped pecans

Directions:

Combine first 6 ingredients. Pour into buttered casserole dish. Mix remaining ingredients together and sprinkle over top. Bake 350 degrees for 30 to 40 minutes until hot and brown.

teacher-sweet-potato-contest

The Family and Consumer Sciences and Culinary Teachers with students participating in this year’s Sweet Potato Recipe Contest are:  Ms. Benton, Dr. Coker, Ms. Newton, front row

Back row:   Ms. Bernasconi, Ms. Ojard, Chef Herndl, Ms. Taylor, Chef Navarro, Ms. Thorjusen, Ms. Hopper and Ms. Carpenter.  Not shown:  Ms. Leverett