Colorado State University Cooperative Extension Offers Fall Tips
Thursday, September 11, 1997
These items are provided by Colorado State University
Cooperative Extension's Ideas for Better Living Program. You may
wish to contact us for additional information, but if you include
a contact for the public, please direct readers to the Colorado
State University Cooperative Extension office in your county.
Family Studies
HELPING CHILDREN COPE WITH DISASTER
Children may need help coping with the flood that occurred
in Fort Collins this summer. While some children take traumatic
events in stride, others need special help, according to Bob
Fetsch, Colorado State University Cooperative Extension human
development and family studies specialist.
To determine if children are under stress, watch if children
are easily upset, fear that the disaster will re-occur, are
afraid to sleep alone, suddenly seem immature for their age, and
are quiet and withdrawn.
Help children overcome their fears, Fetsch says, by
acknowledging their distress and getting them involved in the
family's recovery efforts. Speak simply and honestly about the
situation, reassure children about the family's safety and be a
model of courage, determination, coping and support.
HELPING CHILDREN WITH HOMEWORK
When your child is having trouble with school work, it's
tempting to help with every question. If you do, however, you may
not know if the child understands the material.
Help children complete one or two examples. Then, if they
can finish the assignment accurately, you know they understand.
If you help with one or two questions and the child is still
struggling, he or she may not understand the material, and you
should consult with his or her teacher.
Food Science and Nutrition
SIMPLE STEPS CAN REDUCE OR ELIMINATE E. COLI
Although E. coli food poisoning may seem hard to prevent, it
can be controlled by taking some precautions between the
supermarket and the kitchen.
When shopping, put meats and other cold foods in the
shopping cart last so they do not have time to warm up.
Take groceries home immediately, and, as soon as you are
home, put cold foods in the refrigerator or freezer.
Defrost meats in the refrigerator or microwave, not on the
counter top. Cook red meat to 160 degrees on the inside. Check
the meat with a thermometer, and be especially careful with
hamburger. Ground meat allows bacteria to grow and thrive.
If you have questions about preventing E. coli-related
illness, call your local Colorado State University Cooperative
Extension office.
FOOD PRESERVATION INFORMATION AVAILABLE
Food preservation, especially canning, at Colorado's high
altitudes can be tricky. Adequate heat and pressure ensure safe
preservation, and finding the right balance between the two is
important.
To help preserve foods safely, Colorado State University
Cooperative Extension produced a six-tape video series and set of
fact sheets titled "So Easy to Preserve." The information covers
canning fruits and vegetables, drying and freezing foods, and
making jams, jellies and pickles.
Contact your local Colorado State University Cooperative
Extension office to check out the tapes, free of charge, or to
order the fact sheets.
NUTRITION CHECKLIST FOR THE ELDERLY
We are what we eat, and with no age group is that more
evident than among the elderly who often short-change their
nutritional needs.
Here's a test for an elderly person's nutritional status.
Ideally, all responses would be "no." Two or more "yes" responses
may indicate nutritional risk.
1. I have an illness or condition that made me change the
kind or amount of food I eat.
2. I eat less than two meals a day.
3. I eat few fruits, vegetables or milk products.
4. I have three or more alcoholic drinks almost every day.
5. I have tooth or mouth problems that make it hard for me
to eat.
6. I don't always have enough money to buy the food I need.
7. I eat alone most of the time.
8. I take three or more different prescribed or
over-the-counter drugs daily.
9. Without wanting to, I have lost or gained 10 pounds in
the last six months.
10. I am not always physically able to shop, cook or feed
myself.
Contact your local Colorado State University Cooperative
Extension office for proper nutritional guidelines for the
elderly.
PRESERVE ONLY TOP-QUALITY TOMATOES
When preserving tomatoes, pick vine-ripened tomatoes, if
possible, and choose those that area disease-free, firm and not
overly ripe.
Tomatoes that are spoiled or over-ripe harbor bacteria and
may lose acidity, creating potentially serious food-preservation
problems. Proper acidity discourages bacteria growth.
Some tomato varieties are naturally lower in acid than
others and requires the addition of lemon juice or citric acid
when canning.
For more information, contact your local Colorado State
University Cooperative Extension office and request the fact
sheet, "Canning Tomatoes and Tomato Products."
USE YOUR SENSES TO TEST FOR MELON RIPENESS
Contrary to popular belief, thumping or shaking a melon does
not indicate ripeness. Instead, feel and smell the melons. The
end of a ripe melon should be somewhat soft. A melon or fruit
that's soft throughout is probably too ripe, and one that is hard
throughout is probably not ripe enough. Fruits such as peaches
and melons give off a strong scent when they are ripening.
Cantaloupe will continue to ripen for a day or two after you
bring it home. Peaches will ripen if placed in a brown bag.
SPOILAGE IN HOME-CANNED FOODS--WHEN IN DOUBT, THROW IT OUT
To avoid food poisoning, periodically check old home-canned
produce for spoilage.
Signs of spoilage include jars with broken seals, seepage
around the seal, and mold--even the tiniest spot--on the
underside of the lid, the seal, or contents. Cans with bulging
sides or lids should be discarded.
Other signs of spoiling are bubbles in the food, spurting
liquid when the can is opened, and an unnatural color or
unpleasant odor. Throw out slimy or mush food.
When in doubt, throw it out!
DISPOSING OF SPOILED CANNED FOODS
Spoiled canned foods should be discarded in a place where
they will not be eaten by humans or pets.
Spoiled low-acid foods, such as vegetables, meats and fish,
should be boiled to destroy any toxins, particularly botulism,
before disposal. Carefully remove the lid and place jars of food
and the lids in a sauce pan, leaving the food in the jar. Add
enough water to cover the jar, and boil for 30 minutes, then
cool.
Drain water and dispose of food in the garbage disposal or
toilet. Throw out the lids. You can reuse the jars.
Surfaces that come in contact with spoiled or questionable
food should be sanitized with one part chlorine bleach and five
parts water.
Gardening
OUSTING YELLOW JACKETS FROM YOUR YARD
Yellow jackets, or wasps, are the source of most bee stings
and are common pests. Nests near a home or area of activity
probably need to be destroyed.
Use an aerosol wasp and hornet product with a jet spray.
Spray the nest entrance after dusk, using a flashlight, when the
adult yellow jackets will be in the nest. Yellow jackets are less
likely to emerge at this time of day.
A single application should destroy the colony, although
some newly emerged wasps may be seen for up to a week after
spraying.
PLANT RYE GRASS TO IMPROVE SOIL
A crop of winter rye grass planted in vegetable and flower
gardens will improve soil by keeping it loose and minimizing
compaction from rain and snow.
After a killing frost, rake the area smooth and scatter two
pounds of seed per 1,000 square feet. Lightly rake the area to
cover the seed, then water two or three times during the fall to
help germination.
The grass will grow 6 to 12 inches by spring. Then, mow the
grass with a rotary mower and cultivate, turning the grass under.
The grass residues break down quickly, adding organic matter that
improves soil structure and drainage, and holds fertilizer
nutrients.
Winter rye grass seed is available at most nurseries and
garden centers.
COPING WITH POWDERY MILDEW ON ASTERS
Asters, one of autumn's showiest flowers, are one of the
easiest perennials to grow. In Colorado, however, they can be
affected by powdery mildew, a fungi that turns leaves
grayish-white.
Control powdery mildew by dividing asters yearly in the
spring, replanting the outer portions of the plants, and
discarding the center of the clump. This creates better air
circulation around the plant.
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