Pick out huckleberry trip now
Huckleberries are here. These yummy gems are usually ready to be had by mid-July, but made an early debut at the Spokane Farmers’ Market last Wednesday.
They’re selling for $7 a quart. Farmers markets around the region will be flush with the berries, so stock up. Look inside today’s IN Food section for the location and hours of local farmers’ markets.
If you have the time, plan your own huckleberry picking adventure. It is so wonderful to fall into a patch and pick to your heart’s content.
Don’t know where to go? That’s no excuse. The Priest Lake (Idaho) Ranger District offers brochures that give away all the secret picking locations at Priest Lake and near Bonners Ferry. You can find them online at http://www.fs.fed.us/ipnf/priestlake/. Click on brochures.
Or, call the Priest Lake Ranger District office at (208) 443-2519.
Healthy meal help
Struggling to feed your family healthy meals that they’ll actually eat?
Perhaps the Washington Dairy Council can help. A new cookbook from the council contains 20 family-tested recipes that are nutritious. Each recipe is a good source of calcium and easy for busy families to make.
There is a color photo of each dish and a breakdown of the calories, fat and other nutrients in the meal. There are suggestions for variations, cooks tips and comments from some of the people who tested the recipes. Recipes include: Cheesy Broccoli and Tomato Strata, Beef and Bean Empanadas with Cilantro Lime Dip and Warm Peach Gingersnap Sundaes. Look inside today’s IN Food section for the recipe for the Tandoori-Inspired Chicken Kebabs with Curry-Orange Sauce.
The book is $3 and it is available on the Dairy Council’s Web site at www.eatsmart.org. The site also includes 11 of the recipes from the book for you to try at home.
Stock up on safety
More people are stocking up on food at Costco and discount warehouses than ever, according to a recent survey by the American Dietetic Association and ConAgra Foods.
Fifty-three percent of people surveyed said they are shopping more often for bulk packages this year than last. But two out of three people said they need advice on the dos and don’ts of buying in bulk. For a printer-friendly tip sheet go to www.homefoodsafety.org.
Here are some of the recommendations:
• Make the warehouse your last stop before heading home and shop for nonperishables first.
• Check the expiration date. Most Americans wait for food to taste bad, look bad or smell bad. The “use by” or expiration date should be used to ensure quality and safety.
• Freeze foods to extend shelf life. Even eggs can be frozen safely. Simply beat whole eggs until just blended, pour into a freezer-safe container and freeze. It will keep for a year. Thaw in the fridge overnight before using.
• Don’t refreeze uncooked meat and poultry. Repackage into smaller containers before freezing.