Teen leaders and adult leaders taught 4-H lessons at 4-H Food Day Camp on July 15.
The 4-H’ers took a tour through the Central Avenue Bistro in Cameron led by owner Spring Janke. They learned how a restaurant runs, food safety and the operation of a restaurant kitchen.
After the tour, they learned about teas from Marisol Hill and how to properly hydrate from Robert Miller. Then, the 4-H’ers learned how to identify and grow herbs, and herb and spice cookery from Master Gardeners Cheryl Walker, Aloma Clayton, Mary Fenske, Sandra Dworaczyk, Yamini Bhakta and Micah Holcombe.
The gardeners brought dishes for the 4-H members to sample.
Luke and Micah Holcombe show how to operate electric pressure cookers and were taught a quick recipe for Swedish meatballs.
Next, Klay Eschberger, Robert Miller, Wylie Barrett and other 4-H Ag ID members talked about the Ag Product ID contest and showed Ag Product ID projects. Eschberger also gave a presentation on Food Preservation and his business, Klay’s Kitchen.
Four-H members Hannah Bakken and Harleigh Barrett gave a presentation on Food Challenge and the participants competed in a food challenge contest.
April Eschberger gave a cookie decorating lesson and the kids made a 4-H and a watermelon cookie to take home.
Join 4-H
Milam County 4-H has a website full of information on how to join: www. join4h.com or you can always come by the Extension Office in Cameron. We also have a Facebook page: Milam County 4-H, www. facebook.com/milamcountyfourH.
The new 4-H year starts Sept. 1. All members, clover kids and adult volunteers who enrolled last year will have to re-enroll for the 2021-2022 year. To enroll go to the website. The membership and screening fees for adults is $10. Each members pays a $25 participation and clover kids, ages 5 to 8 are free.
About tomatoes
All tomatoes are fruits of the plant, although they are typically referred to and used as vegetables when cooking. Below is a guide to the most popular varieties and their best culinary uses.
With so many different types, it can be difficult to choose the best one for your cooking needs.
Here are the best types of tomatoes for various purposes:
Sauces: Roma, heirloom, tomatoes on the vine
Canning: Roma, heirloom, tomatoes on the vine, green tomatoes
Salads: grape, cherry
Skewers: cherry
Sandwiches: beefsteak, tomatoes on the vine
Fried: green tomatoes
Snacks: grape, cherry, heirloom
Although some varieties are better suited for specific purposes, they are all versatile. For instance, although beefsteak tomatoes are not ideal for salads, they can still easily be used in one with tasty results.
Tomato varieties can be divided into seven categories.
They are all low in cal ories and rich in nutrients and antioxidants like vitamin C, beta carotene and lycopene.
Tomatoes are an excellent food to include in your diet and using this guide can help you choose the right type for your cooking needs.
Tomato Crisps
6 large tomatoes thinly sliced
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon garlic powder
2 tablespoons fresh parsley chopped
3 tablespoons grated Parmesan cheese
Servings: 6 servings
Instructions
Wash and cut the tomatoes into semi-thin slices, approx. 1/8 inch.
Drizzle olive oil on tomato slices to coat.
Place slices onto dehydrator shelves or a baking pan.
In a small bowl whisk together the remaining ingredients.
Carefully spoon out the mixture on top of each tomato slice.
If baking, place the sheet in a 200-degree oven and check every 30 minutes until edges show some charring, could take 4-5 hours. To make as a side dish: bake for 25-30 minutes and enjoy.
If you are dehydrating, depending on how thick the slices of tomato are, most machines could take anywhere from 12-24 hours.
For more information about Milam County 4-H, call the Milam County Extension Office at 254- 697-7045 or email Micah Holcombe, FCS Agent, at mlholcombe@ag.tamu.edu or Floyd Ingram, Ag Agent, at Floyd.Ingram@ag.tamu. edu.
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