Month: April 2020

Are you tired of cooking and the costs of groceries? Here are some tips to help.

Leeanna McKamey

SNAP-Ed Program Assistant

Ohio State University Extension, Highland County

 

  • Look in your cabinets and see what you already have. Then use those items to help make out meals for the rest of the week.  Do this as a family.  The more input everyone gives, the more they will enjoy the meals.  When planning meals, remember to try and include all five food groups.  Fruits, Dairy, Protein, Grains and Vegetables.
  • Include meals that you can combine food groups. Look up easy recipes online.  Soup and stews are a great way to add more vegetables and grains while using less meat proteins which are expensive.  If your family struggles with eating dairy and fruits, put low-fat yogurt and a can of fruit in the mixer, then freeze for a cold treat.
  • Before going to the grocery ALWAYS make out your grocery list and stick to it. Stay out of aisles that don’t contain items on your list.  If your budget allows, add ONE item that your family loves that you haven’t had for a while.
  • Check for sales and coupons online and in the paper.
  • Make meals a positive time together. Encourage everyone to help and enjoy this time together.

 

Below is a fun recipe that is easy to make:

 

Scrambled Eggs in a Mug

Servings 1 | Prep time 5 mins. | Total time 7 mins.

Equipment: Microwave-safe mug or small bowl, Cutting board

Utensils: Fork or whisk, knife

 

Ingredients:

1 teaspoon unsalted butter

1 large egg

1 ½ tablespoons low-fat milk

Pinch of salt

Pinch of black pepper

¼ cup fresh, diced, mixed vegetables (halved grape tomatoes, broccoli, peppers and onion)

½ piece of bread torn into small pieces (optional)

1 tablespoon shredded cheese (e.g., cheddar cheese, mozzarella, etc.)

 

Nutritional Information:

Calories 200

Total Fat 12g

Sodium 510mg

Total Carbs 12g

Protein 12g

 

Instructions:

  1. Before you begin, wash your hands, surfaces, utensils, and produce.
  2. In a microwave-safe mug or bowl, microwave butter for 10 seconds or just until melted. Add egg, salt, and pepper and whisk vigorously until thoroughly combined and egg white is incorporated.
  3. Add vegetables, bread (if using), and shredded cheese and stir all together. Make sure ingredients are evenly dispersed and have not settled to bottom of mug.
  4. Place mug or bowl into microwave and cook on high for one minute.
  5. Remove mug or bowl, stir with a fork, and microwave on high for an additional minute. Serve immediately.

 

 

Local Foods Directory Website

We are continuing to update the Local Food Directory daily.  There are over 100 Ohio food producers listed on the site, with products ranging from fresh meat and eggs to maple syrup. You can visit the site at https://u.osu.edu/localfoodproducers/. The survey link is also available on the Local Food Producers Directory home page if you would like to add your farm to the list.

Southern Ohio Farm Show Broadcasting

Brooke Beam, PhD

Agriculture and Natural Resources/Community Development Extension Educator

Ohio State University Extension, Highland County

April 29, 2020

On Wednesday, April 29th, we hosted the first Southern Ohio Farm Show via Zoom. The program featured a weather update by OSU Extension Climatologist, Dr. Aaron Wilson, a grain outlook by Ben Brown, OSU Extension Economist, soil sampling by Gigi Neal, and I discussed the local food directory we are building as a community resource.

If you were unable to view the show, it is also posted on our Facebook and YouTube pages. It will also be broadcasted through the Hillsboro and Greenfield local access channels.

The next broadcast of the Southern Ohio Farm Show will be held on Wednesday, May 6, 2020, at 10 AM via Zoom. You can register for the program via: https://go.osu.edu/thesouthernohiofarmshowregistration

Next week’s episode will include topics on gardening, what to do with local food in the kitchen, and a continued discussion about the markets and weather. If you do not have a computer or a smart phone, you are still able to listen to the program using the call-in option. Call the OSU Extension Office at 937-393-1918 for more information about the call-in number.

Looking for fresh produce options?

Are you looking for more options on purchasing fresh produce?  A senior citizen looking for discounts?  The Area Agency on Ageing District 7 has expanded opportunities for Seniors for fresh produce.  Check out their flier for more information.

Farmers looking to sell fresh produce?  Check out the opportunities through the Area of Ageing District 7 here.

The Southern Ohio Farm Show is Coming to a Screen Near You

Tune in next Wednesday at 10 am to view The Southern Ohio Farm Show, a new program offered by the OSU Extension offices from Brown, Clermont, and Highland Counties. The program will include a market update, weather forecast, and each episode will include a feature topic. The first episode will cover soil sampling procedures and testing.

The Southern Ohio Farm Show will be broadcasted through Zoom. Register for the program athttps://go.osu.edu/thesouthernohiofarmshowregistration. Through Zoom, you will be able to view the program on your computer, smartphone, or listen to it on your phone with the call-in option. If you need the call-in option, contact the Highland County Extension Office. The program will also be aired on Facebook, YouTube, the Hillsboro local access channel, and the Greenfield local access channel (Spectrum channel 1021). For more information, contact the Highland County Extension Office at 937-393-1918.

4-H Event Youth Assistant Applications

Greetings!

4-H Event Youth Assistant (4HEYA) applications are now available!  This is an opportunity for teens 13-18 as of January 1 to get a short term experience at the state level.  Applications are available at go.osu.edu/4HEYA and are due by May 15, 2020 to longo.79@osu.edu.  They also require 2 reference forms (one from a 4-H / Extension professional).

Want more info about the opportunity?  See below.

Here is a basic overview of the opportunity:

  • What: 4-H Event Youth Assistant (4HEYA)
  • Who: Individuals age 13-18 (as of January 1 of the year of application) and have at least 1 year prior 4-H experience.
  • Timeframe: Apply by May 15, selection, training, service to OSF, and evaluation.  Complete responsibilities by August 31, 2020.
  • Requirements (in addition to application/selection process):
    • Training-Must attend one of the options for training (July 8 or July 14)
    • Events-Must work a minimum of 3 events at the Ohio State Fair; may work more if desired
  • Program Fee: $25/person for first year members; $10 for 2nd or more year members
  • Teens Receive:
    • 4HEYA Polo & Nametag
    • State Fair admission, parking ticket, and meal ticket(s)
    • Optional State Fair housing in the Rhodes Center (if desired)
    • Experience of working events at the Ohio State Fair
    • Opportunity to enhance leadership skills and be involved in the State 4-H program
  • What about the Teen Leadership Council? YES, these members may apply for 4HEYA AND TLC this year, if desired.  TLC applications will be available in June and will be due the Friday following the Ohio State fair.  Their term is September 1, 2020-August 31, 2021.  Current TLC members are not eligible to apply for 4HEYA, as they are already fulfilling obligations at the Ohio State Fair.
  • Questions? Contact Hannah (epley.24@osu.edu), Kayla (oberstadt.1@osu.edu), Sarah (longo.79@osu.edu) or Frances (nicol.115@osu.edu)

Local Foods Directory Website

Brooke Beam, PhD

Agriculture and Natural Resources/Community Development Extension Educator

Ohio State University Extension, Highland County

April 22, 2020

 

Two weeks ago, we launched a Qualtrics survey to collect contact information about local food producers. While we are updating the site with more local farms daily, the site is live and can be used as a resource by anyone looking to purchase local food. You can visit the site at https://u.osu.edu/localfoodproducers/. The survey link is also available on the Local Food Producers Directory home page if you would like to add your farm to the list.

USDA Announces Coronavirus Food Assistance Program (CFAP)

By: Ben Brown, Assistant Professor of Professional Practice- Agricultural Risk Management, Department of Agricultural, Environmental, and Development Economics  & David Marrison, Associate Professor & Extension Educator in Coshocton County

On April 17, the preliminary details about the Coronavirus Food Assistance Program (CFAP) were released by the U.S. Department of Agriculture (USDA) program aimed to assist farmers, ranchers, and consumers in response to the COVID-19 pandemic. The CFAP provides $19 billion in funds authorized through the Coronavirus Aid, Relief, and Economic Security Act (CARES).

The $19 billion program includes two major elements. The first element is for Direct Support to Farmers and Ranchers. This program will provide $16 billion in direct support to farmers based on actual losses where prices and market supply chains have been impacted by COVID-19. The program will also assist producers with additional adjustment and marketing costs resulting from lost demand and short-term oversupply for the 2020 marketing year caused by COVID-19.

It has been reported, although not confirmed by the USDA, that in the direct support program, $5.1 billion will be allocated to support cattle producers, $3.9 billion for row crop producers, $2.9 billion for dairy, $2.1 for specialty crops, $1.6 billion for hog producers and $500 million for other commodities.

The Chairman of the Senate Agricultural Appropriations sub-committee has indicated the direct assistance to producers will be one payment comprised of the sum of two parts. The first part is 85% of the losses incurred between January 1 and April 15, 2020 per commodity. The second part will be 30% of the loss in market prices due to COVID-19 between April and the next two quarters. Secretary Perdue has expressed that payments are intended to be made by end of May or early June. To qualify for a payment, a commodity must have declined in price by at least 5% between January and April 15, 2020. While there are several entities illustrating price declines including The Ohio State University, the price series USDA will use to determine eligibility is uncertain. Federal payment limits apply, set at $125,000 per commodity with an overall limit of $250,000 per individual or entity. USDA has indicated that CFAP may take into consideration other farm program benefits regarding payment limitations, which could limit CFAP payments in the case a producer is receiving payments in other federal safety net programs. The exact program limitations and qualifying support are unknown at the present time. The direct payment program will be administered by the Farm Service Agency.  More details will be forthcoming by the Farm Service Agency in the upcoming weeks. Access more information at: https://www.fsa.usda.gov/

The remaining $3 billion dollars of the CFAP allocation will be used for a USDA Purchase and Distribution program.  In this program, the USDA will partner with regional and local distributors to purchase $3 billion in fresh produce, dairy, and meat. The USDA will purchase an estimated $100 million per month in fresh fruits and vegetables, $100 million per month in a variety of dairy products, and $100 million per month in meat products. The distributors and wholesalers will then provide a pre-approved box of fresh produce, dairy, and meat products to food banks, community and faith-based organizations, and other non-profits to distribute. Monthly purchases totaling $300 million will continue until the funds are exhausted.

In addition to the Coronavirus Food Assistance Program, the USDA will utilize other available funding sources to purchase and distribute food to those in need. This includes an additional $873.3 million available in Section 32 funding to purchase a variety of agricultural products for distribution to food banks. The use of these funds will be determined by industry requests, USDA agricultural market analysis, and food bank needs.

Additionally, the FFCRA and CARES Act provided at least $850 million for food bank administrative costs and USDA food purchases, of which a minimum of $600 million will be designated for food purchases. The use of these funds will be determined by food bank need and product availability.

For all the information on USDA’s work during the COVID-19 pandemic and resources available,  visit https://www.usda.gov/coronavirus.