Spending Time with Family

Leeanna McKamey, SNAP-Ed Program Assistant

OSU Extension/Highland County


As summer is quickly passing by and schools are planning on starting again, try to spend quality time with your family.  One of the best ways to do that is making easy meals or snacks together.  Children are more willing to try different foods when they helped make them.  Here is a fun recipe to try.

English Muffin Pizzas


Whole Wheat English Muffins


Green bell pepper



Mozzarella cheese

Canola Oil

Optional: Pepperoni, hamburger or sausage (make these small amounts. If using pepperoni, cut into small pieces.



  1. Wash hands and surface areas before starting.
  2. Chop up vegetables into small pieces.
  3. In a medium skillet, add vegetables with canola oil and cook for 3 minutes.
  4. Grade cheese if needed.
  5. Then make the sauce from the recipe below.
  6. For a crispier muffin, lightly toast before adding ingredients.
  7. When sauce is done, add to muffin. Add vegetables, meat if using and then sprinkle cheese on top.
  8. Bake in the oven at 450 degrees until cheese is melted. About 10 minutes.
  9. Remember to let your children pick what vegetable they would like for their individual pizzas. If they are picky eaters and like different veggies, steam veggies separately in the microwave and let them pick.


Tomato Sauce


  • 1 medium onion
  • 4 cloves garlic
  • 1 medium carrot
  • 1 Tablespoon canola oil
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • 1 (28-ounce) can crushed tomatoes, no salt added



  1. Peel and rinse onion, garlic, and carrot.
    2. Dice onion. Shred carrot using a grater. Mince garlic.
    3. In a medium pot over medium heat, heat oil. Add onion, garlic, and carrot. Cook until onion is soft, about 3 minutes.
    4. Add basil, oregano, salt, pepper, and tomatoes. Bring to a boil.
    5. Cover and reduce heat. Simmer for 15 minutes.


Have you received any seeds in the mail? Don’t plant them

Brooke Beam, Ph.D.

Agriculture and Natural Resources/Community Development Extension Educator

Ohio State University Extension, Highland County

July 29, 2020


If you have received any unsolicited seed packages in the mail, the Ohio Department of Agriculture (ODA) does not want you to plant them. Unsolicited seeds have been arriving in mailboxes across the country, which at this point, the seeds are currently unknown and may contain invasive plant species. The packages often feature Chinese writing and may have originated from China.

According to the Ohio Department of Agriculture the packages of seeds may contain “invasive species, contain noxious weeds, could introduce diseases to local plants, or could be harmful to livestock. Invasive species and noxious weeds can displace native plants and increase costs of food production. ODA and APHIS work hard to prevent the introduction of invasive species and protect Ohio agriculture. All foreign seeds shipped to the United States should have a phytosanitary certificate which guarantees the seeds meet important requirements”.

If you have received one of these packages, keep the seeds sealed in the package and retain the original packaging. Unsolicited seeds should be reported to the ODA website or the United States Department of Agriculture (USDA) Animal and Plant Health Inspection Service (APHIS) Anti-smuggling hotline by calling 1-800-877-3836 or by emailing SITV.Mail@aphis.usda.gov.

Southern Ohio Farm Show, July 29, 2020

In this episode of the Southern Ohio Farm Show we discuss Ohio trees, invasive species, seeds to be on the look-out for in the mail, highlights from the Clermont County 4-H project judging, and a tutorial on how to edit videos.
The next Zoom broadcast of the Southern Ohio Farm Show will be held next Wednesday, August 5, 2020, at 10 AM. You can register by visiting https://go.osu.edu/thesouthernohiofarmshowregistration

5 Food Groups Everyday!

Leeanna McKamey, SNAP-Ed Program Assistant

OSU Extension/Highland County

Dairy, Fruits, Vegetables, Grains and Proteins are very important for a healthy diet.  But sometimes it seems hard to get all those in a daily diet.  Below are some recipes to help reach that goal. Both recipes do not have dairy or fruits in them but drinking a glass of milk and having some fruit for dessert makes them a perfect meal.  For more information on the food groups, go to: choosemyplate.gov.  For more great recipes go to:  celebrateyourplate.org.



Serving Size-Serves 8, 1 slice per serving


  • 1½ pounds seasonal vegetables, such as broccoli, carrots, turnips, or bell peppers
  • 2 medium onions
  • 4 ounces low-fat cheddar cheese
  • 12 medium eggs
  • 1 teaspoon dried dill, thyme, or oregano
  • Non-stick cooking spray
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Optional Ingredients:

  • 8 ounces mushrooms
  • ¼ cup fresh parsley, thyme, or basil leaves


  • 9-by-13-inch baking dish
  • Box grater
  • Colander
  • Cutting board
  • Large bowl
  • Large pot
  • Measuring cups
  • Measuring spoons
  • Medium skillet
  • Rubber spatula
  • Sharp knife

Special materials:

  • Food thermometer


  1. Preheat oven to 350°F.
    2. Rinse and cut seasonal veggies evenly into small pieces. Peel, rinse, and dice onions. If using, slice mushrooms and rinse and chop fresh herbs.
    3. Grate cheddar cheese.
    4. Bring a large pot of water to boil. Add seasonal veggies to boiling water. Briefly boil, about 30 seconds. Using a colander, drain the veggies.
    5. In a large bowl, whip eggs with a fork until well blended. Whisk in dried herbs. Set aside.
    6. Coat medium skillet with non-stick cooking spray. Heat over medium high heat. Add onions and cook until soft, about 5 minutes. If using mushrooms, add now. Add boiled seasonal veggies. Continue cooking until soft and some of their juices have evaporated, about 5 minutes more.
    7. Coat 9-by-13-inch baking dish with non-stick cooking spray.
    8. Layer ingredients in the baking dish in the following order: veggie mixture, egg mixture, cheese, salt, and pepper.
    9. Bake until eggs are firm and cheese is melted, about 35 minutes. A thermometer inserted in the middle should read 160°F.
    10. If using, garnish with chopped fresh herbs.
    11. Cut into 8 equal-size portions.

Chef’s Notes

  • Use any of your favorite fresh or frozen veggies in this recipe. Cook harder veggies first.
  • Fresh veggies can be steamed until crisp-tender instead of boiled. Frozen veggies should be boiled as in step 4.
  • Cut frittata into portions and freeze for future meals, up to 1 month.
  • To make quick, individual portions, layer eggs, cheese, and veggies in a well-oiled muffin pan. Bake about 30 minutes, testing to see that mini frittatas spring back when lightly touched.
  • If you do not have an oven, cook on the stove top over medium heat. Stir eggs into onions and mushrooms after step 6, along with other veggies. Keep stirring to set eggs. Cover skillet and cook on low until completely cooked through, about 25 minutes.


Beef and Bean Chili Verde

Serving Size: 6


10 ounces ground beef, turkey or pork, 90% lean

1 bell pepper, chopped

1 large onion, chopped

1 14.5 ounce can low-sodium diced tomatoes, with liquid

6 garlic cloves, minced (or 1 tablespoon garlic powder)

1 tablespoon chili powder

2 teaspoons ground cumin

1 3/4 cups green salsa (or 16 ounce jar of enchilada sauce)

1 15 ounce can pinto or kidney beans, rinsed and drained (or 1 3/4 cups cooked)

1 1/2 cups frozen or canned corn, thawed and drained as needed

2 cups spinach or kale (optional)


  1. Before you begin wash your hands, surfaces, utensils, fruits, and vegetables.
  2. Cook meat in saucepan until brown. Drain fat.
  3. While meat is cooking, chop bell pepper and onion. If adding spinach or kale, tear or chop into bite size pieces.
  4. Add garlic, chili powder and cumin to saucepan. Cook about 15 seconds, until fragrant.
  5. Add bell pepper, onion and tomatoes. Cook over medium heat for 8-10 minutes or until onion is

softened. Stir frequently.

  1. Stir in salsa. Increase heat to high and bring mixture to boil.
  2. Reduce heat to low. Cover and simmer on low heat for 10-15 minutes. Stir occasionally.
  3. Add beans and corn. Add spinach or kale if using. Cook until heated through.



Farm Science Review

Farm Science Review will be a virtual show in 2020

For the first time in its nearly 60-year history, The Ohio State University’s Farm Science Review, scheduled for Sept. 22 to Sept. 24, will not be held in-person. Instead, a virtual show will be implemented for 2020.

The farm show, sponsored by Ohio State’s College of Food, Agricultural, and Environmental Sciences (CFAES), annually attracts over 100,000 visitors from all over the United States and Canada to the show site in London, Ohio.

“We are committed to delivering a robust and innovative virtual show in support of agriculture during this pandemic,” said Cathann A. Kress, vice president and dean of CFAES.

“Throughout its history, the Farm Science Review has been at the forefront of showcasing the future of agriculture,” she said. “While it may look different in 2020, we will continue to meet the needs of our growers and partners through access to exhibitors, virtual demonstrations, and education
about the most recent advancements in agricultural production.”

The three-day event normally allows agricultural producers to peruse 4,000 product lines from 600 commercial exhibitors, view field demonstrations, and learn the latest in agricultural production. Popular educational programs feature specialists from The Ohio State University, Central State University, and other land-grant institutions.

“Due to the rapidly changing conditions in the spread of COVID-19 across the U.S., the decision was made to hold a virtual show,” said Nick Zachrich, Farm Science Review manager. “We have worked diligently to plan for another incredible show demonstrating the newest developments in equipment, research, and application to support agricultural production.”

Current conditions are not conducive to hosting an in-person event. “With our multigenerational audience, we determined a need to prioritize everyone’s health and ensure that we are doing our
part to contain the spread of the virus during this global pandemic,” he said.

While extremely disappointing for everyone involved, Zachrich said that Farm Science Review management and its executive committee believe this is the right decision to keep visitors,
exhibitors, partners, and staff safe.

In addition, the State of Ohio Responsible Restart guidelines currently limit mass gatherings. There is little reason to anticipate changes in the next two months that would provide for the
ability to meet Farm Science Review’s daily in-person attendance of between 35,000 to 50,000 visitors.

“We understood early on that regardless of the number of cases, the show would have to take a drastically different approach in order to meet the health and safety requirements for COVID-
19, such as physical distancing and sanitization,” Zachrich said. “While we would have liked to wait until closer to the event to make a decision, we felt compelled to let suppliers, exhibitors, and partners know so they can begin to plan for a virtual show.”

More information will be shared in the forthcoming weeks about the 2020 virtual Farm Science Review program and how to engage. Visit fsr.osu.edu for ongoing updates.

All media inquiries should be directed to Sherrie Whaley, CFAES media relations coordinator,

whaley.3@osu.edu, 614-292-2137.
Sherrie R. Whaley whaley.3@osu.edu
614-292-2137 / 614-582-6111

Nick Zachrich

Super Salads For Those Summer Days

Leeanna McKamey

SNAP-Ed Program Assistant

Ohio State University Extension, Highland County


Summer is a great time to load up on veggies in a tasty salad.  Lots of great vegetables at the grocery or farmers markets.  Serve a small salad before dinner. Or, add protein to make a quick and tasty meal.

Try these combos!

  1. Simple Spinach Salad-Spinach, shredded carrots, hard-boiled eggs, dried cranberries and a honey mustard dressing.
  2. Southwestern-Romaine lettuce, corn, diced tomatoes, black beans, cooked and chilled brown rice, shredded cheddar, slice olives, citrus dressing with a pinch of chili powder.
  3. Greek-Romaine, cucumber, tomato, onion, feta cheese. Dressing-2 Tablespoons of olive or vegetable oil, 2 tablespoons of lemon juice and 1 teaspoon of oregano.

Or experiment and make you own. Here is an easy way to help you out.

4 cups of greens (lettuce, Spinach, Kale, Romaine or Mixed greens)

1-2 cups of veggies (carrots, broccoli, cauliflower, cucumber, tomatoes, corn, peas, peppers etc.)

2 cups Optional Protein (canned beans rinsed and drained, hard-boiled eggs, nuts, chicken, turkey, beef or pork)

½ cup Optional Add-Ins (low fat cheese, pasta, olives, fruit which can be fresh, canned or dried.

Salad Dressings – Try making your own and saving a bundle.  Use oil or vinegar, honey, mustard.  Go online to find great recipes.


For more great recipes, go to:  celebrateyourplate.org




Keep Cool This Summer

Brooke Beam, PhD

Agriculture and Natural Resources/Community Development Extension Educator

Ohio State University Extension, Highland County


July 15, 2020


The past few weeks have provided very hot weather in Highland County. Scattered showers have helped crops, but certain areas in the county could use additional rain. While the weather is warm, it has provided good weather to work on equipment, cleaning barns, and other outside work. No matter if you are working on the farm, garden, or your yard, it is important to keep cool in the high heat.

Heat Related IllnessesThere are several heat-related illnesses that can impact you during weather like we are experiencing. These illnesses include heat stroke, heat exhaustion, heat cramps, sunburn, and heat rash. According to the CDC, symptoms of heat strokes include high body temperatures; hot, red, dry or damp skin; fast, strong pulse; headaches; dizziness; nausea; confusion; and a loss of consciousness.

Remember to wear sunscreen while outdoors and hats to protect yourself. If possible, try to work in the mornings when it the temperature is cooler.

Your animals and pets are also susceptible to heat related illnesses. Keep animals in areas where they have access to shade and water.

Remember, you are irreplaceable, work outside can wait until a cooler day.

For more information about OSU Extension programming, contact the Highland County Extension Office at 937-393-1918.















Southern Ohio Farm Show for July 15, 2020

Join James Morris for wheat scouting, Kyah and Jayah Chaney with dog showmanship, Ryan Mau with his horse, Dave Apsley for another tree identification, and Ken Ford with an update on the upcoming Southern Ohio Corn Growers field day.

Tune-in live via Zoom on Wednesday at 10 AM by registering at https://go.osu.edu/thesouthernohiofar…

Last Chance virtual Quality Assurance

Last Chance Quality Assurance
July 28, 2020 at 1:00 pm
Highland County 4-H and FFA members will have one more free opportunity to attend a virtual Quality Assurance on July 28 at 1:00. You must register by July 27 at noon. contact Kathy Bruynis if you have any questions, bruynis.5@osu.edu Register at: https://osu.az1.qualtrics.com/jfe/form/SV_73yUxJZfyhSUVmZ