Join Highland County 4-H members Brooklyn Baldwin, Aubrey Hamilton, Sydney Hamilton, Sam Hamilton, Keaton Smith, Aston Bain, and Sophie Young as they discuss their 4-H livestock projects. Additionally, there is a weather outlook from Aaron Wilson, video production tips with Brooke Beam, and how to identify a Buckeye tree with Dave Apsley. Tune in live next Wednesday via Zoom at 10 A.M. by registering at https://go.osu.edu/thesouthernohiofar…
Program Assistant, SNAP-Ed
OSU Extension, Highland County
With rising temperatures, we need to be careful with food safety. Here are a few tips.
- Keep food cold until grill is hot. Do not let meat sit out for long periods of time.
- Have one cooler for food, and another for beverages and extra ice.
- Cook thoroughly and make sure meat juices do not touch other food.
- In hot weather (85 degrees and above) food should never sit out for more than 1 hour.
- Put perishables back into the cooler immediately after eating.
When in doubt…Throw it out! Never eat food unless you are sure it’s safe. You can always rely on peanut butter sandwiches, crackers, salami, hard cheese and other nonperishables when you picnic.
Ingredients for the crust
1 egg white, large
1/4 cup oil, vegetable or canola
1/4 cup brown sugar
1/3 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon baking soda
1 cup quick cooking oats
For the topping
1/4 cup fat-free cream cheese, softened
1/2 cup nonfat vanilla yogurt
Fruit for topping pizza examples: 1 cup
strawberries, 1 cup blueberries, 2 kiwi
Instructions for the crust
- Before you begin was your hands, surfaces, utensils and fruit.
- Preheat oven to 375 degrees.
- In a small mixing bowl, use a whisk or fork to beat egg white until foamy, approximately 1-2 minutes. Add oil and sugar. Beat until smooth.
- In a medium mixing bowl, stir together the flour, cinnamon, and baking soda. Stir in quick cooking oats.
- Add sugar mixture to oat mixture in medium bowl.
- Line a baking sheet with aluminum foil and spray with cooking spray. Using your hands, spread the dough in a 9 inch circle. Or make small circles for everyone to make their own.
Bake about 12 minutes or until the crust begins to puff. Remove from oven and let cool, about 20 minutes.
For the topping
- While the crust is baking, stir together the cream cheese and yogurt in a small bowl until smooth.
Cover with plastic wrap and refrigerate.
- Dry off cleaned fruit and cut into bite-size pieces.
- Transfer the crust to a serving plate. Spread the cream cheese mixture over the crust. Arrange fruit on top.
- Cut into 8 wedges and serve or refrigerate up to 2 hours, covered and uncut.
Agricultural Pesticides Only
August 18: Fayette County 9 am – 3 pm
Fayette County Airport
2770 Old Rt 38 NE.
Washington Courthouse, Ohio 43160
August 25: Lake County 9 am – 3 pm
Perry Coal and Feed
4204 Main Street
Perry, Ohio 44081
Author: Jennifer Andon
The Ohio Department of Agriculture (ODA), is partnering with the Ohio State University Extension Pesticide Safety Education Program (PSEP) to temporarily offer online recertification for pesticide applicators and fertilizer certificate holders whose licenses expired or are due to expire this year, and were unable recertify as a result of the COVID-19 pandemic. The online recertification for private pesticide applicators and fertilizer certificate holders will be available starting Monday, July 6. Commercial pesticide applicators will be able to recertify online beginning August 10.
For more information or to register for the online recertification, click on this hotlink: pested.osu.edu/onlinerecert.
Training videos for recertification will include category specific, up-to-date information provided by ODA, Ohio State University Specialists, Field Specialists, and Extension Educators. The cost for online training is $35 for private applicators and $10 for fertilizer recertification. The price per credit hour for commercial applicators is $15. Your license number or applicator ID will be required to complete the recertification process. If you don’t know your license number, please contact ODA at 614-728-6987, choose option 1.
Applicators are still required to meet their recertification requirements to renew licenses and certifications. As a result of HB 197, applicators have until 90 days after the emergency is over or December 1, whichever comes first, to complete their requirements. Recertification status can be checked online here. Applicators must also submit a completed renewal application and pay an additional fee to the ODA for licensure.
For additional information regarding online recertification, please contact the Ohio Department of Agriculture at 614-728-6987, and press 1 for licensing recertification, or the OSU Pesticide Safety Education Program at 614-292-4070.