Tough strings on the backs of peas can be unappetizing. Safely remove the strings from the peas by using a small paring knife to gently make a small cut on the end, but not all the way through. Then simply peel the strings off. Do not use your finger nail to cut the peas, this can cause dirt and bacteria to contaminate the peas.
Check out some of our recipes that feature peas!
- Ham and Pea Salad
- Mint Sugar Snap Peas
- Pasta Salad with Peas and Ham
- Salmon Bowtie Pasta
- Soba Noodle and Snap Pea Salad
- Spring Garden Collaboration JMG + DT: Peas
- Spring Garden Collaboration: Junior Master Gardener + Dinner Tonight
Don’t wing it. Follow these practices for safe poultry handling!
Why should you practice safe poultry handling?
Without practicing safe poultry handling you could cause food borne illnesses. Children are more likely to get sick from germs that cause food borne illness. They have the least developed immune systems and are not able to fight infection like adults. Salmonella and Campylobacter are two common germs that cause food borne illness. Food borne illness usually causes a stomach ache and in some cases can even lead to kidney failure or other chronic long-term health problems. It is important to always pay close attention to proper food handling and hand washing when dealing with poultry.
TIP: you should not rinse poultry before you cook it. It just increases the chance of spreading raw juices around the kitchen. The only way to get rid of the bacteria is to cook the chicken to 165 degrees Fahrenheit.
Home Storage of Poultry
Refrigerate poultry at 40 degrees Fahrenheit.
For fresh poultry refrigerate for a maximum of 2 days.
For cooked poultry refrigerate for a maximum of 4 days.
Poultry must reach an internal temperature of 165 degrees Fahrenheit to kill all bacteria that can cause food borne illnesses.
To make sure it reaches that temperature follows these tips:
- use a food thermometer to ensure that foods are cooked to a safe internal temperature
- check the temperature just before the food is expected to be “done”
- place the thermometer in the thickest part of the food, without touching bone, fat, or gristle
- clean the thermometer with hot, soapy water each time after using it
In the store:
- Disinfect your shopping cart handle. Use disinfectant wipes on surfaces, especially the handlebar and child seat.
- Place poultry in a plastic bag. Use plastic bags provided at the meat counter to help avoid cross-contamination.
- Place in the freezer or fridge. Keep poultry in a plastic bag and place on a low shelf to prevent leakage from contaminating other foods.
- Wash hands before and after handling. Use warm water and soap to clean hands and surfaces that have potentially come in contact with poultry or its juices.
Try these other tips:
Try these recipes that use chicken:
Certain foods can cause major problems with your drains by clogging them up. Keep your drains and your kitchen in tip top shape by remembering not to pour these things down the drain (even if you have a garbage disposal!):
- Cooking Oils (this includes mayo and salad dressings that have a high oil content!)
- Butter and Margarine
- Grease and other Fats
- Egg Shells (look into composting these!)
- Coffee Grounds
- Produce Stickers
These ingredients may seem harmless but overtime they can get sticky and create residues and build up that can cause some serious havoc in your pipes! Keep your kitchen ready for healthy cooking with these tips!
For more information on composting check out this factsheet from Texas A&M AgriLife Extension Service