Molino Park Reflections Art Program Awards Presented
November 22, 2011
Four Molino Park Elementary School students were awarded for their work in the school’s annual PTA Reflections Art Program recently. Winners were: Teagan Andress, Visual Arts, 1st place; Lainey Pace — Film Production, 1st place; Emily Andress — Photography, 2nd place; Kaelin Brinker — Photography, 1st place.
Each student’s work of art is below, including a video at the bottom of the page from the film production category.
Featured Recipe: Those Thanksgiving Potatoes
November 22, 2011
Our Thanksgiving week recipe series continues today with a dish simply named “Those Potatoes”. It’s a great last-minute dish to put together in time to take to grandma’s house for the big dinner. And even an inexperienced cook can pull this one off in impressive fashion.
Turkey Time: Extension Service Offers Thawing Tips
November 21, 2011
It’s Thanksgiving, time for family and friends to gather and give thanks. And time for cooks to ponder the correct way to prepare their turkey.
Today, we are taking a look how to make sure your turkey is properly thawed with tips from Dorthy Lee, Family and Consumer Sciences Agent for the Escambia County Extension Office.
Following four simple food-handling practices—clean, separate, cook, chill—will ensure a delicious and safe meal.
Frozen turkeys should be thawed—at a safe temperature— prior to cooking. There are three safe ways to thaw a turkey — in the refrigerator at 40°F or less; in cold water; and in the microwave.
Frozen Turkeys
Allow 1 pound of turkey per person.
Keep frozen until you’re ready to thaw it.
Turkeys kept frozen in the freezer should be cooked within one year for best quality.
Thawing Your Turkey
In the Refrigerator (40°F or below)
Keep the turkey in its original wrapper. Place it on a tray or in a pan to catch any juices that may leak. A thawed turkey can remain in the refrigerator for 1 to 2 days. If necessary, a turkey that has been properly thawed in the refrigerator may be refrozen. When thawing in the refrigerator, allow 24 hours thawing time for every 5 pounds of turkey.
4 to 12 pounds = 1 to 3 days
12 to 16 pounds = 3 to 4 days
16 to 20 pounds = 4 to 5 days
20 to 24 pounds = 5 to 6 days
In Cold Water
When thawing in cold water, allow 30 minutes per pound and change the water every 30 minutes until the turkey is thawed. Wrap your turkey securely, making sure the water is not able to leak through the wrapping. Submerge your wrapped turkey in cold tap water. Change the water every 30 minutes. Cook the turkey immediately after it is thawed. Do not refreeze. Allow approximately 30 minutes per pound.
4 to 12 pounds = 2 to 6 hours
12 to 16 pounds = 6 to 8 hours
16 to 20 pounds = 8 to 10 hours
20 to 24 pounds = 10 to 12 hours
In the Microwave
When thawing in the microwave, follow the manufacturer’s instructions, and plan to cook the turkey immediately after thawing because some areas of the turkey may become warm and begin to cook during microwave thawing.
For more information, call the Escambia County Extension office, (850) 475-5230.
Featured Recipe: Quick And Easy Thanksgiving Cranberry Cake
November 21, 2011
As Thanksgiving approaches, we’ll feature several recipes on NorthEscambia.com this week. Today’s featured recipe, from columnist Janet Tharpe, is a Quick and Easy Cranberry cake that packs a punch while using a yellow cake mix.
Farm-City Week Recognizes Importance Of Local Agriculture
November 20, 2011
Residents of northwest Florida will have an opportunity to get closer to their food this Thanksgiving.
That’s because the week of Thanksgiving is National Farm-City Week. Local communities across America will be celebrating and spreading agricultural awareness through this annual movement, which focuses on connecting rural and urban dwellers.
The movement is sponsored by the National Farm-City council, which has been dedicated to organizing the event since 1955.
In recent years local events for Farm-City Week have been coordinated by a community partnership located in Santa Rosa County.
“We got involved back in 2010 to raise awareness about the value of agriculture to our local region,” University of Florida’s West Florida Research and Education Center Director and Professor Dr. Jeff Mullahey states.
This will be the second year that the center has partnered with community organizations like the Bay Area Food Bank to sponsor a food distribution event that provides Thanksgiving dinner to resource-limited families in the area. The Bay Area Food Bank manages the pre-qualification process for families hoping to benefit from the event, while the center organizes food donations and harvest. The Santa Rosa County Extension Service will provide recipes and instructions on how to prepare the locally grown produce. , which will take place the Tuesday of Thanksgiving week.
“Some of the food is locally grown, which is really nice,” Mullahey continues. This year local produce will be provided by Barnhill Farms and Steve’s Farm.
Mullahey states that the main goal for the Farm-City Week is to “create more awareness about the importance and value of agriculture in northwest Florida, and to promote the benefits of agriculture as more than a source of food and fiber.”
While the healthcare and military industries may be the most visible in our regional economy, agriculture remains a top player. According to a 2008 study conducted by the University of Florida agriculture and natural resources directly provided 44,249 jobs to the northwest Florida region (consisting Escambia, Okaloosa, Santa Rosa and Walton counties). For perspective, compare that number to the estimated population of 51,923 within Pensacola city limits.
The study goes on to state that for every $1 million of revenue created by agriculture and natural resources, the industry creates 13.72 jobs. In 2008 the industry created over $357 million in revenue, roughly a quarter of which was paid out as labor income.
Part of the Farm-City movement is to encourage local communities to spend locally, by getting to know local farmers and purchasing local produce. By buying local produce, consumers can ensure that more money stays in the area. Buying locally also reduces the overall cost of food and production, which increases with every mile the food travels from producer to consumer. Shipping and processing are two unseen costs that raise the price of imported produce, while local produce either cuts down or cuts out these costs.
Consumers are also encouraged to educate themselves about where their food comes from and how it is produced by local farmers in NW Florida. Locally grown food is sold at farmers markets, roadside stands, retail markets, and on-line.
Agriculture creates jobs, adds money to the local economy and provides environmental benefits, like green space, that improve the quality of life in northwest Florida.
“Not to mention,” Mullahey adds, “agriculture feeds us three times a day and provides clothes for our family.”
Pictured top: Wheat is one of the crops produced in North Escambia. Pictured inset: Escambia Grain in Walnut Hill. NorthEscambia.com file photos, click to enlarge.
Featured Recipe: Two Hour Turkey Streamlines Thanksgiving
November 20, 2011
Today’s featured recipe, from columnist Janet Tharpe, is a Two-Hour Turkey that quickly roasts the turkey in the oven at a high heat.
Going Nuts: Crowds Attended Fruit And Nut Sale
November 19, 2011
Crowds were waiting in line Saturday morning to shop the annual one-day Dried Fruit and Nuts Sale at Steve’s Farm in Walnut Hill. The sale offered a variety of dried fruits and nuts, direct from California. There were over 50 different kinds of fruits and nuts available.
Submitted photos by Marcella Wilson for NorthEscambia.com, click to enlarge.
Ernest Ward FFA Sells Five Tons Of Sweet Potatoes
November 19, 2011
Members of the Ernest Ward Middle School FFA sold over five tons of sweet potatoes as a fund raiser. The 20-pound bags of Baldwin County sweet potatoes were delivered to the students on Friday to deliver to their supporters.
Funds from the Ernest Ward Middle School FFA’s annual sweet potato sale are used to support group activities during the year.
Pictured top: Just some of the five tons of sweet potatoes sold by the Ernest Ward Middle School FFA during their fall sale. Pictured below: The top seller sold 75 bags of red and white sweet potatoes, about three-quarters of a ton. NorthEscambia.com photos, click to enlarge.
Molino Park Presents ‘On The Radio’, Collects 2,900 Food Items For The Needy (With Gallery)
November 18, 2011
Students at Molino Park Elementary School collected over 2,900 food items during a drive to held the needy in the Molino area at Thanksgiving and Christmas.
The school partnered with Aldersgate United Methodist Church for a “Help our Neighbor’ food drive. The items collected by Molino Park will distributed in the community along with turkeys and hams from Aldersgate.
Venetia Fountain’s class was first place in the food drive, donating over 800 items.
The students wrapped up the food drive with a fourth grade performance of “On the Radio” Thursday, under the direction of music teacher Twinette McDonald.
For a photo gallery from “On The Radio”, click here.
Pictured top: “On the Radio” Thursday night at Molino Park Elementary School. NorthEscambia.com photo by Sara Calhoun. Pictured below: Over 2,900 food items donated by MPES students and staff, submitted photo by Sandra Greenwell.
New Culinary Arts Academy Cooking Up Success At Ernest Ward
November 16, 2011
Ernest Ward Middle School added a new Culinary Arts Academy this school year, giving students an opportunity to explore a variety of academic and occupation goals in the hospitality and tourism industries.
Students are learning food preparation techniques, food safety, proper equipment use, menu development, food presentation, technology use in the culinary field and more.
Pictured top: Ernest Ward students (L-R) Savanna Roux, Courtney Weekly and Sarah Dutton enjoy lasagna and garlic bread Tuesday as part of a Culinary Arts Academy lesson. Pictured inset: Lasagna and garlic bread prepared by EWMS Culinary Academy students. NorthEscambia.com photos, click to enlarge.