Co op Cook Out Menu For Independence Day
A guide to planning a collaborative Fourth of July cook out with assigned roles for salad bread pineapple potatoes and wine. Includes grill preparation tips using a thin bed of hot coals and safe handling of ash and starter fuel. Featured menu serves six with beef bread potatoes pineapple and a wine pairing.
MENTIONED IN THIS ARTICLE
Co-Op
St.Vincent
Bermuda
Tomato tasting time as fresh produce boosts market
Fresh tomatoes are plentiful with beefsteak and Love Apple varieties featured. San Morzano leads for raw eating and pastes, while ripening on the vine enhances flavor. Serve tomato stacks with olive oil, tarragon, salt, and simple mayonnaise dressing for a bright first course.
MENTIONED IN THIS ARTICLE
San Morzano
Spain
Summer food safety tips from UA nutritionist
Peggy Putnam of the University of Arizona warns that mishandling at home is the main cause of food poisoning, not processing plants. She advises starting safety at the grocery, thorough hand washing, clean utensils, proper refrigeration, and keeping hot foods hot and cold foods cold, especially on picnics.
MENTIONED IN THIS ARTICLE
Peggy Putnam
University of Arizona
UA Foods
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