UC Food and Agriculture Blogs

The Drought Persists

Last week, the San Jose Mercury News published an interesting map of the state of California depicting “urban” (that is, non-agricultural) water use by region for the month of May.  According to the State Water Resources Control Board,...

4-H Cooking Throwdown

The 2nd annual 4-H Cooking Throwdown at the California State Fair took place June 22 and 24. Youth ages 9 to 18  had one hour to create a three-course meal with each course containing the designated "secret ingredient." The theme was "Fair Food Done Healthy."

All of the dishes were judged on originality, taste and the USDA's MyPlate standards. Healthy living is a major component of the 4-H Youth Development Program and this contest was introduced to help teach youth to cook and learn portion sizes.

On June 22, three junior teams composed of 9- to 13-year-olds competed. In Round 1, the secret ingredient was a hot dog. The Fat and Furious Team made a mini corn dog, a "speedy" Italian sandwich and a funnel cake with homemade whip cream and candied hot dog. The Blond, Brunette and Ginger Team made hot dog nachos, seafood stir fry and cinnamon chips with fresh creme and strawberries. The fresh cream was infused with hot dog. The food was very original and very tasty. The Fat and Furious won the round.

The Blond, Brunette and Ginger Team.

The Fat and Furious Team.

Action shots: 

Round 2 secret ingredient: zucchini 

The Cuisine Queens Team made a berry zucchini crepe, chicken salad, and a berry zucchini smoothie. 

 

In the final junior round the secret ingredient was watermelon. Fat and Furious Team made a watermelon mint goat cheese appetizer, a wasabi bread crumb pork chop with a watermelon reduction sauce and fried watermelon for dessert. The Cuisine Queens made a fruit salad, fruit and beef kabobs, and a baked funnel cake for dessert. 

The Fat and Furious team were the junior champions.

July 24 was the senior competition of the State Fair 4-H Cooking Throwdown. Six teams competed for the champion title. The youth were between 14 and 18 years old. 

Round 1
The Cookin' Coyotes vs. The Culinary Ninjas
Secret ingredient:  berries. 

The Culinary Ninjas focused on the health aspect of the competition. They cooked a chorizo caramel apple appetizer, egg roll in a bowl as the main course and a mini churro for dessert. The Cookin' Coyotes made guacamole and chips for the appetizer, fish tacos with a fruit salad for the main course and a baked funnel cake with berry infused fresh cream. The Culinary Ninjas won the round. 

Round 2
Lamorinda Iron Chefs vs. Organic Fanatics vs. Clever Clover
Secret ingredient: broccoli 

The Organic Fanatics made a sweet and tangy yogurt sauce for a kabob appetizer, a veggie stuffed burger on a lettuce bun, and a baked funnel cake. They focused on creating a healthy, well-balanced meal. 

The Clever Clovers made baked potato chips, chicken and broccoli kabobs, and a dessert smoothie.

The Lamorinda Iron Chefs made zucchini and broccoli backed chips, a gyro with a broccoli sauce, and a chocolate, broccoli and avocado mousse. They focused on a tasty balanced meal.

The Lamorinda Iron Chefs won the round with the Organic Fanatics in 2nd and the Clever Clover earning 3rd place. 

Action Shots:

Final Round
Lamorinda Iron Chefs vs. Culinary Ninjas
Secret ingredient: dried seaweed 

The Lamorinda Iron Chefs made a seven-layer bean, salsa, seaweed, guacamole chip, chicken on a stick with a apple and onion slaw, and for a dessert a baked funnel cake with seaweed flakes in the batter and topped off with seaweed and strawberries. 

The Culinary Ninjas made a zucchini chip with seaweed hummus, a baked vegetable and seaweed pizza and a berry mouse pretzel cookie. 

Action shots:

Lamorinda Iron Chefs were the senior champions of the day.  They are eligible to represent California at the Texas State Fair in the National 4-H Cooking Challenge. The contest will be held during the State Fair of Texas in Dallas, October 7 and 8, 2014. The National Food Challenge will not only include a contest, but an educational day as well. More information can be found here: http://texas4-h.tamu.edu/nfchallenge 

Getting the Best Results with Yellowjacket Traps

With the onset of warm weather and outdoor eating, expect an increase in yellowjacket activity (Figure 1). Your local retail nursery and garden center probably carries yellowjacket lure traps, and it's important to know if they work and how to use them....

Using solar tents to inactivate invasive weed seeds

In the backyard or in the wild, roguing (selectively pulling or cutting weed plants) and herbicide spot treatments can help prevent small patches of invasive weeds from becoming large infestations. However, herbicide applications may be of little value...

Get an 'A' in back-to-school nutrition

During summer break, healthy food and fitness often take a long vacation. For many, the vacation is ending and it's time to do some homework. Study these back-to-school tips for the start to a healthy school year. If you follow a balanced diet and stay physically active, there's no way you can't get an 'A' in back-to-school nutrition!

• Don't skip breakfast! Studies show children who eat breakfast perform better in school.
• If you pack a homemade lunch for your children, include a good balance of fruits, vegetables, whole grains, low-fat or fat free dairy products, and lean meats and proteins.
• Provide new options! Pack exotic fruits like kiwi or allow your child to pick a fun new fruit or vegetable at the grocery store. They are more likely to eat their lunch if they helped prepare it.
• Reinforce cleanliness and remind your children to wash their hands before they eat or pack a moist towelette or hand sanitizer in their lunchbox.
• Physical activity and exercise are important and help improve a child's health. Children should be active for at least 60 minutes a day, and adults need to be active for at least 30 minutes a day. Make exercise a family affair and get the physical activity everyone needs! Go for a weekend hike, walk the dog together, or ride your bikes after dinner.

Try this quick and easy recipe for your child's lunch or mix it up and substitute a variety of their favorite vegetables instead.

Chicken pita sandwich

Ingredients:

• 1 cup baby spinach
• 4 ounces cooked skinless, boneless chicken
• 1/2 cup sliced red bell pepper
• 2 tablespoons low-fat Italian vinaigrette
• 1 (6-inch) whole-grain pita, cut in half

Directions:

1. Combine spinach, chicken, bell pepper, and vinaigrette in a bowl; lightly toss and mix ingredients.
2. Cut the pita pieces in half.
3. Using a spoon, fill each pita half with the tossed ingredients.
4. Once assembled, lay them flat and pack them up for your child to enjoy during lunch.

Recipe source: http://www.health.com/health/recipe/0,,10000001983452,00.html

 

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