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Lea County
Extension Homemaker News
Cooperative Extension Service - New Mexico State University - U.S. Department of Agriculture
Lea County Extension Service
100 N Main, Suite 10, Lovington NM 88260
Website: http://leaextension.nmsu.edu
Phone: 575-396-2819
Fax: 575-396-2971
Email: rmack@nmsu.edu
July/August/September 2015
Inside this issue:
Club News
2
Food Safety While Camping or
Hiking
3
Removing Sunscreen from Surfaces
5
Raw produce: Selecting and
Serving it Safely
6
Monthly Recipe
8
Calendar of Events:
July 4—Independence Day
July 31 to August 8—Lea County Fair and Rodeo
August 1—Community Booths
12noon to 3 pm
August 2—Entries for Creative
Arts, Farm & Garden and Community Booths 2 to 7 pm
August 3—Entries for Creative
Arts, Farm & Garden and Community Booths 7 am to 1 pm
September 2—Homemakers
Council Meeting, 9 am
September 11—Dish Clothes and
Scrubbies Workshop
September 19—Homemaker
Christmas Workshop
May Showers have brought June Flowers . . . . .and green pastures! I hope each of you are enjoying the moisture and all of
it’s bounty.
The county fair is fast approaching. Now is the time to finish
up any last minute projects, or decide what baking or canning
you will be getting done. There wasn’t many changes to the
fairbook this year in the Creative Arts Division. Please look at
the county website for a digital copy of the fairbook.
The next council workshop will be Dish Clothes and Scrubbies.
We will learn how to crochet and knit the items. Even if you
don’t knit or crochet, the patterns are very simple and will be
easy for even a beginner. A supply list and reminder will go out
to everyone in August.
The Annual Meeting theme was set by the Triangle Club. The
theme will be “Color Your World”. I am sure they will have a
grand time thinking of some wonderful table decorations. As a
reminder, Llano will be doing the favors and Artful Hands will
be doing the registration and giving out the door prizes. The
next council meeting will be in September.
I know each of the clubs has been working on their fair booths
and I can’t wait to see them. If I can help with any part,
please let me know.
The Christmas Workshop has been moved to September 19th.
Therefore, I will need the club demonstration instructions before August 31st. If your club has already decided on a project, I will take the directions early.
Robin C. Mack-Haynes, Lea County Extension Home Economist
Dish Clothes and Scrubbies Workshop
September 11, 2015
9 am to 12 noon Lea County Electric Meeting Room
A Supply List is Available at the Extension Office
Please sign up for the workshop by Monday, September 7, 2015. This workshop is for
anyone. Most of the patterns are simple and will be easy to learn for a beginner. We
have included some intermediate and advanced patterns too,
Christmas Workshop
September 19, 2015
Lea County Electric Meeting Room
A supply list for the demonstrations will be available from
the extension office starting September 4, 2015. Come
learn how to make gifts, decorate for the holidays and find
some great recipes too!
Lea County Extension Homemaker
Annual Luncheon
October 24, 2015
11 am Lea County Museum,
Town Hall
RSVP for the Luncheon by October 16, 2015
Color My
World
Page 3
Extension Homemaker News
Food Safety While Hiking Or Camping Sometimes you just have to get out and walk around in the solitude and beauty of our country. You may want to
hike for just a few hours, or you may want to camp for a few days. One meal and some snacks are all that's needed for a short hike. Planning meals for a longer hike or camping trip requires more thought. You have to choose
foods that are light enough to carry in a backpack and that can be transported safely.
Hot or Cold?
The first principle is to keep foods either hot or cold. Since it is difficult to keep foods hot without a heat source,
it is best to transport chilled foods. Refrigerate or freeze the food overnight. For a cold source, bring frozen gelpacks or freeze some box drinks. The drinks will thaw as you hike and keep your meal cold at the same time.
What foods to bring? For a day hike, just about anything will do as long as you can fit it in your backpack and
keep it cold — sandwiches, fried chicken, bread and cheese, and even salads — or choose non-perishable foods.
Most bacteria do not grow rapidly at temperatures below 40 °F or above 140 °F. The temperature range in between is known as the "Danger Zone." Bacteria multiply rapidly at these temperatures and can reach dangerous
levels after 2 hours (1 hour if 90 °F or above).
"Keep Everything Clean"
The second principle is to keep everything clean. Bacteria present on raw meat and poultry products can be easily spread to other foods by juices dripping from packages, hands, or utensils. This is called cross-contamination.
When transporting raw meat or poultry, double wrap or place the packages in plastic bags to prevent juices from
the raw product from dripping on other foods. Always wash your hands before and after handling food, and
don't use the same platter and utensils for raw and cooked meat and poultry. Soap and water are essential to
cleanliness, so if you are going somewhere that will not have running water, bring it with you. Even disposable
wipes will do.
Safe Drinking Water
It is not a good idea to depend on fresh water from a lake or stream for drinking, no matter how clean it appears. Some pathogens thrive in remote mountain lakes or streams and there is no way to know what might have
died and fallen into the water upstream. Bring bottled or tap water for drinking. Always start out with a full water bottle, and replenish your supply from tested public systems
when possible. On long trips you can find water in streams,
lakes, and springs, but be sure to purify any water from the wild,
no matter how clean it appears.
The surest way to make water safe is to boil it. Boiling will kill
microorganisms. First, bring water to a rolling boil, and then
continue boiling for 1 minute. Before heating, muddy water
should be allowed to stand for a while to allow the silt to settle
to the bottom. Dip the clear water off the top and boil. At higher elevations, where the boiling point of water is lower, boil for
several minutes.
As an alternative to boiling water, you can also use water purification tablets and water filters. The purification tablets — which
contain iodine, halazone, or chlorine — kill most waterborne
Continued on page 4
Continued from page 3
bacteria, viruses, and some (but not all) parasites. Because some parasites — such as Cryptosporidium parvum, Giardia duodenalis, and larger bacteria — are not killed by purification tablets, you must also use a water filter. These
water filtering devices must be 1 micron absolute or smaller. Over time purification tablets lose their potency, so
keep your supply fresh. Water sanitizing tablets for washing dishes can also be purchased (just don't confuse the
two). Water purification tablets, filters, and sanitizing tablets can be purchased at camping supply stores.
What Foods to Bring?
If you are backpacking for more than a day, the food situation gets a little more complicated. You can still bring
cold foods for the first day, but you'll have to pack shelf-stable items for the next day. Canned goods are safe, but
heavy, so plan your menu carefully. Advances in food technology have produced relatively lightweight staples that
don't need refrigeration or careful packaging. For example: peanut butter in plastic jars; concentrated juice boxes;
canned tuna, ham, chicken, and beef; dried noodles and soups; beef jerky and other dried meats; dehydrated
foods; dried fruits and nuts; and powdered milk and fruit drinks. Powdered mixes for biscuits or pancakes are
easy to carry and prepare, as is dried pasta. There are plenty of powdered sauce mixes that can be used over pasta,
but check the required ingredient list. Carry items like dried pasta, rice, and baking mixes in plastic bags and take
only the amount you'll need.
Cooking at the Campsite
After you have decided on a menu, you need to plan how you will prepare the food. You'll want to take as few
pots as possible (they're heavy!). Camping supply stores sell lightweight cooking gear that nest together, but you
can also use aluminum foil wrap and pans for cooking.
Continued on page 6
Check Us Out on the WEB!
Lea County Extension has come into the 21st Century. Updates
have been made to the county website and we now have a
Facebook page and a Blog.
For those of you that are on Facebook “Like” us at
NMSU Lea County CES
Look for extension program information and reminders.
Our Website:
http://leaextension.nmsu.edu
Newsletters and program handouts will be posted regularly on the website.
Our Blog:
http://nmsuleaces.blogspot.com/
Look for educational information and program information here.
July/August/September 2015
Page 5
Removing Sunscreen from Surfaces
Tile Floor
Spray-on sunscreen can stain your floor and make it slippery. Get it up quick! Here’s
how:
1. Fill bucket with warm or hot water
2. Add a small amount of soap or detergent
3. Mix in a small amount of ammonia (which will cut through the water-proof barrier of
sunscreen)
4. Dip a sponge or soft cloth into bucket, squeeze, and gently scrub the affected area
5. Repeat until all sunscreen is removed
6. Rinse area thoroughly with clean water and cloth
Dry Wood Floor
While sun streaming through windows can damage wood floors over time, they certainly don’t benefit from sun creams, lotions and sprays. Remove it by:
1. Wipe up as much of the spill as possible with a dry cloth
2. Soak another cloth with water and continue to wipe the area
3. Spray the area with a cleanser that has a degreasing component
4. Lightly scrub the stain with a clean cloth to remove residual grease
Rinse the area with water and repeat as necessary
Leather Furniture
What’s worse than chasing after and wrestling a wriggly toddler to apply sunscreen?
When the now-greasy toddler sits on the leather sofa.
Keep calm and follow these tips:
1. Blot sunscreen with paper towels to remove as much
as possible
2. Mix a solution of mild soap in lukewarm water
3. Swish it around to get the mixture sudsy
4. Use a sponge and apply only the foam to the leather
surface
5. Wipe dry with a clean cloth
6. Follow up with a leather conditioner
Now that you’ve cleaned up, use these tips so that you don’t have
to go through this again on the next sunny day!
Information from the American Cleaning Institute.
Continued from page 4
You'll need to decide in advance how you will cook. Will you bring along a portable stove, or will you build a
campfire? Many camping areas prohibit campfires, so check first or assume you will have to take a stove. Make
sure to bring any equipment you will need. If you are bringing a camp stove, practice putting it together and
lighting it before you pack. If you build a campfire, carefully extinguish the fire and dispose of the ashes before
breaking camp. Likewise, leftover food should be burned, not dumped. Lastly, be sure to pack garbage bags to
dispose of any other trash, and carry it out with you.
Food Safety While Boating
Keeping food safe for a day on the boat may not be quite as challenging as for a hike, but when you are out on
the water, the direct sunlight can be an even bigger food safety problem. Remember the "Danger Zone"? It is true
that bacteria multiply rapidly at warm temperatures, and food can become unsafe if held in the "Danger Zone"
for over 2 hours. Above 90 °F, food can become dangerous after only 1 hour. In direct sunlight, temperatures
can climb even higher than that. So bring along plenty of ice, and keep the cooler shaded or covered with a blanket.
Keep Your Cooler Cool
A cooler for perishable food is essential. It is important to keep it closed, out of the sun, and covered, if possible,
for further insulation. Better yet, bring two coolers: one for drinks and snacks, and another for more perishable
food. The drink cooler will be opened and closed a lot, which lets hot air in and causes the ice to melt faster.
Pack your coolers with several inches of ice, blocks of ice, or frozen gel-packs. Store food in watertight containers
to prevent contact with melting ice water.
General Rules for Outdoor Food Safety
 Plan ahead: decide what you are going to eat and how you are going to cook it; then plan what equipment
you will need.
 Pack safely: use a cooler if car-camping or boating, or pack foods in the frozen state with a cold source if hiking or backpacking.
 Keep raw foods separate from other foods.
 Never bring meat or poultry products without a cold source to keep them safe.
 Bring disposable wipes or biodegradable soap for hand- and dishwashing.
 Plan on carrying bottled water for drinking. Otherwise, boil water or use water purification tablets.
 Do not leave trash in the wild or throw it off your boat.
 If using a cooler, leftover food is safe only if the cooler still has ice in it. Otherwise, discard leftover food.
 Whether in the wild or on the high seas, protect yourself and your family by washing your hands before and
after handling food.
Information from US Department of Agriculture, Food
Safety and Inspection Service.
July/August/September 2015
Page 7
Raw Produce: Selecting and Serving it Safely
Fruits and vegetables are an important part of a healthy diet. Our local markets carry an amazing variety of
fresh fruits and vegetables that are both nutritious and delicious. However, harmful bacteria that may be in
the soil or water where produce grows may come in contact with fruits and vegetables and contaminate them.
Fresh produce may also become contaminated after it is harvested, such as during preparation or storage. Eating contaminated produce (or fruit and vegetable juices made from contaminated produce) can lead to foodborne illness, often called “food poisoning.” As you enjoy fresh produce and fresh-squeezed fruit and vegetable
juices, follow these safe handling tips to help protect yourself and your family.
Buy Right—You can help keep produce safe by making wise buying decisions at the grocery store.
 Purchase produce that is not bruised or damaged.
 When selecting pre-cut produce — such as a half a watermelon or bagged salad greens — choose only those
items that are refrigerated or surrounded by ice.
 Bag fresh fruits and vegetables separately from meat, poultry and seafood products when packing them to
take home from the market.
Store Properly—Proper storage of fresh produce can affect both quality and safety.

Store perishable fresh fruits and vegetables (like strawberries, lettuce, herbs, and mushrooms) in a clean refrigerator
at a temperature of 40°F or below. If you're not sure whether an item should be refrigerated to maintain quality, ask
your grocer.
 Refrigerate all produce that is purchased pre-cut or peeled to maintain both quality and safety.
Separate for Safety—Keep fruits and vegetables that will be eaten raw separate from other foods such as raw
meat, poultry or seafood — and from kitchen utensils used for those products. Take these steps to avoid
cross-contamination:

Wash cutting boards, dishes, utensils and counter tops with soap and hot water between the preparation of raw
meat, poultry and seafood products and the preparation of produce that will not be cooked.
 If you use plastic or other non-porous cutting boards, run them through the dishwasher after use.
Prepare Safely—When preparing any fresh produce, begin with clean hands. Wash your hands for at least 20 seconds
with soap and warm water before and after preparation.
 Cut away any damaged or bruised areas on fresh fruits and vegetables before preparing and/or eating. Produce that
looks rotten should be discarded.
 Wash all produce thoroughly under running water before eating, cutting or cooking. This includes produce grown
conventionally or organically at home, or purchased from a grocery store or farmer's market. Washing fruits and vegetables with soap or detergent or using commercial produce washes is not
recommended.
 Even if you plan to peel the produce before eating, it is still important to wash
it first so dirt and bacteria aren’t transferred from the knife onto the fruit or
vegetable. Scrub firm produce, such as melons and cucumbers, with a clean
produce brush.
 Dry produce with a clean cloth towel or paper towel to further reduce bacteria
that may be present.
What About Pre-Washed Produce?
Many pre-cut, bagged, or packaged produce items like lettuce are pre-washed and
ready-to-eat. If so, it will be stated on the packaging. If the package indicates that
the contents are pre-washed and ready-to-eat, you can use the produce without
further washing. If you do chose to wash a product marked “pre-washed” or
“ready-to-eat,” be sure to use safe handling practices to avoid any cross contamination.
Information from the Food and drug Administration.
PRESORTED/NONPROFIT
STANDARD MAIL
L EA C OUNTY C OOPERATIVE
E XTENSION S ERVICE
U.S. POSTAGE PAID
100 N. M AIN S T . S UITE 10-C
Permit #3
LOVINGTON, NM
L OVINGTON , NM 88260
Spring Greek Pasta Salad
Salad Ingredients:
4 cups veggie rotini or other spiral pasta
3 large tomatoes, seeded and chopped
1 medium sweet red pepper, chopped
1 small cucumber, seeded and chopped
1 small zucchini, chopped
1 small red onion, halved, and thinly sliced
1/3 cup sliced greek olives
1 cup crumbled feta cheese
Vinaigrette Ingredients:
1/4 cup olive oil
3 Tbsp. lemon juice
2 Tbsp balsamic vinegar
1 Tbsp water
3 garlic cloves, minced
1 tsp salt
1/4 tsp pepper
3 Tbsp minced fresh oregano or 1 Tbsp dried oregano
Directions:
Cook pasta according to package directions. Rinse
the pasta will cold water and allow to drain. In a
small bowl whisk together all of the ingredients for
the vinaigrette, adding the oregano last. In a lage
bowl add the salad ingredients except the feta
cheese. Pour the vinaigrette and toss to coat.
Sprinkle the crumble feta on top of the salad and
serve.
Recipe from Taste of Home April/May 2015 Issue.
New Mexico State University is an equal opportunity/affirmative action employer and educator. NMSU and the U.S. Department of Agriculture cooperating.