Pick up know-how for tackling diseases, pests and weeds.
Farm bill, farm marketing, agribusiness webinars, & farm policy.
Find tactics for healthy livestock and sound forages.
Scheduling and methods of irrigation.
Explore our Extension locations around the state.
Commercial row crop production in Arkansas.
Agriculture weed management resources.
Use virtual and real tools to improve critical calculations for farms and ranches.
Learn to ID forages and more.
Explore our research locations around the state.
Get the latest research results from our county agents.
Our programs include aquaculture, diagnostics, and energy conservation.
Keep our food, fiber and fuel supplies safe from disaster.
Private, Commercial & Non-commercial training and education.
Specialty crops including turfgrass, vegetables, fruits, and ornamentals.
Find educational resources and get youth engaged in agriculture.
Gaining garden smarts and sharing skills.
Timely tips for the Arkansas home gardener.
Creating beauty in and around the home.
Maintenance calendar, and best practices.
Coaxing the best produce from asparagus to zucchini.
What’s wrong with my plants? The clinic can help.
Featured trees, vines, shrubs and flowers.
Ask our experts plant, animal, or insect questions.
Enjoying the sweet fruits of your labor.
Herbs, native plants, & reference desk QA.
Growing together from youth to maturity.
Crapemyrtles, hydrangeas, hort glossary, and weed ID databases.
Get beekeeping, honey production, and class information.
Grow a pollinator-friendly garden.
Schedule these timely events on your gardening calendar.
Equipping individuals to lead organizations, communities, and regions.
Guiding communities and regions toward vibrant and sustainable futures.
Guiding entrepreneurs from concept to profit.
Position your business to compete for government contracts.
Find trends, opportunities and impacts.
Providing unbiased information to enable educated votes on critical issues.
Increase your knowledge of public issues & get involved.
Research-based connection to government and policy issues.
Support Arkansas local food initiatives.
Read about our efforts.
Preparing for and recovering from disasters.
Licensing for forestry and wildlife professionals.
Preserving water quality and quantity.
Cleaner air for healthier living.
Firewood & bioenergy resources.
Managing a complex forest ecosystem.
Read about nature across Arkansas and the U.S.
Learn to manage wildlife on your land.
Soil quality and its use here in Arkansas.
Learn to ID unwanted plant and animal visitors.
Timely updates from our specialists.
Eating right and staying healthy.
Ensuring safe meals.
Take charge of your well-being.
Cooking with Arkansas foods.
Making the most of your money.
Making sound choices for families and ourselves.
Nurturing our future.
Get tips for food, fitness, finance, and more!
Understanding aging and its effects.
Giving back to the community.
Managing safely when disaster strikes.
Listen to our latest episode!
Nashville, Ark. – One of the most enjoyable activities at Easter time is to dye and decorate eggs to hide. I can remember as a child, Easter was a time when my extended family (aunts, uncles, and cousins) got together to share a meal and later hide and hunt Easter eggs. When I was a child, I guess plastic eggs were available, but we didn’t have any. I loved to dye and decorate the eggs. Back then, I didn’t worry about food safety. Mom probably took care to make sure our eggs were safe to eat. Today, I still enjoy decorating eggs. While my children have outgrown the hiding and hunting of eggs, I enjoy using them in centerpieces and usually make deviled eggs after Easter. Here are some tips for ensuring that your Easter eggs will be safe to eat.
The risk of getting a food borne illness from eggs is low. However, the nutrients that make eggs a high-quality food for humans are also a good growth medium for bacteria. Bacteria is everywhere and in order for it to grow and multiply to a dangerous food safety level it must have certain mediums; time, temperature and moisture. Salmonella is the bacteria that may be found in eggs. You can reduce the risk of food borne illness by proper handling of eggs when you are preparing and serving them.
Eggs are frequently handled at Easter time and each handling occasion is one more chance that the eggs might come into contact with bacteria. To avoid bacterial contamination, wash your hands thoroughly before you handle eggs at every step including cooking, cooling and dyeing. Refrigerate hard-cooked eggs in their cartons if you won’t be coloring them right after cooking and cooling. Refrigerate them again right after you dye them and after you display them.
Color only uncracked eggs. If you want to eat your dyed eggs later, use food coloring or specially made food-grade egg dyes dissolved in water that is warmer than the eggs. If any eggs crack during dyeing or while on display, discard them along with any eggs that have been out of refrigeration for more than 2 hours. If you keep hard-cooked eggs out of refrigeration for many hours or several days for a decoration or for hiding, cook extra eggs for eating. Either discard the eggs that have been left out or use them only for display.
If you hide eggs, consider hiding places carefully. Avoid areas where the eggs might come into contact with dirt, pets, wild animals, birds, reptiles, insects or lawn chemicals. Refrigerate the hidden eggs again after they have been found.
Many people will enjoy deviled eggs at potluck dinners at Easter time. Deviled eggs should be handled in much the same way as your hardcooked Easter eggs. Pack your deviled eggs in an ice chest with ice packed around them and put them in the refrigerator as soon as possible. Leave eggs in the cooler or refrigerator until ready to serve. Do not leave them out for longer than 2 hours. This time includes preparation, transporting and serving. Any leftover deviled eggs should be discarded if not eaten with 2 hours.
Easter is a time for celebrating rebirth and enjoying time with family and friends. Don’t let a food borne illness ruin your celebration. For more information on food safety issues, contact the Howard County Extension Office at 870-845-7517 or visit our office located on the second floor of the courthouse. You can also contact the USDA’s Meat and Poultry Hotline at 800-535-4555 or visit the web site www.fightbac.org to learn more about food safety.
Are you expecting a crowd for Easter dinner? If so, here is a great recipe to prepare. This recipe is easy to make, uses fresh fruit and is delicious!
3 (9-inch) bananas or 3 cups sliced
2 (14-ounce) cans pineapple chunks in own juice
4 cups seedless grapes (1 ¼ pounds), sliced in half
Fresh mint and/or kiwi fruit, sliced (optional)
Makes 22 servings
Nutrients per serving: Calories: 58; Sodium: 1 milligram; Carbohydrate: 15 grams; Dietary Fiber: 2 grams; Protein: ½ gram; Fat: 0 grams
By Jean Ince County Extension Agent - Staff ChairThe Cooperative Extension ServiceU of A System Division of Agriculture
Media Contact: Jean Ince County Extension Agent - Staff Chair U of A Division of Agriculture Cooperative Extension Service 421 N. Main St, Nashville AR 71852 (870) 845-7517 jince@uada.edu
Related Links
The Arkansas Cooperative Extension Service is an equal opportunity/equal access/affirmative action institution. If you require a reasonable accommodation to participate or need materials in another format, please contact your County Extension office (or other appropriate office) as soon as possible. Dial 711 for Arkansas Relay. The Arkansas Cooperative Extension Service offers its programs to all eligible persons regardless of race, color, sex, gender identity, sexual orientation, national origin, religion, age, disability, marital or veteran status, genetic information, or any other legally protected status, and is an Affirmative Action/Equal Opportunity Employer.