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!
TEXARKANA, Ark. –
Why is it you can purchase the most beautiful produce, bring it home, then days later
it is wilted and looks nothing like what you bought? Proper storage can be the issue.
Our refrigerators come with crisper drawers that should be used for optimal storage
of most fruits and vegetables. Different fruits and vegetables require different temperature
and humidity levels for proper storage. Most fresh fruits and vegetables keep best
stored in a clean refrigerator at a temperature of 40° F or below.
Fruits should be stored in a separate refrigerator crisper drawer from vegetables.
Fruits give off ethylene gas which can shorten the storage life of vegetables. Plus,
some vegetables give off odors that can be absorbed by fruits and affect their quality.
Refrigerate fruits and vegetables in perforated plastic bags to help maintain moisture
yet provide air flow. These bags are available in most supermarkets and discount stores
and have a slightly rough texture. Un-perforated plastic bags can lead to the growth
of mold or bacteria. If you don’t have access to food-grade, perforated bags, use
a sharp object to make several small holes in a food-grade plastic bag (about 20 holes
per medium-size bag).
There are some foods that taste best when stored at room temperature. These include
onions, potatoes, sweet potatoes, tomatoes, and winter squashes. They should be stored
in a clean, dry, well-ventilated place, away from direct sunlight and away from areas
where meat, fish, and poultry are prepared. Avoid placing produce in a sealed plastic
bag on your countertop. This slows ripening and may increase off-odors and decay from
the accumulation of carbon dioxide and depletion of oxygen inside the bag.
To prevent cross contamination, store meats on pans or plates below the produce to
prevent meat juices, which may contain harmful bacteria, from dripping on them.
Probably one of the hardest rules to follow is wash produce before you use it, NOT
when you bring it home! Fresh produce has a natural protective coating that helps
keep in moisture and freshness. Washing produce before storage causes it to spoil
When you are ready to use the produce, remove and discard outer leaves. Rinse under
clean, running water. Don’t use soap or detergent. Rub briskly, scrubbing with a clean
brush or hands, to clean the surface. Dry with a clean cloth or paper towel. Moisture
left on fruits and vegetables helps bacteria grow. Cut away bruised and damaged areas.
Bacteria on the outside of produce can be transferred to the inside when they are
cut or peeled. Rinse produce, even when the peel is going to be removed, such as for
melons and citrus fruits! Once you have cut through the protective skin of fruits
& vegetables, bacteria can enter. At this point all fruits and vegetables should be
refrigerated, including melons. And don’t forget to refrigerate cut or peeled fruits
and vegetables within TWO hours! No exceptions!
Click for your free Storage Chart for Fresh Fruits and Vegetables from the University of Arkansas Division of Agriculture in Miller County or you may
call 870-779-3609 or e-mail firstname.lastname@example.org. For this chart and other information, follow me on facebook, twitter and Instagram.
If you are looking for fresh produce, visit the farmers market. Here you can find
locally grown fresh produce including new potatoes from which you can make new potatoes
with garlic dill sauce. The potatoes are gently tossed in a dill-garlic sauce before
serving. It takes only 10 minutes prep time and will be on the table in less than
New Potatoes with Garlic Dill Sauce
8 medium red potatoes with skins on, washed well, and cubed
3 tablespoons margarine, melted
1 tablespoon chopped fresh dill
2 teaspoons fresh minced garlic
One fourth teaspoon salt
Steam potatoes in a steamer basket, for about 10 minutes, or until potatoes are fork
tender. In a small bowl, stir together the margarine, dill, garlic, and salt. Transfer
the potatoes to a serving bowl, and pour the garlic dill sauce over them. Toss gently
until they are well-coated. Serve warm or cold.
By Carla Haley-Hadley County Extension Agent - FCSThe Cooperative Extension ServiceU of A System Division of Agriculture
Media Contact: Carla Haley-Hadley County Extension Agent - FCSU of A Division of AgricultureCooperative Extension Service400 Laurel Street, Suite 215 Texarkana AR 71854 (870) 779-3609 email@example.com
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.