Should onions and potatoes be stored together?

Storing these two items together can lead to premature spoilage. They require different storage environments.

Ideally, potatoes should be stored in cool temperatures (from 40 degrees to 45 degrees) with high humidity (90 percent or higher). This keeps them firm and prevents moisture loss.

Onions prefer even cooler temperatures (32 degrees to 45 degrees) and lower humidity (from 50 percent to 70 percent). This prevents breakdown and rot.

Potatoes are about 80 percent water. Some water is released during storage. If onions are present, the increased humidity will cause the onions to rot and decay.

The other problem is that onions can release the hormone ethylene. Some potato experts believe this ethylene can cause potatoes to sprout. Both need air circulation, so don’t store them in plastic bags.

Is the nutritive value of instant mashed potatoes the same as those made from scratch?

Comparatively, there’s not much difference. The instant form is somewhat lower in carbohydrates, dietary fiber, vitamins A and B6, potassium and iron.

Here’s the nutritional analysis per a 3 1/2-ounce serving:

Mashed potatoes (with milk and margarine): calories, 106; total fat, 4.24 grams; carbohydrates, 16.7 grams; dietary fiber, 2 grams; protein, 1.89 grams; Vitamin A, 209 IU; Vitamin B6, .224 milligrams; Vitamin C, 6.1 milligrams; potassium, 289 milligrams; and iron, .26 milligrams.

Mashed potato granules (with milk and margarine): calories, 108; total fat, 4.97 grams; carbohydrates, 14.4 grams; dietary fiber, .857 grams; protein, 2.06 grams; Vitamin A, 185 IU; Vitamin B6, .009 milligrams; Vitamin C, 6 milligrams; potassium, 144 milligrams; and iron, .19 milligrams.

Do you have a quick and easy snack idea to help celebrate the Fourth of July at my day-care facility?

Yes, they’re Rainbow Bananas and better yet, the children can help make them.

All you need is 1 (3-ounce) box of blueberry powdered gelatin, 1 (3-ounce) box of cherry (or any red) powdered gelatin and bananas.

Pour the powdered gelatins into separate bowls. Peel the bananas. Using plastic knives, allow the children to cut the bananas into 1- to 2-inch slices. Let the children dip one end of the banana slice into the blue powdered gelatin and the other end into the red powdered gelatin. (Or the banana slices and gelatin can be placed in separate plastic zipper-locked bags. Shake the bag until the slices are coated and colorful.)

For older preschoolers, you can even add to the celebration by placing the decorative American flag toothpicks into the colored bananas.

How do you clean wild mushrooms?

Wild mushrooms have hollows or crevices that trap dirt, sand, pine needles or bugs. To clean, gently wipe each mushroom with a damp paper towel or soft brush.

Mushrooms with hollow stems should be cut open to clean the inside.

Depending on the amount of debris, they may need to be washed.

Place them in a colander and rinse with a spray nozzle or gently running water. Turn them and rub lightly. Because mushrooms quickly absorb water, immediately transfer them to a dry sautan and cook off the excess water.

Use them immediately in your recipe.

I opened a can of pineapple and the pineapple had a pink color. Why?

According to Extension specialists at the University of Hawaii, it is probably pink disease, which is known to be caused by at least three different fungi.

Before processing (canning) there are no apparent signs, then a pink or brown color develops. Normally, quality control will screen out affected cans. The best advice is to throw the pineapple away.

Susan Krumm is an Extension agent in family and consumer sciences with K-State Research and Extension-Douglas County, 2110 Harper St. She can be reached at 843-7058.