I like to shop at the Farmers Market. What food safety tips should I keep in mind when shopping?

Here are several tips to remember:

• Avoid tasting food that has not been washed or that has been displayed in unclean ways. Use cool running water to wash fruits and vegetables before eating or adding them to a recipe.
• Look for fresh produce that is free of dents and bruises.
• Buy only what you can use before it spoils. Then eat the ripest fruits and vegetables first.
• Avoid buying food floating in melted ice.
• For difficult-to-wash foods, choose items that have been covered and protected prior to sale. For example, berries displayed in a covered box have less chance of getting dirty. You should, however, wash them well under cool running water before eating them.
• Choose pre-wrapped, home-baked items rather than foods cut at open-air markets.
• Avoid buying juices that have not been pasteurized.
• Wash foods that come in contact with the ground during the growing process, such as melons or squash, before putting them in the refrigerator.
• Re-wash melons and other fresh produce before slicing in order to prevent microorganisms that may be present on the melon skin from being transferred to the edible portion of the melon.

Can melons really cause foodborne illness?

Melons can be a refreshing summer delight, but yes, they can cause foodborne illness. Some melons may be contaminated with salmonella organisms as they come from the field. While melons are being cut, microorganisms can be transferred from the outer surface to the inner, edible fruit where they will grow and multiply if not kept cold. Wash whole melons thoroughly with tap water before cutting. Keep cut melon pieces in the refrigerator or on ice until consumed. As an added precaution, keep whole melons in the refrigerator so they are already cold when they are cut.

What is the difference between Grade AA, A and B eggs?

Eggs are marketed according to grade and size standards established by the U.S. Department of Agriculture and the Kansas Department of Agriculture. All eggs sold at the retail level must meet the standards for Grade B or better.

Grade is determined by the interior and exterior quality of the egg at the time the egg is packed. Size is determined by the average weight per dozen.

There is no difference in nutrient value between Grades AA, A and B. A Grade AA egg will stand up tall. The yolk is firm and the area covered by the white is small. There is a large proportion of thick white to thin white. A Grade A egg covers a relatively small area. The yolk is round and upstanding. The thick white is large in proportion to the thin white and stands fairly well around the yolk. A Grade B egg spreads out more. The yolk is flattened and there is about as much (or more) thin white as thick white. The shell of a Grade B egg may be abnormal in shape, have pronounced ridges or thin spots and may have some slight stained areas. Most Grade B eggs go to egg breakers for use in egg products.

Do you have a recipe for Panzanella?

Here’s a recipe that is shared by the Kansas Wheat Commission. It’s a great seasonal salad that adds flavor and lots of healthful ingredients to a summer meal. It’s also a wonderful way to use up stale bread.

Panzanella

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4 1/2 cups (6 ounces) cubed day-old bread (see note)

3 cups (1 pound) diced ripe tomatoes

1/2 cup thinly sliced red onion

1 cup (5 ounces) cubed mozzarella cheese

16 whole Spanish or black olives

15 large fresh basil leaves (see note)

3 tablespoons red wine vinegar

2 tablespoons olive oil, optional

Salt and pepper

Preheat oven to 300 degrees. Place cubed bread on baking sheet and lightly toast for 8 minutes, stirring occasionally.

In a large serving bowl, combine bread, tomatoes, onion, cheese and olives. Wash, dry and cut basil into strips and add to bread mixture. Sprinkle vinegar over salad, season with salt and pepper and mix thoroughly. Refrigerate until serving.

Note: Course textured bread, such as Tuscan, sourdough, French or Italian, is preferred. One tablespoon dried basil leaves may be substituted for fresh.

— 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.