Jul 3, 2018
Consumers have a number of reasons for shopping at farmers markets. However, being able to purchase produce that’s fresh from the garden typically tops the list. Despite its freshness, food safety practices should remain the same as for produce purchased at the grocery store. K-State Research and Extension food scientist Karen Blakeslee discusses the safe handling of produce and offers tips for preserving fresh fruits and vegetables so they can be enjoyed when they’re no longer readily available.
Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more.
Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu.
K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.