The Family, Home and Garden Education Center

THE FAMILY, HOME and GARDEN EDUCATION CENTER at UNH Cooperative Extension in Manchester provides practical solutions to everyday questions for the citizens of New Hampshire. The center is staffed by professionals and intensively trained volunteers who are available to answer your questions about gardens, lawns and landscapes, fruits and vegetables, pest problems, household food safety and food preservation, tree planting and care, backyard livestock and more.

CENTER HOURS:

The center is staffed from 9:00am to 2:00pm Monday through Friday and Wednesday evenings from 5:00pm to 7:30pm.

CONTACT INFORMATION:

E-MAIL your questions

or CALL us: TOLL FREE NUMBER: 1-877-EXT-GROW (1-877-398-4769)

MAILING ADDRESS:

200 Bedford Street, Manchester NH 03101

QUESTIONs of the Week

Q: We love to go camping and hiking. What should we do to keep our food safe to eat?  

A: The first food safety principle: Keep hot foods hot and cold foods cold. Pack cold foods in a well-insulated cooler filled with block ice, frozen gel-packs or clean milk cartons filled with water to make blocks of ice. Fill the cooler with frozen or cold foods. Place raw meat or poultry in plastic bags and pack in the bottom of the cooler to prevent raw meat juices from dripping on other foods. At the campsite, store the cooler in the shade. For hikes, bring shelf-stable foods that don't need to be kept cold such as peanut butter, beef jerky, juice boxes, fruit, dried fruits, and nuts--all easy to carry in a backpack. You can pack cold foods but include a frozen gel-pack to keep them cold. Use a hot campfire or portable stove to cook foods. A food thermometer will ensure food is cooked thoroughly.   The second principle: Keep everything clean. Wash your hands with soap and water before and after handling raw meat. If running water isn't available, bring water with you, or use disposable hand-sanitizing wipes. Use a clean platter for cooked meat. For more information about food (and drinking water) safety while camping and hiking, visit http://bit.ly/safefood

Q: What constitutes a food being classified as either a fruit or a vegetable?

A: Technically, a fruit is the fleshy part of a plant that surrounds and protects the seeds. The term vegetable is a cultural, not a technical, word, used for non-fruit plants cultivated for an edible part. Many people think of vegetables as foods that are eaten in a salad or as part of the main course of a meal, whereas fruits are usually eaten as a snack or desert. Fruits we typically categorize as vegetables include tomatoes, eggplant, cucumbers, squash, avocados, all peppers, pumpkins, olives, and green beans.Examples of non-fruit vegetables include broccoli and cauliflower (flowers), potato and celery (stems), lettuce, spinach and chard  (leaves), and carrots and beets (roots).

For information call UNH Cooperative Extension's Family, Home & Garden Education Center Info Line offers practical help finding answers for your lawn and garden questions. Call toll free at 1-877-398-4769, M-F, 9:00 a.m.-2:00 p.m.and Wednesday evenings from 5:00pm to 7:30pm, or e-mail us at answers@unh.edu