Recycled trees placed in a fish crib. (U.S. Forest Service)
For many, purchasing or cutting a Christmas tree is a favorite seasonal tradition. But what do you do with your trees after the festivities end?
Tree recycling after the holidays has become part of community traditions on several Eastern Region national forests. Recycled trees can be used to establish fish habitats, create mulch for future plantings and build soil erosion barriers. Using the trees for these purposes also keeps them from filling up local landfills.
Land managers of several national forests in the area have found that the old Christmas trees can be used to make a cozy home for schools of fish. Fish habitats create ideal spawning grounds to ensure successful reproduction, a place of refuge and shade for the young, and shelter from predators. Also, fish habitats provide a food source – a breeding ground for algae and plankton to attract bait fish and lure larger fish to favorite fishing spots. Read more »
Get the Scoop on Eggs: a guide to USDA egg grades, labels, and common terms. Click to see a larger version.
The holiday season is a busy time of year for bakers and chefs. From egg nog and cookie exchanges to fruit cakes and meringue pies, increased baking and gift-giving means you’ll need to know just what to look for when you buy one of your key ingredients…eggs. When shopping for eggs, consumers should look for the USDA Grade shield, for the ultimate assurance of quality. For best results for pastries and baked goods, pay attention to the freshness of your eggs.
USDA grading of shell eggs is a voluntary service paid for by shell egg producers. Eggs sold to consumers must be labeled with a grade. Eggs that are not labeled with a USDA Grade Shield have not been officially graded by USDA standards. Only eggs meeting strict USDA standards are allowed to be marketed with the USDA Grade Shield on the package. Egg packers who do not use the USDA grading service may put terms such as “Grade AA” or “Grade A” on their cartons, but they may not use the USDA Grade Shield. Read more »
Chestnuts roasting on an open fire, a popular line from a holiday song, are a tradition that at one time seemed imperiled by the decreasing population of chestnut trees. (USDA photo)
“Chestnuts roasting on an open fire,” is a line from a song that conjures up fond holiday memories for some Americans. For others, the joy of roasting chestnuts has yet to be experienced. But the lack of American chestnuts could change in the coming years, thanks to some very dedicated people.
The U.S. Forest Service and its partners may be one step closer to restoring the American chestnut tree to parts of the mountains and forests of the southern United States. Since 2009, they planted close to 1,000 potentially-blight resistant American chestnut trees on national forests in North Carolina, Tennessee and Virginia. Read more »
An infographic exploring the traditional Thanksgiving meal, brought to you by the American Farmer. Click to see a larger version.
Thanksgiving is a time when Americans come together to celebrate a holiday that connects each and every one of us. During this truly American holiday, we all give thanks for the previous year’s blessings and look ahead to the future. While we may bring our own traditions and flavors to the table, Thanksgiving is a time for all of us to celebrate our country’s rich history.
It has always been a special holiday to me, but this past year I developed an even greater appreciation for all that goes in to producing the Thanksgiving meal. As Administrator of USDA’s Agricultural Marketing Service (AMS), I spent the last six months visiting with American farmers and learning about their businesses. In my conversations with American farmers and ranchers, I am always impressed by their work ethic, ingenuity, and dedication to making sure their customers get the best products. It’s no wonder that our nation’s farmers were responsible for producing nearly 7.5 trillion pounds of turkey in 2012—nearly half the world’s supply!—and are leaders when it comes to many other foods regularly featured in Thanksgiving meals. In 2012, American farmers also produced 3.1 billion pounds of sweet corn and nearly 2.7 billion pounds of sweet potatoes.
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MyPlate Holiday Makeover: Green Mashed Potatoes
The MyPlate Team continues to share “Makeover Monday” recipes each week on the USDA blog and the MyPlate Facebook page through January 6th.
This recipe was originally created for another festive day. But everyone loved “green-mash” potatoes so much that this family favorite became part of our Thanksgiving Feast.
Since my family has an Irish ancestry, we first started making this Green-Mash Potatoes Recipe for St. Patrick’s Day. Green peas add a slightly sweet flavor, and the garlic and pepper gives it some zip. The white pepper is optional, especially if serving to little kids. A sprinkle of Kosher salt on top brings out the flavors, yet the sodium is much lower than traditional mashed potatoes. And also, kids think the chartreuse-green color is fun! Read more »
A Classic Holiday Favorite: Sarah’s Green Bean Casserole
The holiday season has finally arrived! It’s time to find your favorite family recipes and start cooking! While many of our favorite dishes help us to remember and celebrate special times, choosing healthier options can be a challenge. Let MyPlate help you find solutions with “MyPlate Holiday Makeovers.” During our eight-week series, you’ll find ways to celebrate the season with great new resources such as recipes, a new infographic, and tips for preparing your holiday feast. Read more »