Відео

Hi, juani352. We hope the video didn't sour you to gardening possibilities in our area. In truth, there are wonderful options for gardening here, with many in our area enjoying the experience and creating vibrant gardens. We've shared your comment with our gardening program coordinator, and will share her reply in this space. Hope we can rekindle your enthusiasm!

You might also want to check out our "Starter Kit" series, developed to help new residents make the best experience here. Visit our webpage via tiny.cc/ufsaraext_starterkit or view the playlist at tiny.cc/ufsaraext_starterkitvids.

Good morning, and thank you for your kind words and interest in gardening. Given your location, we suggest you contact the UF/IFAS Extension Lee County team to learn more about growing in your area. Extension has offices in each of Florida's 67 counties, partnering with local governments to meet the needs and desires of those communities. You can learn more about Lee County Extension at sfyl.ifas.ufl.edu/lee, and contact the office team at lee@ifas.ufl.edu or 239-533-4327. Best, UF/IFAS Extension Sarasota County

try everglades tomatoes. no fail.

@@jenc4408 thank you!

@@ufsarasotaext Thank you!

Hi, zma1625. We'll check with our staff/experts here, and get you an answer (posted here) soon. Thanks!

Hey, zma1625! Here's what our Family and Consumer Sciences Agent, Dr. Maria Portelos-Rometo, shared: Under the current state cottage foods guidance, “Jams, jellies and preserves made from high acid fruits only.” High-acid fruits would include strawberries, peaches, apples, blueberries, blackberries, grapes, oranges, plums, etc. It is recommended that you follow a recipe using the "Complete Guide to Home Canning" (available for free download online). Also, in March and in April, I am offering two different 3- hour, in-person workshops on water bath canning. These workshops are a great way to learn the newest techniques in home canning. Both classes are taught at the UF/IFAS Extension Sarasota County office in Sarasota, with registration through Eventbrite (ufsarasotaext.eventbrite.com). Please reach out (sarasota@ifas.ufl.edu) with any questions.

@peepawttv7004 Our deepest apologies for not seeing your question/comment sooner. We have forwarded this to our staff, and will share their response here soon. Best, UF/IFAS Extension Sarasota County

Thank you for your inquiry. We have shared your question with the appropriate team member in our office, and will share the reply soon. Best, UF/IFAS Extension Sarasota County

Hi, Daniel. Sorry for the delay in getting you a response. Here's the reply from our team members: The jars can be reused but must be sanitized between uses. High-temperature sanitization is the best ‘kill step’ to avoid contamination. Take note, as well, of what's being stored in the jars and how the jars are being used (e.g., pressure sealed or not). Hope that helps!

Thank you for taking the time to reply. Majorly appreciated.

Thank you for your inquiry. We have shared your question with the appropriate team member in our office, and will share the reply soon. Best, UF/IFAS Extension Sarasota County

Thanks for your patience. According to our chemicals in the environment agent, "There really isn't one! Biopesticides and biorational pesticides are both terms for a class of pesticides with active ingredients derived from natural, or biological, compounds. They are known for typically having lower toxicity and fewer environmental impacts. You can learn more about what classifies as a biorational pesticide/biopesticide on this webpage from the EPA: www.epa.gov/ingredients-used-pesticide-products/what-are-biopesticides" Hope that helps!

Good morning, @smashstuff86. Sorry about the delay in replying; we've had staff away and this one slipped through the cracks. To get it back on track, we've shared your questions with key team members best positioned to provide you with answers. We'll post their information back here when ready. Thanks!

@@ufsarasotaext I appreciate the update.

@@smashstuff86 Our sustainable agriculture agent provided the following information: "(Individuals) can bake dried pepper into the bread and it is ok for cottage food. Salsa is not covered under cottage food, and individuals would need to contact FDACS about appropriate permitting: www.fdacs.gov/Divisions-Offices/Food-Safety or 1-800-HELP-FLA (435-7352)." Hope that helps! UF/IFAS Extension Sarasota County

@@ufsarasotaext Yes, this is exactly what I was looking for. Thank you.

Thanks for watching, and for the question. Our Family and Consumer Sciences Program agent offered the following: Per the 2021 Cottage Foods guidance from FDAC: Can I make homemade icings/frostings from dairy based cream cheeses and/or buttercream (with real butter)? No. Cream cheese and butter icings are not allowed to be produced under cottage food. These items require refrigeration due to the high water content (made from cow’s milk) and are considered a TCS food (see below). Margarine (vegetable oils), shortening (solidified fat), vegan butter/margarine (made with vegetable oils) would be considered permissible. So, you would not be allowed to sell your pastries at a flea market and provide samples. Cottage Food Product may not be Time/Temperature Controlled for Safety (TCS) Food (formerly “potentially hazardous” food). This means the final product may not be a food product that requires time/temperature control for safety to limit pathogenic microorganism growth or toxin formation; an animal food that is raw or heat-treated; a plant food that is heat-treated or consists of raw seed sprouts, cut melons, cut leafy greens, cut tomatoes or mixtures of cut tomatoes that are not modified in a way so that they are unable to support pathogenic microorganism growth or toxin formation; or garlic-in-oil mixtures that are not modified in a way so that they are unable to support pathogenic microorganism growth or toxin formation. Hope that helps! - UF/IFAS Extension Sarasota County

Thank you for reaching out regarding this issue. We’re glad that you’ve taken the time to watch our 2022 Water Quality Virtual Update. Given that your issue might have many components, we suggest that you reach out directly to our water resources agent, Michael D'Imperio, at mdimperio@ufl.edu. Michael can then speak directly with you to identify possible causes and solutions, rather than sending emails or comments/replies back and forth.

Good morning, Jason. Per our family and consumer sciences agent, Dr. Maria Portelos-Rometo: "A garlic-in-oil mixture is potentially hazardous because, if not handled properly, it can support the growth of Clostridium botulinum, which can be life threatening. Garlic-in-oil products need to be refrigerated even if salt and acid(s) have been added. Garlic-in-oil mixtures cannot be exposed to outdoor temperatures for more than one hour, or two hours if the product is in an air-controlled climate. Refrigerate garlic-in-oil mixtures promptly. Leftover garlic-in-oil should be discarded if the product has been exposed for more than two hours." Dr. Rometo also suggested participating in our Oct. 04 "Starting a Home-based Food Business: Dos and Don'ts" (register at www.eventbrite.com/e/617129359527), or contacting her directly for information at mrometo@scgov.net. Hope that helps!

@@ufsarasotaext thank you so much! Truly appreciate the prompt response and information. I’ll look to attend the class as well to learn more. Thanks again!

I love Florida look at how amazing it is to live where I do. Its all a matter of perspective my friend.

Thank you, Jose. We've reached out to our staff for an answer, and will share that as it becomes available.

Good morning, Jose. Checking with the Florida Department of Agriculture and Consumer Services, staff there recommended consulting the document at www.fdacs.gov/content/download/70108/file/Cottage-Food-Operations.pdf. They added "...most entities a permit would be required in order to sell donuts. Please see the below link for more information on permit requirements: www.fdacs.gov/Business-Services/Food/Food-Establishments/Retail-Food-Establishment-Permit)." Hope that helps!

@@ufsarasotaext Thank you for the information. God bless you!!

I wonder why buttercream isn't allowable. Many say you can leave out buttercream cakes for up to 3 days, some say 4. Even fresh bread goes bad pretty quick! Ganache made with heavy cream is OK to leave out for days! Make it make sense please. 😅 It says cakes are allowable but what is an allowable frosting for it?!

Thank you, Dr. Alexander. This video was made from a recording of a full webinar/class. Typically, these events run 30- 60 minutes long. That provides instructors time to go through information with depth. We do have short-from videos available on the channel, as well.

From our FCS agent: "There is no mention of an age requirement in the guidance provided by the Florida Department of Agriculture (www.fdacs.gov/Business-Services/Food/Food-Establishments/Cottage-Foods). With this said, certain licensing does require the applicant to be 18 years and older. Also, there are fees associated with participation at farmer’s markets as well as the cost of insurance. UF/IFAS also has a wonderful publication on cottage foods, at edis.ifas.ufl.edu/publication/FY1469. Hope that helps!"