MANHATTAN, Kan. – If married within the last year, couples can’t assume that filing together will offer tax benefits, said Carol Young, Kansas State University Research and Extension financial management specialist.

She recommends that newlyweds gather their financial information and speak with a professional income tax preparer before changing their filing status.

"Working with a professional income tax preparer often can yield tax benefits that exceed the service fee," Young said. "Professional tax preparers know tax laws and benefits that taxpayers who try to do their own taxes may miss."

In many Kansas communities, low- to moderate-income taxpayers may be eligible for volunteer income tax assistance. More information about that will be available at the local or district K-State Research and Office or local social service agency.


 

MANHATTAN, Kan. – Nuts! The holidays are over. And, nuts received as a gift or left over from cooking projects will lose quality quickly unless stored properly.

"Excessive water loss shows up as shriveled nut meats. The fats and oils in nuts can actually spoil, however, developing an off-flavor or rancid taste," said Ward Upham, horticulturist with Kansas State University Research and Extension.

Shelled or unshelled nuts will last longer if stored in the refrigerator, Upham said. Even better, shelled nut meats will retain quality for six months to a year in the freezer.

"Either way, you have to keep them in a tightly sealed container. Nuts are very good at not only losing water but also absorbing flavors from other stored products," he warned.

Upham prefers using solid plastic containers with tight-fitting "snap" lid. But, heavy grade "zipper-lock" plastic bags also can provide good nut storage.


 

MANHATTAN, Kan. – A Farmers’ Market Workshop, slated for Feb. 24 in Wichita, will feature two speakers with years of hands-on experience:

Randii MacNear has managed the market in Davis, Calif., since 1978 and seen it grow from 10 to 78 vendors. Doug Walton sells products from his family’s 8-acre farm at the Muskogee, Okla., market and coordinated a project with Oklahoma State University to research farmers’ markets and their customers.

MacNear and Walton will discuss how to improve vendor marketing skills, grow individual businesses as a market grows, market promotional opportunities, and other topics during the Friday workshop.

The event, which is free to the public, will be from 10 a.m. until 4 p.m. at the Sedgwick County Extension Education Center.

4) Cooks Can Learn to Love Potatoes

MANHATTAN, Kan. – A medium potato has 88 calories.

It’s also a great source of complex carbohydrates and a near-universal favorite food, said Kathy Walsten, nutrition educator with Kansas State University’s Family Nutrition Program.

In fact, Walsten said, if cooks view potatoes as a no-no for family meals, their reasons may simply relate to a lack of information:

* They haven’t "shopped" through cookbooks long enough to realize potatoes can be good eating without high-fat, high-calorie toppings or spreads.

* They don’t know how to buy and store potatoes.

K-State Research and Extension horticulturists recommend the russet- or brown-skinned potato varieties for baking. White- or red-skinned potatoes usually are best for boiling or mashing.

No matter the potatoes’ skin color, however, Walsten recommends buying ones that are clean, smooth and firm-textured.

"You don’t want cuts, bruises or discolorations. Don’t buy any that are soft or have decay," she said.

Walston advises: Don’t wash potatoes before storing, because dampness can lead to decay. Don’t store them in the refrigerator, because that modifies their starch and makes potatoes taste sugary sweet. Instead, keep them someplace cool, dark and dry – away from onions and apples, which give off a gas that encourages potato sprouting.

K-State horticulturists warn that when potatoes heave out of the ground and are exposed to sunlight, they can develop a greenish color – along with an alkaloid compound called solanine.

"That doesn’t ruin a ripe potato, though. You only need to peel away or cut off its green areas before cooking. The green parts would taste bitter, but the rest of the potato will be just fine," Walsten.said.


 

5) Kids a Cookin’ - Perfect Mashed Potatoes

Homemade mashed potatoes have long been on the list of great comfort foods. Plus, all that’s required to make the old-time favorite is a little peeling, pan watching and mashing.

This basic recipe for mashed potatoes comes from Kansas State University Research and Extension’s Family Nutrition Program. It makes six 1/2-cup servings cooks can serve "straight" or top off with salsa, cheese, cooked bacon crumbles, chopped basil, sour cream and chives, or chili powder.

• 4 to 5 large potatoes
• ½ to 1 cup low-fat milk
• 2 tablespoons margarine or butter
• Salt and pepper

1. Wash your hands.

2. Wash, peel and quarter potatoes.

3. Place potatoes in a large pan, cover them with water and bring to a boil.

4. Cook 18 to 20 minutes or until tender. Drain.

5. In microwave, heat milk and margarine in a glass measuring cup until margarine melts.

6. Start mashing potatoes with a handheld potato masher or an electric mixer. Add half of the milk-margarine mixture and continue mashing. Keep adding more of the mixture until you reach the desired consistency.

7. Season to taste with salt and pepper.

Potatoes have a tendency to boil over. To avoid a mess on your stovetop, use a pan that looks a bit too large. Also, watch the boiling potatoes carefully.

When cooked, a potato is soft enough that a fork inserts easily.

Safety Tips:

The combination of steam and hot water can really burn. So, adult supervision is a must when draining cooking water from potatoes.

Kids generally have fun "smashing" potatoes. Because the pan will be hot, however, adults must ensure it’s set at a level that kids can reach safely.

Per serving: 240 calories, 4.5 grams of fat (1 gram saturated), 0 mg cholesterol, 6 grams protein, 45 grams carbohydrates, 5 grams dietary fiber, 80 milligrams sodium.

Kids a Cookin' is an educational program produced by Kansas State University Research and Extension's Family Nutrition Program and funded by USDA's Food Stamp Program through a contract with Social and Rehabilitation Services (SRS). More information, more recipes and cooking tips, and a link to a Spanish version are available on the Kids a Cookin' Web site: http://www.kidsacookin.ksu.edu.

– Source: Kathy Walsten, Family Nutrition Program, K-State Research and Extension



 

6) Kids a Cookin’ - Tool Kit

• Peeler
• Cutting board
• Knife
• Large pan
• Strainer
• Potato masher or electric mixer
• Microwaveable measuring cup
• Spoon