Q. Is it safe to refreeze food after it has thawed?
A. When raw foods such as meat, poultry, egg products and seafood have been safely thawed (i.e. thawed in the refrigerator), then they can be safely refrozen without cooking. If raw foods were thawed outside of the refrigerator using safe methods, for example in the microwave or in cool water, they should be cooked immediately. It is not safe to thaw raw foods by letting them sit on the kitchen counter, so it would not be safe to refreeze any of these products.
Q. I have a lot of vegetable seeds left over. Can I keep them until next spring and plant them in my garden?
A. Depending on the kind of vegetable and how they are stored, the lifespan of seeds varies from a few weeks to several hundred years. Most vegetable seeds will last from 3 to 15 years if properly stored. Seeds stored in a cool, dry place will live the longest. Seeds of some vegetables live longer than seeds of other vegetables. Some short-lived seeds include onions, corn, okra and parsnips. Medium-lived seeds are beans, carrots, peas and tomatoes, and long-lived seeds include cucumbers, turnips, watermelon and eggplant.
Q. If I sign up to be a 4-H leader, what will I learn in training?
A. After completing the 4-H training, participants will understand the mission of 4-H, the pledge, colors, emblem, motto, philosophy, life skills and how to target them, and youth protection policy. Included is how 4-H is funded and how to raise money for 4-H, as well as handling its funds. You will also learn what positive youth development is and how to effectively teach/lead, several aspects of risk management, access, equity and opportunity, as well as ways to participate as a youth leader.
4-H is a year-round positive youth development program with professional development for leaders built into the local, state and national 4-H program. For more information, call 509-545-3511 or email firstname.lastname@example.org.
-- Questions should be called in to the WSU Extension offices in Kennewick at 735-3551 or Pasco at 545-3511.