Texas A&M AgriLife Extension Service Nueces County FCH

10/12/2026

🥫 A few pantry staples can go a long way. Learn which affordable ingredients to keep on hand so you can build healthy meals without extra trips to the grocery store. 💚 http://tx.ag/lxIMbCl

A properly-stocked pantry allows you to throw together a nutritious meal without having to make an extra trip to the grocery store. But the advantages don’t end there.

10/05/2026

Getting back to exercise after a break? Start small, set realistic goals and build consistency over time. 💪 Discover practical strategies to overcome common barriers and make movement part of your routine. 🏃 http://tx.ag/QuSdmqi

It can be hard to start exercising after a break. Discover strategies and tips to help you get started again no matter how long it has been.

10/01/2026

🥑 Which cooking oil should you use? Learn how to choose the right oil for searing, sautéing, baking and more, plus why extra-virgin olive oil is a healthy go-to. 🍳 http://tx.ag/Y06Zaa0

Learn which cooking oils are the healthiest and what you should know to safely include them in your diet.

09/30/2026

👏🏻👏🏻Great job Nueces County 4-H! 👏🏻👏🏻

09/29/2026

❤️ Learn how high cholesterol can contribute to atherosclerosis and why knowing your risk factors, getting screened, and taking action early can help protect your heart. http://tx.ag/sUFFcZJ

Atherosclerosis signs don’t appear until the disease gets worse. But it’s preventable and also very treatable. See how to spot it and reduce heart attack risk.

09/28/2026

September is National Cholesterol Education Month! ❤️ Do you know your numbers? Learn what cholesterol levels mean, how lifestyle habits can help manage them, and why regular cholesterol checks matter for heart health. 🩺 https://tinyurl.com/5anpr34s

At Lee Health, your healthcare is personal. National leaders in primary care, pediatrics, orthopedics and more. Call 239-481-4111 to schedule an appointment.

09/21/2026

Nutrition Information/Preparation: Tomatillos!!!

Nutritionally, a medium tomatillo contains a wide variety of vitamins and minerals, including vitamins A, C, E, and K, a mix of B vitamins, potassium, magnesium, and iron. Tomatillos are mostly water and low in carbohydrates, fat, and protein.

https://dinnertonight.tamu.edu/recipes/

09/14/2026

Tomatillos: Store Well Waste Less

After buying, tomatillos can be stored short-term at room temperature in a cool area out of direct sunlight. For longer storage of several weeks, add to a paper bag and move to a refrigerator. The husks can remain on during storage.

Freezing. After cleaning, keep whole or cut into pieces. To keep individual tomatillos or pieces separate, freeze flat on a baking sheet and move to ziptop bags or hard-sided containers.

Drying. After cleaning, cut tomatillos into slices or small pieces. Lay out in a single layer on drying trays and dry with an electric dehydrator until completely dry. Once cooled, move to a container with a lid. Like dried tomatoes, rehydrate dried tomatillos by covering with boiling water and letting sit for 5 minutes.

Canning. The National Center for Home Food Preservation has three tested canned tomatillos recipes

https://dinnertonight.tamu.edu/recipes/

09/07/2026

Shop and Save!!

Store at room temperature for up to a week. Remove the husk and rinse the tomatillos before cooking. Add tomatillos to salsa, salads, dressings, and omelets. Tomatillos, which means “small tomato” in Spanish, is like a tomato and can be used in place of them in recipes!

Fresh. Some stores carry fresh tomatillos in their produce section. Look for firm fruit with their dry, papery husk on the outside. Avoid tomatillos with brown spots or mold. Most grocery stores will sell bright green varieties, although you may find other colored varieties at farmers markets.

Jarred. Stores may sell canned whole tomatillos or jarred salsa verde, a product similar to tomato salsa but using tomatillos.

https://dinnertonight.tamu.edu/recipes/

09/04/2026

Enjoy Labor Day safely! ☀️ If you're taking food to the beach, park or campsite, keep perishables at 40°F or below, separate raw meat from ready-to-eat foods, and follow the 2-hour rule. 🧊 https://tinyurl.com/46v4xt56

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