Great Bend Tribune reports that Michelle Beran, a Family and Community Wellness Agent in the Cottonwood Extension District, is sharing harvest meal safety guidance as Kansas farm families prepare food for crews during wheat harvest.
Beran wrote that feeding a harvest crew can involve meals for 8 to 20 people, with workers taking turns eating so field work does not fully stop. That schedule can make it challenging to keep food at safe temperatures.
The article cites K-State food scientist Karen Blakeslee, who said some foods can be prepared ahead and frozen for later use, including baked goods, casseroles, meat pies and pasta dishes. Blakeslee advised cooling baked goods completely before packaging and using containers designed to move from freezer to oven when freezing dishes for later baking.
Beran also described practical supplies for field meals, including a folding table, chairs, plates, paper towels, utensils, hand wipes, cleaning wipes and trash bags. She noted that fresh fruit can be packed in a cooler as an easy option for crews on the move.