It is HOT HOT HOT outside in Butte County and will remain so for the foreseeable future. We hope most of you can hide away somewhere cooler, but for those of you melting along with us, this newsletter is for you. Find everything you need to beat the heat Chico Farmer’s Market-style below! ⬇

Stay Safe Chico!

With temperatures into the 110s daily and no end in sight, knowing how to keep the body cool is essential. Extended exposure to extreme heat without protection can result in heat rash, heat cramps, fainting, heat exhaustion, or heat stroke. To help you stay safe and healthy, we’ve put together this little list of heat safety tips:

1. Stay Hydrated

• Drink Plenty of Water: Aim to drink at least 8 glasses of water per day, more if you are active or outdoors.
• Avoid Caffeine and Alcohol: These can dehydrate you.
• Electrolyte-Rich Drinks: Consider drinking beverages that replenish electrolytes, especially if you are sweating a lot.

2. Dress Appropriately

• Wear Light Clothing: Choose lightweight, loose-fitting, and light-colored clothing.
• Hat and Sunglasses: Wear a wide-brimmed hat and UV-blocking sunglasses to protect your face and eyes.

3. Limit Outdoor Activities

• Avoid Peak Heat: Stay indoors during the hottest parts of the day, typically between 10 a.m. and 4 p.m.
• Take Breaks: If you must be outside, take frequent breaks in the shade or a cool place.

4. Use Sunscreen

• Apply Generously: Use a broad-spectrum sunscreen with at least SPF 30. Reapply every two hours, or more often if sweating or swimming.

5. Keep Your Home Cool

• Close Blinds and Curtains: This helps block out the heat.
• Use Fans and Air Conditioning: Fans can help circulate air, and air conditioning can significantly reduce indoor temperatures.
• Limit Oven Use: Avoid using the oven or stove, which can heat your home.

6. Check on Vulnerable Individuals

• Elderly and Young Children: Check on older adults, young children, and those with medical conditions, as they are more susceptible to heat-related illnesses.
• Pets: Ensure pets have plenty of water and are not left in hot areas.

7. Recognize Signs of Heat-Related Illnesses

• Heat Rash: Symptoms include small, red, raised bumps on the skin, often accompanied by itching and a prickling or stinging sensation. This rash commonly appears on the neck, chest, groin, or elbow creases. To treat heat rash, keep the skin cool and dry, wear loose-fitting, breathable clothing, avoid excessive sweating, use cool compresses, and apply calamine lotion or hydrocortisone cream to relieve itching.
• Heat Cramps: Symptoms include painful muscle spasms, usually in the legs, arms, or abdomen, often accompanied by heavy sweating during intense exercise or physical activity. If experiencing heat cramps, stop all activity, rest in a cool place, drink water or an electrolyte-rich beverage, stretch and gently massage the affected muscles, and avoid strenuous activity for a few hours after the cramps subside.
• Fainting: Symptoms include feeling lightheaded or dizzy, general weakness, nausea, skin that is pale, cool, and moist, and a brief loss of consciousness. To treat fainting, lie down in a cool place with elevated legs, drink water slowly, avoid moving or standing suddenly after feeling faint, move to a shaded or air-conditioned area if outdoors, and loosen tight clothing while applying cool, wet cloths to the skin.
• Heat Exhaustion: Symptoms include heavy sweating, weakness, cold, pale and clammy skin, a fast, weak pulse, nausea or vomiting, and fainting. Move to a cooler location, drink water, and apply cool, wet cloths to the body.
• Heat Stroke: Symptoms include high body temperature (above 103°F), hot, red, dry, or damp skin, rapid and strong pulse, and possible unconsciousness. Call 911 immediately, move the person to a cooler environment, and try to cool them down with whatever methods are available (cool cloths, a cool bath).

8. Plan Ahead

• Weather Updates: Stay informed about the weather forecast and heat advisories.
• Prepare for Power Outages: Have a plan in place in case of a power outage, including knowing the location of cooling centers.

Staying aware and prepared can help you safely navigate high-heat days and reduce the risk of heat-related health issues.

Recipes

Now that you’ve got an arsenal of safety tips at your disposal, get cool the CCFM way with our super chill summer recipes

Watermelon Mint Cooler

Ingredients:

• 4 cups of cubed watermelon
• 1 cup of ice
• Juice of 1 lime
• Fresh mint leaves
• 1 tablespoon of honey (optional)

Instructions:

1. Blend the watermelon, ice, lime juice, and honey (if using) until smooth.
2. Pour into glasses and garnish with fresh mint leaves.
3. Serve immediately.

 

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Cucumber Lemonade

Ingredients:

• 1 cucumber, peeled and sliced
• 4 cups of water
• Juice of 2 lemons
• 2 tablespoons of sugar or honey
• Ice cubes
• Lemon slices and cucumber slices for garnish

Instructions:

1. Blend the cucumber with 1 cup of water until smooth.
2. Strain the cucumber juice into a pitcher.
3. Add the remaining water, lemon juice, and sugar/honey. Stir well.
4. Serve over ice and garnish with lemon and cucumber slices.

 

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Frozen Yogurt Bark

Ingredients:

• 2 cups of Greek yogurt
• 1/4 cup of honey or maple syrup
• Fresh berries (strawberries, blueberries, raspberries)
• Granola

Instructions:

1. Mix the Greek yogurt and honey/maple syrup in a bowl.
2. Spread the mixture evenly on a baking sheet lined with parchment paper.
3. Sprinkle fresh berries and granola on top.
4. Freeze for at least 2 hours or until firm.
5. Break into pieces and enjoy.

 

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Veggie Sticks and Homemade Hummus

Ingredients:

For the Veggie Sticks:

• Carrots, celery, bell peppers, and cucumber (sliced into sticks)

For the Homemade Hummus:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup fresh lemon juice (about 1 large lemon)
• 1/4 cup well-stirred tahini
• 1 small garlic clove, minced
• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1/2 teaspoon ground cumin
• Salt to taste
• 2 to 3 tablespoons water
• Paprika, for garnish

Instructions:

1. Prepare the Veggie Sticks:
   • Wash and slice the carrots, celery, bell peppers, and cucumber into sticks. Arrange them on a platter.
2. Make the Hummus:
   • In a food processor, combine the tahini and lemon juice. Process for about 1 minute, until smooth and creamy.
   • Add the minced garlic, olive oil, cumin, and a pinch of salt to the tahini mixture. Process for 30 seconds to blend.
   • Add half of the chickpeas to the food processor and process for 1 minute. Scrape down the sides and bottom of the bowl, then add the remaining chickpeas and process until thick and smooth (1-2 minutes).
   • With the food processor running, slowly add 2 to 3 tablespoons of water until the hummus reaches your desired consistency.
   • Taste and adjust the seasoning, adding more salt or lemon juice if needed.
   • Transfer the hummus to a serving bowl, drizzle with a little olive oil, and sprinkle with paprika.

 

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Fresh Blueberry Ice Cream

Ingredients:

• 2 cups fresh blueberries
• 3/4 cup granulated sugar, divided
• 1 tablespoon lemon juice
• 1/8 teaspoon salt
• 2 cups heavy cream
• 1 cup whole milk
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Blueberry Mixture:
   • In a medium saucepan, combine the fresh blueberries, 1/4 cup of sugar, lemon juice, and salt.
   • Cook over medium heat, stirring occasionally, until the blueberries have broken down and the mixture has thickened slightly, about 10 minutes.
   • Remove from heat and let cool slightly, then blend the mixture until smooth using a blender or immersion blender.
   • Strain the blended mixture through a fine mesh sieve to remove the skins and seeds. Set aside to cool completely.
2. Make the Ice Cream Base:
   • In a large mixing bowl, whisk together the remaining 1/2 cup of sugar, heavy cream, milk, and vanilla extract until the sugar is dissolved.
   • Stir in the cooled blueberry mixture until well combined.
3. Chill the Mixture:
   • Cover the mixture and refrigerate for at least 2 hours, or until thoroughly chilled.
4. Prepare for Freezing:
   • Pour the chilled mixture into a shallow, freezer-safe dish (a metal baking pan works well).
   • Place the dish in the freezer for about 30 minutes.
5. First Stir:
   • After 30 minutes, remove the dish from the freezer and stir the mixture vigorously with a spatula or whisk, breaking up any frozen sections and mixing them back into the liquid.
   • Return the dish to the freezer.
6. Repeat Freezing and Stirring:
   • Continue to freeze the mixture, stirring every 30 minutes for about 2-3 hours. This process helps to break up ice crystals and ensures a smoother texture.
7. Final Freeze:
   • After the final stir, let the ice cream freeze until firm, about 4 hours or overnight.
   • Scoop the blueberry ice cream into bowls or cones and enjoy!

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