FAWNS: Dona Brown sent us this adorable photograph of two fawns nursing from their mother.

It’s a view from Lang Maid Lane in Bradford Township.

MARKET: Picking out fresh fruits and vegetables at an outdoor farmers market is one of the many joys of summer and fall.

Following a study led by Penn State University’s Catherine Cutter, professor of food science and Penn State Extension assistant director for food safety and quality programs, the university shared some farmers market food safety tips.

By collecting data on what farmers market consumers understood about food safety, researchers determined what important information shoppers were missing.

 • Sharon McDonald, senior extension educator and food safety specialist, said she strolls around the market before buying anything to check out the cleanliness of vendor stands. She looks for things like uncovered food samples, insects and dirty display areas.

 • Bruised and damaged produced is more likely to have bacterial contamination.

 • Ask the vendor questions such as how produce was grown.

 • Bring a cooler with ice if purchasing perishable items such as raw meat, and keep raw meat from other foods.

 • If buying ready-to-eat foods, know that cold foods should be kept cold and hot foods should be kept hot.

 • McDonald discourages consumers from buying unpasteurized dairy products or juices.

 • Make sure that foods that need to be kept cold are put in the refrigerator right away.

 • Wash produce right before using it, and cook foods — especially meats — to the correct internal temperature.

Readers can find more food tips at https://extension.psu.edu/food-safety-and-processing.