Feeds:
Posts
Comments

Posts Tagged ‘local foods’

Spring Spotlight: What’s in Season?

Posted in Healthy People, tagged , , , , , on May 5, 2022| Leave a Comment »

asparagus, spinach and strawberries arranged on a plate

It’s spring! The weather is starting to warm up, and outdoor farmer’s markets are preparing to open. Whether you shop at the grocery store or from a local market, spring provides many great options for produce. During the spring season, strawberries, radishes, asparagus, and spinach are just a few produce items that start to make an appearance. Knowing what is in season has benefits: not only does fresh, locally grown produce taste good, purchasing seasonal items is a great way to save money.

Springtime is often seen as a time of renewal. What a great opportunity to try a new recipe that features spring produce! Many dishes that feature spring produce are light, bright, and vibrant, such as the spinach strawberry salad displayed in the video below.

If you’re not a salad fan and would prefer alternate ideas for using spinach and strawberries in your spring cooking, check out these suggestions to Make a Fresh Start with Spring Foods.  

Radishes are another colorful, nutrient-packed spring vegetable worth bringing into your kitchen this spring. Before you knock them, give them a try! Although grocery store radishes are often red and bitter, fresh spring radishes come in a variety of colors and flavors. They can be eaten raw or used as a garnish, and they can also be pickled, roasted, grilled or braised, to name just a few options.

Spring provides many great options for produce. Do you have a favorite spring produce item or recipe? If so, leave a comment to let us know!

Written by Skye Pietrzykowski, Dietetic Student, Middle Tennessee State University and Jenny Lobb, MPH, RDN, Family and Consumer Sciences Educator, Ohio State University Extension Franklin County

Sources:

Kiefer, G. (2022). Respect for the Radish. Edible Columbus. https://ediblecolumbus.ediblecommunities.com/eat/respect-radish

Klemm, S. (2022). Make a Fresh Start with Spring Foods. Kids Eat Right, Academy of Nutrition and Dietetics. https://www.eatright.org/food/planning-and-prep/cooking-tips-and-trends/make-a-fresh-start-with-spring-foods

USDA SNAP-Ed Connection. Seasonal Produce Guide. https://snaped.fns.usda.gov/seasonal-produce-guide

USDA SNAP-Ed Connection. Spring Recipes.
https://snaped.fns.usda.gov/nutrition-education/snap-ed-recipes/spring-recipes

Read Full Post »

Strawberry Season

Posted in Healthy People, tagged , , , , on May 27, 2021| Leave a Comment »

While May is considered National Strawberry Month, late May and early June are the perfect time to pick your own or purchase locally grown berries in the Mid-West. To select the very best berries – choose those with full red color, as they will not continue to ripen like some other fruits. The caps should be attached, bright green, and fresh looking. Check berries before refrigerating to ensure there is no mold or damaged areas, these areas can spread to other berries. Refrigerate berries quickly, wash and remove caps only when ready to use. Do not float berries in water when washing, as they will lose color and flavor. Use fresh within 3 days.

If you want to save strawberries that may be low cost now for future use, consider tray freezing. After a quick rinse and pat dry, place berries on a cookie sheet covered with wax or parchment paper and freeze for 1 – 2 hours. Your choice if you remove the stem before or after freezing – it depends on what you want to do with them in the future. Once frozen, roll paper to slide fruit into freezer safe storage container. Remove any air from bag or fill other containers almost full to prevent damage from freezer burn.

The wonderful thing about strawberries is that you get a large serving – 1 cup of fruit = approximately 50 calories. They are an excellent source of Vitamin C, and contain fiber, folate, and potassium. Their low glycemic index makes them a great choice for diabetics looking for low carbohydrate, healthy foods. Be creative with your use of strawberries in meals or snacks.

Try:

  • On salads
  • On pancakes with no syrup
  • On cereal or oatmeal
  • In your smoothie or yogurt parfait
  • Infused strawberry and basil water
  • Chopped into muffin or quick breads in place of blueberries
  • Sliced on angel food cake – no icing
  • Making a breakfast pocket with a whole wheat tortilla – spread a little light cream cheese with cinnamon on the tortilla, cover with sliced berries, and toast both sides on a lightly sprayed griddle or pan
  • Or made into a quick, less sugar strawberry freezer jam. This recipe is easy for even young children to make.

STRAWBERRY FREEZER JAM

1 quart of strawberries (about 1 2/3 cups)

2/3 cup sugar

2 tablespoons instant pectin

Yields 4 jars of jam – freeze for storage

Directions: Wash hands and preparation area before beginning. Remove leaves/stems and any bad spots from washed strawberries. Add sugar, pectin, and strawberries to bowl and begin crushing strawberries. Stir for 3 minutes. Fill jars/containers with jam and freeze or refrigerate to store. Refrigerate for up to 3 weeks or freeze for up to 1 year.

Sources:

Selecting, Storing, and Serving Ohio Strawberries, https://ohioline.osu.edu/factsheet/HYG-5531.

Source: “Put It Up”, National Center for Home Food Preservation, University of Georgia Cooperative Extension, and Clemson Extension.

Writer: Lisa Barlage, Extension Educator, Family and Consumer Sciences, Ohio State University Extension, Ross County.

Reviewer: Kate Shumaker, Extension Educator, Family and Consumer Sciences, Ohio State University Extension, Holmes County.

Read Full Post »

Crunch Your Way to Better Health This October

Posted in Healthy People, tagged , , , on October 5, 2020| Leave a Comment »

An apple a day may not actually keep the doctor away, but it will offer some impressive health benefits! Apples contain antioxidants, vitamins, dietary fiber, and a range of other nutrients that taste great and will keep you feeling full and satisfied.

The CDC states “Using more fruits and vegetables, along with whole grains, lean meats, nuts, and beans, is a safe and healthy way to lose or maintain weight. In addition, diets rich in fruits and vegetables may reduce the risk of some types of cancer and other chronic diseases. Fruits and vegetables also provide essential vitamins and minerals, fiber, and other substances that are important for good health.”

Adding apples to your diet may also fight off Alzheimer’s disease, decrease your risk of diabetes, reduce cholesterol, and even improve the health of your teeth!  Cornell University researchers suggest apple peel compounds may slow the growth of cancer cells in the liver, colon, and breast.

There are more than 7,500 different varieties of apples grown in the world, with over 2,500 known varieties grown in the United States. In the U.S., the most popular varieties are Red Delicious, Golden Delicious and Granny Smith. In Ohio, there are about 40 known varieties of apples grown, and some are Ohio originals! Each variety has a unique appearance, flavor and texture.

October is National Farm to School month and celebration of the Great Lakes Great Apple Crunch – a wonderful time to crunch into an Ohio grown apple.

The Great Apple Crunch celebrates Ohio farmers, healthy kids, and strong communities! Participants from Minnesota, Wisconsin, Illinois, Indiana, Michigan, and Ohio will buy, serve, and crunch into locally grown apples together at noon on Thursday, October 8, 2020. Visit  www.cias.wisc.edu/applecrunch to learn more and register to participate in this fun event.

Sources

Selecting, Storing and Serving Ohio Apples, Julie Kennel Shertzer, February, 10, 2010, Ohio State University Extension  https://ohioline.osu.edu/factsheet/HYG-5507

What to Know About Apples, Yvette Brazier, December 18, 2019, Medical News Today

https://www.medicalnewstoday.com/articles/267290

How to Use Fruits and Vegetable to Help Manage Your Weight, August 17, 2020, Center for Disease Control

https://www.cdc.gov/healthyweight/healthy_eating/fruits_vegetables.html

13 Surprising Health Benefits of Apples That’ll Have You Eating One (or More) a Day, September 14, 2020, Reader’s Digest Best Health, https://www.besthealthmag.ca/best-eats/nutrition/health-benefits-apples/

Written by: Heather Reister, Family and Consumer Sciences Educator, OSU Extension Butler County

Reviewed by: Jenny Lobb,  Family and Consumer Sciences Educator, OSU Extension Franklin County

Read Full Post »

2020 Gardening During Covid-19

Posted in Healthy People, tagged , , , , on May 11, 2020| Leave a Comment »

An important seasonal topic that can continue during the COVID-19 pandemic is growing and eating fresh local produce. Good news: whether you grow a garden or not, local Ohio farmers are committed to supplying us with fresh produce during the growing season.

Vegetable gardening offers easy access to fresh, in-season produce for all ages and abilities. Ohio State University Extension suggests:

  • It’s OK to dream big and start small. Whether you grow in containers on a patio, in a school or community garden plot or in your front or back yard, make the best choices for your growing space, interest and goals.
  • Learn about the plants you would like to grow.
  • Know your local resources like your county Extension office.
  • Be familiar with potential challenges and possible solutions. Your county Extension office might have a Horticulture Hotline. If not, there’s a state-wide Ask A Master Gardener site.
  • Use food safe practices in the garden, from the garden to the kitchen and in the kitchen.
  • Enjoy yourself and your fresh produce.
  • Share your success stories and share your extra produce.   
Bee in Nasturtium

While vegetable gardening is a timeless topic, we will note a few things special to the 2020 growing season:

  • Please respect social distancing and other recommendations from the Ohio Department of Health. This is especially important at community places such as stores to purchase supplies and also when visiting and working at community garden sites.
  • Follow all previous recommendations for food safety. Although Covid-19 transmission from food has not been shown, everyone should continue to follow good hygiene practices (i.e., wash hands and surfaces often, separate raw meat from other foods, cook to the right temperature, refrigerate foods promptly) when handling or preparing foods. 
  • Most likely, different local services as well as national and international ones will be disrupted due to COVID-19. For example, we encourage gardeners to do a soil test but sites like University of Massachusetts Soil and Plant Nutrient Testing Laboratory share the following message: “All onsite work at the Soil & Plant Nutrient Testing Lab has been temporarily suspended due to concerns about the spread of COVID-19.  We are not accepting new samples for analysis at this time.  Current turnaround time is not known.”  The OSU Extension FactSheet on Soil Testing includes a list of both private and public labs and some of the labs are accepting soil samples. Please reach out directly to the labs for their current hours and services provided. Reach out to local stores and greenhouses to know their current shopping and sale practices as well.
  • Gardening offers many benefits. In 2020, we hope that your garden can offer some stress-reduction, fresh air and tasty treats!

Writer: Patrice Powers-Barker, Family and Consumer Sciences Educator, OSU Extension Lucas County.

Reviewer: Misty Harmon, Family and Consumer Sciences Educator, OSU Extension Perry County.

Links from post:

Beam, B. (2020). Directory of Lucas Food Producers. Ohio State University. Retrieved 05/08/2020 from  https://u.osu.edu/localfoodproducers/

Boggs, J.. Meyer, C., Gao, G. and Chatfield, J. (2017). Soil Testing for Ohio Lawns, Landscapes, Fruit Crops, and Vegetable Gardens. Retrieved 05/08/2020  https://ohioline.osu.edu/factsheet/hyg-1132

Darnton, J., and McGuire, L. (2014). What are the physical and mental benefits of gardening? Michigan State University Extension. Retrieved 05/08/20 from

https://www.canr.msu.edu/news/what_are_the_physical_and_mental_benefits_of_gardening

Food Safety for Consumers, Specialty Crop Producers and Marketers during Covid-19 (2020). Retrieved 05/08/2020 from

https://fcs.osu.edu/news/covid-19-updates-and-resources/food-safety-consumers-specialty-crop-producers-and-marketers

Hill, M., (5 May 2020). Considerations for vegetable gardening. Ohio State University Extension. Retrieved 05/08/2020 from https://wayne.osu.edu/news/considerations-vegetable-gardening

North Carolina State University, (2020) Handling Covid-19, Guidance for Community Gardens. Retrieved 05/08/20 from https://fcs.osu.edu/sites/fcs/files/imce/PDFs/COVID/OSU_Community%20Gardens_COVID-19_042120.pdf

Powers-Barker, P. (2018). Fresh, Safe Garden Produce, Live Smart Ohio. Retrieved 05/08/2020 from  https://livesmartohio.osu.edu/food/powers-barker-1osu-edu/fresh-safe-garden-produce/

Photos: pixabay and Lawrence, E. (2020)

Read Full Post »

Pack a Healthier Lunch!

Posted in Healthy People, tagged , , , , on March 21, 2019| Leave a Comment »

Many of us plan to eat healthier but sometimes “life” gets in the way. Do you pack the same old thing for your lunch? Do you run through a drive-thru just for the convenience? If this sounds like you, keep reading for tips to help you eat a healthier lunch. March is National Nutrition Month, which provides a great opportunity for us to make a few food changes. Do you want some smart shopping tips for veggies and fruits? Visit Choose MyPlate for tips to help you save money while shopping for veggies and fruit.

What are some benefits of planning your lunch?

  • Save time
  • Healthier options, likely
  • Save money

Are you ready to pack a healthier lunch? You can use this Food Prep Chart to plan lunch for five days. As you look over the food categories, check the food in your pantry, refrigerator and freezer. Circle your favorite foods in each of the categories that you want in your lunch.

Step 1: Start with a base of lunch greens. Select a variety of greens including spring mix, spinach, cabbage, or lettuce. Remember the darker the green vegetable, the more nutrients it contains.

Step 2: Pick your protein. Think about what you have on hand and what you want on your salad. You might add chicken, eggs, beans, tuna, or tofu.

Step 3: Prep your veggies. Wash and chop a variety of colorful veggies to add to your salad. Look for fresh, frozen, canned, or ready-to-eat varieties.

Step 4: Pick your grain. Consider adding a whole grain to your salad. Try quinoa, whole grain tortillas, whole grain crackers or croutons, or brown rice.

Step 5: Add a fruit. Select fruits that are in season. Add berries for a luscious treat. If you don’t like fruit on your salad, have your fruit on the side or as a snack later in the day.

Want more ideas? Check out these themed salads:

Salad with corn, avocado, black beans - Southwest Style Salad

Southwest Salad

Southwest Salad: Base, Beans, Corn, Tortillas, Salsa & Spices. You may not even need dressing with the salsa. Add chicken and avocado if desired. Check out this South of the Border recipe.

Salad with chicken, strawberries, nuts, oranges. Seasonal foods.

Seasonal Salad

Seasonal Salad: Base, add apples in fall, green onions in spring, and roasted root veggies in winter.

Salad with chickpeas, beets, vegetables

Vegetarian Salad

 

 

Vegetarian: Base, chickpeas, tofu, nuts or seeds.

Learn how to roast chickpeas here. 

Remember that your mix-ins can add flavor, color, nutrients, and calories. Find the ones that work for you and add them to your lunch salad.

What’s one way that you pack a healthier lunch? Share your ideas in the comments.

 

Blog adapted from Food Prep 4 Lunch Webinar. Jones, T. and Treber, M. December 2018.

Writer: Michelle Treber, Extension Educator, Family and Consumer Sciences, Ohio State University, Pickaway County, treber.1@osu.edu

Reviewer: Misty Harmon, Extension Educator, Family and Consumer Sciences, Ohio State University, Perry County, harmon.416@osu.edu

Read Full Post »

Join the Great Lakes Great Apple Crunch

Posted in Healthy People, tagged , , , , , on October 22, 2018| Leave a Comment »

October is celebrated as the Great Lakes Great Apple Crunch month, an opportunity to promote both local foods and healthy snacks. The Apple Crunch encourages schools, clubs, or employers to choose a day in October and serve fresh local apples. In southern Ohio many of our schools have already, or will be, participating in the Apple Crunch by serving apples from our local orchards. children grabbing apples

Apples are a healthy snack which provides both soluble and insoluble fiber in one food. Soluble fiber helps to prevent cholesterol buildup, reducing the risk of heart disease; and insoluble fiber helps move food through your digestive system. The Vitamin C in apples is an antioxidant; important for skin, bones and healing. Vitamin A, also in apples, plays a role in vision, bone growth, and our immune system. A small to medium apple is a low-calorie snack with only 75 to 80 calories per apple. Apples are also fat, sodium, and gluten free.

Select firm apples that are free of decay, bruises, broken or shriveled skin with an intact stem. Store apples in the refrigerator in a perforated, plastic bag away from other fruits. Apples produce ethylene with may cause other fruits to prematurely ripen. Use within three weeks. Before serving wash under running water.

fresh applesWith over 7,500 varieties of apples it may be hard to decide which apple to select. Each variety has different qualities, think about how you plan to use the apples to help you in the selection process. Apples can be sweet, tart, soft and smooth or crisp and crunchy. Some varieties are perfect for baking, others work better in salads, and some are best for eating fresh – like those we will select for the “Great Apple Crunch”. For example, Jonathans are tart and great for baking. Galas (my personal favorite) are sweet and good for eating or salads. Granny Smith apples are tart and great for baking. The Ohio Apple website has a great guide to provide information about varieties, their taste, and what they are best used for. Go to http://ohioapples.com  to find out more. Apples fortunately have a great shelf life and can be used in numerous ways when cooking – think salads, cake, muffins or bread, in pancakes, sandwiches, oatmeal, or hot in chili, stuffing, or with sweet potatoes or squash. Apples are a very versatile fruit. The USDA What’s Cooking Mixing Bowl has over 140 recipes that are economical and most are healthy, find them at http://go.osu.edu/applerecipes .

If you have the chance, select locally grown apples to have optimum flavor, prevent loss of nutrients, support the local economy, promote a safe food supply, and know where your food was grown. If you would like to join the Great Lakes Great Apple Crunch purchase local apples, possibly from an orchard or your local Farmers Market, and eat them as a snack or with a meal. Apples are inexpensive to serve as part a program with youth at a school or in a club, or as a treat at your next staff conference. Consider bringing along an apple an apple slicer/corer – as some people find it difficult to eat the skin of an apple (especially young children who may not have their front teeth.) Post your own photos on social media showing your students, co-workers, or family members crunching apples in October and use the hashtag #GreatAppleCrunch or #OhioAppleCrunch. Feel free to email me your apple crunch pictures to Lisa at barlage.7@osu.edu.

Writer: Lisa Barlage, Extension Educator, Family and Consumer Sciences, Ohio State University Extension, Ross County, barlage.7@osu.edu.

Reviewer:  Pat Brinkman, Extension Educator, Family and Consumer Sciences, Oho State University  Extension Fayette County, brinkman.93@osu.edu

Read Full Post »

Buying and Using Fresh Fruits and Vegetables

Posted in Healthy Finances, Healthy People, tagged , , , , , on July 3, 2017| Leave a Comment »

 

Fruits & Veggies

We are entering that wonderful time of the year when local farmers’ markets are open, roadside stands pop up and even local grocery stores offer plentiful displays of fresh, local fruits and vegetables. With all of this bounty, sometimes the question arises on how to choose the most flavorful, ripe product. You will want to choose fruits and vegetables at the peak of their freshness for the best flavor and nutritional value.

Here are some helpful hints to remember when you are shopping:

  • Look for fruits or vegetables that have the shape, size and color that are usually thought of for the item. Remember though, they don’t have to be perfect to be good! That tomato or pepper that is slightly misshapen should be just as tasty and nutritious as its perfect neighbor.
  • Avoid fruits/vegetables with obvious bruises or discoloration. These spots will spoil quickly. If you notice a spot after you bring the produce home, cut out the bad spot and use as soon as possible.
  • Feel the item. If it is very soft it may be overripe; if it is too hard, it hasn’t ripened enough to eat yet. Melons can be especially difficult to choose. Here is great information on choosing ripe melons.
  • Smell! Fruits/vegetables that have the characteristic aroma associated with the item should be ready to eat. Think fresh peaches!

Not all vegetables and fruits will continue to ripen once they have been harvested.

  • Tomatoes, unripe melons, and tree fruits such as pears, peaches and nectarines should be kept at room temperature to ripen. They will get sweeter and more delicious.
  • Grapes, berries, and cherries won’t get better while sitting out, so they should go into the refrigerator right away.
  • Other fruits, like citrus, could sit out for a day or two but then should also be put in the refrigerator.
  • Most vegetables should be refrigerated when harvested or purchased. Some exceptions would be onions, garlic and potatoes.

Don’t forget about food safety with your fresh produce!

  • Always wash your fresh produce before using.
  • Some fruits and vegetables are better stored in the refrigerator before you wash them. Items such as beans and berries are more likely to spoil if stored damp. Be sure and brush off as much dirt as possible before storing. Place them in bags to keep them from contaminating other food in your refrigerator and them wash well when you are ready to eat them.
  • All produce should be rinsed under cool running water. Do not use soap or bleach as the residue left on the produce could make you ill.

Fruits and vegetables are an important part of a healthy diet. By buying fresh, seasonal items at the peak of their freshness and having them available to eat makes it easier to incorporate them into our daily diet.

Written by:  Marilyn Rabe, Extension Educator, Family and Consumer Sciences, OSU Extension, Franklin County. Rabe.9@osu.edu

Reviewed by:  Michelle Treber Extension Educator, Family and Consumer Sciences, OSU Extension, Pickaway County. treber.1@osu.edu

https://articles.extension.org/pages/19886/storing-fruits-and-vegetables

http://ohioline.osu.edu/factsheet/HYG-5523

https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/washing-food-does-it-promote-food-safety/washing-food

Read Full Post »

Pepper Power

Posted in Healthy People, tagged , , , , , on July 28, 2016| Leave a Comment »

peppersA few days ago we read about the abundance of zucchini plants in many of our gardens. Peppers are another vegetable that has been producing non-stop recently. My grandson’s garden is providing all of us with more peppers than we can use!  Being a young entrepreneur, he even set up a small stand near their lane to sell peppers and zucchini to neighbors who don’t have a garden of their own!

The varieties of peppers grown locally include bell which can be green, orange, red, or yellow; jalapeno and other hot peppers and the milder sweet banana peppers. All of the members of the pepper family provide great nutritional value in our diets. They’re low in calories and are an excellent source of vitamins A and C, potassium, folic acid, and fiber. Compared to green bell peppers, the red ones have almost 11 times more beta-carotene and 1.5 times more vitamin C. A single raw red pepper, sweet or hot, can meet the daily requirements for two important antioxidants, vitamin A and C.

Peppers are a very versatile vegetable. They can be eaten raw or cooked and can be used as additions to sandwiches, salads, stuffing, soup, stews, and relishes. Roasting peppers, however, brings out a totally different taste. This takes some time but the results are well worth it. Char thick-skinned peppers until the skin is black and blistered. They can be charred under a broiler, over an open flame or on the grill. While they are still hot, cover or place in a paper bag for 15 minutes and allow the steam to loosen the charred skins. Peel over a bowl to catch the juices, and use in your favorite recipe.

Peppers can also be preserved safely by freezing, pickling or canning. The National Center for Food Preservation and Ohio State University Extension provided guidance on freezing, pickling and canning peppers and pepper recipes.

If you are harvesting peppers from your garden or purchasing at a local farmer’s market, remember to wash peppers just before using them. Rinse them under cool running water. Peppers can be stored in a plastic bag for use within 5 days. When preparing hot peppers, be sure to wear gloves, keep your hands away from your face and wash your hands thoroughly as soon as you are finished. They can burn your skin and eyes!

The Ohioline fact sheet – Salsa from Garden to Table  includes several delicious varieties of salsas that can be prepared and canned for use year round. Be sure and follow the directions exactly for a safe product.

Here is a quick and easy recipe for a refreshing summer salsa provided on the USDA What’s Cooking web site.  Check out this site for many great, economical, healthy recipes!

Easy Mango Salsa

Prep time: 10 minutessalsa

Makes: 4 Servings

Total Cost: $1.29

Serving Cost: $0.32

The sweetness of fresh mango combined with savory pepper and onion and the zest of lime give this salsa a balance of flavors that are refreshing and crisp. Serve this appetizer with baked tortilla chips or whole grain crackers for a tasty snack.

Ingredients

1 mango (peeled and chopped)

1/4 cup chopped green bell pepper

1 green onion, chopped

1 lime, juiced (1-2 Tablespoons)

Directions

  1. Peel and chop the mango, be sure to remove the seed.
  2. Cut the pepper and onion into small pieces.
  3. Mix all the ingredients together.

Iowa Department of Public Health. Iowa Nutrition Network.

Written by:  Marilyn Rabe, Extension Educator, Family and Consumer Sciences, OSU Extension, Franklin County Rabe.9@osu.edu

Reviewed by:  Amanda Bohlen, Extension Educator, Family and Consumer Sciences, OSU Extension, Washington County Bohlen.19@osu.edu

References:

http://ohioline.osu.edu

http://www.webmd.com/diet/peppers-health-benefits?print=true

https://extension.illinois.edu/veggies/peppers.cfm

Read Full Post »

Zucchini In Cake?

Posted in Healthy People, tagged , , , , , , , , on July 21, 2016| Leave a Comment »

zucchini.jpg

As my family gardened this week we noticed that we have an abundance of zucchini. It’s that time of year where everyone is getting more than they anticipated and they are trying to find ways to use it up, preserve it, or give it away.

When picking zucchini look for firm and wrinkle free zucchini that is about 6 to 8 inches long and 2 inches in diameter. If you are anything like me, you likely have zucchini in your garden that’s 12 inches long and 4 inches in diameter. The larger the zucchini the tougher it will be and it will also contain more seeds. These zucchini are best for baking. Scoop out the seeds and pulp, grate the zucchini and use in your favorite recipes.

Zucchini have a high water content which makes them lower in calories. They provide us with vitamin C, fiber, vitamin K, riboflavin, vitamin B6, folate, magnesium, and potassium. This makes them a fantastic vegetable to eat. However, not all children are big vegetable eaters. If you are like me, you sneak them into things when they don’t notice. Zucchini bread is always a good option but if you have a picky eater like I do, the green flecks in the bread can quickly turn them away. Have you ever put it in your chocolate cake or finely shredded in spaghetti sauce? My kids don’t know it’s there and I get them to eat a vegetable! I count it as my mom super power! The below recipe is a great one to try from USDA’s Mixing Bowl recipe collection. You can also check out some of their other zucchini recipes.

The big zucchini that I picked from my garden will make a lot of Chocolate Squash cake. I won’t use all of my grated zucchini before it goes bad so I will be freezing my leftovers. For proper freezing procedures please check out these safe instructions by the National Center for Home Food Preservation. Make sure you blanch zucchini before freezing to ensure quality.

Eating the squash cake is not as healthy for you as eating the raw vegetable itself but we all have to start somewhere.

Aunt Barbara’s Chocolate Squash Cake

Makes: 12 Servings

Instructions

1/2 cup vegetable oil

1 package cake mix, dark chocolate

1 teaspoon ground cinnamon

3 eggs

1 1/4 cups water

1 cup squash (shredded or finely chopped)

1/4 cup chopped walnuts (optional)

Directions

  1. Preheat oven to 350°F. Grease and flour a 10″ tube or bundt pan.
  2. In a large bowl, combine cake mix and cinnamon.
  3. Add eggs, water, and oil. Blend until combined, then beat with an electric mixer for 2 minutes on medium speed.
  4. Fold in squash. Add nuts if you like.
  5. Pour into prepared pan. Bake for 50 minutes to 1 hour, until cake springs back when lightly touched.

Other Ideas:

  • Use a greased 9×13-inch pan. Bake for 45 minutes.
  • To lighten cake, try 6 egg whites in place of whole egg.
  • Replace 1/2 cup oil with 1/2 cup applesauce.

WRITTEN BY: Amanda Bohlen, Extension Educator, Family & Consumer Sciences, Ohio State University Extension, Washington County.

REVIEWED BY: Lisa Barlage , Extension Educator, Family & Consumer Sciences, Ohio State University Extension,  Ross County.

SOURCES:

Read Full Post »

Interested in Buying Dried Gooseberries? Check Out Ohio MarketMaker!

Posted in Healthy Finances, Healthy People, tagged , on July 14, 2016| 1 Comment »

oh-MarketMakerLogo-rgb

Ever wonder where you can buy gooseberries directly from a local producer? What about hydroponically produced sweet corn? What if you want to find a local producer who will deliver certified organic, fresh dill right to your doorstep? Do you know where to find a farmer’s market in your county? What about a winery in the region?

The above questions can all be answered at the Ohio MarketMaker website at http://oh.foodmarketmaker.com. The website was developed by Ohio State University Extension in collaboration with the Ohio Agricultural Research and Development Center, the Ohio Department of Agriculture, Farm Bureau and Our Ohio, and the Center of Innovative Food Technology. The website allows consumers to conduct searches for local producers, food retailers, restaurants, farmers’ markets, and other businesses who produce and sell various products. The website also allows for consumers to direct their searches at the multistate, state, county, or city levels for the business of interest. Consumers can even narrow their searches to very specific products if they choose to do so. Once the information is selected the website will generate a map and listing of local businesses of interest.

Another neat aspect of the website is that it allows for local producers and businesses to identify specific markets for their products. For example, a local livestock producer could identify a high end market (average household income of over $100,000) in the region to sell branded beef. Business owners simply enter specific demographic information of interest and the website will map out potential markets at city, county, state or multistate level. Also, businesses can use the tool to identify suppliers. For example, a chef at a gourmet restaurant could identify local producers who could deliver fresh herbs that are organically produced.

If you manage a business, farm, or farmer’s market make sure that you are registered with Ohio Marketmaker. It could be an excellent marketing tool for your product. Likewise, if you are a consumer, make sure you check out the website. It’s a lot of fun to find out where you can buy various products locally. Agriculture is still the top industry in Ohio contributing 79 billion to the economy. Currently though, only a fraction of all food dollars remains within the Buckeye state. If this fraction could be increased, it could generate much needed capital in these difficult times. Check out Ohio Marketmaker!

Author: Dan Remley, Field Specialist, Food, Nutrition and Wellness.

Reviewer: Tammy Jones, Family and Consumer Sciences Extension Educator, Pike County, Ohio State University Extension.

Source: Ohio Market Maker accessed on 7/13/16 at http://oh.foodmarketmaker.com

Read Full Post »

Older Posts »