Archive for the 'Produce' Category

June 20, 2016

Food Safety and Fresh Produce

Author: Agency Relations & Programs Team

MangoesFresh fruits and vegetables are a highlight of summertime. There are many different fruits and vegetables in-season during the summer months, and there’s many ways to incorporate them into your snacks and meals.

It is important to make certain that fruits and vegetables are handled with care in order to provide the greatest amount of nutrition and flavor.

Here are some tips to consider:

 

  • Do not distribute damaged or heavily bruised produce.
  • If the produce is not washed before distributing, instruct those who are receiving it to wash before consuming.
  • Do not chop fruits or vegetables on the same cutting board as raw meats. The same utensils used to cut meats should not be used to cut produce, unless the utensils have been cleaned and sanitized properly.

Read More …

January 22, 2016

Potatoes, Potatoes

Author: Agency Relations & Programs Team

PotatoesThis time of year you’ll find potatoes galore in the warehouse!

Potatoes are delicious and packed with nutrition. This starchy vegetable is a rich source of Vitamin C. This antioxidant vitamin is needed for the growth and repair of tissues in your body. Vitamin C also plays a key role in wound healing.

With the skin left on, potatoes are a good source of dietary fiber—which promotes a feeling of fullness and aids in digestion.

Potatoes are so versatile. You can eat them for breakfast with other vegetables, eggs and/or your favorite protein. For lunch or dinner, you can bake them quickly in the microwave and use them as a substitute for another grain or starch. Top your baked potato with chili or lentils, Greek yogurt and chives, or broccoli and cheese!

A favorite recipe around the community is our Neighborhood Potato Salad. If you’d like Chef Terah to visit your location and share this delicious potato salad with your clients, contact her at 407-514-1057 or tbarrios@feedhopenow.org.

Written by Jamie Williams, Keiser University Dietetic Intern

Encourage your clients to try this recipe the next time you distribute potatoes!

Potato Hash

Serves: 4-6

Read More …

October 20, 2015

All Things Pumpkin

Author: Agency Relations & Programs Team

All things pumpkinIt’s that time of year. Pumpkins are everywhere, including the Agency Mart!

Pumpkin is packed with nutritional power, making it a great vegetable choice for you and your clients. One cup of cooked pumpkin provides less than 50 calories, and is a rich source of beta-carotene.

Diets rich in beta-carotene may reduce the risk of developing certain types of cancer. Beta-carotene also offers protection against heart disease, as well as some degenerative effects of aging.

Storing Pumpkins

If stored properly, pumpkins can be stored for quite some time. If stored in a cool, dark place they may store up to 2 months.

Chef Terah made a delicious pumpkin soup. This simple recipe can be made with or without cow’s milk. If you try it, please let us know what you think!

Easy Peasy Pumpkin Soup (Dairy Free)

Ingredients

  • 1 small pumpkin (2 pounds)
  • 1 onion or shallot
  • 1 can coconut milk
  • 1 cup broth (chicken or vegetable)
  • Salt, pepper, nutmeg to taste

Instructions

Cut pumpkin in half, remove seeds, and place cut sides down on cookie sheet or roasting pan. Slice onion or shallot in half, place cut side down on same cookie sheet or roasting pan.

Roast the pumpkin and onion at 375 degrees for 45 minutes or until fork tender. Allow to cool.

Once cooled, scrape out pumpkin from shell, and put in blender with onion or shallot.

Add the can of coconut milk and 1 cup of broth to the blender.

Blend until smooth.

Season with salt and pepper. Sprinkle with nutmeg. Serve hot.

Don’t forget to save the pumpkin seeds! Remove the stringy pumpkin, wash, and toss seeds with oil and salt. Lay seeds flat on a baking sheet and roast till they start to turn golden brown, about 10-20 minutes. Stirring occasionally.

March 4, 2015

The Ins and Outs of Going Fresh

Author: Agency Relations & Programs Team

 

Going Fresh MainDid you know that bell peppers all come from the same vine but their color and flavor depend on when they’re picked?

Or, that just half a cup of baked butternut squash provides more than 100 percent of the recommended daily dietary allowance of vitamin A?

That’s just a taste of the produce-centric information shared in SHFB’s first ever produce training: The Ins and Outs of Going Fresh.  The training was led by our very own Nutrition Manager, Maria Ali Conley RD, LD/N. Maria covered a broad range of topics from how to handle and store produce for maximum freshness, ways to use overripe produce, how fruits and veggies promote health and prevent disease and much more. 

Read More …