6/25/10 Blueberry cobbler, crisp, and strawberry shortcake.
On Friday Rhonda and I made blueberry crisp, blueberry cobbler, and strawberry shortcake. For the strawberry shortcake we made biscuits that had a little hint of sweetness and hand cut the strawberries and mixed with sugar and served them on a plate usually were supposed to put a dollop of yogurt or cool whip on top, but we didn't have that available. We taste tested it and it was good. Blueberry cobbler vs. blueberry crisp. Our second and third recipes were blueberry cobbler and blueberry crisp. The cobbler had a cinnamon and whole wheat flour, all purpose flour, baking soda, and corn starch. But with the crisp we used honey, oats, brown sugar, and lemon. The difference in ingredients prove to be much needed texture that the cobbler didn't have. The blueberry sauce was just an sauce to go with meat. We didn't have any, so we didn't get to taste it. We used sugar, corn starch, water, cinnamon, and blueberries. We stirred them until they became a sauce.
Healthy Eating with Local Produce (HELP) is a Farm to School program
dedicated to bringing fresh local foods into schools and supporting local
agriculture. We have developed relationships with area farmers to provide whole fresh foods to Maplewood Richmond Heights School District through the Salus Processing Center. HELP uses the processing center to turn food into items that can be stored for year-round use in the cafeteria. In Year One, there were four primary foods used for processing: apples, tomatoes, potatoes, and sweet potatoes. Some of our favorite processed items are tomatoes into marinara, sweet potatoes into sweet potato fries, and apples into applesauce. HELP works closely with school foodservice staff to create delicious healthy foods for students while educating them about the benefits of a more healthful diet. The HELP grant is designed to test if food processing and distribution can be fiscally sustainable for school districts.