tag:blogger.com,1999:blog-80232341788349022772024-03-05T04:31:37.580-06:00Healthy Eating with Local Produce (H.E.L.P)A Missouri Farm to School ProjectHealthy Eating with Local Producehttp://www.blogger.com/profile/14116681346291472820noreply@blogger.comBlogger51125tag:blogger.com,1999:blog-8023234178834902277.post-26394157548066458222011-07-27T14:16:00.000-05:002011-07-27T14:16:00.896-05:00Last week!Yesturday, the students went to a farm and we picked peaches. The peaches were fresh and sweet. Today we made chicken stock, did green beans, and we made salsa. Tomorrow the group is going to the pool and have a pinic for lunch. Just having a fun tomorrow. This week been good esperince working at SLU.Healthy Eating with Local Producehttp://www.blogger.com/profile/14116681346291472820noreply@blogger.com0tag:blogger.com,1999:blog-8023234178834902277.post-52364125895440077552011-07-25T14:36:00.000-05:002011-07-25T14:36:44.956-05:00Pasta DayToday was a huge learning experience for everyone today. Chef Steve taught us all how to make pasta from scratch and also how to make ravioli's and tortellini's starting off with flattened dough making rectangles , stuffing the dough and folding one half over to close into a ravioli or tortellini. We also made sauces marinara sauce, a carbonara sauce that has bacon in it and a basil sauce to put over the pasta. Today was a good day the food we made was excellent. <br />
Healthy Eating with Local Producehttp://www.blogger.com/profile/14116681346291472820noreply@blogger.com0tag:blogger.com,1999:blog-8023234178834902277.post-68329050451404589192011-07-18T14:31:00.000-05:002011-07-18T14:31:52.372-05:00Im BeetMonday what more can I say. Today we were broken up into two groups. One group helped make icing and a garlic spread for a trans-fat study, and the other group processed beets. The beet group had to peel, roast, and slice beets so that they could be packaged and frozen. The icing group had to make a vanilla icing and a garlic spread and put them in individual cups for the trans-fat study. Today was pretty straight forward until it came to the cleaning up part. I didn't know how hard it was to clean up beet juice and sticky icing but I sure did find out. My hands are still sticky as I write this post.Healthy Eating with Local Producehttp://www.blogger.com/profile/14116681346291472820noreply@blogger.com1tag:blogger.com,1999:blog-8023234178834902277.post-6089616141105854262011-07-14T14:43:00.000-05:002011-07-14T14:43:47.678-05:00"Culinary Day"<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-NsptuSswOn0/Th9GXnU_2dI/AAAAAAAAASM/fK7Q06aEhYc/s1600/Culinary+day+%25233+009.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" m$="true" src="http://3.bp.blogspot.com/-NsptuSswOn0/Th9GXnU_2dI/AAAAAAAAASM/fK7Q06aEhYc/s320/Culinary+day+%25233+009.jpg" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-V5jrH8eWayg/Th9GYRR-mPI/AAAAAAAAASQ/0Bv18-Xt0u8/s1600/Culinary+day+%25233+001.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" m$="true" src="http://4.bp.blogspot.com/-V5jrH8eWayg/Th9GYRR-mPI/AAAAAAAAASQ/0Bv18-Xt0u8/s200/Culinary+day+%25233+001.jpg" width="150" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/-HuxM7xRQMn4/Th9GPi0iRbI/AAAAAAAAASI/_pPxrLMSOdI/s1600/Culinary+day+%25233+010.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" m$="true" src="http://3.bp.blogspot.com/-HuxM7xRQMn4/Th9GPi0iRbI/AAAAAAAAASI/_pPxrLMSOdI/s200/Culinary+day+%25233+010.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRSB0caHc5cC_SHwWKpK_7cTA_kOwOxXd2pLb5YAvgtuK2MxHpInUlnMxwXTsEI5i30GLViw_uEyLZUqd1xg-V1eHKeKQzr9gn1MtIHrvfQhR4U3fhLM3LUY52QzW4ffxOUmqdNOM1oCWd/s1600/Culinary+day+%25233+005.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRSB0caHc5cC_SHwWKpK_7cTA_kOwOxXd2pLb5YAvgtuK2MxHpInUlnMxwXTsEI5i30GLViw_uEyLZUqd1xg-V1eHKeKQzr9gn1MtIHrvfQhR4U3fhLM3LUY52QzW4ffxOUmqdNOM1oCWd/s320/Culinary+day+%25233+005.jpg" width="320" /></a>Today was culinary day. We learned how to poach eggs. Steve showed us how to scramble eggs, make an omelet, and sunny side up eggs. Everyone got into groups of two and made lunch. One group made buttermilk biscuits, another made white gravy and thee other group made potatoes. Over all it was a good day, playing with eggs.</div>Healthy Eating with Local Producehttp://www.blogger.com/profile/14116681346291472820noreply@blogger.com0tag:blogger.com,1999:blog-8023234178834902277.post-56348825010813692622011-07-12T14:55:00.000-05:002011-07-12T14:55:06.265-05:00"TestDay"<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRQE_aJ_LF5o42TfmVr5j6Oqwud62az9ARZaG-6xSjKpS5BzCPFDxlBWRT_BXPYfpWuTUuy228VRJ4PNC1iHrsDBavNZWLLHIMvZ746Cw1Rq3DyPpiMvirBtDoNMcgruDMsMrOeCI-ZAjR/s1600/Scones+006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRQE_aJ_LF5o42TfmVr5j6Oqwud62az9ARZaG-6xSjKpS5BzCPFDxlBWRT_BXPYfpWuTUuy228VRJ4PNC1iHrsDBavNZWLLHIMvZ746Cw1Rq3DyPpiMvirBtDoNMcgruDMsMrOeCI-ZAjR/s320/Scones+006.jpg" width="240" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3hQeFgHw4ODUjvcVbB430_frkcuuRSXrKPhjAantdAC3h3Fuusq6iXbyqDItZ-OTdIuAc9KvEv0Wibpcr0dPu5O5gBL9v9aJsmgqsNk8Hj2vvjP78C5znlNDptUY1DxrDZjFhtEj_dODo/s1600/Scones+005.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3hQeFgHw4ODUjvcVbB430_frkcuuRSXrKPhjAantdAC3h3Fuusq6iXbyqDItZ-OTdIuAc9KvEv0Wibpcr0dPu5O5gBL9v9aJsmgqsNk8Hj2vvjP78C5znlNDptUY1DxrDZjFhtEj_dODo/s320/Scones+005.jpg" width="320" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjT6Lb8hUr7Cf23WEgJ6cKMDye9lmlt8q8tTjNjO6ohjXpMIsaRHOR1h4h0Um3UoAW1HNMHJgOj55Hrtq_YD604NV2pq3J-k5YCn9ABJZ5rEhmrRV2QuIvOcvJ0_jK9ZTkA8Zndv01o7dZ/s1600/Scones+001.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjT6Lb8hUr7Cf23WEgJ6cKMDye9lmlt8q8tTjNjO6ohjXpMIsaRHOR1h4h0Um3UoAW1HNMHJgOj55Hrtq_YD604NV2pq3J-k5YCn9ABJZ5rEhmrRV2QuIvOcvJ0_jK9ZTkA8Zndv01o7dZ/s200/Scones+001.jpg" width="200" /></a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_zG1IMksaXiFZkBXdLreOoFzCITmyX6NDrZW2IiFbxLeAqxX75iuAKNEExmDJuf7ADIBVkzawPaVMEhyphenhyphen7BPxVgKMmGfdkjC5_08s4cz2e5maxfgcFS-QODc99z09EC8jr-wB3R8EjcM6i/s1600/Scones+003.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_zG1IMksaXiFZkBXdLreOoFzCITmyX6NDrZW2IiFbxLeAqxX75iuAKNEExmDJuf7ADIBVkzawPaVMEhyphenhyphen7BPxVgKMmGfdkjC5_08s4cz2e5maxfgcFS-QODc99z09EC8jr-wB3R8EjcM6i/s200/Scones+003.jpg" width="200" /></a></div>Today we tested the scones for our entrepreneur project . We did chocolate chip scones, blueberry scones, and herb cheese scones. After making some adjustments we baked off some more. We also made signs for when we sell them tomorrow. Which will be at SLU's garden off Compton and we also will be selling herb tea. We will be there from 11:00am to 1:00pm.. Money collected well go to SLU's scholarships. PLEASE VISIT :-)Healthy Eating with Local Producehttp://www.blogger.com/profile/14116681346291472820noreply@blogger.com0tag:blogger.com,1999:blog-8023234178834902277.post-75330733504074406712011-07-11T14:21:00.000-05:002011-07-11T14:21:00.388-05:00Hot and Corny!!!Today we visited the fresh gatherings garden. It was very hot outside so the walk seemed longer than it really was. When we got there we were introduced to a women named Marilyin who gave us a tour of the garden. We got to see all the different types of herbs, fruits, and veggies that were grown in the garden. We got to try some of the things in the garden like, fresh mint, citrus, and my favorite tomatoes. After the tour was over we went over to the fresh gatherings building and took a brief tour. The food was great there and it really did taste fresh. We came back to peel and process lots and lots of corn.Healthy Eating with Local Producehttp://www.blogger.com/profile/14116681346291472820noreply@blogger.com0tag:blogger.com,1999:blog-8023234178834902277.post-87925534291580406132011-07-06T14:14:00.000-05:002011-07-06T14:14:19.068-05:00Your Baking Me Crazy!!Today we did a lot of baking. Vanilla, and cinnamon muffins to be exact, we helped Kim bake off muffins for a trans fat study. Although it took awhile and a few tweaks we finally had a good muffin mix. I had the pleasure of cleaning and organizing the walk-in refrigerator. It was a very cold job but, luckily it wasn't that much to be done. We also made some chicken stock for the stew we will be making for our lunch tomorrow. As usual we cleaned up the kitchen and called it a day.Healthy Eating with Local Producehttp://www.blogger.com/profile/14116681346291472820noreply@blogger.com0tag:blogger.com,1999:blog-8023234178834902277.post-25962398019395856672011-07-05T14:20:00.002-05:002011-07-05T14:33:10.470-05:00Baking and Making SalsaToday we helped Kim make over 400 muffins for her SLU study. We used a lot of eggs, milk, and flour. We also learned that you never want to over knead your dough because the muffins will end up being too tough to eat! Chef Steve taught us about different types of flour and the different uses each one has according to its gluten content(higher for breads and lower for muffins). Thanks Chef Steve! We also made salsa from tomatos, cilantro, onions, spices, and jalapenos. Then we packaged it all up for Fresh Gatherings.Healthy Eating with Local Producehttp://www.blogger.com/profile/14116681346291472820noreply@blogger.com0tag:blogger.com,1999:blog-8023234178834902277.post-46557089127118161482011-06-29T14:15:00.000-05:002011-06-29T14:15:46.580-05:006-27-11 SalsaToday, in the kitchen we had to built shelves for the freezer to make room for storage. Then later today we made a tomato salsa. Everyone helped to cut the tomatoes, onions, and the hot jalapanoes. When we cut the onions today, a few of us started to cry from them. We tried wearing sunglasses to protect my eyes, but it really didn't help. Making salsa is a lot of work, especially coring tomatoes. That took forever!We chopped 200 pounds of tomatoes and 20 pounds of onions. Still it was fun cutting veggies and we had a productive day.Healthy Eating with Local Producehttp://www.blogger.com/profile/14116681346291472820noreply@blogger.com0tag:blogger.com,1999:blog-8023234178834902277.post-18381487770203727502011-06-28T13:47:00.000-05:002011-06-28T13:47:50.981-05:00Today was a easy but nice working day. We talked about what we were going to sell at the farmer market,what was in season for taste testing and we also did pickling today which went extremely better then yesterdays pickling. When we were talking about the farmers market we have great things in mind.Besides the pickling and brainstorming for the day we also worked on entrepreneurship and demand. When we were talking about demand we learned many different meanings to the word and how the increase in price the more product you can get and the decrease in the income means less product. So today was a pretty nice and simple day.Healthy Eating with Local Producehttp://www.blogger.com/profile/14116681346291472820noreply@blogger.com0tag:blogger.com,1999:blog-8023234178834902277.post-14619337742726845332011-06-27T14:08:00.001-05:002011-06-27T14:09:33.298-05:00Freezer and Pickle DayToday was a very cold day. We cleaned the freezer and had to re orgznize it by taking out food and making sure the same items were in the same place together. We ended up having more inventory then we thought and after awhile it began to get confusing .This afternoon we made pickles out of pickeling cucumbers .We cut them into spears, chopped fresh garlic and gathered together pickle spice,dill and salt seasonings and also water and vinegar so that the pickles can soak and become Dill pickles. The last and final thing that we had to do was clean and sanitize the kitchen.Healthy Eating with Local Producehttp://www.blogger.com/profile/14116681346291472820noreply@blogger.com0tag:blogger.com,1999:blog-8023234178834902277.post-72707101057867625212011-06-22T14:13:00.000-05:002011-06-22T14:13:21.189-05:00Chickens, Entrepreneurship,& Processing Oh My!Today we broke down chickens again, it was a lot easier than yesterday because they weren't frozen. We also talked about Entrepreneurship and different ideas and innovations. We were separated into groups of two and we had to brainstorm about new ideas and opportunities such as, a training camp to help prevent obesity for kids around the world. YMCA's could have free summer camps that could get kids involved in sports and eating healthy foods. There was a question that asked us what could be some good uses for an empty plastic detergent bottle. We came up with; a piggy bank, a water cooler, weights, and a gas container. We went back to the kitchen to strain our chicken broth that has been simmering for two days. This will be used for a pan sauce for the chicken which we will saute on Thursday. Another thing we did was blanch and shock zucchini and squash after we chopped them up. We completed the process by packaging, labeling, and freezing them for later use.Healthy Eating with Local Producehttp://www.blogger.com/profile/14116681346291472820noreply@blogger.com0tag:blogger.com,1999:blog-8023234178834902277.post-35723909865128100342011-06-21T13:48:00.000-05:002011-06-21T13:48:47.444-05:00Chicken Breakdown/Berry Picking<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Yesterday we broke down chickens,for some of us it was the first time. We made chicken stock and learned about mire-poix. We also learned how to saute chicken. We practiced k<span style="background-color: yellow;">nife cuts on potatoes and then mashed them.</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI2sKrFAmMLV7ce0CDgVtWfFLFOVb8fBhY7YDrY1oSscblejU1nM0BRd9opkHF9YsAutEloNkkFKieSBZPnj1J4lpQs-J-aBzwDzCIjyT0a5BqwVEgMWCm-KNDZBTMyuX1_FSKNtAKmX0a/s1600/week+2+027.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI2sKrFAmMLV7ce0CDgVtWfFLFOVb8fBhY7YDrY1oSscblejU1nM0BRd9opkHF9YsAutEloNkkFKieSBZPnj1J4lpQs-J-aBzwDzCIjyT0a5BqwVEgMWCm-KNDZBTMyuX1_FSKNtAKmX0a/s200/week+2+027.jpg" width="150" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrBvNRV7aC3kCkBk0Ycfr_y0-T3seaAZT9RkHJbPJaiSJR1kvzZ5J2RM_CR4pY2eaBQ8GbnvADmqlk7XR1u-6I2dCDy4Izn9-1hMeuYBPnZVzsDlT6EzqpjMnvb-BBBBWNooD1xr8utS2n/s1600/week+2+038.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrBvNRV7aC3kCkBk0Ycfr_y0-T3seaAZT9RkHJbPJaiSJR1kvzZ5J2RM_CR4pY2eaBQ8GbnvADmqlk7XR1u-6I2dCDy4Izn9-1hMeuYBPnZVzsDlT6EzqpjMnvb-BBBBWNooD1xr8utS2n/s200/week+2+038.jpg" width="200" /></a></div> <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-2Gd_C_i7JTk/TgDjViaCp3I/AAAAAAAAARY/60F2sWBMmTk/s1600/week+2+039.jpg" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" i$="true" src="http://1.bp.blogspot.com/-2Gd_C_i7JTk/TgDjViaCp3I/AAAAAAAAARY/60F2sWBMmTk/s200/week+2+039.jpg" width="150" /></a></td></tr>
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</tbody></table> <div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Today we visited Kurt Jane at their farm Braeutigam's Orchard. We learned about growing blue berries and got the chance to pick <span style="background-color: yellow;">a pint of blue berries. They also let us feed their goats and cows.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-o3j3aj3_T6c/TgDkE5ChmsI/AAAAAAAAARg/r0P9Mzz8v0A/s1600/week+2+045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" i$="true" src="http://4.bp.blogspot.com/-o3j3aj3_T6c/TgDkE5ChmsI/AAAAAAAAARg/r0P9Mzz8v0A/s320/week+2+045.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-wFddbfH4Ctc/TgDkIZgv4lI/AAAAAAAAARk/xXkLpmIJ_hQ/s1600/week+2+046.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" i$="true" src="http://2.bp.blogspot.com/-wFddbfH4Ctc/TgDkIZgv4lI/AAAAAAAAARk/xXkLpmIJ_hQ/s320/week+2+046.jpg" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>Healthy Eating with Local Producehttp://www.blogger.com/profile/14116681346291472820noreply@blogger.com0tag:blogger.com,1999:blog-8023234178834902277.post-48217891686511399992011-03-30T11:21:00.001-05:002011-03-30T11:50:46.614-05:00Recipes From Home Contest!It is the time of year where we ask your to submit your Recipes from Home! This is a contest where your child can submit their favorite family recipe using at least 1 fruit or 1 vegetable that is grown locally (apples, asparagus, beans, carrots, greens (collards), green beans, peaches, peas, potatoes, spinach, squash, sweet potatoes, tomatoes, and tofu). These recipes will be used in the development of new recipes for the MRH school menu. The winning recipe will be prepared by your child with te assistance of the chefs from Les Dames dEscoffier. All of the studends from MRH schools will get to try the winning recipes in their lunches and vote on their favorites in order to determine a grand prize winner. Use the form below and submit your child's favorite Recipe from Home! Applications are due April 15! <br />
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<strong><span style="font-size: large;">Last Year's Winners:</span></strong><br />
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<div style="text-align: center;"><strong><span style="font-size: large;"> Recipes from Home Contest</span></strong></div><div style="text-align: center;"></div><div style="text-align: center;"><strong>Official Entry Form – attach to recipe</strong></div><div style="text-align: center;">Healthy Eating with Local Produce (HELP)</div><br />
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_______________________________________<br />
Name<br />
<br />
<br />
________________ ____________________________ <br />
Grade Home Room Teacher<br />
<br />
<br />
____________________________________________________<br />
Email Address<br />
<br />
<br />
___________________________<br />
Home Phone Number<br />
<br />
<br />
________________________________ _____________________<br />
Name of Recipe Recipe Category (Salad, Soup, Main Dish, Side Dish)<br />
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<strong>Rules of Entry:</strong><br />
1. All recipes must include at least 1 fruit or vegetable that is local. (Apples, asparagus, beans, carrots, greens (collards), green beans, peaches, snap peas, potatoes, spinach, squash, sweet potatoes, tomatoes and tofu).<br />
2. Preparation instructions are clear, numbered, and in a logical order.<br />
3. All ingredients are listed with common household measure (not metric).<br />
4. Recipe is easy to prepare at home and kid-friendly.<br />
5. Recipe must fit into one of the four main categories: Salad, Soup, Main Dish or Side Dish<br />
6. Points will be awarded for creativity.<br />
7. Students may enter up to 3 different recipes.<br />
8. Recipes must contain no more than 8 ingredients.<br />
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________________________________ ___________________<br />
Signature DateHealthy Eating with Local Producehttp://www.blogger.com/profile/14116681346291472820noreply@blogger.com0tag:blogger.com,1999:blog-8023234178834902277.post-21479828856679673942011-02-18T14:58:00.019-06:002011-02-21T10:19:07.234-06:00Farm to School Workshop<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-OWzk8V2quF8/TV7LCvbL68I/AAAAAAAAAOk/jArrFP5gSP8/s1600/P1050129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span id="goog_1767351153"></span><span id="goog_1767351154"></span><img border="0" height="111" src="http://1.bp.blogspot.com/-OWzk8V2quF8/TV7LCvbL68I/AAAAAAAAAOk/jArrFP5gSP8/s320/P1050129.JPG" width="320" /></a></div> Saint Louis University hosted the University of Missouri Extension's Farm to School Workshop on Wednesday, February 16. It was a great gathering of farmers, school nutrition professionals, and food activists! We had a full house of over 150 people. Healthy Eating with Local Produce was prominently featured in many of the panels, and we were able to pass on many of our best practices.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-cZPqiMV6pZ0/TV7LC8OC_oI/AAAAAAAAAMw/urJ7whb0mOI/s1600/P1050131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-cZPqiMV6pZ0/TV7LC8OC_oI/AAAAAAAAAMw/urJ7whb0mOI/s320/P1050131.JPG" width="320" /></a></div><div style="text-align: center;">Farmers Dave Thies and Steve Hamra spoke about their experiences selling to schools.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><span id="goog_1191992328"></span><span id="goog_1191992329"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-7GRVNuHB7iM/TV7LFEV4y3I/AAAAAAAAAOs/w086rSWCFps/s1600/P1050143.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="190" src="http://2.bp.blogspot.com/-7GRVNuHB7iM/TV7LFEV4y3I/AAAAAAAAAOs/w086rSWCFps/s320/P1050143.JPG" width="320" /></a></div><div style="text-align: center;"></div><div style="text-align: center;">Dr. Millie Mattfeldt-Beman gave an overview of the HELP grant and was joined by two students from Maplewood Richmond Heights school district, Relissa and Dynique, for a panel discussion about the student's experience with Farm to School. Relissa and Dynique were hired on to work for the grant under the high school entrepreneurship program and were trained in sustainable food systems and food processing.</div><div style="text-align: center;"><span id="goog_98655979"></span><span id="goog_98655980"></span></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-PZLctlJRacE/TV7LGtIaAvI/AAAAAAAAAO8/OxoztsPtCjw/s1600/P1050158.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="http://4.bp.blogspot.com/-PZLctlJRacE/TV7LGtIaAvI/AAAAAAAAAO8/OxoztsPtCjw/s320/P1050158.JPG" width="320" /></a></div><div style="text-align: center;">Chef Robert Rusan, Foodservice Director Carol Kon, distributor Randy Woods, and farmer Adrienne Hunter gathered for the third panel to discuss the logistics of food aggregation and distribution. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-FtjhWUhccGg/TV7LHXBUeII/AAAAAAAAAN8/-hCuAf856fo/s1600/P1050162.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-FtjhWUhccGg/TV7LHXBUeII/AAAAAAAAAN8/-hCuAf856fo/s320/P1050162.JPG" width="240" /></a></div><div style="text-align: left;"><a href="http://2.bp.blogspot.com/-kMKeqjGIC68/TV7LIq2HygI/AAAAAAAAAOE/9rWAfsKnweY/s1600/P1050164.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-kMKeqjGIC68/TV7LIq2HygI/AAAAAAAAAOE/9rWAfsKnweY/s320/P1050164.JPG" width="240" /></a></div><br />
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</div><div style="text-align: center;">A delicious lunch was catered by Fresh Gatherings cafe featuring diary, eggs, meat and vegetables</div><div class="separator" style="clear: both; text-align: center;">from local farmers! Eric Hahn from Locavore Foods out of Detroit was the keynote speaker. He delivered an inspiring story with examples of how Farm to School can logistically work.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">After lunch, breakout sessions were provided for the farmers and the school nutrition folk. Information specific panels were provided for each. The farmer side focused on food packing, grading, handling, safety, distribution and insurance. School food service focused on bidding, procurement, strategies, handling, processing and training.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><a href="http://1.bp.blogspot.com/-L2PBp0II7ug/TV7LEkIUoiI/AAAAAAAAANI/CF3Ub3W8qsM/s1600/P1050140.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-L2PBp0II7ug/TV7LEkIUoiI/AAAAAAAAANI/CF3Ub3W8qsM/s320/P1050140.JPG" width="320" /></a><a href="http://3.bp.blogspot.com/-_W9GfQm0Bp8/TV7LEZ8IpJI/AAAAAAAAANE/CZc_ZQSY320/s1600/P1050138.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-_W9GfQm0Bp8/TV7LEZ8IpJI/AAAAAAAAANE/CZc_ZQSY320/s320/P1050138.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Networking abounded, with old friends reuniting and new relationships being built. Everybody here at HELP hopes that attendees walked away with enough tools to start taking small steps towards putting local agriculture in our cafeterias. Many thanks to Bill McKelvey for producing a great event! If there are any questions that we can answer about the HELP grant, please contact the Department of Nutrition & Dietetics at (314) 977-8523 or visit our web page at <a href="http://helpgrant.weebly.com/">http://helpgrant.weebly.com/</a>. </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Healthy Eating with Local Producehttp://www.blogger.com/profile/14116681346291472820noreply@blogger.com0tag:blogger.com,1999:blog-8023234178834902277.post-82403359520493755282010-10-08T12:22:00.001-05:002010-10-08T12:24:35.898-05:00Tomatoes Galore!Production has been in full swing this first week of October! From Mulberry Farms and Trover Farm in Illinois, we received 2000 lbs of tomatoes!! With this much fresh produce, we have to move quickly. About 300 lbs of marinara has been made so far, and there is plenty more to come. <br />
<div class="MsoNormal">So how do we do it? Well luckily there are no more skinning and seeding tomatoes. As you can see below, we just put whole tomatoes in the kettle. </div><div class="MsoNormal"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_zhHVbIXI0-M/TK9S9tV05UI/AAAAAAAAALk/07C6buoksl0/s1600/P1040569.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_zhHVbIXI0-M/TK9S9tV05UI/AAAAAAAAALk/07C6buoksl0/s320/P1040569.JPG" width="320" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal">Here are the lovely and talented staff putting the tomatoes in the kettle</div></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_zhHVbIXI0-M/TK9TLBcBO7I/AAAAAAAAALo/rS-b5ve1RJA/s1600/P1040567.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/_zhHVbIXI0-M/TK9TLBcBO7I/AAAAAAAAALo/rS-b5ve1RJA/s320/P1040567.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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<div class="MsoNormal">After a couple of hours, and some blending, the sauce has reduced enough to make a great marinara. After the sauce is cooled, it must be sous vide, or sealed in an vacuum sealed bag, to ensure a fresh, safe product for the Maplewood Richmond Height kiddies. </div><div class="MsoNormal">So what’s next you ask? More marinara, definitely some applesauce, baked apples, and other great fall treats!<br />
Have you tried making your own marinara yet? No need for a steam kettle at home! </div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"></div>Healthy Eating with Local Producehttp://www.blogger.com/profile/14116681346291472820noreply@blogger.com0tag:blogger.com,1999:blog-8023234178834902277.post-72609691140670769812010-09-23T16:28:00.000-05:002010-09-23T16:28:47.747-05:00Apples to apples<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-US</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:DontVertAlignCellWithSp/> <w:DontBreakConstrainedForcedTables/> <w:DontVertAlignInTxbx/> <w:Word11KerningPairs/> <w:CachedColBalance/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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<div class="separator" style="clear: both; text-align: left;">Ever played the card game, <i>Apples to Apples</i>?<span> </span>This week we played our own version: <i>Apples to apples to more and more and more apples.<span> </span></i>The game is ongoing, seeing as we are chopping away at 750 lbs of Golden Supreme, Jonathon, and Golden Delicious as we speak, but we have taken significant strides; last week we processed 500 lbs of apples into 362 lbs of product. </div><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="150" src="http://2.bp.blogspot.com/_zhHVbIXI0-M/TJurvAA0EPI/AAAAAAAAALQ/vR_tHccAgko/s200/P1040543.JPG" style="margin-left: auto; margin-right: auto;" width="200" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">They never even saw it coming.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_zhHVbIXI0-M/TJurGdUj3AI/AAAAAAAAALI/5wHmZflXsnU/s1600/P1040545.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
<a href="http://2.bp.blogspot.com/_zhHVbIXI0-M/TJurGdUj3AI/AAAAAAAAALI/5wHmZflXsnU/s1600/P1040545.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="http://2.bp.blogspot.com/_zhHVbIXI0-M/TJurvAA0EPI/AAAAAAAAALQ/vR_tHccAgko/s1600/P1040543.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
<div class="MsoNormal">What could we possibly be doing with so many apples?<span> </span>Two things: baked apples and applesauce.<span> </span>The former is made by slicing raw apples and tossing them with a sugar n’ spice blend, and the latter is made with a subtle zing of zested lemon.<span> </span> </div><div class="MsoNormal"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="200" src="http://2.bp.blogspot.com/_zhHVbIXI0-M/TJurGdUj3AI/AAAAAAAAALI/5wHmZflXsnU/s200/P1040545.JPG" style="margin-left: auto; margin-right: auto;" width="150" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soon to be applesauce!</td></tr>
</tbody></table><div class="MsoNormal">First, however, comes the manual labor.<span> The apples for baking are simply cut into sixths, whereas the apples for sauce are cored, peeled, then sliced. After 500+ lbs of apples, we now consider ourselves professional corers, peelers, and slicers. We are also quite sticky. </span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1hEGxMidrT8sfMy_zB8Fp_aodmUeDQym62X37I4sgMgTeUiZ4slxP7MZ0VGqkuespS5OFMJU4uVx3LRoktd8h7Hb8hON2auxExFpVvH2MyGo8jljyh9909EnB-c_35ukQMdzbiK6op-im/s1600/P1040541.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1hEGxMidrT8sfMy_zB8Fp_aodmUeDQym62X37I4sgMgTeUiZ4slxP7MZ0VGqkuespS5OFMJU4uVx3LRoktd8h7Hb8hON2auxExFpVvH2MyGo8jljyh9909EnB-c_35ukQMdzbiK6op-im/s200/P1040541.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">With visions of apple peels dancing in our heads...</td></tr>
</tbody></table><div class="MsoNormal">Highly structured taste tests (everyone nearby grabs a spoon and nods in approval) have bolstered our confidence in preparing apples for the masses. Our product is nutritious, tasty, and kid-friendly. Motts has nothing on us.<span> </span><span> </span><span> </span></div>Healthy Eating with Local Producehttp://www.blogger.com/profile/14116681346291472820noreply@blogger.com0tag:blogger.com,1999:blog-8023234178834902277.post-77370592131199478272010-09-01T13:46:00.000-05:002010-09-01T13:46:20.008-05:00End of Summer Whirlwind<div class="separator" style="clear: both; text-align: center;"> We've been crazy busy down in the Salus Processing Center trying to utilize as much fresh local product as possible! Highlights of production include:</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/_zhHVbIXI0-M/TH6dguavwYI/AAAAAAAAAKQ/bX-42rZXCsc/s1600/P1040447.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="314" src="http://2.bp.blogspot.com/_zhHVbIXI0-M/TH6dguavwYI/AAAAAAAAAKQ/bX-42rZXCsc/s320/P1040447.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peaches blanched and ready for peeling, pitting and slicing.</td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCHXFXuRAstluSxI3eR5JQ9-uZ3B2ZdxC-C4yheoE6pJwr70_-aor0r_YLT-u3bmtd67REuQqo_jsDPN-LBqKg0gG3v1b98Gh6I9etbu6EhmD6S3roc3Xecyj5pAVYqYcsGIZHN3owbHoB/s1600/P1040458.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCHXFXuRAstluSxI3eR5JQ9-uZ3B2ZdxC-C4yheoE6pJwr70_-aor0r_YLT-u3bmtd67REuQqo_jsDPN-LBqKg0gG3v1b98Gh6I9etbu6EhmD6S3roc3Xecyj5pAVYqYcsGIZHN3owbHoB/s320/P1040458.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished product - peach slices for fruit cobbler!</td></tr>
</tbody></table><br />
<ul><li>700 lbs of peaches were processed into slices for the salad bar and use in fruit cobbler.</li>
<li>300 lbs of potatoes were processed into wedges.</li>
<li>We shucked and halved 400 ears of corn for the August 17th lunch.</li>
<li>Carrots were processed into coins and sticks for use on the salad bar and on the hot line.</li>
<li>Stewed tomatoes and peppers are in full production!</li>
</ul><br />
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Apples are starting to come in, and we've been loving the new applesauce recipe from Josh Goldberg, a 2nd grade student at MRH. He won the 2010 Recipes from Home contest and Josh's Awesome Applesauce will be featured on the school lunch menu throughout the year. He will be at the Maplewood Farmers Market at Bottleworks today from 4:30-6 showcasing his recipe and providing samples.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCVT5WgVN3LS7DcictZ381gzgU8-Mh-Gi5D-dAoq48F7mwaYnIpVfDn2FZOAv1_YsDOyi55G4WxOjYtJWljwUScdo4DSltxU_CzHj6qUdcIP7SWufhlViFViVwBtuKKTiYXsCW3_jy-wDw/s1600/Picture+024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCVT5WgVN3LS7DcictZ381gzgU8-Mh-Gi5D-dAoq48F7mwaYnIpVfDn2FZOAv1_YsDOyi55G4WxOjYtJWljwUScdo4DSltxU_CzHj6qUdcIP7SWufhlViFViVwBtuKKTiYXsCW3_jy-wDw/s320/Picture+024.jpg" /></a></div>Healthy Eating with Local Producehttp://www.blogger.com/profile/14116681346291472820noreply@blogger.com0tag:blogger.com,1999:blog-8023234178834902277.post-31156660382676378162010-07-23T09:47:00.001-05:002010-07-26T14:13:41.733-05:00TomatoesYesterday we worked on tomatoes that are being prepared for stewed tomatoes. It was about 130 pounds that we did.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_zhHVbIXI0-M/TE3eG5zuupI/AAAAAAAAAI0/cnDyqJyhFe4/s1600/P1040349.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_zhHVbIXI0-M/TE3eG5zuupI/AAAAAAAAAI0/cnDyqJyhFe4/s320/P1040349.JPG" /></a></div><br />
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Also we did recipe testing. The name of those recipes are Zucchini-corn casserole, Cheddar and Monterey Jack Panini and Pork Tacos. Doesn't that sound good!? Cheddar and Monterey Jack Panini were really good but we all agreed that it would taste better with meat. Pork Tacos meat was the best taco meat ever so it made the whole thing come together. Zucchini-corn casserole it was too spicy, so we may need to adjust that in the future. All in all, a pretty productive day !!!Healthy Eating with Local Producehttp://www.blogger.com/profile/14116681346291472820noreply@blogger.com0tag:blogger.com,1999:blog-8023234178834902277.post-61466940128149786782010-07-20T11:53:00.000-05:002010-07-20T11:53:16.289-05:00Urban Farm AdventureThe Adventures of the Urban Farm were we plant and grow Healthy Food for others. We fed the chickens and then started weeding the area so that the weeds won't harm their fresh veggies. That was about an half an hour. Then we started to lay hay down close to the tomato plants to protect them from more weeds forming. That was about twenty minutes. We started to replant bayleaf from a plant pot to soil. We also planted greens but before that we weeded the soil. We planted them in a straight line. Then we sprinkled them with water after we put a thin white silk cover over the greens. Lastly, we planted peas into small pots and sprinkled water over them. Almost everything the Urban Farm grows will be sold to restaurants. Healthy Eating with Local Producehttp://www.blogger.com/profile/14116681346291472820noreply@blogger.com0tag:blogger.com,1999:blog-8023234178834902277.post-30283019985118191762010-07-16T12:56:00.000-05:002010-07-16T12:56:24.609-05:00Greens, Potatoes, and an "Amazing Enchilada" : Week of July 12This week was full of Greens, Potatoes, and Recipe testing. Cleaning, blanching, and cyrovacing were the typical days work. On Monday we worked specifically with Green Beans. We cut the end off, then blanched them. Once they were blanched we cyrovaced, labeled, and stored them. We did a lot of work on Monday. We got through 250# in the first day!!!!<br />
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Tuesday we were supposed to go to the Slow Rocket Urban Farm, but because of the inclement weather, we didn't. Instead, we finished up the Green Beans and started on the Potatoes. We continued the same system with the Green Beans that we had before. We started a new system with the Potatoes though - we brought out the slicer. The slicer is dangerous, but greatly needed machine. Imagine you getting cut with a sharp knife, then multiply that pain by 25. That's the pain that the slicer's blade can cause. So we must keep our fingers away from the blade at all times. Their is a handle that you use to do the slicing. We hold that and slide the potato left to right and the blade slices off potato into a scalloped potato slice. We blanched them after they were finished, and cyrovaced them. At the same time two of us also used our Potato Peeler. You can put 20# of potatoes into the hole that's on the top. Then we shut the door that is on the side of the machine so that the potatoes don't fly out. The machine has a nozzle that attaches to the sink. So we turn on the water, and set the timer. Then the machine goes to work. And trust me, you can hear the machine work. We used these potatoes for our mashed potatoes! Tuesday we got through all the rest of the 600# of green beans and 170# of scalloped potatoes !!!<br />
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Wednesday we were able to go to the Slow Rocket Urban Farm. There we transplanted tomatoes, and fed the chickens. Once we got back to Salus we did some recipe testing. We made Scalloped potatoes, Enchilada's, and Creamed Spinach. We also tasted the Yogurt that we made the previous week. The scalloped potatoes turned out to be a little bit too salty. But the Enchilada's were amazing. The Creamed spinach was alright. And the Yogurt was good, but not flavored. So, for plain yogurt it tasted just right.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_zhHVbIXI0-M/TECdHVzSlMI/AAAAAAAAAIk/TkoNEb4ShtI/s1600/004.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" hw="true" src="http://2.bp.blogspot.com/_zhHVbIXI0-M/TECdHVzSlMI/AAAAAAAAAIk/TkoNEb4ShtI/s320/004.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://3.bp.blogspot.com/_zhHVbIXI0-M/TECdLZVb2II/AAAAAAAAAIs/MBy-KsViPKI/s1600/005.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" hw="true" src="http://3.bp.blogspot.com/_zhHVbIXI0-M/TECdLZVb2II/AAAAAAAAAIs/MBy-KsViPKI/s320/005.JPG" /></a>On Thursday we did more Potatoes! Yay! We brought back out the slicer and scalloped some more potatoes. While others cleaned potatoes and put them through the peeler. While the potato action was happening we also had some green action! We have Kale and Collards. We cut of the stem and then cut them in half. Then we blanched and cyrovaced each of them. We got through 64# of greens, 150# of mashed potatoes and 130# of scalloped potatoes!!! </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_zhHVbIXI0-M/TECcp26zh3I/AAAAAAAAAIU/Pz0dADDLOgY/s1600/002.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" hw="true" src="http://1.bp.blogspot.com/_zhHVbIXI0-M/TECcp26zh3I/AAAAAAAAAIU/Pz0dADDLOgY/s320/002.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMAKkEv2YeXn1SWtB5vB1soww6Iu3cGRYDUDdyvjbuaM3rzoj7kC8ZqL8uuTRqE1c1BO2yDen9NX9fxY_wU4TMZs007CPDT-5jJU5DpjlFnRTDVPiHOd3O2jUZ_J-O_SMO9Xr4kptqmTRF/s1600/003.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" hw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMAKkEv2YeXn1SWtB5vB1soww6Iu3cGRYDUDdyvjbuaM3rzoj7kC8ZqL8uuTRqE1c1BO2yDen9NX9fxY_wU4TMZs007CPDT-5jJU5DpjlFnRTDVPiHOd3O2jUZ_J-O_SMO9Xr4kptqmTRF/s320/003.JPG" /></a>Friday we were working with potatoes again. Using the slicer once again, but this time we cut two parts of the potato off so that it would not roll around when we put them on the blade to be sliced. We were also taking our previously peeled potatoes and making more mashed potatoes. They smelled delicious! While we were doing that Lief and Chef Steve were making three recipes! We will be testing Garden Pasta, Corn Bread, and Chocolate Zucchini Cake. Evaluations will be coming shortly. Stay tuned!!!! </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">And were back.....</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The Garden Pasta was fantastic! A lot of different textures. " a little bit plain, but has a burst flavor" says Jillian. Overall we give it 3 stars. A high 3 stars. The corn bread was Delicious! The perfect type of corn bread! 5 stars! And last, but certainly not least the Chocolate Zucchini Cake. Amazing burst of chocolate! It's so sweet you don't even see the Zucchini! It's the PERFECT way to make kids like Zucchini! It's fantastic! It was a GREAT recipe testing day! Well deserved, and very delicious!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">CYA NEXT WEEK!</div>Healthy Eating with Local Producehttp://www.blogger.com/profile/14116681346291472820noreply@blogger.com0tag:blogger.com,1999:blog-8023234178834902277.post-63362222184619936972010-07-12T10:00:00.000-05:002010-07-12T10:00:20.115-05:007/7/10: Farmers Market<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://1.bp.blogspot.com/_zhHVbIXI0-M/TDstqe-CKdI/AAAAAAAAAIE/VtJCJEOU9Ak/s1600/025.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" rw="true" src="http://1.bp.blogspot.com/_zhHVbIXI0-M/TDstqe-CKdI/AAAAAAAAAIE/VtJCJEOU9Ak/s320/025.JPG" /></a>At the Farmers Market I met many people, saw many smiles, and had a lot of wave hello's. What a social place it is. Between people walking up already knowing what they want, and the people who have never bought SLU's things and asking questions of curiosity. It's a very interesting place. While I was there I had a brief interview with <strong>Jeremey Parker</strong> of <em>Missouri Grass Fed Beef, LLC.</em> At first, I was a little bit thrown off about having Meats at the Farmers Market. I didn't understand the transportation aspect of it. So, I asked Jeremey. That is actually how I started off the interview. He simply told me, " This freezer stays at about 5 degrees below zero. So when I unplug it to bring it to the market, it barely gets to 0 degrees. Then when I do arrive here, I plug it in. The meat's are fine in this freezer." "Meat's work as its own ice pack." His response cleared up a lot for me. We then started getting into how he got into this business. He seemed to focus on it just being <span style="background-color: yellow;">in</span> the family, he is the 4th generation So, I take it that it's just something that runs in the family. I asked how he maintained a steady income for his family, and he said that his wife works at a bank. We then went into how he handles his cows. He commented and said this " We use no growth hormones, steroids, pesticides, or antibiotics. We do rotational grassing and use no bi-products, and we have fresh water sources." Missouri Grass Fed Beef has about 100-120 animal, 120 mother cows. The calfs are 12 months old when they are butchered. However, they do not process their cows on site. They take the cows to Swiss Meats in Herman Missouri. There is a USDA processer on site. The do not process on their farm because it is cost prohibiting. I give Missouri Grass Fed Beef, LLC 2 thumbs up - and I only say 2 thumbs because that's all I have!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-w9Kw9eQfEKXF-HFZfIvcruZE6umJSipCWXo4LHDeHG5Bw2WB_w2QAPjDaMn_RkUTh1MAPeiZ1YGu6HxmxP5vGVk27gfcI4ToJC7IotFi4_NPqcandpACdnxiD4WAvFYWVY_qyv0HcUQs/s1600/024.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-w9Kw9eQfEKXF-HFZfIvcruZE6umJSipCWXo4LHDeHG5Bw2WB_w2QAPjDaMn_RkUTh1MAPeiZ1YGu6HxmxP5vGVk27gfcI4ToJC7IotFi4_NPqcandpACdnxiD4WAvFYWVY_qyv0HcUQs/s320/024.JPG" /></a> Also at the farmers market I talked to Lee Abraham of Berger Bluffs. They have Onions, tomatoes, and Blackberries (that are delicious!) I also spoke with Nicola from Ozark Forest. She had Orange Mushrooms they grow at the base of a tree. She had Yellow one's too. Amazing. Lastly, I spoke with Ivan from Ivan Fig Farms. Ivan has the only fig farm in the St. Louis area. They only grow in his Hoop House, and he said they grow on tree's.</div>Healthy Eating with Local Producehttp://www.blogger.com/profile/14116681346291472820noreply@blogger.com0tag:blogger.com,1999:blog-8023234178834902277.post-64007518274949998842010-07-12T09:15:00.001-05:002010-07-12T09:40:35.225-05:007/9/10 Recipe Testing Day #3Today was yet another day of preparing green beans, which I've explained before, so I won't go into detail about it again. We did that for about three hours, then we cleaned up and moved on to recipe testing. The dishes of the day were Olive Oil Orzo, Greek Goddess Mac N Cheese, Applesauce Cake (with raisins), Pasta with Greens and Feta, and Inside-Out "Fried Chicken". Starting with the Pasta with Greens and Feta, there was just enough flavor, but not too much flavor, I'm not sure how to describe it in more detail, but it was good. Next was the Mac N Cheese, which contained what I assume to be cherry tomato bits, some kind of green, and a cheese sauce. It was full of flavor, and everything blended together well, so look forward to that being in the school cafeteria! After that was the chicken, which I personally think wasn't too great, because there was almost no flavor, and it was served cold, so maybe it'll be better next time. Lastly, the Applesauce Cake (simply cake with applesauce mixed in to give it a unique texture). The cake was served hot, so we didn't get to try it cold, but it was still pretty tasty. My only complaint about it was the raisins, so it might be worth leaving out the raisins next time, because not everyone likes raisins.<br />
<br />
Try these recipe's at home:<br />
<br />
<strong>Olive Oil's <span class="goog-spellcheck-word" style="background: yellow;">Orzo</span></strong> - Prep time: 10 minutes Cooking time: 10 minutes - Serves 6<br />
<br />
10 ounces dried orzo (1/2 cups)<br />
One 6-ounce bag <span class="goog-spellcheck-word">prewashed</span> baby spinach (about 4 packed cups)<br />
1/3 cup pine nuts, lightly toasted<br />
1/4 cup pitted <span class="goog-spellcheck-word" style="background: yellow;">kalamta</span> olives, chopped<br />
1/4 Parmesan cheese<br />
3 tablespoons olive oil<br />
3 tablespoons balsamic vinegar<br />
1/2 teaspoon kosher salt<br />
1/4 teaspoon garlic powder<br />
<br />
1. cook pasta according to package directions. Drain immediately return tot he hot pan.<br />
2. Add the spinach and toss until the leaves wilt<br />
3. Add the pine nuts, olives, Parmesan cheese, oil, vinegar, salt, and garlic powder and mix until well combined.<br />
4. Serve hot or refrigerate for several hours and serve chilled.<br />
<br />
<strong>Greek Goddess Mac & Cheese - </strong>Prep time: 15 minutes Cooking time: 15 minutes - Serves 6<br />
<br />
12 ounces dried spiral shaped pasta such as <span class="goog-spellcheck-word">gemelli</span> or <span class="goog-spellcheck-word">cavatappi</span> ( about 4 cups)<br />
2 1/4 cups 1% low fat milk<br />
3 table spoons all purpose flour<br />
3/4 teaspoon garlic powder<br />
1/2 teaspoon dried dill<br />
2 cups <span class="goog-spellcheck-word" style="background: yellow;">pre-shredded</span> reduced-fat Cheddar cheese<br />
1/4 grated Parmesan cheese<br />
One 6-ounce bag <span class="goog-spellcheck-word">prewashed</span> baby spinach (about 4 packed cups)<br />
One 1-pint container grape or cherry tomatoes, halved (about 2 cups)<br />
1/2 cup <span class="goog-spellcheck-word" style="background: yellow;">kalamta</span> olives, coarsely chopped, or one 2 1/4 -ounce can sliced black olives, drained<br />
Salt and Pepper<br />
1/3 cup feta cheese, crumbled<br />
<br />
1. Cook the pasta according to package directions.<br />
2. While the pasta is cooking, whisk together the milk, flour, garlic powder, and dill in a medium saucepan until well blended. Place over medium-high heat and bring to a simmer, stirring constantly. Reduce the heat and continue to simmer and stir gently until the mixture thickens slightly, about 2 minutes.<br />
3. Add the cheddar cheese and Parmesan cheese and stir until the cheese melts. Remove from the heat and set aside.<br />
4. When the pasta is done drain and immediately return to the saucepan. Add the spinach and stir until wilted, 1 to 2 minutes. Add the tomatoes, olives, and cheese sauce and stir to combine. Reheat if necessary. Season with salt and pepper to taste.<br />
5. Place in individual bowls and top with feta cheese.<br />
<br />
<strong>Inside-Out "Fried" Chicken</strong> - Prep time: 15 minutes Cooking time: 40 minutes - Serves 4<br />
<br />
Vegetable oil cooking spray<br />
8 pieces skinless bone-in chicken, breast, thighs, or drumsticks<br />
1/4 cup canola oil<br />
1/2 cup seasoned dried bread crumbs<br />
1/2 cup yellow cornmeal<br />
1/2 teaspoon black pepper<br />
1/2 teaspoon slat<br />
1 teaspoon garlic powder, optional<br />
1/4 teaspoon cayenne, optional<br />
<br />
<ol><li>Preheat oven to 400 degrees , Spray a large sheet pan with cooking spray.</li>
<li>Place the chicken in a bowl large enough to hold all of it. </li>
<li>Pour the oil over the chicken and rub it into all pieces. Set aside.</li>
<li>Combine the breadcrumbs, cornmeal, and seasonings in a separate large bowl. </li>
<li>Dredge the chicken through the breadcrumb mixture. </li>
<li>Arrange chicken on prepared pan so the pieces don't touch. </li>
<li>Bake about 40 minutes, turning once halfway through cooking.</li>
<li>The internal temperature of chicken should reach 165 degrees</li>
<li>Serve hot.</li>
</ol><strong>Applesauce Cake </strong>- Prep time: 20 minutes - Cooking time: 45 minutes - Serves 8 to 10<br />
<br />
1/2 cup unsalted butter, room temperature<br />
2 cups brown sugar<br />
2 eggs<br />
1 teaspoon vanilla<br />
2 1/4 cups flour<br />
2 teaspoons baking soda<br />
3/4 teaspoon salt<br />
1 teaspoon cinnamon<br />
1/8 teaspoon nutmeg<br />
2 cups applesauce<br />
1/2 <span class="goog-spellcheck-word" goog-spell-original="rasins">raisins</span><br />
1 cup chopped walnuts<br />
Powdered sugar, optional<br />
<br />
Preheat oven to 350 degrees F.<br />
<br />
<ol><li>In a mixer fitted with a whisk attachment, cream the butter. Add the brown sugar and continue mixing.</li>
<li>Add the eggs, 1 at a time, and vanilla, then mix until well blended and fluffy.</li>
<li>In a separate bowl, sift together the dry ingredients. Add the creamed mixture alternately <span class="goog-spellcheck-word" style="background: yellow;">with t</span>he applesauce. </li>
<li>Fold in the raisins and walnuts. Pour batter into a greased and floured loaf or tube pan and bake until fir to the touch. About 40 to 45 minutes. Let cool in the pan then turn it out, a<span class="goog-spellcheck-word" style="background: yellow;">nd</span> dust with powdered sugar.</li>
</ol>Healthy Eating with Local Producehttp://www.blogger.com/profile/14116681346291472820noreply@blogger.com0tag:blogger.com,1999:blog-8023234178834902277.post-56867640075117588392010-07-09T09:24:00.001-05:002010-07-09T09:25:08.895-05:007/8/10 Greenbeans!Yesterday was a very green day, it was green beans as far as the eye could see, about 800 lbs. worth! Pretty much the whole day consisted of slicing green beans to prepare them for various over processes. We all started with the slicing, which I noticed we all have our own methods of slicing, and about two hours later two of us moved to another area to blanch and shock the cut green beans, it was a team work based activity, really. We did this for about an hour, then we moved back to the slicing area to prepare more for the next day, because we get to do all of the same processes and more today! Today we will be bag, cryovac, label, and freeze all of the green beans that were blanched and shocked yesterday.Healthy Eating with Local Producehttp://www.blogger.com/profile/14116681346291472820noreply@blogger.com0tag:blogger.com,1999:blog-8023234178834902277.post-6956684117025023332010-07-08T09:41:00.001-05:002010-07-09T09:12:25.470-05:007/7/10<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_zhHVbIXI0-M/TDcuQcU7LrI/AAAAAAAAAH8/2RVuWri4OtI/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="http://2.bp.blogspot.com/_zhHVbIXI0-M/TDcuQcU7LrI/AAAAAAAAAH8/2RVuWri4OtI/s320/004.JPG" /></a></div>Yesterday was a fun day, we got to make yogurt and mozzarella cheese with Steve, one of the chefs. We started with boiling two gallons of milk (not quite boiling temperature, but pretty high, about 190F) in separate pots, one gallon per pot. After we heated those, we took the pots over to a sink filled with ice and set them in to cool them off. We measured a cup from each (again, into separate bowls) and added a cup of yogurt into each bowl, and we stirred the mixtures around until it was all blended, then we poured them back into their respective pots. We then measured the mixtures into small, quart sized containers for storage (I'm not sure what these are going to be for exactly) and put them away. After this, we moved back over to the stove area to make the mozzarella! We started by heating some water and adding some kosher salt (a LOT of kosher salt!). While the water was heating, we broke apart the milk curd that was to be used for making the cheese. To form it into actual mozzarella, we took about a handful of the now-broken milk curd, put it in a strainer and submerged it in the hot water, stirring it around to give it shape. After about a minute or so, you take it out and stretch it around until you get a consistency you like. We rolled it out on a pan and cut circles to store for later, and any leftovers we got to eat. Hot mozzarella is salty, but it is oh-so-delicious. We repeated this process about three times or so. then we finished the day by washing some potatoes that had arrived. After that we cleaned up and went home.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_zhHVbIXI0-M/TDcuF_zDmCI/AAAAAAAAAH0/OUcrSG24i8w/s1600/006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="http://4.bp.blogspot.com/_zhHVbIXI0-M/TDcuF_zDmCI/AAAAAAAAAH0/OUcrSG24i8w/s320/006.JPG" /></a></div>Healthy Eating with Local Producehttp://www.blogger.com/profile/14116681346291472820noreply@blogger.com0