"Never doubt that a small group of thoughtful committed citizens can change the world. Indeed, it is the only thing that ever has"
-Margaret Mead

Friday, August 3, 2012

Becoming an Olympian!

Many of us have been watching the summer Olympics in London the past week and have probably become inspired to try new sports. In order to help you learn more about the games and how you can be part of it, we would like to share with you some Olympic insights.....

The Olympics Schedule
USA Olympic Team
Create your own Olympic games

Monday, July 9, 2012

Shop at the Farmers' Market

Enjoy this post about Farmers' Markets! It's from the Let's Move Campaign!!

Top Reasons to Shop at a Farmers Market
This is a post from the USDA Blog and the Let's Move Campaign
Why shop at a Farmers Market?
Access to fresh, locally grown foods, for starters. That may be one of the best reasons, but there are many more. Farmers markets have fruits and vegetables at the peak of the growing season. This means produce is at its freshest and tastes the best. The food is typically grown near where you live, not thousands of miles away or another country. Shopping at farmers markets also supports your local farmers and keeps the money you spend on food closer to your neighborhood.
Nutrition.gov recently filmed a video to promote the benefits of shopping at farmers markets, featuring a registered dietitian as she talks with farmers and customers at the market.  And here’s a sneak peek at our Top 10 Reasons to Shop at Farmers Markets with links to resources to help you find local markets and get the most out of your market experience:
  1. Many farmers markets do paper and plastic
    In addition to cash, many farmers markets now accept credit cards, SNAP benefits, and other nutrition benefits.  Just remember to bring your reusable shopping bag!

  2. Something new
    Farmers markets feature what’s at the peak of season in your region, so you can often find your favorites, along with new items that will stretch your culinary imagination. Have you ever tasted gooseberries or rhubarb?  Seen a Brussels sprout stalk? Slurped a donut peach?  These are some things you might find (and be able to sample!) at your local farmers market.  Who knows, maybe you will discover some new favorites!

  3. Learn a farmer’s secret
    On market day, farmers love to share their secrets. First among them are tips on how to prepare fresh offerings, so if you need to know what to do with kohlrabi or are looking for something to bump up your tomato salsa, just ask.

  4. Follow the rainbow
    A great way to eat healthy is to put a spectrum of colorful fruits and vegetables on your plate. They are full of great nutrients, including antioxidants and phytonutrients. The more color variety, the better!

  5. Bring the kids!
    Farmers markets are kid-friendly.  Let your kids pick out something new to try. Then, let them help prepare a meal or choose a snack based on what caught their eye.  These cooking resources for kids can help, too.

For more inspiration, check out our Top 10 Reasons to Shop at Farmers Markets. Happy shopping!
 Joyce Hornick is a Dietetic Intern and Wendy Wasserman is Communications Specialist for USDA

Friday, May 4, 2012

Wisconsin Cheese

There is a lot of curd coming your whey in the month of May!

Nothing better than the Harvest of the Month and Wisconsin’s favorite curd, slice, cube and chunk-whichever way you like it, all coming together to create fun and tasteful month.

Broccoli Cheese Soup recipe

Ingredients list:

4 chicken bouillon cubes.
4 cups water.
2 cans cream of chicken soup.
1 (10-12 oz) box chopped of broccoli.
1 1/2 cups raw potatoes, diced.
1 small onion, chopped.
1 pound Velveeta cheese.


Boil 4 cups of water and dissolve bouillon in it.

Add the vegetables and cook over low heat until potatoes are soft.

Add the cheese and cook until melted.


Cheesy Chicken Breasts recipe

Ingredients list:

4 whole chicken breasts, split and skinned.
2 oz of mozzarella cheese.
1 medium egg, beaten.
¼ cup of fine breadcrumbs.
1 tablespoon of Parmesan cheese.
1 teaspoon of parsley.
1 teaspoon of chicken bouillon.
¼ teaspoon of salt.
Dash of pepper.


Cut a slit in each of the chicken breasts.

Cut the cheese into strips and place inside the chicken breasts, securing with a toothpick.

Place bone side down in a baking dish.

Brush the chicken with egg.

Combine the remaining ingredients and sprinkle over top of the chicken.

Cover with foil and bake for 35-40 minutes at 375°F (190°C).


Wednesday, April 4, 2012


Have you heard of Popeye the Sailor Man? He’s a man who is strong to the finach, because he loves his spinach.
This month, Farm to school is featuring spinach and fresh salad greens in local Wood County schools.

Here are a few recipes for you to try on your own or with your family. Enjoy!

Chicken and Spinach Summer Casserole


1 tablespoon olive oil

2 garlic cloves, crushed

2 cups fresh spinach, finely chopped

2 cups shredded cooked, skinless chicken breast

1/2 cup sour cream

1/2 cup mayonnaise

1 tablespoon fresh lemon juice

½ teaspoon black pepper

¼ teaspoon salt

½ cup Parmesan cheese

½ cup grated mozzarella cheese

Preparation Instructions:

1. Preheat oven to 350ºF.

2. Lightly grease a 9-by-9-inch baking dish and set aside.

3. In a large skillet, heat olive oil over medium. Add garlic and cook 30 seconds, until fragrant. Add spinach and cook until wilted and bright green, stirring, 2 to 3 minutes. Transfer to a large bowl, add chicken, and toss well.

4. In a separate large bowl, combine sour cream, mayonnaise, lemon juice, pepper, salt, and cheeses. Transfer half of cheese mixture to chicken mixture; toss well to coat, and spread into prepared dish. Spoon remaining cheese mixture over the top.5. Bake 45 minutes, until bubbling and lightly browned. Cool 15 minutes before serving.

Notes about this recipe:

This recipe features fresh spinach and light chicken breast - it delivers all the comfort of a homemade casserole without any of the bulk.

Easy Hot Spinach Dip recipe


9 oz (1 packet) of frozen spinach.

8 oz (1 packet) of cream cheese.

2 garlic cloves, minced.

1 teaspoon of salt.

Preparation Instructions:

Cook the frozen spinach according to directions on its packaging, with the garlic.

Drain throughly.

Add the cream cheese and salt.

Cook over a low heat until heated through.

Serve hot with crackers.


Monday, February 27, 2012


Smack dab in the middle of the state is Wood County, which is known as the heart of cranberry country. Wisconsin, who earned cranberries as their official fruit in 2004 has several growers of the super fruit, 250 to be exact. These growers harvest 60 percent of the nation’s cranberries and for 17 consecutive years have held the top ranking for producing.

For more information on Cranberries visit these websites:

Cranberry recipe:

Citrus Cranberry Relish
1-1/2 cups fresh or frozen cranberries
1 medium navel orange, peeled, chopped and seeded
1 medium tangerine, peeled, chopped and seeded
1/2 cup raisins
1/2 cup reduced-calorie pancake syrup
1/2 cup orange marmalade
1/2 cup orange juice
2 teaspoons ground allspice
In a saucepan, combine all of the ingredients. Bring to a boil over medium heat. Reduce heat; cook, uncovered, for 15 minutes, stirring occasionally. Cover and refrigerate for 4 hours or overnight. Store in the refrigerator. Yield: 3 cups.

Monday, January 9, 2012

Hot Potato

Potatoes are everywhere and can do all sorts of neat tricks! You can use them as a stamp for art projects, to make electricity, or to play the game Hot Potato. Even better you can use potatoes in many healthy and delicious meals. Good thing the potato is this month’s featured produce!

Potato Oven Fries
4 servings
Active Time: 5 minutes
Total Time: 25 minutes

2 large Yukon Gold potatoes, cut into wedges
4 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon dried thyme, (optional)
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Preheat oven to 450°F.
Toss potato wedges with oil, salt and thyme (if using). Spread the wedges out on a rimmed baking sheet.
Bake until browned and tender, turning once, about 20 minutes total.

Per serving: 102 calories; 5 g fat ( 1 g sat , 4 g mono ); 0 mg cholesterol; 13 g carbohydrates; 0 g added sugars; 2 g protein; 1 g fiber; 291 mg sodium; 405 mg potassium.


Healthy Potato Soup Recipe
3/4 cup (1 medium) onion, chopped 4 1/2 cups potatoes, peeled, diced 1 Tablespoon margarine 3 Tablespoons flour 1 quart whole milk

1. Place onions and potatoes in sauce pan. Cover with water and bring to boil. Simmer until soft, about 10 minutes. Drain.
2. Melt margarine in saucepan. Add flour and stir until smooth. Heat to thicken.
3. Add onions and potatoes to milk mixture, and heat to serving temperature.
Makes 4 Servings, about 1 cup each, plus 4 servings for another meal

Calories 190Total fat 6 gramsSaturated fat 3 gramsCholesterol 17 milligramsSodium 325 milligrams


Thursday, December 1, 2011

What's up doc?

You may know that phrase from the famous Bugs Bunny cartoon, but more importantly is the carrot Bugs is nibbling on when he says it. The carrot is the December Harvest of Month produce and Bugs would agree that they are pretty delicious. Also, the Wood County Health Department has moved into Riverview Hospital and is located on the 4th floor. Today is the first day we are open for business after a few busy days of moving in.

So as the snow starts to fall and the temperatures outside begin to drop we hope you are able to enjoy one of these two delightful carrot filled recipes!

Harvest Muffins
¼ cup canola oil
½ cup brown sugar
1 egg
¾ cup applesauce
1 cup grated carrots
1 cup grated zucchini
1 cup whole wheat flour
¾ cup flour
2 tsp. baking powder
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. salt

Preheat oven to 400F. In large bowl, whisk oil and sugar. Beat in egg. Add applesauce. Stir in carrots and zucchini. In another bowl, whisk together dry ingredients. Fold dry ingredients into wet ingredients until just mixed. Spoon batter into muffin cups and bake 18-20 minutes or until a toothpick inserted in muffin comes out clean.

Carrot Puree with Hazelnuts
4 servings, about 1/2 cup each
Active Time: 30 minutes
Total Time: 30 minutes
1 pound carrots (5-6 medium), cut into 1/2-inch pieces
2 medium red potatoes, peeled and cut into 1/2-inch pieces
2 tablespoons chopped hazelnuts, toasted (see Tip)
2 tablespoons chopped green olives
2 teaspoons freshly grated orange zest
1 small clove garlic, minced
1 teaspoon plus 1 tablespoon extra-virgin olive oil, divided
1/2 teaspoon salt

Bring 1 inch of water to a boil in a large saucepan or Dutch oven fitted with a steamer basket. Steam carrots and potatoes until very soft, 12 to 15 minutes.
Meanwhile, combine hazelnuts, olives, orange zest, garlic and 1 teaspoon oil in a small bowl.
Transfer the carrots and potatoes to a food processor; add the remaining 1 tablespoon oil and salt. Process until smooth. Serve each portion with a spoonful of the hazelnut tapenade.

Tip: To toast chopped nuts or seeds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.