Cranberries!

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:
http://www.getactivewoodcounty.org/
www.wiscran.org/index.php
www.oceanspray.com/
historicalmuseum.wisconsinhistory.org/


Cranberry recipe:

Citrus Cranberry Relish
Ingredients
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
Directions
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.
http://www.tasteofhome.com/

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

Ingredients
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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Preparation
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.

Nutrition
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.

-eatingwell.com


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

Directions:
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

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

-momswhothink.com

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.
Exciting!

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
Ingredients
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.

Thanksgiving Jokes

Here are a few jokes to share with your family around the Thanksgiving dinner table. Enjoy and Happy Thanksgiving!

Q: What do you call the age of a pilgrim?
A: Pilgrimage.

Q: What kind of cars would pilgrims drive today?
A: Plymouth.

Q:What kind of tan did pilgrims get at the beach?
A: Puritan.

Q: What kind of face does a pilgrim make when he's in pain?
A: Pil-grimace.

Q: What's the smallest unit of measurement in the pilgrim cookbook?
A: Pilgram.

Q: What kind of music did the Pilgrims like?
A: Plymouth Rock.

Jimmy: Mmmmm! That turkey smells good and it's not even done yet. How long will it be?
Mom: About the same length as it was before I put it into the oven, I suppose.

Q: What sound does a turkey's phone make?
A: Wing! Wing!

You say Tomato, I say Tomahto!

The past couple weeks have been rainy, cold, warm and sunny, which means it must be November in Wisconsin and time for a new Harvest of the Month item too! You may have guessed it from the title that Tomatoes are in the spotlight this month. Tomatoes, the fruit that is often mistaken for a vegetable, (except for culinary purposes) is used across many cultures and therefore in many tasty dishes. With Thanksgiving coming up in just a few short weeks, we have provided you with a few new ideas of what to share with your family this Thanksgiving season.

Bake Parmesan Tomatoes eatingwell.com
Serves 4

4 tomatoes, halved horizontally
¼ cup freshly grated Parmesan cheese
1 teaspoon chopped fresh oregano
¼ teaspoon salt
Freshly ground pepper, to taste
4 teaspoons extra-virgin olive oil

Preheat oven to 450° F.
Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.


The Great After Thanksgiving Turkey Enchiladas yummly.com
Serves 6

3 tablespoons vegetable Oil
1 ¾ cups finely chopped onion
28 ozs enchilada sauce
5 plum tomatoes (finely chopped)
1 ½ teaspoons chilies (finely chopped)
1 cup fresh cilantro (chopped)
3 cups cooked turkey (coarsely shredded
2 cups Monterey jack cheese (grated)
¾ cup sour cream
12 corn tortilla (5 to 6 inch)
Tomato sauce (spicy)

Heat 3 tablespoons oil in large saucepan over medium heat. Add 1 ½ cups onions and sauté until tender, about 5 minutes. Add enchilada sauce, tomatoes, and chipotles. Cover; simmer 20 minutes, stirring often. Remove from heat. Stir in ½ cup cilantro. Season sauce with pepper. Mix turkey, 1 ½ cups cheese, sour cream, ¼ cup onions and ½ cup cilantro in bowl. Season with dash of salt and pepper.

Preheat oven to 350° F. Heat ½ cup vegetable oil in medium skillet over medium heat. Cook 1 tortilla until pliable, about 20 seconds per side. Drain on paper towels. Repeat with remaining tortillas.

Spread ½ cup sauce in 13x9x2-inch glass baking dish. Spoon ¼ cup turkey mixture in center of each tortilla. Roll up tortillas. Arrange seam side down in dish. Spoon 2 ½ cups sauce over enchiladas. Sprinkle with ½ cup cheese. Bake enchiladas until heated through, about 30 minutes.

Rewarm remaining sauce in saucepan over medium-low heat. Transfer to sauceboat. Serve enchiladas, passing sauce seperately.

Enjoy!

There's a pepper for everyone!

Wow, September always goes quickly with kids preparing and heading off for the beginning of school and colder fall weather hitting us hard with it's unpredictability. To celebrate a wonderful month of learning and plenty of dancing in the rain, we have some tasty and healthy recipes using our Harvest of the Month, Peppers! Peppers are a wonderfully diverse food and can make a dish hot and spicy or sweet and savory. They can be incorporated in to so many everyday dishes, it's hard to widdle down do our favorites. We dug up some interesting recipes for this week, including a different way to add peppers to your sandwich, as well as a slightly more involved soup that will have you heating up your mornings OR nights.

Have a good weekend, and don't forget to pick up some fresh peppers at your local farmers market!

Hot Chile Bread (squidoo.com)
We knew you could put about anything in bread, but hot chile peppers?! I'm pumped to try out this recipe! Let us know how you're loaf turns out if you make it!

1 cup warm water (110 degrees)
2 (1/4 ounce) packages active dry yeast
2 Tbsp. sugar
2 eggs, lightly beaten, 1 beaten egg
1 tsp. salt
2 Tbsp. vegetable oil, plus extra
4-1/2 cups flour, plus extra
1/2 each of a red, yellow and green bell pepper, seeded and diced
4 scotch bonnet chiles, stemmed, seeded and minced

In a large bowl, mix the water, yeast and sugar together. Cover and leave for 10 to 15 minutes, or until it froths and bubbles appear on the surface.
Beat the eggs, salt and oil into the yeast mixture until combined, then add the flour and peppers, stirring.
Sprinkle flour on work surface, then knead the dough 5 to 10 minutes, until smooth and elastic. If sticky, add more flour. Lightly oil the bowl and return the dough, turning so it is covered with oil.
Cover and let rise 2 to 3 hours, until doubled in bulk.

Punch down the dough and divide it in half. Form 2 loaves and place on a baking sheet. Cover and let rise 1 hour until doubled. Preheat over to 375 degrees. Brush loaves with remaining egg and back 30 to 40 minutes, until golden brown. Let cool on a wire rack before serving.


Sweet Red Pepper and Crab Bisque (recipesia.com)

You can make the bisque up to two days ahead; cover and refrigerate it after pureeing. Serves 4.

2 tablespoons butter
1 cup finely chopped onion
1 cup chopped celery
1 cup chopped red bell pepper
1 1/4 teaspoons Old Bay or other seafood spice blend
3 cups fish stock or bottled clam juice
1/2 cup diced peeled russet potato
1/2 cup half-and-half or skim evaporated milk
1 pound crab meat (or artificial substitute)

Melt butter in heavy medium saucepan over low heat. Add onion, celery, bell pepper, and seasoning. Cover; cook 10 minutes, stirring twice.

Add stock and potato; bring to a boil. Reduce heat, cover partially, and simmer until potato is very tender, about 30 minutes.

Working in batches, purée soup in blender. Return soup to saucepan. Add half-and-half; bring to a simmer. Mix in crab. Season to taste. Cover; let stand 1 minute.

Ladle into bowls.

Enjoy!

Luchroom Reading

Now that we're all back to school, it really gets you thinking about what kids are getting for lunch. What nutrition do they have to get them through the day? It's something our community is working hard to improve and now we have some more great resources to help us get momentum!

Here is a great article just posted in the Atlantic discussing books on the exact topic of school lunches, how we can effect the school lunch system and what aspects need our focus most:

Back to School: Books Packed With Ideas for Fixing Bad Lunches

By Marion Nestle

Sep 11 2011, 10:02 AM ET

Have you wanted to do something about school meals but didn't know how? Now that you have this list, there are no more excuses.

If you want to work on improving the meals at your kids' schools, much help is available. Just in, for example:

From the Center for Ecoliteracy: Rethinking School Lunch: Cooking with California Food in K-12 Schools: a Cookbook and Professional Development Guide. You don't have to be in California to take advantage of this resource. It's full of recipes and good ideas, as are other resources from the Center.

From Amy Kalafa: Lunch Wars: How to Start a School Food Revolution and Win the Battle for Our Children's Health, Tarcher/Penguin 2011. Kalafa is the writer and producer of the film about school food -- Two Angry Moms. This is her how-to guide for getting involved in and doing something useful about your kids' school food programs.

From Sarah A. Robert and Marcus B. Weaver-Hightower: School Food Politics: The Complex Ecology of Hunger and Feeding in Schools Around the World, Peter Lang, 2011. This is a collection of essays (one of them mine) from writers and thinkers about school feeding programs, domestic and international. It ends with a long list of groups working on school food issues.

And on my bookshelf from the last couple of years:

Janet Poppendieck's Free for All: Fixing School Food in America, University of California Press, 2010. My blurb says "Extraordinarily well thought out, beautifully written, sympathetic, and compelling. Anyone who reads this book will find the present school lunch situation beyond unacceptable. Free for All is a call for action on behalf of America's school kids, one that we all need to join." Poppendieck is a strong advocate for universal school meals. Me too.

Institute of Medicine: School Meals: Building Blocks for Health Children, National Academies Press, 2010. This influential committee report says what needs to be done to establish food-based (rather than nutrient-based) standards for school meals.

Kevin Morgan and Roberta Sonnino: The School Food Revolution: Public Food and the Challenge of Sustainable Development, Earthscan (U.K.), 2008. The U.K. has its own problems with school meals and so do other countries. This book presents international case studies focused on sustainability and social justice.

Susan Levine: School Lunch Politics: The Surprising History of America's Favorite Welfare Program, Princeton, 2008. If you want to understand the history of how school lunches came to be in America, here's the source.

Ann Cooper and Lisa M. Holmes: Lunch Lessons: Changing the Way We Feed Our Children, Collins, 2006. Cooper was one of the first chefs to get into schools and get fixing. This is a how-to from one who did it.

Robert W. Surles: Chef Bobo's Good Food Cookbook, Meridith 2004. I have a soft spot for this one because I've been keeping an eye on Chef Bobo's program at the Calhoun School in Manhattan for years now. He revolutionized school meals at one school and this book explains what he had to do to do that. He's still there and still cooking!

You would like to do something about school meals but don't know how? No excuses!

Image: Creative Commons.