Easier Access to Fresh Food

We understand that buying local or organic foods can get expensive. That’s why we are so excited that those with EBT (food share) cards, are now able to shop at our local farmers markets! Wood County Farmers Market (at Rapids Mall) follows Wausau and Stevens Point's lead and begins accepting EBT today!

Users will simply need to go to the EBT/FoodShare table and swipe their card. You can decide how much you would like to use and unused dollars can always be returned to your card. To make your digital dollars easier to handle, you will receive wooden coins, each valuing $1.

Take your coins to any stand displaying "EBT/FoodShare Accepted Here" and buy whatever fresh food catches your fancy. Distributors will be expecting this update and should understand how to use the new coin system. The tokens do not expire so can be held from week to week!

If you have questions about how this will effect your shopping, send us your comments or post them here.

Berry Delicious

This July we are celebrating all the wonderful things that Wisconsin farmers are producing, especially fresh berries! At Altenburg's Farm in Wood County, you can go and pick your own fresh strawberries every day. Our communities have more and more places to find fresh foods and healthy cooking options. This is our list of producers and markets where you can find food, fresh from the people who grow it. You might find it makes the food taste just a little better.

Almond Strawberry Salad

In a large bowl, combine

3 cups fresh spinach

½ cup strawberries

¼ cup sliced honey-roasted almond

In a jar with a tight-fitting lid, combine the

1 Tbsp cider vinegar

1 Tbsp honey

1 ½ tsp sugar

shake well

Drizzle over salad and toss to coat

Serve immediately.

*

Sunshine Rice

Heat 1 ½ Tbsp oil in a medium-sized saucepan. Add

1 ¼ cup celery (with leaves, finely chopped)

1 ½ cup onion chopped

and sauté until tender (about 10 minutes)

Add:

1 cup water

2 Tbsp lemon juice

½ cup orange juice

dash of hot sauce

Bring to a boil over high heat

Stir in:

1 cup instant uncooked rice

Bring back to a boil

Cover and turn heat down to simmer until rice is tender and liquid is absorbed

about 5–10 minutes

Stir in:

½ cup slivered almonds

Serve immediately

^

*allrecipes.com

^Keep the Beat Recipes

A Fresh Holiday Feast

Summer is heating up. We can feel it in our offices and cars, and a lucky escape to the beach! The weekend will be full of friends and family and hopefully some delicious local food! Here are a few ideas for the fresh produce coming out of our gardens and farms.

Share some of your favorite 4th of July recipes at the bottom!

Strawberry Pie

Blend in saucepan
1 cup sugar
3 Tbs cornstarch

Add and Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Remove from heat.
1 cup strawberries (mashed)
1/2 cup orange juice or water

Stir in and cool
2 Tbs lemon juice

When cooked fruit is cool gently fold in additional strawberries (or blueberries for a festive flair!) and pour into crust.
4-6 cups whole strawberries
9 inch pie crust (graham cracker or pastry)


Chill for 3 hours.

Add some whipped cream and blueberries on top of the colorful strawberries for an Independence Day delight!


Great Green Vegetable Pasta

Stir together in a bowl and set aside: (for smooth texture, pureé)
1 cup cottage cheese
1/3 cup Parmesan cheese
1 clove garlic (minced)
2 Tbs fresh basil (chopped)
2 Tbs fresh parsley (chopped)
1/2 tsp Salt

In large soup pot of boiling water, start cooking according to package directions:
12 oz fusilli linguini or spaghetti (really any kind of pasta you would like!)

Beginning 6 minutes before pasta is done, add in following order with 2-3 minutes between additions:
2 cups broccoli florets
2 cups zucchini (sliced) + 1 cup green beans
1 cup peas + 1/4 cup green onions (chopped)
Drain well and return to soup pot

Toss with pasta and vegetables until melted
1-2 Tbs extra virgin olive oil

Add cottage cheese mixture, toss gently to coat. Serve immediately sprinkled with freshly grated Parmesan cheese and freshly ground pepper. Add some tomato slices for a colorful garnish!

Wishing you a happy and safe holiday weekend!

Rock Your Parks!

July is national Rock the Park month to celebrate our amazing areas for recreation! We challenge you to show your appreciation in a real way. The challenge is to visit a park every weekend in July... that's 5 chances to visit a new park or an old favorite! Good thing Wood County has lots of options with even more great opportunities. Follow us on facebook and twitter for parks and activities around the county!

Make your pledge HERE

Got a competitive streak!? Enter your videos (filmed at a park) of a "Flash Mob" to Kayleen Magruder at magruder.kayleen@marshfirldclinic.org or Sara Richie at richie.sara@marshfieldclinic.org by July 21st at 4 p.m. for rules and guidelines, see the form attached at the bottom of this post. The information will also be posted on our facebook page!

July 28th brings our celebration of the month's events at North Wood County Park.
We'll be throwing a bash for everyone who pledges!

Come celebrate with volleyball, disc golf, horseshoes, ladder golfand more!

Sweet Summer Meals

Now that the rain has given us a little break and the sun is back, enjoy the weekend with you families and friends! Here are some tasty recipes that are pretty simple and perfect for a dinner in the back yard. Why not make it a pot luck?



Vegetable Pasta Salad

Whisk together in small bowl
1/4 cup red wine vinegar
1/2 tsp salt
1 clove garlic (minced)
1 Tbs dijon mustard (otional!)

Whisk in oil gradually. Stir in basil and set aside
1/4 cup olive oil
1/4 cup fresh basil

Cook pasta
4 oz uncooked whole wheat pasta

Place in large bowl and tows with 1/3 of dressing.
Layer ingredients on top of pasta in following order: Veggies, tomatoes and olives, then remaining dressing.
2 cups fresh veggies -chopped (green peppers, summer squash, cucumbers, broccoli florets)
3 medium tomatoes (thin wedges)
1/2 cup olives (sliced)

Sprinkle on top:
1/4 cup fresh basil leaves (more if desired)
2 Tbs fresh parsley (chopped)

Sprinkle on top and toss lightly before serving.
1/2 cup Parmesan or feta cheese


Rhubarb Sorrel (Strawberry) Crisp
soooooooo good!

preheat oven to 350 F

Combine in large sauce pan and bring to a boil over medium high heat. Reduce to medium heat and cook for 4 minutes, stirring often to avoid burning that sugar!
4 cups rhubarb (finely chopped)
2 cups sorrel/ strawberries (finely chopped)
1 cup sugar
1 Tbs orange peel (grated)
1 tsp vanilla

Dissolve cornstarch into water and add mixture to rhubarb mix. cook until thickened stirring constantly.
1/4 cup water
3 Tbs cornstarch

Mix together until crumbly.
1 1/2 cups flour
1 1/2 cups rolled oats
3/4 cup brown sugar
3/4 cup butter
1/2 tsp salt
1/2 tsp ground cinnamon
Place about half of the mixture into a greased 9 x 13 baking pan, pressing into an even layer. Pour in Rhubarb mixture and spread evenly. Sprinkle remaining crumb mixture over top. Bake at 350 F for 30 - 40 minutes.

Recipes from "Simply in Season" M.B. Lind and C. Hockman-Wert