Healthy on a Budget class series

LEARN THE SECRETS OF PREPARING FRESH FRUIT AND VEGETABLES

*Article published in Chelsea Update July 16, 2016. Click here to see the article. Article written by Laura Crawford.

Chelsea Community Kitchen will offer several demos featuring tips to cook for the season. Programs made possible by funding from Faith in Action and the Chelsea Lions Club.

Healthy on a Budget demos will be presented three Wednesdays–July 20, Aug. 17 and Sept. 21–from 3-5 p.m. at Faith in Action’sChelsea food pantry located at 603 S. Main on the grounds of the Chelsea Community Hospital.

Fresh fruit and vegetables can be a boon for health for low-income residents. Programs like Washtenaw County’s Prescription for Health and Faith in Action’s food pantry are making a difference by making fresh, local produce available to people who need it the most.

But not everyone knows what to do with the bounty of fresh food. In answer to that need Chelsea Community Kitchen is offering Healthy on a Budget demonstrations this summer at the Faith in Action food pantry.

Presenters will demonstrate recipes for preparing tasty dishes with the season’s bounty and preserving a variety seasonal fruit and vegetables. They’ll also hand out information on fresh produce storage and preparation, as well as healthy eating tips.

July 20 –how to use and store ingredients in season such as greens, peas, squash and zucchini, and more.

Aug. 17 – Preserving seasonal food, and cooking ideas for other in season vegetables.

Sept. 21 – Fall recipe ideas using squash and pumpkins, root vegetables, cabbage and others.

All are welcome to stop by and learn more about cooking with local, seasonal produce. Eligibility for the Faith in Action food pantry is income-based and many participants are also eligible for the Washtenaw County Prescription for Health, which provides $100 toward the purchase of fresh fruit and vegetables at local farmer’s markets.

Presenters include Yael Dolev, a food coach and healthy food advocate, Judy Radant, cooking teacher and professional chef, andKathy Carter, CCK board president and accomplished home cook.

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