Pumpkin season is here!

Besides making a great addition to our fall décor, pumpkins make the perfect ingredient for fall recipes. Pumpkins are a good source of vitamin C and an excellent source of vitamin A. The recipes below offer a great way to bring our favorite fall ingredient to the table. Enjoy!

Source: http://www.fruitsandveggiesmorematters.org/pumpkin

Pumpkin Pancakes

Image Source: http://cookdiary.net/pumpkin-pancakes/

Ingredients:

2 cups flour

6 teaspoons brown sugar

1 tablespoon baking powder

1 1/4 teaspoons pumpkin pie spice

1 teaspoon salt

1 egg

1/2 cup pumpkin (canned)

1 3/4 cups milk, low-fat

2 tablespoons vegetable oil

Directions:

1. Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in a large mixing bowl.
2. In a medium bowl, combine egg, canned pumpkin, milk and vegetable oil, mixing well.
3. Add wet ingredients to flour mixture, stirring just until moist. Batter may be lumpy. (For thinner batter, add more milk).
4. Lightly coat a griddle or skillet with cooking spray and heat on medium.
5. Using a ¼ cup measure, pour batter into hot griddle. Cook until bubbles begin to burst, then flip pancakes and cook until golden brown, 1 ½ to 2 ½ minutes. Repeat with remaining batter. Makes about 1 dozen 3 ½ inch pancakes.

Source: http://www.whatscooking.fns.usda.gov/recipes/supplemental-nutrition-assistance-program-snap/perfect-pumpkin-pancakes

Breakfast Pumpkin

Cookies

Image source: https://www.foodhero.org/recipes/breakfast-pumpkin-cookies

Ingredients:

1 3/4 cups pumpkin (pureed, cooked)

1 1/2 cups brown sugar

2 eggs

1/2 cup vegetable oil

1 1/2 cups flour

1 1/4 cups whole wheat flour

1 tablespoon baking powder

2 teaspoons cinnamon

1 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon ground ginger

1 cup raisins

1 cup walnuts (chopped)

Directions:

1. Preheat oven to 400 degrees.
2. Mix pumpkin, brown sugar, eggs, and oil thoroughly.
3. Blend dry ingredients and add the pumpkin mixture.
4. Add raisins and nuts.
5. Drop by teaspoonfuls on greased cookie sheet.
6. Bake 10-12 minutes until golden brown.

Source: http://www.whatscooking.fns.usda.gov/recipes/supplemental-nutrition-assistance-program-snap/breakfast-pumpkin-cookies

This month, Pete traveled to Firebaugh, California to visit students at Hazel M. Bailey Primary School and see what healthy habits they've been learning about.

Nutrition Education at Bailey: 

Bailey Primary is a school dedicated to the wellness of their students. The school promotes healthy eating by distributing fresh fruits and vegetables for snacks and encouraging teachers to participate in the UC CalFresh Nutrition Education Program. 

"The Board recognizes that it is the District's role, as part of the larger community, to model and actively practice through policies and procedures: the promotion of family health, physical activity, good nutrition, sustainable agriculture, and environment restoration." -FLDUSD Wellness Policy

A MyPlate Nutrition Corner is displayed in the Bailey cafeteria to enhance the environment and encourage healthy eating behaviors. 

Physical Education at Bailey:

Students at Bailey receive daily physical education from certified physical education teachers who make exercising fun while helping students develop their athletic skills.

Pete was excited to see all the MyPlate colors incorporated into Bailey's recess and P.E. equipment. 

Healthy School Events at Bailey: 

Bailey encourages all teachers, parents and students to "have opportunities to support, and encourage physical activity on a regular basis"-FLDUSD Wellness Policy. On Thursday, October 13th, 2016, kindergarten students participated in the annual Pumpkin Walk-a-Thon Fundraiser, which took place during the students' allocated P.E time. Parents and friends showed up to support students by donating a dollar amount for every lap walked. Parents also donated water and healthy snacks for students to refuel afterward. Students enjoyed this event and not only walked, but also hopped, skipped, and danced to music played by Bailey's physical education teachers during the event, which ran for 30 minutes. 

Students are excited to begin the event as they walk with waters in hand and pumpkin tally sheets on their backs.

Teachers, parents, and students all wait patiently to begin the annual Bailey Pumpkin Walk-a-Thon.

Pete loves to see schools invest in the health and well-being of their students with healthy, fun-spirited events like these.

Keep up the great work Bailey! 

September brings both National Food Safety Education Month and the end of summer. As we wrap up this great time of year, let's take a look at ways to keep our food safe and avoid food waste as we enjoy the last of our BBQ's, swim parties and warm-weather adventures.   

1. When serving food at a buffet, keep hot food hot with chafing dishes, slow cookers, and warming trays. Keep cold food cold by nesting dishes in bowls of ice or use small serving trays and replace them often.

Once we've finished preparing our food, it's easy to set it out for our families and friends to dig in without thinking about it staying fresh. Make sure your hot foods stay hot and your cold foods stay cold when you serve. 

2. Always refrigerate perishable food within 2 hours (1 hour when the temperature is above 90 °F).

Make sure to put all of your perishable foods in shallow dishes and place them in an ice chest or refrigerator within the recommended time frames above. 

3. Use most cooked leftovers within 3 to 4 days.

Add leftovers to your weekly menu as soon as possible so you don't waste food or eat food when it is no longer safe. For more information about leftovers, click here.

Source: USDA Food Safety and Inspection Service

Have leftover chicken? Use it up with the recipe below: 

Cheesy Chicken, Broccoli

and Rice Bake

Image Source: tastykitchen.com

Ingredients

5 cups water

2 1/2 cups rice

1/4 cup onion (chopped)

1 garlic clove (chopped)

1 cup milk (skim)

1 can cream of mushroom soup (10.75 ounces, condensed, 98%           fat-free)

1/4 teaspoon salt

1/4 teaspoon pepper

3/4 cup cheddar cheese, low-fat (grated)

2 cups chicken (shredded, cooked)

2 cups broccoli (pieces)

Directions

1. Preheat oven to 350° F. In large saucepan bring water to
boil. Add rice, onion, and garlic. Cook for about 20 minutes
or until rice is soft.

2. While rice is cooking combine milk, soup, salt, and pepper, mix well. When rice is done combine with milk mixture, chicken and broccoli, mix well.

3. Grease 9 x 13 pan and pour mixture into pan. Bake in the preheated
oven for 18 minutes. Sprinkle with cheese. Bake for another 6 minutes or until cheese is melted. Serve immediately.

Recipe Source: What's Cooking? USDA Mixing Bowl

Do you find shopping at a Farmers Market too intimidating? Need help getting started?

Have no fear!  

UC CalFresh and Pete, the MyPlate Superhero, will help you get started!

 Why shop at a Farmers Market?

Farmers Markets support our farmers and our local economy while increasing our access to fresh, nutritious, and locally grown fruits and vegetables!

 How can I stretch my food-buying dollars when shopping at a local Farmers Market?

~~ Market Match ~~

 Market Match is California's healthy food incentive program that will match your CalFresh dollars up to $10 when you purchase fruits and vegetables! That means your $10 CalFresh EBT budget, for fruits and vegetables, can double up to $20. That's more money for delicious and nutritious fruits and vegetables!

Look for the Market Match tent at select Farmers Markets to get started!

Want to buy non-fruit and non-vegetable products using your CalFresh EBT card? No problem! Select Farmers Markets will also allow you to use your CalFresh EBT and WIC benefits to buy food. Click here to find a Market near you and find out what Market Match incentives they offer! 

........................................................................................

Pete, the MyPlate Superhero, is happy to hear that Californians can make healthy choices at Farmers Markets near them. Let's follow Pete as he navigates his first Farmers Market: The Market on Kern.

Pete can't help but be excited. Just look as he takes flight!

Pete's first stop is the Market Match tent. He wants to make the most out of his food dollars. Shopping smart is how Pete likes to roll.

It looks like kale has caught Pete's attention. Kale is an excellent source of Vitamin A and C, and a good source of calcium and dietary fiber.

Is there anything better than ripe fruits? Pete suggests having a sweet and juicy fruit as a snack or dessert! Yum!

Pete knows tomatoes can be confusing: are they a fruit or a vegetable? Pete notes that they are a vegetable on MyPlate, and so good for you! Try adding this delicious vegetable in your everyday meals and let us know how it goes. Pete would love to hear all about it!

Pete loves to share his knowledge about MyPlate. Pete reminds Nutrition Coordinator, Evelyn Morales, about the importance of making fruits and vegetables half your plate!

Come visit the Market on Kern, open every Wednesday, 9am to 2pm, now through October.

Summer is a great time to explore your local Farmers Market. Who knows, you may run into Pete!

Visit the Ecology Center for a Farmers Market near you.

Happy Shopping!

-Pete, the MyPlate Superhero