Living Well 8/22/24

By Marie | August 20, 2024 |

Participants learn to can Tomatoes: We had a great canning session on Friday, August 16th at the Water Valley Housing Authority where I had the honor to teach eight participants how to can tomatoes using the boiling water method. I am excited to be partnering with WVHA to offer monthly Family and Consumer Science programming there.

4-H Monthly Cooking kit –Kits will be available for pick up on Thursday, August 22nd. Healthy You Exercise Class will meet every Wednesday at the Extension Office. Join us for up to 30 minutes of physical activity. If you come, make sure to wear comfortable, cool clothes, good tennis shoes and bring some water to drink. September FCS After 5 – Fall Floral Arranging Workshop- join us on Thursday, September 12 for our September FCS After 5 where we will enjoy a delicious meal, live floral demonstrations, and an opportunity to create a beautiful fall arrangement. Our instructor for the evening will be John Grayson Henderson from Bloomin’ Hills Farms and Flowers. John Grayson has a (CFO) Certified Floral Designer certification and a (FSMD) Florida State Master Designer Certification. Registration is $75 per participant and includes a meal, several floral demonstrations, container, hard goods, and live product. Each participant will leave the workshop with a beautiful live fall arrangement. Please register and pay fees by Wednesday, August 28th to allow time to order supplies. ServSafe – The ServSafe Food Safety Certification class will be taught on Thursday, September 26th. The last day to register will be August 30th. The cost of the class $150. For more information contact Pamela at the Extension office. ServSafe Online Exams are set up on an individual basis. If you need to schedule an online exam (this includes no class instruction) please contact the Extension office at 662.675.2730 or email p.redwine @msstate.edu to find out how to get registered. Mississippi State is an equal opportunity institution. Discrimination in university employment, programs or activities based on race, color, ethnicity, sex, pregnancy, religion, national origin, disability, age, sexual orientation, genetic information, status as a U.S. Veteran, or another status protected by applicable law is prohibited. Questions about equal opportunity programs or compliance should be directed to the Office of Compliance and Integrity, 56 Morgan Avenue, P.O. 6044, Mississippi State, MS 39762, (662)325-5839. Tips For Buying Greens On A Budget Yes, greens can be a cost-effective option for those on a budget, and they offer numerous health benefits. Here are some reasons why greens are budget-friendly: Cost-Effective Aspects of Greens High Nutrient Density: Greens provide a lot of nutrients relative to their cost, making them a highly efficient choice for meeting dietary needs. Versatility: Greens can be used in various dishes such as salads, soups, smoothies, stir-fries, and side dishes. This versatility helps stretch your grocery budget as you can use them in multiple meals. Long Shelf Life: Many greens, especially those that are heartier like kale and collard greens, have a longer shelf life compared to other vegetables, reducing waste and saving money over time. Easy to Grow: Greens are relatively easy to grow at home, even in small spaces or containers. Growing your own greens can significantly cut down on grocery costs. Frequent Sales and Discounts: Greens are often on sale or available at a discount at grocers or farmers’ markets, especially when they are in season. Buying in bulk or during peak seasons can save money. Buy in Season: Greens are cheaper and fresher when they are in season. Plan your meals around seasonal produce to take advantage of lower prices. Purchase Frozen Greens: Frozen greens are often less expensive than fresh ones specific dish you’re preparing. Kale and Apple Salad Ingredients 1 bunch kale, rinsed, stems removed, sliced thin 1 apple, diced 1 cup mixed berries (raspberries, blueberries) 2 tablespoons apple cider vinegar 1 tablespoon olive oil salt and pepper to taste Instructions Prepare the kale, rinse under cold running water in colander, pat dry and reserve. Slice the apples. Make the dressing: smash the berries in a large mixing bowl with a potato masher or fork. Add the oil and vineger and mix smooth. Toss the kale with the dressing, mixing well. Top with the apples. Season with salt and pepper to taste. Serve immediately or refrigerate for up to a day. Recipe & Article Source: https://www.foodandhealth.com/newsletters-archive/august-2024-newsletter-and-toolkit-6e39a20

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