Racine is now going to have a new Indoor/Outdoor year around farmers market!! It is opening July 9th (THIS SATURDAY!) 7-2. All products are made in Wisconsin.
614 South Street, (near corner of South and Douglas)
Racine Wisconsin 53402 http://www.rciofm.com
If you have any questions, please contact Matt@rciofm.com or 262-914-0560
THANK YOU Matt and Melody for making a difference in Racine!!!
Ever crave something potato-chippy but don’t feel like ingesting all the saturated oils and salt? Then you MUST make yourself some kale chips. Kale is one of those superfoods which are extremely high in anti-oxidants, and luckily, is easier to find in grocery stores nowadays. The end product has the crispness and texture of potato chips, but it’s healthy and satisfies a junkfood craving. Can I get an “AMEN”?
1 bunch of kale, with stems trimmed
1 1/2 TBL. extra virgin olive oil
pinch of salt
Preheat your oven to 325. After your kale is destemmed, cut into pieces similar to the size of a regular potato chip. Take a gallon size ziploc bag, place kale, oil, and salt within and give it a good shake so that all oil and salt is evenly dispersed. Place kale on a parchment or aluminum foil lined pan and throw in the oven for approximately 15-18 minutes, or until edges of kale start to turn a brownish hue. Take out of oven, sit down in front of TV (if you are me, watch some bad reality TV, but I’m not recommending that) and crunch away at a pile of superfood kale chips, and throw your guilt out the back door. Special thanks to my SIL, Sarah, who introduced me to this non-naughty, awesome snack!
With the gorgeous cool weather this weekend, just giving us a glimpse of the fall to come, I decided to combine two of my favorite things. I’m filling the house with the smell of warm baked goods, while utilizing the last of the summer zucchini from the garden. It was always such a treat when my Gram would whip it out and I’m so happy that it’s now a family favorite, that everyone begs for, warm zucchini bread. Even for those nervous by the precision of baking, this is an easy recipe that yields two loaves, one to gobble up and the other to freeze for a summer reminder in the dead of winter.
3 C. flour (white or whole wheat both work great)
1 tsp. salt
1 tsp. baking soda
3 tsp. ground cinnamon
¼ tsp. baking powder
2 C. Sugar
3 tsp. vanilla extract
1 C. vegetable oil
3 C. grated zucchini
1 C. chopped nuts of your choice (optional)
Pre-heat the oven to 350 degrees.
Sift together flour, salt, soda, cinnamon & baking powder.
Beat eggs. Add and mix sugar, vanilla, and oil. Then add zucchini to the egg mixture. Add the dry ingredients, mix well & stir in nuts. Pour into 2 un-greased loaf pans.
Bake for 1 hour, or until toothpick comes out of center of loaf clean.
**For freezing, wrap cooled loaf first in plastic wrap, then wrap in tin foil and label.
Another fun thing to do to get the kids involved is have them make their own butter to spread on the bread! Let me know if you’d like me to post instructions for that as well.
Click here for the article.
Eating locally grown food—
Good for the environment.
Good for local economies.
Good for your health.
Here is another great site for locating local foods.
With low-nutrition foods tempting kids at nearly every other public place in America, schools should be one setting where parents do not have to worry about what their children are eating. Since the national school meal programs are, after all, federal programs, Congress should take action to ensure that all school foods are healthy. Read more.
While you are at this site, take the Junk Food Quiz. Your jaw might hit the keyboard when you find out just exactly which foods the USDA doesn’t consider to be unhealthy.