Ingredient of the Month Archives

2013

December 2013 - Apples

Low in calories and free of fat, sodium and cholesterol, apples are a versatile fruit that can be used in both sweet and savory dishes. Apples are grown in almost every state making the United States the world’s second-leading producer after China. Find out more about different varieties and uses, as well as a healthy recipe for Apple Pie Smoothie and Hot Apple Flapjacks.

November 2013 - Cranberries

Cranberries are small, nutritional powerhouses high in antioxidants that help protect against tooth decay, urinary tract infections and inflammatory diseases. They can easily be added to a variety of dishes for an extra boost of nutrition. Use these “Farm to Fit” tools in community events to create awareness about developing a healthy lifestyle.

October 2013 - Winter Squash

Grown during the summer, winter squash is harvested in fall and winter. There are many varieties, from acorn to pumpkin to spaghetti squash, with a tough, inedible skin and sweet, rich flesh. These “Farm-to-Fit” tools encourage children to develop a healthy lifestyle by reinforcing the idea from the classroom to hands-on chef activities to the playground.

September 2013 - Peas

Peas are one of the most nutritious legumes, rich in vitamins and minerals, and high in protein in fiber. Use these tools to educate children about peas in a fun and engaging way. Share the classroom toolkit with teachers to integrate peas into the lesson plan.

August 2013 - Okra

Okra, also known as lady’s fingers, is a vegetable high fiber and is also a good source of potassium and vitamins A and C. It is often used as a thickener in vegetable soups and gumbo and can also be sliced and oven-roasted for crunchy okra fries.

July 2013 - Blueberries

Although miniature in size, blueberries add flavor and health benefits to a variety of dishes. Juicy and sweet, they are high in antioxidants that help protect against cancer, heart disease and other age-related diseases. Fresh blueberries are available year-round, but they can also be enjoyed frozen, canned and dried.

June 2013 - Swiss Chard

Swiss chard is a leafy vegetable with an earthy, slightly tangy flavor, much like beets or strongly flavored spinach. It is most often cooked like other greens and can be eaten plain or mixed in main dishes such as pastas, quiches or warm salads. Swiss chard is available year-round and is high in nutrients.

May 2013 - Mango

Mangoes are considered sacred in India, its country of origin, and legend says that Buddha meditated under the cool shade of a mango tree. The fragrant golden-yellow flesh of a mango is soft and juicy with a sugary rich, slightly tart flavor. It can be eaten plain, but is also a great addition to fruit salads, smoothies, and salsas.

April 2013 - Rhubarb

Is it a fruit or a vegetable? While technically a member of the vegetable family, rhubarb is commonly mistaken to be a fruit through its association with desserts. Learn more about the health benefits and culinary uses of rhubarb in this month’s article. Use these new tools to educate kids about rhubarb in a fun and engaging way.

March 2013 - Artichokes

The artichoke plant was known by the Greeks and Romans as a delicacy, as well as an aphrodisiac. While they are harvested on the West Coast all year long, peak seasons are March and October. They are high in fiber, contain no dietary fat and are a good source of potassium, vitamin C and magnesium.

February 2013 - Goat Cheese

Goat cheese generally has less fat and fewer calories than cheese made from cow’s milk. It can be unripened or ripened, with textures that range from moist and soft to dry and semi-firm. Find out more in this month’s article. Full Article

January 2013 - Tempeh

Tempeh is a soy-based protein food and is considered the “meatiest” of soy proteins. It is made from the whole soybean and therefore has a greater content of protein, fiber and vitamins than most soy products. Find out more about its varieties and uses, as well as a recipe for Barbeque Tempeh Pizza. Full Article

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