Wednesday, October 30, 2013

Eating with Diabetes: Healthy Cooking Class

Do you know the amount of 'added sugars' that adults can consume per day?  

Women = 24 g (6 cubes or sugar packets). Men = 36g (9 cubes or sugar packets)

Participants in our Healthy Cooking class last week learned this as much more as Renee Scampini, RD, talked sugars, sugar substitutes, and carbs.

Zucchini-Flax Pecan bread is loaded with fiber, omega-3's and protein to help your body digest the sugar that is sprinkled throughout.  Renee's tip if you're trying to reduce sugar in a baking recipe - cut the sugar by 1/3 to keep the consistency. 

From foreground to background: Tofu Fiesta Scrambler, Lentil Curry Tomato Stew, Cumin Kale chips.

Renee discusses sugar content of popular beverages while class participants enjoy the feast! 

Friday, October 25, 2013

Foto Friday

Extending our harvest. Currently have spinach, lettuce, and radish under the cold frames. Kale, Brussels sprouts, garlic, and Swiss chard at the moment.

Brussels sprouts and kale have been mulched to protect the roots from early frost
When mulching, make sure to use straw not hay. Hay can produce weeds later in the season.

Thursday, October 17, 2013

Growing into the Winter

This past Tuesday, CORE/El Centro hosted a workshop on Gardening through the Winter.  Part of the class focused on the use of cold frames as a easy way to extend the fall harvest and get an early start in the spring!

Materials include: Wood for frame, old windows, hinges, hammer and nails.

Prepping the materials, Lander cuts angled pieces for the sides of the frames.
Our cold frames are 7" in front and 10" in back - slightly angled to capture more of the fall sunlight.

Screwing hinges to the back to hold the window to the frame.
Locking hinges on the inside will hold the frame open on warm winter days.

Workshop participants look on as volunteers put together the second rooftop cold frame.