Funding for The Fresh Fruit and Vegetable Program

At the beginning of the month, Secretary Ed Schafer announced that there will be $49 million will be given to elementary schools for fresh fruits and vegetables. The Fresh Fruit and Vegetable Program will reach schools in all 50 states and also in the District of Columbia, Guam, Puerto Rico and the Virgin Islands.

Schafer stated that "Fresh produce for children at school gives them an early start on healthy eating habits that can stay with them after school, and throughout their lives." He also mentions with the increasing prevalence of obesity, this is a way to educate and help our children learn the importance of a healthy life.

Pennsylvania's total allocation is $1,322,607 which will go to the neediest schools where there is high proportion of free or reduced breakfasts or lunches. The children in the participating schools will receive these foods at no cost and will hopefully begin to add healthier choices into their daily routines.

To read more, go to http://www.usda.gov/wps/portal/!ut/p/_s.7_0_A/7_0_1OB?contentidonly=true&contentid=2008/08/0208.xml

Posted by: Amy Soergel, our Just Harvest Food Stamp Barrier Research Intern

Grassroots recipe #6: One chicken, three meals

What could be more economical than using one chicken for three meals? Just Harvest AA Heather Seiders contributed this trio of recipes. Most of the ingredients are used in two or more of these recipes, making it the perfect week meal plan for a budget. Chicken prices go up and down regularly, so be sure to check the prices to make sure they're low.
ROASTED LEMON CHICKEN
1 chicken (about 3 lbs.)
1 tsp. salt
1/4 tsp. black pepper
1/2 of a yellow onion, cut in 1/2
1 lemon, quartered
3 cloves of garlic, peeled
fresh herbs (parsley, thyme, or oregano) (OPTIONAL) * no need to chop *
2tbs. butter and 1 tsp. olive oil

Heat oven to 400 degrees. Remove neck and gizzard from chicken, and rinse inside and out with cool water. Pat dry with paper towels. Transfer to roasting pan. Where the cavity opens, loosen the skin from the breast and put one tbs. of butter under the skin of each side. Brush chicken with olive oil and rub with salt & pepper (inside and out). Stuff the chopped lemon, onion, garlic and herbs into the cavity. Tie legs with kitchen string & bake for at least 15 mins. per pound of meat (At least 45 mins.) After removing chicken from the oven, let it sit for about 15 mins. so the juices go back into the meat. Then remove the veggies and lemon and cut & serve.
* As the chicken cooks, you want to baste it with pan drippings (or more olive oil) about every 15 mins., adding more salt & pepper if needed *

BUFFALO CHICKEN SALAD SANDWICHES
Leftover chicken (no skin)
Mayonnaise to taste
1 or 2 stalks of celery
1 of 2 carrots
Salt & pepper to taste
your favorite hot sauce
palmful of bleu cheese crumbles (optional)
Bread or crackers
First, chop up the leftover chicken, celery and carrots. Then, add mayonnaise until mixture becomes a creamy consistency. Add a few dashes of your favorite hot sauce & add salt & pepper to taste. Serve on sliced, toasted bread with lettuce & tomato or on crackers for a snack.

CHICKEN BROTH

1tsp. olive oil
carrots (roughly chopped)
celery (roughly chopped)
onion, garlic, lemon (optional) and herbs (reserved from roasting)
leftover chicken carcass

Add olive oil to large pot, and heat oil on medium heat. Add onion, garlic, celery and carrots and cook for about 5-7 mins. Place the chicken in the large pot (bones, skin & meat left on the bones), and cover with water (about 6-8 cups.) Add reserved herbs & lemon juice from roasted lemons. Bring to boil, and cook for about 3-4 hours salting to taste as needed. When it's done, strain out the whole fresh herbs, add reserved chicken pieces, and let cool. Put in pint or quart containers and refrigerate or freeze.
* After it is cooled down, there will be a lining of fat congealed on the top. Just skim it off and throw away. *

For a quick chicken soup: just add your favorite cooked noodle or pasta and salt & pepper to taste.