Celebrating the Season - Bureau County Health Department

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Celebrating the Season - Bureau County Health Department
Bureau /Putnam County Health Departments
Celebrating the Harvest
Working toward a healthier community
by building your health…
Farm to Table Edition
Our Farmers Markets
Bureau & Putnam Counties have
5 great Farmers Markets in:
• Spring Valley
• Princeton
• Sheffield
• Granville
• Walnut
Every week, May through
September, local residents can
find fresh picked, healthy food
for great prices. Invest in your
health and the local economy at
the same time!
Katy Cl
ar
Organic ke with Edgew
o
s sells a
t Spring od Farm
Princeto
V
n Marke
alley an
d
ts.
What’s From the
Ground Up?
From the Ground Up’s goal is to strengthen a
sustainable local food system. Our focus is on healthy,
locally and sustainable grown agricultural products
in Bureau/Putnam Counties, the people that grow
them and the markets where they sell. We’ve
discovered a talented group of local growers and we
want to share them and their great food with you!
We have a lot to celebrate this year, with our new
website/Facebook page, expanded markets, education
programs, loyalty program, and recipe cards. We
focused our energy towards a healthier, well-fed
community, worked hard in the fields, and brought
the best to the customers. Success tastes good!
Find local growers and markets at:
www.bchealthdepartment.org
pleseed
nnie’s Ap at the click on “From the Ground Up”
o
D
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it
w
s
el,
z
e sell
Don Wen
e apples h
th
s
ie
b
a
b
Orchard,
et.
lley Mark
Spring Va
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Mill Roa
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it
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Pat Marq Sheffield Market
e
Farm at th
Our Local
Growers
We live in an area with a rich
farming history and some of the
best soils in the world. We
also have some of the best
growers, providing our area
with an abundance of
healthful choices in fresh
fruits, vegetables, herbs,
meats and eggs. They have a
strong commitment to
sustainable farming with the
firm conviction that healthy
soils produce healthy food.
You'll have confidence as
you eat and share their food!
issue, date
Paul and Eth
an
Salander Farm Salander with
at the Spring
Valley Mark
et
“Let food be thy
medicine and medicine
be thy food."
- Hippocrates
h some
ameson wit
J
in
b
o
R
d
res
David an
Walnut Ac
t
a
s
w
o
c
y
arket
very happ
e Walnut M
th
t
a
rm
a
F
Family
Our Local
Shoppers
The From the Ground Up
Loyalty Program makes it
possible for every customer to
truly support local growers
and earn fun prizes in the
process. Those that are
already loyal, by purchasing
a share of the farm through
Community Supported
Agriculture, earn as well.
You can get started at with
local growers at our
participating markets;
Sheffield, Walnut, Granville
and Spring Valley.
Chef Monika cares what’s inside!
We are blessed to have Chef Monika of the Chestnut
Street Inn as a huge supporter of our local foods
movement. She’s a nationally recognized chef who
cares what’s inside her eggs, meat and produce. She
buys from many of our area’s finest local growers.
The combination of their great food and her great
talent has won her many awards. We are thankful for
the time she has donated in cooking, sharing recipes
and educating about local foods. About the eggs she
says, “They are so bright colored and so perky I get
positively giddy about how good the food will be!”
Chef Monika
with “perky”
Meadow Ha
ven Farm Eg
gs
2
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How to Build
Your Health …
Building
health
"From
issue, date
the
Ground Up!" is the safe method
to prevent and even treat many of
the chronic disease that are now
the leading causes of illness and
and
a from WIC
Beth M edem
l
ca
lo
erlein, a
Alexis Zimm
n
a
rate being
grower, celeb
dor!
approved ven
death in the U.S. and in our local
Making great food
accessible to all people.
Departments. What's the best
This year, many new local
growers became qualified to
receive the WIC/Senior
Farmers’ Market Nutrition
Program vouchers. This
makes our markets accessible
to people who need this
healthy food the most;
mothers with young children
and our elders!
mother's voice saying it? "Eat
ut
n with Waln n on
so
e
m
a
J
b
o
c
Ja
will get dow
s
ie
g
g
e
V
m
!
Custo
ou the best
y
g
n
ri
b
to
one knee
area. Preventing these diseases is
the first strategic goal of the
Bureau & Putnam County Health
way to start? Can you hear your
your vegetables!"
It's easy to start with sugar snap
peas and tomatoes from Jacob
Jameson,
at Walnut
Custom
Veggies in Walnut, Irish kale and
Debb Skowera with Four Sisters
Farm at the Spring Valley Market
micro greens from Tim, Pat and
Dick Marquis at Mill Road
Farm in
Sheffield,
and
broccoli and cauliflower
from
Katy
Clarke
at Edgewood
Farm in
Princeton, just to name a
few of our
great local
growers.
Matthew, He
ath
with the Plow er and Camille
C
are happy wit reek farm team
h the harvest
!
Sustainably raised meat is
Elizabeth Pratt, Director of
the Cornerstone Community
Wellness Inc., buys from
Lacey
Landwehr
of Liberty
Farm
at
the new
Farmers
Market in
Sheffield.
sold at all of our markets as
well
including Walnut
Family
Acres
Farm and Meadow
Haven Farm. Crunch an apple a
day
from Donnie’s
Appleseed
Orchard and you're all set! Eating
local foods will be a treat for your
health and your appetite.
est with Boggio’s
Sweet corn harv
ce in Granville.
Orchard & Produ
3
1
2
Bureau & Putnam Counties Health Department
You are invited to the
From The Ground Up
Farm to Table Dinner
September 30th at 6 pm
aven
om Meadow H
Cherie House fr
a loyalty card!
Farm punches
Sharon
Green
(pictured)
and Kate
Johnson
are the
market
managers
of Grow
$25 per person tickets on sale at the
Bureau County Metro Center
For tickets call 815-872-0840 or buy at:
837 Park Avenue West, Princeton IL
Tickets must be purchased in advance. Cash Bar.
From the Ground Up is lead by the Bureau & Putnam
County Health Department and is made possible by a
Farmers Market Promotion Program grant from the
U.S. Department of Agriculture.
www.bchealthdepartment.org click on “From the Ground Up”
September 30th
$25 • 6pm
Farm-to-Table Menu
Soup: Butternut Squash with Creme
Fraiche, Crispy Bacon and Fried Sage
ow
re
’s a p Gr
r
h
dU !
we
a n d G r o u n a r ke t
L
The the field M
m
F ro e S h e f
h
at t
e rs
Salad: Fresh Greens with Goat Cheese
Stuffed Fried Squash Blossoms,
Salad Tomatoes, Roasted Beets,
Radish, Sweet Baby Turnip
Entree: Roast Pork Loin with Roasted
Vegetable Caponata, Herb Mashed
Sweet Potatoes, Crispy Kale
and Nasturtium
Dessert: Apple Creme Brulee with
Dehydrated Apples and Fresh Mint
Chef Monika’s
Butternut Squash Soup
Chef Monika from
Chestnut Street Inn
T re v o r
K
produc auffman sell
sh
e at the
She f f i e i s
Valley,
ld
a nd P r
inceton , Spring
M arke
ts.
For more information, email
Joy Kauffman at
[email protected]
or call/text (815) 200-4925