Monday, April 23, 2018

Dress for Success!

Well, April has flown by and we’ll soon be enjoying a new season of fruits and veggies as spring produce comes to market … we can’t wait for these fresh and lively tastes!  We also can’t wait for our fifth annual Splash Path on Saturday, May 19.  Sign up today at splashpath.racewire.com

This year’s Splash Path is raising funds for a new program we are planning, the Pathfinder Produce Mobile Market.  This project includes outfitting a refrigerated mobile unit, so that one day, we can establish a regular route of Produce market stops in our local towns.  Our goal is to get more great fruits and veggies to our area customers, and to create meaningful pre-vocational opportunities for our Pathfinder Village Adult Day Service members.  We’ll share more on this exciting project in the future. 

Our online markets for Morris and Edmeston are currently open through Wednesday, the 25th, at noon.  We also hope you’ll come to the next delicious Pathfinder Produce market, which will be on Thursday, April 26 from 1 to 5 p.m. at our Edmeston location at Pathfinder Village Commons. 

Below, my colleague Sally Trosset shares some great tips for all of us who are starting to train.  Although the weather is improving, it’s still important to “dress for success” when you start your road work!

***

After a long month of thinking the sun was never going to shine or the snow flurries were never going to stop, it happened!  The sun came out in full force on Sunday, Earth Day.  The temperatures were in the 6o's.  My 17 year-old daughter joyfully announced, "I love the sun!  I love warm weather!"  And how true that is, what a game changer! What a difference a sunny day makes after a long winter. 

Social media had been funny leading up to this day.  I read a post last week saying, "It's not the 18th of April, it's the 105th day of January!"  Another said, "Hey, snow before Christmas, how nice!" And finally (and not as funny) a friend posted an article entitled, “1816: The Year without a Summer,” published originally by USA Today in 2016.  What?! This one actually caught my attention.  Did this actually happen?  A year without a summer?   I couldn’t even imagine.  Like squirrels hoarding their acorns to have food through winter, many of us in our area breath in and store thoughts of warm summer weather to get through our long winters.  Interestingly enough, this did happen and the story is worth the read if you can get through the first sentence, "Heavy snow fell in northern New England on June 7-8, with 18- to 20-inch high drifts. In Philadelphia, the ice was so bad every green herb was killed and vegetables of every description very much injured."    

The article goes on stating there was snow in June, freezing temperatures in July and a killer frost in August affecting millions of people in parts of North America and Europe.  It led to failed crops, famine conditions and disease outbreaks due to the climate change.  There was a widespread migration of people looking for a better home, even religious revivals -- anything to help people make sense of what was happening.  The gloomy weather even hit the literary world; this frigid summer inspired the plot of Mary Shelly's horror novel, Frankenstein.  Who knew? 
I only skimmed the rest of the article (the sun was out, I couldn't let this article ruin my great weather-related mood!) to discover that the cause of the earth's chill at that time was due to the biggest volcanic eruption in human history on the Island of Sumbawa, now known as Indonesia.  It was said to be 100 times more powerful than the 1980 Mt. St. Helen's blast (ranked 7 on the 8 level volcanic index).  For some reason I took comfort knowing it was because of an earthquake that this happened, thinking it was less likely to happen again.  With the fact that we've had a solid 200-year run where it hasn't happened again, leads me to go with those odds that it will never happen again!
Speaking of a "solid run," and back to the real point of my topic -- the weather is turning; the sun is beginning to shine, and best of all?  The Pathfinder Village 5th Anniversary Splash Path is just four weeks away.  It is so close, but there’s still plenty of time to get outside, get active, prepare and participate in this great event.  The die-hard Dash to Splash teams have been out faithfully every Monday afternoon in April training (in the cold and snow) and so can you! 
While the sun is starting to shine, it's important to remember that during the early mornings and evenings, it will still be chilly.  It is important to be aware of the cold if you switch your training to outside (no more "dreadmill" for the inside runners at the gym or at home!).  According to a 5k training article, two very important and easy things to keep in mind are hydration and sweating while training in chilly weather.  
Chilly weather can depress feelings of thirst, so even though you may not crave a big swig of water every 20 minutes like you do when it's 85 degrees out, your body still needs it. So drink up! Even if it’s cold!
Just like thirst, sweat happens too! Just because it's cold outside doesn't mean you stop sweating. Exercise = heat production = perspiration. This is where attire becomes important: If clothing becomes wet or dampened it loses its insulation properties. Through running, walking or just general outdoor activity in the cold, your body will start to sweat and you may not feel it, so proper layering is important.  When you head out to train in the late afternoon or early morning, make sure you have layers that can easily be peeled off and tied around your waist.  Also, important?  A hat and gloves!  We lose so much warmth through our head and hands being uncovered in chilly weather.  This handy chart will help determine what to wear at certain temperatures.  

What better way to get motivated for real spring and summer weather than an event like Splash Path.  For more details about this awesome event visit, the Pathfinder Village website.  Hope to see you on race day! 
Happy trails!


Sally (and Lori)

Monday, April 16, 2018

Savor the Flavors with your Little Ones

Greetings!  We hope everyone will come out to our next tempting Pathfinder Produce market this Thursday, April 19, at the Pathfinder Village Commons, from 1 to 5 p.m.  With great selections, great tastes, and the convenience of a hometown market, we’re ROOTED IN COMMUNITY!

Just a reminder, our online ordering system is up and running each week, offering a convenient service for our Pathfinder Produce patrons.  The online ordering, which is fulfilled by members of our Adult Day Services, is open the Friday through Wednesday (noon) before the market on Thursday.  We have two order drop-off locations, at Pathfinder Village Commons in Edmeston (1-5 p.m.), and at the UMC in Morris (3-6 p.m.). Go to pathfindervillage.org/our-village/pathfinder-produce to try our online ordering.

We’re just one month away from our fifth annual Splash Path, and are planning a fun and colorful day here at the Village on Saturday, May 19.  Our signature paint run/walk is raising funds for a new Mobile Market for Pathfinder Produce; this initiative will help our market extend its reach into the communities we serve.  It’s really easy to sign up for Splash Path … just go to splashpath.racewire.com to register online.  More information on this vibrant and fun family event is at our website at pathfindervillage.org/get-involved/splash-path or at the Pathfinder Village Facebook page. 

Speaking of extending our reach to support people in eating healthier foods … in this week’s blog, my colleague Martha Spiegel considers ways to encourage little people to eat a wider variety of fresh and healthy foods so they have a great start in life. 

***

I saw a story on the news last night about why many children are reluctant to eat green vegetables. Apparently, there is a lack of single-ingredient baby foods on the market and hardly any that contain green vegetables.  According to an article in Science Daily, out of 548 infant and toddler foods on the market, only 52 are single-vegetable, and none of them were dark green vegetables or beans/peas. In multiple-ingredient baby foods containing vegetables, most listed fruit as the first ingredient, followed by those which listed carrots or sweet potatoes first. Only 1.1 percent had dark green vegetables listed as the first and main ingredient.

I had noticed a trend toward mixing fruit with vegetables in my grandchildren’s baby food, but I didn’t realize how lacking single-ingredient foods were. When my own children were babies, nearly all of the baby food was single-ingredient until they started on “toddler foods” (typically mixed vegetables and sometimes meat in small, soft chunks). Peas and green beans were widely available.

I surmise that the intention in mixing fruits and vegetables is to get the little ones to eat foods with the nutrients of veggies masked with the taste of fruit. According to the Science Daily article, infants are predisposed to prefer sweetness, and so must learn through repeated experiences to accept dark green vegetables, which can be less-sweet. So if the veggies taste like fruit, the baby will be more inclined to eat it. The problem with this is that it can hinder the transition to table food, resulting in fussy eaters.

So what can be done? One obvious solution is to make your own baby food. Vegetables can be steamed until soft, and then run through a blender or a food mill and strained until it is smooth (and thin) enough. Wholesome Baby Food and Web MD provide tips for making baby food. Then the homemade items can be used in place of or in addition to commercial baby foods. Some vegetables don’t puree well enough for infants just starting on baby food (such as broccoli or spinach), but these can be introduced later when the little one is ready for more texture. Check out the selections at Pathfinder Produce, and give them a try!

Another thing to remember is that babies often reject new tastes at first. Try feeding the same vegetable for 3-4 days in a row; if the baby still spits out more than he or she swallows, wait a few months and try it again. It might become more acceptable once a greater variety of flavors have been experienced.  Feeding babies a wide variety of tastes, including dark green vegetables, could make transitioning to table food smoother for both parent and child.

Until next time, savor the flavors with your little ones,


Martha (and Lori)

Monday, April 9, 2018

Be the Change ...

Hello friends!  We invite everyone down to our next delicious Pathfinder Produce market, which will be on Thursday, April 12 from 1 to 5 p.m. at our Edmeston location at Pathfinder Village Commons.  Come on down for all the great fresh fruits and veggies we have on sale … our friendly staff will be looking for you!

We are also pleased with the reception to our Pathfinder Produce ordering page: http://pathfindervillage.org/our-village/pathfinder-produce. The market order site opens each Friday, usually by mid-morning, and you can order for delivery at either the Edmeston or Morris locations.  The ordering is open through the following Wednesday at noon; patrons then pick-up their pre-selected purchases at Thursday market (Edmeston, 1-5 p.m.; Morris UMC,
3-6 p.m.).  Talk about convenience!


This past week, our “pop-up” market at the Living Healthier Expo at the Foothills Performing Arts Center was very well received and allowed Pathfinder Village to share how our fresh fruit and veggie market is making a difference in area communities.  We met many new folks who really enjoyed our FRESH display and who asked lots of great questions about all our high-quality services for people who have Down syndrome and other developmental disabilities. 

One thing that has been so successful about Pathfinder Produce is that it puts people with different abilities front-and-center as they support positive change and contribute to others.  In this case, our Adult Day Service members really shine in their roles in our market operations each week.  Plus, they really enjoy the social aspects of the shopping experience, serving friends and neighbors as they select their purchases, weigh fresh items, and ring up and bag items. 

Pathfinder Produce and our other Village programs accentuate the positive, and tie into the diverse strengths of our community members.  We love it when residents and students serve as role models outside of the Pathfinder community too.  We learned that during a recent visit with his family, Pathfinder's Casey B., his older brother Craig, and his mom, Kathy, participated in a 5k race in Charlotte NC, called 3-2-1 Dash for Down Syndrome.

Casey and Kathy completed their 5k walks in 1:03. Brother Craig, who participates in many 5k events, completed his run in 25 minutes!  Pathfinder Village sends its congratulations out to their Carolina Nor’Easter Team.  We’re proud of Casey’s advocacy, and we’re also looking forward to his participation in our fifth annual SPLASH PATH on May 19.  Splash Path is an inclusive event and is one way that we can all make a difference, no matter our athletic ability, fitness level, or age.


***

This week, my colleague Jared O., has hit upon a new Eating Well recipe (below) to share with our Pathfinder Produce friends.  Jared, a recent graduate of Otsego Academy, our post-secondary education program, enjoys shopping and preparing foods as part of his independent lifestyle.

This dish, Loaded Mediterranean Chicken-Quinoa Salad, sounds like a winner!  Jared selected this because it is gluten-free, and combines two foods he really enjoys, avocados and feta cheese. 

“Yes I’ve had quinoa before; I enjoyed it and it is gluten-free,” said Jared.  “In the recipe, I would use carrots and beets as my root vegetables.” 

Over the past few years, there has been renewed interest in quinoa and other heritage grains.  As people are looking to discover new tastes, they’ve also become aware of how entrenched corn and wheat mono-cultures have become in farming and food production today.  Environmental experts, as well as nutritionists, are voicing concerns over how one-crop systems can take their toll on the land and our health.

Heritage grains are being re-examined too, as more people are being diagnosed with celiac disease, an autoimmune response to gluten, a protein found in wheat, rye, and barley.  Typically people with celiac disease look to staples like rice, corn, and oats to round-out their diets, but the greater availability of ancient grains is also offering some delicious opportunities for those with gluten sensitivities.

If anyone tries this recipe, please send us a message and let us know how you enjoyed it!

Loaded Mediterranean Chicken-Quinoa Salad

· ¾ cup shredded cooked chicken breast
· ½ cup cooked quinoa
· 1 cup roasted root vegetables
· 1-2 tablespoons vinaigrette
· ¼ avocado, sliced
· 1 tablespoon crumbled feta cheese
· 1 tablespoon sunflower seeds

Until next time, eat well and be well,


Jared (and Lori)

Monday, April 2, 2018

Starting up in Spring!

Welcome to April, Autism Awareness Month!  We invite everyone to join with the greater disabilities community in working for understanding and acceptance of people who live with autism.  According to Researcher George T. Capone, MD, of the Kennedy-Krieger Institute, who has previously presented at Pathfinder Village, current estimates place between 1 to 10% of people with Down syndrome as also having autism.


Looking ahead this week, our Pathfinder Produce team will be busy!  We’ll host our regular market this Thursday at the Village Commons in Edmeston, from 1 to 5 p.m. (Which includes pick-up stations for our new online ordering system – in Edmeston during the regular market hours, and at the UMC, Morris from 3 -6 p.m.).  Then, this Friday and Saturday, April 6 & 7, the team will be hosting a mobile market at the Living Healthy Expo at the Foothills Performing Art Center, Oneonta, from 10 a.m. to 4 p.m.  The event is hosted by the Otsego County Public Health Department and is sponsored by NYCM Insurance, Excellus BlueCross BlueShield, and the Leatherstocking Collaborative Health Partners.

***

Its spring and many of us are getting the itch to tone up! It's a good time to plan for walking, running, and biking through the year. Many of us, no matter our age or fitness level, struggle with procrastination and sustainability when we start a fitness regimen. Sticking with a workout and eating plan is difficult, and it's so easy to get side-tracked.
This week, as an example of “sticking with it,” I want to give a shout out to the members
of our weekly ZUMBA crew, who meet up with licensed instructor Zoe Curtis each Wednesday night at the Pathfinder Gym at 7 p.m. for a workout. These folks find camaraderie and are inspired in these high-energy sessions, which are based in Latin dance rhythms and steady beats to get everyone moving. The sessions are very cost-friendly – $5 per class.  ZUMBA is inclusive and doesn't require any prior dance class experience, fitness level, or any finely honed skills. And Zoe always keeps it fun!

Another great opportunity is happening in the next few weeks -- our annual DASH to the SPLASH program will get underway here at Pathfinder on Monday, April 9, from 4:30 to 5:30 p.m. This free program offers structured training, group activities, and encouragement for those who want to sign up for our FIFTH ANNUAL Splash Path 5 K and Fun Walk, which is happening on Saturday, May 19. The Dash program meets on Mondays each week for six weeks; participants are encouraged to do their own routines on two other days of the week, typically on Wednesdays and Saturdays (or this can be varied if your schedule requires it). If you're interested in signing up, please send an email to Monica Clark at mclark@pathfindervillage.org.

By working out and getting support from other Dash coaches and participants, you can focus on gradually building your stamina and strength, and overcome those moments of procrastination and self-defeat. This will be the third year of the Dash program, and we're very encouraged by the community participation we've had each year.

Finally, I want to relate a Pathfinder Village success story: My good friend Linda has been focused on maintaining better health for over a year; she’s been mindful of her eating habits, paying attention to portion control, and makes healthy choices. She works out each week with Monica, our mutual friend, and they help each other stay on-track in their training.

The other weekend, Linda and I were at a gathering, and one of my big downfalls --pizza--was being served. Linda was great in her resolve; she explained to me that she had a limit of one slice of pizza (it was a lunch gathering), and she asked for water instead of drinking soda. She also said she would be taking advantage of the nice weather to go for a walk later in the day.

Her healthy habits have made a noticeable difference in her life. “I feel fine, and I’m happy on how I look,” said Linda with confidence. “When I eat, I stick to my plan … sometimes it can be tricky, but I know what I’m doing.

Until next time, eat well, get active, and we'll see you soon at Pathfinder Produce!


Lori

Monday, March 26, 2018

Seasonal Eating


YAY!!! We're finally transitioning from snow season to mud season! Things will be busy over the next few weeks between work, home, school and community events, so isn't it good to know that Pathfinder Produce, our weekly fresh fruit and veggie market, is here to help you eat better?

Our online ordering systems for both Edmeston and Morris pick-up are now open from Friday at mid-day through Wednesday at noon; order pick-up is on Thursdays: in Edmeston from 1 to 5 p.m. at the Pathfinder Village Commons; and in Morris, from 3 to 6 p.m. at the UMC (our 5210 partner), at 17 Church St. We've had some positive feedback on this new option, and we're pleased to offer this new service to our friends and neighbors.  

I want to give our Pathfinder Produce and Pathfinder Adult Day Service Members a big shout out too, as they prepare to take part in the 2018 Living Healthier Expo, organized by Matt Johnson at the Otsego County Dept. of Public Health.  This free event will be taking place at the Foothills Performing Arts Center on Friday, April 6 and Saturday, April 7, 10 a.m. to 4 p.m.  Pathfinder Produce will be there handing out some healthy treats, selling yummy produce, and talking about our innovative program that serves our home communities and creates meaningful pre-vocational opportunities for people with developmental disabilities.

The Living Healthier Expo is another way we're celebrating our fifth anniversary of Pathfinder Produce … what an incredible five years it has been. I think I speak for the entire Pathfinder community and our 5-2-1-0 partners in saying that we're very proud of this sustainable, replicable, and meaningful program that has added value to our communities and helped families eat healthier, fresher foods.

Below, my colleague Sally Trosset shares thoughts on Season Eating.  YUM!

***

I had the good fortune to spend last weekend in Boston visiting family and friends.  While there were still snow banks at street corners and no visible signs of life on the bare trees, there were a few surprises -- green leaves pushing up through the earth, showing what soon will be blooming yellow daffodils.  Spring is coming!  I could feel it in the air.  The clouds didn't look as thick and the sun felt closer trying to peak through the thinned out clouds.

I love the start of spring.  Fresh seasonal fruits and vegetables, colorful and plentiful, slowly become available as we move into the summer months.  Eating seasonally is important and carries many benefits to your health, the planet, and your wallet.  One of biggest benefits I find is the money I save.  When buying in season, food is at the peak of its supply and costs less to get to your local market.  The best part about eating seasonally is you get the best tasting and healthiest food available.  Ideally, we are buying foods that have not had time to lose their flavor or their health benefits through long shipping times. 

It's very easy to learn what's seasonal where you live. The easiest place to learn is at your grocery store (or better yet, Pathfinder Produce!).  Take a look at the produce section and pay attention to prices and appearance.  If something is very expensive, is not plentiful and doesn't look as good as it should, then it’s probably out-of-season and has been shipped from far away.  If you notice an abundance of something specific, it looks fresh and the price is good, it is usually an indicator that it is an in-season item and readily available.  For more information about seasonal eating and to find a chart of seasonal foods in your area, check out The Seasonal Food Guide.

Some of my favorite spring vegetables are arugula, sugar snap peas, asparagus, and fiddleheads.  Fiddleheads are not easy to get and they have a very small window of availability, but they are delicious. (They should be cooked before eating).  The nice thing about the seasonal vegetables that I've mentioned is that each can be served and enjoyed relatively fast and easy with nothing more than olive oil, sea salt, and pepper. 

An arugula salad is my spring go-to salad.  Mixed with quinoa, goat cheese, craisins and a tiny bit of olive oil, lemon juice and salt, it filling and healthy!  Asparagus and fiddleheads at our house are usually prepared directly on the grill with just olive oil, salt, and pepper.  Either are good on their own or toss them into a pasta salad.  Sugar snap peas are best eaten raw as a snack or on a crudité platter.  For more spring recipes, that showcase the bounty of spring, check out the website of The Spruce.

Eating seasonally isn't a new phenomenon, although it has become trendier with the popularity of farmers’ markets, CSA's and new fresh food delivery services.  Long ago before the modern convenience of food preservation and shipping and transportation, eating seasonally was just something everyone did.  Maybe it’s time to go back to the basics and eat seasonally! 

Spring is here, enjoy the season!

Sally (and Lori)


Monday, March 19, 2018

School Spirit Week, WDSD and Slow Cooker Veggie Meals!


Hello everyone!  I believe spring is in the air, and we are celebrating Pathfinder School Spirit Week too!  During this colorful and fun time at Pathfinder Village, Monday is Pajama Day, Tuesday is school color day (green and white), Wednesday is WDSD-Crazy Sock Day (or wear blue and yellow), Thursday is Mismatch Day, and Friday is Dr. Seuss Day.


If you’d like to join us in the celebration for World Down Syndrome Day, please wear the craziest socks you have on Wednesday, March 21, to join with people around the world in recognizing how people with Down syndrome make our lives richer.  Take a picture of your crazy socks and send them along to us … we’ll share them as part of our Facebook celebration!  We’ll be posting some pictures of all the fun goings-on here too.



Last week’s fifth anniversary celebration of the market was fabulous, and we thank all our tremendous customers who came out to shop.  We enjoyed all the extra special treats, prize drawings and sales prices too.  Our Adult Day Services folks really pulled out all the stops … they were even featured in the local newspaper


We were also pleased with the
number of online orders we received through our new ordering option for the Edmeston and Morris communities.  Our ordering site will now be open Friday at 10 a.m. through Wednesday at noon; you can access the markets using this link:  http://pathfindervillage.org/our-village/pathfinder-produce/.  Pick-up for both locations is on Thursday:  Edmeston, at the Village Commons from 1 to 5 p.m.; in Morris at the UMC, 17 Church Street, from 3 to 6 p.m.

Looking ahead, we’ll be starting up our free Dash to the Splash program on April 9, and the training program will run for six weeks, with participants meeting for group training sessions at Pathfinder Village on Mondays at 4:30 p.m.   Contact Monica Clark at (607) 965-8377, ext. 107, if you’re interested in enrolling in this fun fitness program in preparation for our fifth annual Splash Path 5K and Fun Walk, which is set for May 19, 2018.

Below, my colleague Martha Spiegel shares some of the recent slow cooker recipes she’s discovered that present some delicious possibilities for cooking veggie-rich dishes.

***

I love my crockpot. I love throwing some ingredients together in the morning and coming home to dinner all ready and smelling delicious. We use our crockpot all year long—in the colder months it’s wonderful to sit down to a bowl of chili or stew. In the warmer months, it’s nice to have a way to cook that doesn’t heat up the kitchen.

This week I researched healthy vegetarian recipes for the crockpot, and found there are a LOT to choose from. Even if you are not a vegetarian, it’s nice to have recipes that don’t require meat sometimes, since it helps keep the grocery budget in line. These recipes can help you add more vegetables to your diet in creative ways.

Here is a Skinny Lasagna recipe for the crockpot that calls for lots of chopped leafy greens. The author of the recipe blog used kale, but spinach, chard, or maybe arugula would work. See what’s available at Pathfinder Produce when you are ready to try this. You could even use more than one kind of greens.

If I’m going to eat vegetable soup, I want it to be thick and filling, and this recipe from the blog Flour On My Face fills the bill. It’s loaded with beans, tomatoes, corn, and spinach, not to mention a good amount of garlic. The blog even gives you a great idea for making your own vegetable stock from peels and scraps that you collect in a freezer container until you have enough for a pot full. This is also a great way to cut down on food waste!

For something really different, try this Slow Cooker Vegetarian Curry. It calls for ghee, which is a form of clarified butter from India, but if you don’t have that on hand, celebrity chef Alton Brown gives a simple way to make your own from regular butter. This curry sounds like it would have a very full flavor and would be a nice change of pace.

Don’t forget dessert! According to the food blog Coastal Girl Food n Fitness, this Hot Apple Dump Dessert has the flavor of hot apple pie without all the fat from the crust.  It’s not fat- or calorie-free, however, so eat it in moderation. Remember, if you share it with lots of your family or friends, portion control becomes easier!

Until next time, eat well and be well,

Martha (and Lori)

Monday, March 12, 2018

Rooted in Community!


Hello everyone, we hope you’ll join us this week for our FIFTH ANNIVERSARY celebration at Pathfinder Produce.  This Thursday, March 15, at our Edmeston Market, from 1 to 5 p.m., we are pleased to share some great market specials, with all our tasty produce items marked down 5%.  We also will have some fun giveaways, drawings, and some special blue-and-yellow decorated baked goods as part of our pre-celebration of World Down Syndrome Day, which will take place on Wednesday, March 21.
I’d also like to announce that our Adult Day Services has held a market slogan contest, as part of our fifth anniversary celebration.  ADS members Ted Ratcliffe and Joe Kirshoff were the winners with this great slogan:  Pathfinder Produce: Rooted in Community.  Ted and Joe were presented Pathfinder Produce gift certificates by ADS Program Assistant Kristy Turner for their winning entry.


I don’t normally highlight our baked goods that we offer at the market, but our wonderful Pathfinder Baker Gary Gelatt has been doing some historical research that’s really rooted in the community too.  Working with the staff of the Edmeston Museum, Gary discovered a label for FREEDOM-Peet Hook Bread, baked by the Edmeston Bakery.  In the town’s published history, he learned that the bakery was making up to 250 loaves of bread each day in 1901.  In tribute to our local baking traditions, Gary’s come up with his own recipe that has simple ingredients: honey, yeast, salt, very little shortening, and white flour (no preservatives or high fructose corn syrup).  We’ll have these tempting loaves for sale on Thursday too.  (The bread is great for toast, grilled sandwiches, and French toast, and freezes well).  These loaves will go fast, I’m sure!

A historical note:  Many Edmeston traditions reference the name “Peet Hook.”  This recalls the influence of Dutch settlers in the late 1700s in our area: ‘Hoek’ (meaning corner) was at times used to describe a hamlet or settlement.  ‘Peet” refers to Benjamin Peet, a tavern keeper who operated the town’s first hotel at the site of the present Firehouse, at the turn of the 19th century.   We hope to share more research on the Edmeston Bakery with our readers in a future post.

This week we’re also pleased to share that our online market ordering is now up and running.  If you would like to try this option, please go to this link on Monday or Tuesday (through 11:59 p.m.) and select the location you would like to pick-up your produce order at, either in Edmeston or Morris: http://pathfindervillage.org/our-village/pathfinder-produce.  Enter your order and pay securely online with your credit card; SNAP orders should be telephoned into our market staff at the SNAPline, (607) 965-8377 ext. 187.   Our friendly ADS staff will select and bag your produce on Thursday, and will have it ready for pick-up at the Edmeston market (from 1 to 5 p.m.) or at our Morris location at the UMC, 17 Church St., after 3 p.m. Talk about convenience.

We hope you’ll join us for our extra special market this week, and we thank everyone for their continued patronage and support.  Pathfinder Produce:  Rooted in Community!


***
Healthier Broiled Tilapia Parmesan
This week, our newest blogger, Jared O., is enthusiastic on sharing another healthy recipe with our market fans.  He discovered this dish at the website All Recipes.com; he wants to try this quick meal soon to share with his friends. 
Like many people, Jared wants to follow a healthy diet.  He did some research on selecting fish as a healthy meal option, and learned that “(Both) chicken and fish have less saturated fat than most red meats. The unsaturated fats in fish, such as salmon, actually have health benefits.  These omega-3 fatty acids are also found in some plant sources, and may reduce the risk of cardiovascular disease.”  (Jared found this information at the website of the American Heart Association
To present a nutritionally balanced meal, Jared said he would serve the tilapia with fresh, steamed broccoli, seasoned with garlic.  “I would also make a spinach salad on the side.”  (For those of you who are really trying to cut down on fats, you may try the following recipe, but just cut back on the amounts of cheese and mayo, and on the butter just a tad.)
Prep: 5 min.; Cook: 10 min.  Serves 8.
Ingredients
1/2 cup Parmesan cheese
1/8 cup butter, softened
3 tablespoons light mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

Directions:
  1. Preheat oven broiler. Grease broiling pan or line with aluminum foil.
  2. Mix Parmesan cheese, butter, mayonnaise, and lemon juice together in a small bowl. Season with dried basil, pepper, onion powder, and celery salt. Mix well and set aside. Arrange fillets in a single layer on prepared pan.
  3. Broil a few inches from the heat for 2 to 3 minutes. Flip fillets over and broil for 2 or 3 minutes more. Remove fillets from oven and cover with Parmesan mixture on top side. Broil until fish flakes easily with a fork, about 2 minutes.
Nutrition Facts
Per Serving: 180 calories; 7.7 g fat; 1.1 g carbohydrates; 25.3 g protein; 56 mg cholesterol; 231 mg sodium.