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!


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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.