Spectacles

When I was young my mother informed me that when you reach a certain age, your eyesight will start to go.  I was convinced this happens to other people, definitely not to me.

As I approached the birthday she assured me my eyesight would begin to fail, I felt a sweet victory that my eyes were still functioning and glasses were not needed. The following birthday brought an even sweeter victory, I was still glasses free! 

By the next birthday, I recognized that an interesting phenomenon had occurred. Somehow in the previous 365 days, my arms had shrunk.  I realized this while trying to read.  My arms no longer could hold the book at the distance necessary to see the words on the page. How could this be? 

A visit to my eye doctor quickly cleared up any confusion. My arms had not shrunk. Instead, my eyesight was failing me. Reading glasses were a must. I selected the prettiest pair of spectacles and accepted by fate.  I get the growing older part of life, but why is it that my mom is ALWAYS right?

September is Healthy Aging Month and one way to age in a healthy manner is to take care of your eyesight.  The National Eye Institute has a number of excellent resources regarding keeping your eyes healthy as you age and tips for seeing well for a lifetime. 

Part of my wardrobe of spectacles.

Fishing for a Good Meal?

What’s low in fat, high in protein, vitamins, and nutrients AND can lower your blood pressure and help reduce the risk of a heart attack or stroke? FISH! The American Heart Association recommends eating fish at least two times per week as part of a healthy diet. Fish is an important source of omega-3 fatty acids. These essential nutrients keep our heart and brain healthy.

Recently, our Healthy Cuisine Cooking Class series featured an entire menu of healthy seafood dishes. Among the many we tried was a recipe for coconut shrimp.  This was a hit!  Hope you enjoy!

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It Takes a Village

We all know the phrase, "It takes a village to raise a child." I was reminded of this recently as one of my youth programs, The Meadowlake Kids Club, capped off a week of activities by visiting the Albuquerque Zoo.

Some ready to board the train.

A trip to the zoo may not seem like it would be that much of an event to schedule and plan.  Due to geographic, economic, and logistic challenges,
it took a village.

The children, ranging in age from 4 - 15, earned
money to attend the trip by participating in a county road side clean up. After this, the "village" took over.

Our group enjoying lunch.

Extension offices in two counties loaned us
large passenger vans to help in transporting our
youth. A co-worker generously gave up time to
drive a combined total of over 400 miles to assist
as a driver/chaperone. An agency loaned us a gated parking lot to house one of our vans overnight. Community members volunteered to drive their personal vehicles to help deliver our group to the train station so our youth could experience their very first train ride.

It didn't stop there.

Waiting for the seals to be fed.

A train employee gave us a deep discount on our train passes when she learned of our adventure. The Belen Methodist Church donated drinks, two of our Extension Association of New Mexico members, Carolyn and Dee, donated oranges, chips and cookies, and Tom, a volunteer, donated water. A kind zoo employee, Antoinette, gave us a great deal on our last minute group passes.

There were a lot of smiles!

Most generous of all might have been the early morning commuters on the train who were so patient with our very loud, very excited and very large group.  One commuter stopped me as I was walking up and down the aisle passing out snacks and said, "What a neat experience you're providing for those kids."

I smiled and said thank you. But in my head I thought, what a neat experience for which I get to be a part. And in my heart I felt overwhelming gratitude for volunteers, co-workers,
parents and even strangers who make up the village that
raise our children.

Knock, Knock, Tap, Tap, Thump, Thump

Nothing brings people together like the watermelon display at the local grocery store. I was reminded of this recently while watching two men, from, in my stereotyping mind, two VERY different worlds come together and engage in a very animated conversation over watermelons.

Man 1: Do you know how to pick a good one?

Man 2: Yes, I do. (Picking up watermelon) You've got to knock on it like this (knock, knock, knock)

Man 1: I thought you were supposed to tap on it like this (tap, tap, tap).

At this point a third man found his way to the watermelon display and joined the "watermelon band" already in session.  His comment, "You need to thump on it like this (thump, thump, thump)."

Man 1, clearly the genius in the group, interrupted the knocking, tapping, and thumping when he asked, "What is it we're even listening for when we're knocking, tapping and thumping?"

Good question!  Follow these tips below for selecting the perfect watermelon (almost) every time.

Symmetrical and Dark Green

1.  Choose a dull looking, dark green watermelon.
   
2.  Look for uniform shape.  Search for a firm, symmetrical watermelon free from bruises, cuts or dents.  If the watermelon is lumpy or unsymmetrical, it may mean that it received irregular amounts of sunshine or water during growing, which can cause dryness or inconsistency.

3.  Pick it up.  Big or small, it should feel heavy for its size. The weight indicates it is full of water and therefore nice and ripe.

Bee Stings Indicate Sweetness

4.  Look for bee stings.  Small raised orbs or buds
on the watermelon rind can indicate a bee has stung
the melon.  This is a good sign as bees want sweet.

5.  Turn it over and check out its bottom.  The
"ground spot", where the watermelon sat on the
ground while it soaked up the sun, should have a
creamy yellow spot.  If that spot is white or
greenish, your watermelon may have been
picked too soon.

A Creamy Yellow "Ground Spot"

Watermelon Perfection!

From the Kitchen of....

Need a quick and easy idea for dinner?  Loretta Torres, a friend who is a Master Gardener and an amazing cook, emailed this recipe to me.  It sounded so good, I had to share it with you. Should you decide to make it, give me call!  I'll be at your house for dinner AND I'll bring a salad!

Enjoy!

Loretta's Loaded Pasta Sauce

Ingredients:

Loretta, Cook Extraordinaire!

1 lb ground round

1 medium hot Italian sausage crumbled (remove casing)

3 cloves chopped garlic

1 medium carrot sliced thin

1/2 cup salsa

1 pint chopped tomatoes

1/2 cup dry red wine (optional)

1 TBS fresh basil

1/2 large red pepper, chopped

1 small onion

1 small zucchini, sliced & halved

salt & pepper to taste

1/2 lb penne pasta

Directions:

Saute ground round with sausage and garlic till browned. Add carrot, salsa, tomatoes, basil, and salt & pepper. If too thick, add 1/2 cup water. cook 20 minutes.  While cooking, put water to boil for pasta. Once boiling, add pasta to cook. Add red pepper, onion, zucchini to meat mixture.  Cook till pasta is done (12-14 minutes).

Notes from chef Loretta:  Total time for cooking and prep was about 30 minutes. "I made the sauce a bit thin so it was more summery with lots of flavor. This was a perfect amount for two hungry people but if you added a salad, it would be good for three or four."

Notes from Laura: Over half of the items used in this recipe can be found at your local growers' market!  If you shopped the markets in Valencia County, you'd be able to meet Loretta there! Nothing tastes better than produce right from a local garden and keeping your dollars in your community.

Office Perks

Hugs and smiles from
cuties like this.

A couple of years ago Huffington Post reported on elaborate office perks some companies provide to their employees.  Perks included things like snowboarding season passes, a significant stipend for overseas vacations, housekeeping services and climbing walls.  As an extension agent with New Mexico State University, I get some office perks as well. Below you'll find some of the perks I've had just this past week. Climbing walls or all of this?  I'm pretty sure I've got the better gig (although housekeeping services would sure be nice)!

Enjoying a class with my program participants.

A cookbook collection
donated by a client.

Beets fresh from a co-workers garden.

Red Geranium from a
Master Gardener.

Local honey from a client.

A fab new accessory from a 6 year old.

You Just Can't Beat a Beet!

Beets Fresh from the Garden

Beets have been a recent theme in the office. It started with a co-worker bringing me beets from her garden because she didn't know what to do with them.
Read More: Beet Preparation Methods

Then, I received a phone call inquiring as to what one could do with an abundance of beets the client had told her husband "not to plant in the first place." Can you freeze them?  You bet!
Read More: Freezing Vegetables

Arugula Beet Salad

Shortly after that, the Valencia Community Garden donated beets and other gorgeous produce as they do throughout the growing season to support our cooking programs. I'm so grateful for their generosity and impressive gardening skills.

I continued with the theme yesterday by having my Healthy Cuisine class participants prepare a delicious beet salad recipe. It was a hit with even the beet skeptics. Seriously friends, you just can't beat a beet!

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Beet Skeptic Becomes Beet Lover!

For more information on beet recipes, nutrition information, selection and storage tips click here.

What are you favorite recipes that call for beets? I'd love for you to share your ideas in the comment section below!

Green Guac

This is MUST SHARE, NEED TO KNOW, VERY IMPORTANT info!  While at the Taste of Home Cooking School, the instructor gave a great tip for preserving guacamole. You know how it gets brown and a little icky looking  after you make it and it has sat in the bowl for awhile? Some people swear by adding a bit of lemon juice or by leaving the avocado pit in the bowl.  If those tricks work for you, great! If not, try this...

Smooth out the guacamole in the bowl. Pour a 1/4 inch layer of water over the guacamole.  Yep, I said WATER! Cover and store in the refrigerator. Water is a perfect barrier against oxygen, and since guacamole is dense, a little liquid won't water it down. Before you serve the guacamole, pour off the water, give the guac a good stir and you're ready to enjoy!

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I'd Rather be Shopping at....

Years ago if someone were to ask my favorite place to shop, without hesitation I would respond, "Nordstrom!" The designer labels, quality, variety, expert lighting, over the top customer service and beautiful displays were so appealing even though the prices were typically way out of my budget.   While in college, I even completed an internship at the company's flagship store in Seattle.  During this time, one could purchase license plate holders which read, "I'd rather be shopping at Nordstrom." I always wanted one, but never did make that purchase.

These lotion bars... to die for!

Today, my license plate holder should read, "I'd rather be shopping at the farmers' market".  Much of what appealed to me about Nordstrom is true about a good growers' market.  Designer labels now mean knowing the farm or growers' name from where my produce comes, quality of the produce is superior compared to what I find at local groceries, and the variety of items I can purchase at markets is endless. Look at the lotion bars and goat milk soap I recently found!

The best find at the market?
The people!

These days, expert lighting comes from our New Mexico sun, market vendors provide excellent customer service (three generations of one family, the Torres', all serve with a smile) and the displays, well, nothing is more beautiful then a display of fresh fruits, vegetables and other unique items.

One thing that is different, is pricing.  Where Nordstrom's price points were once out of my budget,  I can actually afford to shop at my local farmers' market and I love knowing that my dollar is staying local and benefiting my community.

Luxurious goat milk soap.

Visit New Mexico Farmers Markets to find a market near you in New Mexico.

To find a market outside of New Mexico, contact your local Chamber of Commerce.

Taste the Rainbow... and I'm not talking Skittles!

Gorgeous radishes were the
inspiration for this weeks recipe.

Did you know, June is National Fresh Fruit and Vegetable Month?  Fruits and vegetables are an essential part of healthy eating. Most are naturally fat-free and low in calories while being packed full of 'good stuff' such as, fiber, vitamins, minerals and other nutrients.  Although it varies some, most adults should eat between 1-1/2  to 2 cups of fruit, and at least 2 to 3 cups of vegetables every day. It's important to note that 1/2 cup of dried fruit should be counted as 1 cup of fruit and 2 cups of raw leafy greens should be counted as 1 cup of vegetables.

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Along with eating the recommended quantity of fruits and vegetables, also focus on eating a variety of colors. Think and taste the rainbow! Tomatoes, yellow zucchini, carrots, kale, eggplant, leeks, and chile are just a start.  Your local Growers' Market is a great place to shop the rainbow! I found these beautiful radishes at our local growers market and remembered this delicious (and easy!) dip recipe I wanted to share with you.  Enjoy!

Nobody Likes a Leek.

During a conversation with a co-worker regarding the types of vegetables kids will plant in an upcoming program, my co-worker suggested leeks.  My response, "Leeks? Nobody likes a leek." A few hours later I was still thinking about leeks. Do I even know if I really like, or dislike, a leek?

I needed the answer. After a stop at the grocery to purchase nothing but leeks, I got busy in the kitchen washing, cutting and roasting vegetables including the leeks. (See my recipe below). One hour later, I had the answer. Leeks are really quite likable.

Cleaning Leeks

Leeks are a fantastic vegetable. With a taste of mild onion, leeks can be used to cook up amazing batches of soup, sautés, and more. But the very nature of how leeks grow can make them tricky to clean; dirt and sand can get buried within the leeks' rings. Here is a great way to make sure your leeks are dirt-free and ready for cooking:

• Ready a large bowl of water.
• Cut off the root end of the leek and the dark green tops (save for stock). 
• Cut the leek in bite-sized rings, separating the layers into individual rings. (Alternatively, you can slice the leek length-wise, then cut into half-circles.)
• Place the leek rings into the bowl of water, and agitate the leeks well to dislodge any dirt.
• Let the leeks sit in the water for a few minutes, allowing the dirt to fall to the bottom of the bowl.
• Lift the now-clean leeks out of the bowl with your hands. Do not pour out the leeks, which would simply pour the dirt back onto them.
• Place the leeks in a colander and allow them to drain.
• Use in soups, omelets, sautés, and more.

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Information provided by New Mexico's Farmers' Markets May 2015 e-newsletter.

For more information about what's in season, along with recipes and cooking tips visit 

New Mexico Farmers’ Marketing Association

Altitude & Attitude Adjustments

Six years ago I moved to New Mexico.  One particular day, I was feeling a bit homesick. I was also feeling a bit hungry. I decided to make a favorite recipe my mom has always made for me, cheese souffle.  Although mine is never as good as hers, I could hardly wait for the timer to go off so I could enjoy my delicious meal and so I could feel a little closer to home.

My Mother's Perfect Soufflé

One hour later I pulled the most beautiful souffle out of my oven. I couldn't  believe how "tall" it had risen.  I'm pretty sure "tall" isn't the technical term for describing a souffle, but in our house, the height of a souffle was the number one indicator of it's beauty, taste and overall quality. The height of mine was the equivalent of an Olympic gold medal performance.

After placing the souffle on a trivet to cool, I turned to grab some plates. As I turned back around, I stopped dead in my tracks.  The souffle was gone. The souffle mold was still there, but my beautiful souffle was no where to be seen.  It wasn't until I looked deep into the mold that I saw my souffle's remains.  As lovely as it had risen in 60 minutes, it had deflated to its ugly death in less than 5 seconds.

MY First New Mexico Disaster

Disappointingly throwing the deflated disaster in the trash, I vowed to never make a stupid souffle again. Dramatically, I blamed the kitchen failure on my lack of cooking skills, my mom's recipe, my unfamiliar oven, New Mexico, the birds happily chirping outside....pretty much everyone and anything. What had I done wrong?

Turns out it all had to with altitude. Living in the center of the state, I was now baking at a different altitude than I had in the past.  Simply increasing the temperature of the oven (approx 25 degrees), increasing the amount of milk (2 tablespoons per cup), and adding a bit more flour would have prevented this kitchen disaster.

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As for my attitude, understanding altitude has made for a positive improvement.  I have made the souffle since, but have altered by adding green chile as a tribute to what is now my New Mexico home.

For Specific Instructions on High Altitude Cooking and Baking Visit:
E-215: High Altitude Cooking
Cir 293: Cake & Mix Recipes for High Altitudes in NM
USDA High Altitude Cooking & Food Safety Website

Taste of Home, Right Here at Home!

Do I like Taste of Home? Just so happens
these are stacked on my desk as I type!

This educator likes to learn! I also like to have a good time with people who have similar interests. Such an opportunity is coming to Albuquerque and I have to share it with you!

Taste of Home magazine is holding a cooking school Saturday, June 6th from 3-8 pm at the Albuquerque Convention Center.  TASTE OF HOME!  How much fun will this be?!  I love looking through their magazines and appreciate that the recipes featured come from REGULAR people with REGULAR kitchens who buy REGULAR groceries! I especially enjoy their Healthy Cooking publications and have used some of the recipes in cooking classes and at home.

I've got my tickets! Hope to see you there!
Click here for more information about the event and to purchase tickets.

Want to actually participate in other cooking programs? Take a look at all the Valencia County Cooperative Extension Service has to offer! Visit our new website:
Valencia County Cooperative Extension Service | Health & Well-Being

Just Get Moving!

My mother was a runner.  I’m talking marathon racing, heart pumping, sweat pouring RUNNING. Many weekends were spent watching her compete in races. She was and still is an excellent example. For years, hanging in her room was a poster which read:

WHY DO I RUN?
TAIN'T NO MYSTERY--
I WANNA HAVE A GOOD MEDICAL HISTORY,
DOCTOR TOLD ME RUNNIN IS GREAT--
HELPS THEM BLOOD CELLS CIRCULATE,
GREAT FOR THE LUNGS,
GREAT FOR THE TICKER,
CAN'T NOTHIN' GETCHA
IN BETTER SHAPE QUICKER,
FEELS SO HEALTHY, FEELS SO SWEET,
PUMPIN MY ARMS AND FLAPPIN' MY FEET,
MOLDIN' MY MUSCLES, FIRMIN' MY FORM,
PANTIN' LIKE A PACK MULE,
SWEATIN' UP A STORM,
KEEPS ME YOUTHFUL,
KEEPS ME LOOSE,
TIGHTENS MY TUMMY
AND SHRINKS MY CABOOSE,
BEATS BEIN' LAZY--
WHY DO I RUN? MAYBE I'M CRAZY!
                                                     ~ Ed Cummingham

I’m proud (and sometimes frightened!) of the characteristics I’ve inherited from my mom. Unfortunately, running isn’t one of them. I don’t run. At all. EVER. I’m not even sure I’d know how to move my body to make the motion of running if something scary was chasing me. 

 What I do enjoy, is walking! Sometimes while walking, the poem “runs” through my mind.  Instead of, why do I run? I’m thinking, why do I walk?  The Center for Disease Control (CDC) reports the health benefits of physical activity include: weight management, reducing your risk of cardiovascular disease, reducing your risk for type 2 diabetes, improving mental health and mood, and increasing your chances of living longer.

What’s the point to all of this?  It doesn’t matter if you’re a runner, walker, bike rider or vigorous gardener.  What does matter is that you just get moving!  For more information about the health benefits of physical activity visit: Center for Disease Control & Prevention | Physical Activity for Everyone

And the Adventure Begins!

I LOVE when the seasons change! Having grown up in a part of the country with four very distinct seasons, I always looked forward to buds appearing on barren tree limbs, school letting out for the summer, the first crisp cold air signifying the beginning of fall (and sweater wearing weather!) and the first glorious snowfall.  The beginning of each season seemed almost magical because it was new and exciting as well as a little mysterious and unknown. 

In a way, this blog has some of the same characteristics as a season…it is the epitome of change! Change in how I communicate, receive feedback, and share ideas. To me, it is magical in that I’m potentially able to reach an audience much larger than what I reach through my classes.  This is something new and incredibly exciting as teaching and idea sharing are passions of mine.   Finally, blogging is a little mysterious and unknown as I have no previous experience nor do I have a clear result or expectation of this blog.  What I do know is that I’m going on an adventure and I’m SO excited you’re choosing to come along!