Healthy Recipes for New Food Pantry Veggies

Healthy Recipes for New Food Pantry Veggies

Roasted celery root chips (left) and jicama fries (right)

CHERRYFIELD, ME — This is a photo of “welcome veggies” from the Mission food pantry. The sender, who asks to remain unidentified, said, “You can be assured these are tasty and healthy. It’s fun to try new veggies.”

What vegetables are we looking at in this photo? How were they prepared for eating?

The chef said the veggie on the “left is roasted celery root chips and on the right are jicama fries.” Jicama is a root vegetable originally from Mexico. As with celery root, jicama is similar to turnip, and often used as a potato substitute.

The veggies pictured were “oven roasted at 425 degrees for 35 minutes or more.” The chef continued, “I prep the veggies by peeling and slicing. Toss into a dry rub mixture of cornstarch, corn meal, dry seasonings – or whatever spices you like. Tajin chili spice is my ‘go to.’

“Place prepped veggies on an olive oiled sheet pan, rotate and stir halfway thru cooking. You are looking for golden edges. The jicama tends to stay firm, yet great for dipping. A welcome change from potato,” said the chef.

Great to know. And thank you for sharing.

Learn more about the Mission food pantry and other food related services and programs.

EdGE Students Engineer Halloween Bone Bridge

EdGE Students Engineer Halloween Bone Bridge

A student’s card for EdGE staff.

CHERRYFIELD, ME — Thank you, Stephanie Moores, for these Halloween prep photos of EdGE students at D.W. Merritt Elementary in Addison, ME painting pumpkins and engineering bone bridges. Perhaps the EdGE student who made the card shown here for EdGE staff captured the essence of how EdGE impacts everyone who takes part in the program.

Thank you Thursday for Pleasant River Garden Club

Thank you Thursday for Pleasant River Garden Club

It’s Thank you Thursday. Today’s shout out of Mission love goes to the Pleasant River Garden Club for their support in Cherryfield of the Downeast Table of Plenty (DETOP), and the Mission food pantry.

When the Garden Club started in 2009, its by-laws included a commitment to support the Mission’s programs. Its more than 50 members live from Machias to Prospect. Their objective is to learn from one another, visit gardens in seasons, invite speakers on agriculture, to better cultivate their own gardens, and to have fun.

Today club members support the Mission by hosting DETOPs and donating their garden produce to our food pantry. Also, Club members Karen and Jim Majewski are regular food pantry volunteers.

At Garden Club hosted DETOPs the Weald Bethel Community Center looks like a garden party. The buffet table is filled with delicious entrees. Dining tables are decorated with bouquets of colorful flowers freshly cut from members’ gardens.

Original member Ora Aselton invites all who are interested in gardening to join the Pleasant River Garden Club. No gardening skills required,

For more information call Carol Darbyshire at 207-546-5004.

This is what community looks like.

Applications for Journey Youth Mentoring Program Open Until 10/29

Applications for Journey Youth Mentoring Program Open Until 10/29

CHERRYFIELD, ME — Applications are now being accepted for the Journey program! Journey is a youth mentoring program beginning in 7th grade for students at Narraguagus Jr/Sr High School.

Journey provides outdoor recreation, college and career readiness, leadership development, exposure to environmental and cultural awareness, and community engagement.

The application deadline is October 29, 2021. Learn more and apply here.

The Mission’s New Choice Food Pantry

The Mission’s New Choice Food Pantry

One of many new signs helping patrons find available foods.

CHERRYFIELD, ME — In July 2021 we changed the Mission Family Food Center into a place where our patrons could choose their foods. Our choice pantry offers patrons dignity and cuts down on food wasted. The pantry now has the feel and look of a grocery store complete with signs to showcase available foods.

The feedback is all positive. People tell us, “This is wonderful.” “Thank you for doing this, it is amazing.” “I feel better about coming to the food pantry.” “I don’t have to feel bad about throwing food away because now I can get only what I am going to use.” “Thank you for having an organic section.”

Mission Food Security and Sustainability Programs Coordinator Megan Smith said, “I look forward to coming to work each day knowing this change has made a huge difference in how our patrons view coming to the food pantry. Also, it gives me an opportunity to engage with patrons and get to know them better.”