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- Northeast Region Newsletter, February 2023
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In this article:
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| Local Food Finds |
| Food Safety: It's Especially Important for You with Diabeles |
| February is American Heart Month |
| Upcoming Events |
| New Recipe Card |
| Information |
by Cecilia Stevens
February brings a hint of spring to the air and fresh garden produce to our tables. Home gardeners are harvesting second plantings of cool-season greens while farmers markets are teeming with specialty spring items. Check out these local food finds.
Strawberries are the leading fruit crop produced in Louisiana. Local retailers and farmers markets are now beginning to promote Louisiana strawberries, and area 4-H Clubs will have their March strawberry sales soon. Look for labels that indicate that the strawberries are Louisiana grown for the freshest and tastiest produce.
Cruciferous vegetables, also called cole crops, thrive in Louisiana’s mild winters. Cabbage, cauliflower, broccoli, and brussels sprouts are now being featured at many farmers markets. Select a healthy cooking method for your fresh winter vegetables to get the greatest benefit. Recipes are available at Farm to Table Recipes (lsuagcenter.com) and at Recipes (lsuagcenter.com).
by Markaye Russell
As a person with diabetes, you must be extra careful when it comes to food safety. Diabetes can affect various organs and systems of your body, causing them not to function properly, and making you more susceptible to infection. Your immune system, when functioning properly, readily fights off harmful bacteria and other pathogens that cause infection. With diabetes, your immune system may not readily recognize harmful bacteria or other pathogens. This delay in the body’s natural response to foreign invasion places a person with diabetes at increased risk for infection. Some foods are riskier for you than others. In general, the foods that are most likely to contain harmful bacteria or viruses fall into two categories: Uncooked and some animal products. Uncooked could be your fresh fruits and vegetables. Animal products are your unpasteurized milk, soft cheeses made with raw milk, raw or undercooked eggs, raw meat, raw poultry, raw fish, raw shellfish and their juices, and some deli-typed salads prepared on-site in a deli-type establishment. Interestingly, the risk these foods may pose depends on the origin or source of the food and how the food is processed, stored, and prepared. Always follow your four basic steps to food safety. Clean, Separate, Cook, and Chill.
“A time when all people can focus on their cardiovascular health”
(adapted from the Centers for Disease Control and Prevention)
by Brittney Newsome
Heart disease is the leading cause of death in the United States, causing one in four deaths each year. Uncontrolled high blood pressure raises this risk and unfortunately, the many people who have the condition are unaware that they have it. This Heart Month, the Division for Heart Disease and Stroke Prevention is expanding the reach of the Million Hearts and CDC Foundation’s “Live to the Beat” Campaign. Taking small steps to learn how to control your blood pressure by moving more, eating healthier, stressing less, among many other manageable factors is a sure way to prioritize focusing on your cardiovascular health. Let’s explore 4 heart health topics that will help you implement those small steps with ease.
by Quincy Vidrine
Toss pork with Cajun seasoning in a bowl and place in the refrigerator 1 hour. Heat oil and butter in large skillet over medium-high heat. Add pork and brown evenly. When pork is browned, remove from skillet with slotted spoon and set aside. Add the flour to the oil and butter in the skillet. Stir constantly for 4 to 5 minutes, make a medium brown roux. Add onion, bell pepper, and celery and cook for 3 minutes. Season with salt and cayenne. Stir in the garlic. Return the pork to the skillet and cook, stirring constantly, for about 4 minutes. Add the turnips and broth, stir to mix well. Bring to a boil, cover, then reduce to low and cook stirring occasionally, for 55 minutes or until the pork is tender. Stir in parsley and serve immediately.
