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Vegetables

LIFESTYLE
By CHRIS COPLEY | chrisc@herald-mail.com | October 2, 2012
Editor's note: This is part of an occasional series of stories on enticing picky eaters to eat vegetables. The series explores ways to highlight vegetables' flavor and appearance as a way to work around the resistance some kids have to eating vegetables. Doesn't everybody like pumpkin pie? Why include pumpkin in a series of stories about picky eaters? There's much more to pumpkin than pie. Pumpkin is a member of the squash family, and, like other squashes, it can be made savory or sweet.
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LIFESTYLE
September 25, 2012
Hagerstown resident Julia Brugh gets together with her mother and sisters every year to harvest and can produce. They call themselves the Wildcat Growers Cooperative. Brugh said the idea behind the End of the Garden Pickle is to take anything that is left from your garden and use it in the relish. "The End of the Garden pickle was produced on Columbus Day every year," Brugh said. "Mom took all the leftover vegetables that there was not enough to do with individually, and she made this pickle.
NEWS
By CALEB CALHOUN | caleb.calhoun@herald-mail.com | August 3, 2012
Local food pantries have been receiving fresh vegetables from inmates at the Maryland Correctional Training Center. Some of MCTC's pre-release center and minimum-security inmates have been growing and picking vegetables on a farm for the facilities in the state prison complex south of Hagerstown, with some of them going to the Washington County Hunger Group. The group then distributes them to local food pantries, said Pam Christoffel, a member of the group. On Friday, members of some of the food pantries and of the hunger group showed up at MCTC to see the garden.
LIFESTYLE
July 27, 2012
War Memorial Hospital's Center for Rehab & Wellness will offer a free program "Plan 5 A Day: Vegetables and Fruits" at 4:30 p.m. Monday, Aug. 27. War Memorial Hospital's Center for Rehab & Wellness is at 261 Berkmore Place, Suite 2A, in Berkeley Springs. Sara Kuykendall, a registered and licensed dietitian with Valley Health Wellness & Fitness Services, will offer tips to help add fruits and vegetables to one's eating plan.  The class is open to the public, but registration is required by Wednesday, Aug. 22. For more information or to register, call 304-258-8377.
NEWS
By CHRIS COPLEY | chrisc@herald-mail.com | May 22, 2012
Asparagus is a vegetable made for kids. Like bananas, asparagus stalks have a playful shape. Like carrots, asparagus may be eaten raw or cooked. Like broccoli, asparagus has two distinct parts - a fleshy stalk and a tip with more flavor. And like sweet potatoes or beets, asparagus can be taken in either a savory or sweet direction. Start slow Asparagus stalks are the fresh shoots of a plant that, when full grown, resembles a lacy Christmas tree with red berries.
NEWS
Lynn Little | April 18, 2012
Kids need their vegetables.  Choose My Plate ( www.choosemyplate.gov ) recommends that 2- and 3-year-old children consume 1 to 1 1/2 cups of vegetables each day. For children ages 4 to 8 years, 1 1/2 to 2 1/2 cups of veggies is recommended daily, depending on calorie needs.For the active 9- to 13-year-old, up to 3 1/2 cups of vegetables are recommended daily. Even for a vegetable lover, this can be a daunting task.  Studies have shown that American school-age children typically consume approximately 3/4 cup of vegetables daily, less than half the recommended amount.
NEWS
Scott Anderson | Culinary Passion | March 22, 2012
This recipe is super simple but loaded with flavor. It's so easy to make you can have the kids help you put this recipe together. If you are making this recipe family friendly then I'd suggest going with mild sausage and regular chorizo and adding in your favorite veggie and fruit. This recipe can be made in two ways. The first is to partially cook all the ingredients, then thread onto a wooden skewer, then finish cooking in the oven. The second  is to load the raw ingredients onto the skewers and roast of in a pan in the oven.
LIFESTYLE
By CHRIS COPLEY | chrisc@herald-mail.com | February 28, 2012
Editor's note: This is part of an occasional series of stories on children eating vegetables. The series explores ways to highlight a vegetable's flavor and appearance as a way to work around the resistance some kids have to eating vegetables.     Common sense says we eat with our eyes first. If food looks good, we think it might taste good. So we try a bite, even if it's unfamiliar. So beets, with their deep ruby-red color, are a wonderful addition to a home cook's "palette" of foods.
NEWS
February 6, 2012
February is the perfect time to begin planning a garden.  With six weeks until spring, you have time to decide what you want to grow, learn how to grow it, test your soil, order seeds and start them indoors. Be careful, however, that you do not start your seeds too early.  Always read your seed packets for instructions and plan accordingly.  Indoors, seeds for cold-season vegetables, such as broccoli, are started in mid-February; seeds for warm-season vegetables, such as tomatoes, are started at the end of March.  Starting seeds too early can make it difficult to keep your plants strong and healthy.
LIFESTYLE
By CHRIS COPLEY | chrisc@herald-mail.com | January 10, 2012
Editor's note: This is part of an occasional series of stories on children eating vegetables. The series explores ways to highlight vegetables' flavor and appearance as a way to work around the resistance some kids have to eating vegetables. We eat with our eyes first. If foods don't look delicious, we assume they won't be delicious. That's one of the concepts underlying The Herald-Mail's series on encouraging children to try eating seasonal vegetables. One way to get a kid to try a new food is to make it look tasty.
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