" July Fun" - Grow Appalachia

July’s Grow Appalachia meeting was held at the Scott County Farmer’s Market. Teresa Honeycutt gave a wonderful presentation on “Healthy Cooking from the Garden”. She was joined by Leah Vanmeter who spoke to us on “Using Herbs”.

The class topic: “Healthy Cooking from the Garden”.

Using Herbs
Heart Healthy Habits
Little Changes Add Up

Recipes, Food Samples and lots of door prizes

Teresa Handouts: Beat Thirst, Use a Food Thermometer and Rain Barrels. Here is the link to the recipe she shared with us:

https://www.spendwithpennies.com/summer-corn-salad/?fbclid=IwAR2wVWxyWShYLWUkAZmyPi1l6ek_9XINIUbDCHMKRQmwbMC9f74pPGT0qCc

Leah’s Handouts: Cook Smart Guide to Flavoring with Spices, Cooking with Herbs, Savor the Flavor: Seasoning with Spices, Farmer’s Market Shopper’s Guide and several recipe cards. Source: www.fruitsandveggiesmatter.gov

Share a recipe: Farmer’s Market Skillet Bake

½ small onion, finely chopped 2 cups shredded mozzarella cheese, divided

2 cloves garlic, minced 1 medium summer squash, sliced

4 -5 small red potatoes, sliced 1 medium zucchini, sliced

4 medium sized tomatoes, sliced

1 teaspoon salt 1 teaspoon pepper

5 fresh basil leaves, finely chopped, divided

Preheat oven to 375 degrees F.

Prepare onion, garlic and sliced potatoes (about ¼ inch thick). Heat olive oil over medium heat in a 10 or 12 inch oven safe skillet. Add onion, garlic and potatoes to pan and stir to coat with oil. Cook over medium heat, stirring occasionally until golden brown and tender. Add 1 cup mozzarella cheese. In a bowl, toss together the squash, zucchini and tomatoes with salt, pepper and half of the finely chopped basil. Layer squash and tomato slices over the potato and cheese layer. Top with remaining mozzarella cheese. Bake 35 minutes or until vegetables are tender and cheese is melted. Remove skillet from oven and top with remaining basil. Yield: 8, 1 cup servings.

Nutritional Analysis: 200 calories, 8 g fat, 4 g saturated fat, 20 mg cholesterol, 490 mg sodium, 24 g carbohydrates, 3 g fiber, 5 g sugars, 10 g protein.

3 canning workshops have been made available for participants: two face to face and one virtual. Participants who finish any workshop will receive UT canning recipe book. Tomatoes, Jam and Pickling. Join the UT TSU Extension Scott County Canning Community group on Facebook.

Link for the June Meeting: https://www.youtube.com/watch?v=AEbKB87yu4M

Link for the July Meeting: https://www.youtube.com/watch?v=Kbpcfplpd5o

Upcoming Event: Instructional class on How to Save Your Tomato Seeds at the Scott County Farmer’s Market on the last Saturday of July. More details coming soon.

Seed Saving: Information is available from the University of Tennessee Knoxville Seed Library program: https://libguides.utk.edu/seedlibrary

Preparing for the Scott County Fair August 7 – 14, 2021.

All exhibits, except Agriculture, Culinary and Flowers will be entered on Saturday, August 7^th, 9am – Noon and 1pm – 4pm. Agriculture, Culinary and Flowers will be entered on Monday, August 9^th, 8 am – Noon. Premium Competition is for Scott County Residents Only.

Encouraging Farmer’s Markets