Banana Lovers Day

Selection

Choose bananas that are firm and free of bruises. Bananas are best to eat when the skin color is solid yellow and speckled with brown. Bananas with green tips or with practically no yellow color have not developed their full flavor. Bananas are overripe when they have a strong odor.

Storage

To ripen bananas leave at room temperature for a couple of days. Once ripe store in the refrigerator for 3 to 5 days. The peel may turn brown in the refrigerator, but the fruit will not change.

Recipes

If you love bananas, Eating Well has a collection of Banana Recipes you are sure to enjoy.

Chiquita Banana The Original Commercial 

Produced by Disney Studios in the 40's, this commercial appeared only in movie theaters, and for over 50 years kept us humming its catchy tune.

DOLE Banana Growing and Planting
Dole explains the growing and planting of bananas.

Banana Farm

The banana farm at EARTH University uses socially and environmentally responsible practices at every stage of the process. The farm plants trees along river banks to promote biodiversity and reduce harmful erosion. In addition, they do not use herbicides. The farm's eco-friendly practices produce some of the most flavorful bananas in the world.

Eat a Hoagie Day

A hoagie is also known as a submarine sandwich, sub, hero, or one of many regional names. The sandwich consists of a long roll of Italian or French bread, split width wise either into two pieces or opened in a "V" on one side, and filled with a variety of meats, cheeses, vegetables, seasonings, and sauces. 

Ingredients
1.5 oz Whole Wheat Roll
20 g (3/4 oz) Salami
1/2 oz Monterey Jack Cheese
1/2 oz Turkey Bread
Salsa
Jalapeno
Red Peppers
Tomato Slice
Shredded Lettuce

Resource

Wikipedia, Submarine Sandwich

National Coffee Ice Cream Day - Nutrition Profile and Coffee Ice Cream Soda

Coffee Ice Cream Soda

National Tailgating Day - Food Safety Advice from the USDA

Tailgate Parties Food Safety Advice From USDA

A tailgate party is a social event held on and around the open tailgate of a vehicle. Tailgating, which originated in the United States, often involves consuming alcoholic beverages and grilling food. Tailgate parties occur in the parking lots at stadiums and arenas, before and occasionally after games and concerts. People attending such a party are said to be 'tailgating'. Many people participate even if their vehicles do not have tailgates. Tailgate parties also involve people bringing their own alcoholic beverages, barbecues, food etc. which is sampled and shared among fans attending the tailgate. Tailgates are intended to be non-commercial events, so selling items to the fans is frowned upon.

Tailgate parties have spread to the pre-game festivities at sporting events besides football, such as basketball, hockey, soccer, and baseball, and also occur at non-sporting events such as weddings, barbecues, and concerts

National Cheese Pizza Day Garden Pizza with Mozzarella, Asparagus, Peppers, Tomatoes, Mixed Greens

Yields: 2 Servings

Serving Size: 1/2 pizza

Ingredients

1 Pizza Crust, 7-inch

8 Asparagus

2 Tbsp Red Onions

6 Grape Tomatoes

1 sl Squash

1/3 Red Pepper

1/4 cup Mixed Greens

1/3 cup Part-Skim Mozzarella, shredded

Nutrition Information

National Banana Split Day - Fruit Festival

Ingredients
1 Banana, split in half
1 Kiwifruit, peeled and sliced
4 Strawberries, sliced
1/4 cup Cherries, sliced
1/2 cup Orange Segments
1/2 cup Low Fat Ice Cream, optional

National Welsh Rarebit Day

Welsh rarebit is a dish made with a savory sauce of melted cheese and various other ingredients and served hot, after being poured over slices (or other pieces) of toasted bread, or the hot cheese sauce maybe served in a chafing dish like a fondue, accompanied by sliced, toasted bread. The names of the dish originate from 18th-century Britain. Despite the name, the dish does not actually contain any rabbit.

Welsh Rarebit - delicious. magazine  

The first recorded reference to the dish was "Welsh rabbit" in 1725, but the origin of the term is unknown.

There is some suggestion that Welsh Rabbit derives from a South Wales Valleys staple, in which a generous lump of cheese is placed into a mixture of beaten eggs and milk, seasoned with salt and pepper and baked in the oven until the egg mixture has firmed and the cheese has melted. Onion may be added and the mixture would be eaten with bread and butter and occasionally with the vinegar from pickled beetroot

Resource

Welsh rarebit, Wikipedia  

Labor Day Picnic Ideas - Food Safety

USDA Joins Grill Sergeants For Safe BBQ Advice

History of Labor Day

Resource
1. Eating Outdoors, Handling #FoodSafely  #FDA  https://www.fda.gov/food/buy-store-serve-safe-food/handling-food-safely-while-eating-outdoors

August 24, National Waffle Day: Portion Control and Variety

Whole Grain Waffle with 
Crunchy Peanut Butter and
Blueberries and Strawberries

August 22, Eat a Peach Day - Nutrition, Safety and Presentation

Presentation. Transform a peach into an eloquent dessert by cutting it into slices or cubes and serving it in a dessert glass. The presentation somehow makes the peach taste sweeter and the experience more filling.

Peach, a Versatile Fruit

Peach Nutrition

Low fat; saturated fat-free; sodium free; cholesterol free; 

Good source of vitamin C.

From Fruits and Veggies, More Matters:
Peaches

How to Select
Choose peaches with firm, fuzzy skins that yield to gentle pressure when ripe. Avoid blemishes.

How to Store Peaches and Nectarines
Store unripe peaches in a paper bag. When ripe, store at room temperature for use within 1-2 days.

Resources.
Georgia Peach Council
Fruits and Veggies, More Matters. Peaches
Top 10 Ways to Enjoy Peaches 

National Tooth Fairy Day Nutrition and Your Child's Dental Health

Healthy teeth are important to your child's overall health. From the time your child is born, there are things you can do to promote healthy teeth and prevent cavities. For babies, you should clean teeth with a soft, clean cloth or baby's toothbrush. Avoid putting the baby to bed with a bottle and check teeth regularly for spots or stains.

For all children, you should
1. Start using a pea-sized amount of fluoride toothpaste when they are two years old. You might start sooner if a dentist or doctor suggests it.
2. Provide healthy foods and limit sweet snacks and drinks
3. Schedule regular dental check-ups

Forming good habits at a young age can help your child have healthy teeth for life.

Resources
1. WebMD. Nutrition and Your Child's Teeth
2. National Institute of Health, Child DentalHealth

Growing Together: Connecting Generations Through Gardening & Healthy Eating National Senior Citizen Day

National Senior Citizens Day 

On August 19, 1988, President Ronald Reagan issued Proclamation 5847 creating National Senior Citizens Day to be August 21.

On this day, we are encouraged to recognize and show appreciation for the value and contribution of older people to home, family and society. It is an opportunity for us to show our gratitude for what seniors have achieved in their lives and their contributions to our communities.

Things to do with Older Adults
- Spend time together.
- Show our appreciation.
- Volunteer to help.
- Enjoy a walk together.
- Go out for dinner.

If you are a senior citizen, enjoy your day. Make sure to take advantage of senior citizen discounts and specials.

The goal is to help keep older Americans healthy and fit. 

Growing Together: Connecting Generations Through Gardening & Healthy Eating

Resources and References

to Help Eating Well as We Age

Resources for Seniors from Nutrition.gov

Lemonade Day

Lemonade Day
Do you remember the Lemonade Stands? 

Today, the children have better marketing skills.

Lemonade Day is a fun, experiential program that teaches youth how to start, own, and operate a lemonade stand. Participating cities allow youth to experience entrepreneurship each year by setting up their businesses during their city's community-wide Lemonade Day.

By teaching key analytical skills, financial literacy, and decision-making, we foster self-esteem and new mindsets that can propel youth to success. Our mission is to help today's youth become the business leaders, social advocates, community volunteers, and forward-thinking citizens of tomorrow.

How to Start a Lemonade Stand: A Guide for Kids and Parents

A lemonade stand is more than just a fun summertime tradition; it’s a wonderful opportunity for kids to explore entrepreneurship, learn valuable life skills, and connect with their community. With the support of parents, children can turn a simple idea into a meaningful experience.

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Why Start a Lemonade Stand?

Starting a lemonade stand offers kids hands-on lessons in business basics, including marketing, budgeting, and customer service. Parents play a key role by offering guidance and resources, helping their children learn how to plan, problem-solve, and work toward a goal.

This activity also provides quality family bonding time and teaches core values like responsibility, perseverance, and creativity.

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Benefits of a Lemonade Stand for Kids

1. Developing Entrepreneurial Skills: Kids learn to create a business plan, set prices, manage inventory, and promote their stand. These early lessons provide a strong foundation for future ventures.

2. Learning Responsibility Running a lemonade stand involves handling money, managing supplies, and serving customers—all great ways to build accountability and independence.

3. Encouraging Creativity. From designing signs to inventing new lemonade flavors, kids get to express themselves and build creative thinking skills.

4. Building Confidence. Successfully managing a stand can boost a child’s self-esteem and encourage a positive attitude toward challenges.

5. Teaching Work Ethic Children learn the value of hard work and persistence, key traits for school and life success.

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Planning Your Lemonade Stand Business

Choose a Great Location. Look for areas with high foot traffic, such as parks, beaches, or outside grocery stores.

Design Your Stand and Signage: Use bright colors and fun decorations to make your stand inviting. Eye-catching signs can draw in more customers.

Decide on a Menu and Price. Offer a variety of lemonade flavors or snacks. Price your items to cover costs and allow for a small profit.

Create a Budget and Track Profits. Help your child outline the costs (cups, lemons, sugar, etc.) and calculate potential earnings. This is a great lesson in financial literacy.

Marketing and Running the Stand

Promote Your Stand: Use flyers, social media (with a parent’s help), and word-of-mouth to attract customers. Offering discounts or special deals can increase sales.

Create a Fun Atmosphere. Add music, decorations, or a theme to make your stand stand out and create a memorable customer experience.

Provide Excellent Customer Service. Teach your child to greet customers warmly, answer questions, and thank them for their support.

Handle Money Safely: Give your child opportunities to count change and track sales—important skills in budgeting and accuracy.

Maintain Cleanliness and Safety. Ensure the stand area is clean, drinks are handled hygienically, and safety rules are followed. Teach kids to be mindful of hazards and respectful of their space.

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Starting a lemonade stand is a rewarding journey beyond selling drinks. It teaches kids how to set goals, work hard, and build confidence. With a little support from parents, young entrepreneurs can develop the skills and mindset they’ll carry for life.

Recipe: Raspberry Lemonade

Raspberries contain high levels of ellagic acid, a polyphenol and antioxidant being studied as a food in the fight against cancer. They are also rich in anthocyanins, a flavonoid compound that gives them their red color. Anthocyanins may help protect the circulatory, cardiovascular, and neurological systems. Raspberries are a rich source of vitamin C, manganese, and dietary fiber, and are a low-glycemic index food.

National Potato Day

Potatoes are one of the vegetables in the nightshade (Solanaceae) family, which includes eggplant, tomatoes, and bell peppers. It is a starchy, tuberous crop. Potatoes are the world's fourth-largest food crop, following maize, wheat, and rice.

Nutrition

One medium potato (5.3 oz) with the skin contains:
110 Calories; Vitamin C (45 % DV); 620 mg potassium; Vitamin B6 (10 % DV); No Fat; No Sodium; No Cholesterol; and Trace amounts of thiamine, riboflavin, folate, magnesium, phosphorus, iron, and zinc. Potatoes also contain a variety of phytonutrients that have antioxidant activity. Among these important health-promoting compounds are carotenoids and flavonoids.

About 20% of the potato’s nutrition is found in the skin.  Most of the vitamin C and potassium are found in the potato’s flesh, but fiber is found in the skin.  That’s why it’s best to enjoy every part of the potato.

According to MyPlate, Potatoes are a vegetable.  It counts toward the total recommended servings of vegetables. One medium-sized potato (5.3 oz.) counts as 1 cup of starchy vegetables.

Recipe

Rose, Gold, and Purple Potato Salad

Ingredients

5 Small Round Potatoes: 
  1 Honey Gold 
  2 Enchanted Rose
  2 Purple Splendor
Dash Curry Powder
2 tsp Dijon Mustard
1 Tbsp Italian Dressing, fat-free

Directions
1. Roast potatoes and dice.
2. In a bowl combine curry, mustard, and Italian dressing. Mix.
3. Add potatoes to the marinade and coat well.

Nutrition Information

Remembering Julia Child

Julia Carolyn Child was born on August 15, 1912 and died on August 13, 2004. She was an American chef, author, and television personality. Child is recognized for bringing French cuisine to the American public with her cookbook, “Mastering the Art of French Cooking,” and her television programs, the most prominent of which was The French Chef, which premiered in 1963.

In 1946 Julia married Paul Cushing Child. The couple moved to Paris in 1948. In Paris, Child attended the Le Cordon Bleu cooking school and later studied privately with master chefs. She joined the women's cooking club Le Cercle des Gourmettes, through which she met Simone Beck. In 1951, Child, Beck, and Bertholle began to teach cooking to American women in Child's Paris kitchen, calling their informal school L'école des trois gourmandes (The School of the Three Food Lovers). For the next decade, as the Childs moved around Europe and finally to Cambridge, Massachusetts, the three researched and repeatedly tested recipes. Child translated French into English, making the recipes detailed, interesting, and practical.

In 1961 the Mastering the Art of French Cooking was published and became a best-seller and received critical acclaim. The book is still in print and is considered an important culinary work. Following this success, Child wrote magazine articles and a regular column for The Boston Globe newspaper. She would go on to publish nearly twenty titles under her name and with others. 

In the 1970s and 1980s, Child was the star of numerous television programs, including Julia Child & Company, Julia Child & More Company, and Dinner at Julia's. In 1989, she published a book and instructional video series collectively entitled “The Way To Cook.”

Child starred in four more series in the 1990s featuring guest chefs: Cooking with Master Chefs, In Julia's Kitchen with Master Chefs, Baking with Julia, and Julia Child & Jacques Pépin Cooking at Home.

Julia Child’s kitchen can be seen at the Smithsonian's National Museum of American History in Washington, D.C. She will be remembered for bringing French cuisine to the American public and her dynamic cooking style and presentation in the kitchen.

References.
1. Wikipedia, Julia Child
2. PBS, Julia Child

3. Julia Child's Kitchen, Smithsonian Institution

Back to School Food Safety

Preparing for the first day of school this weekend? As you’re making your way through those long back-to-school shopping lists, don’t forget these FoodSafety essentials: 

• Insulated lunchboxes
• Gel/ice packs
• Hand sanitizer/hand wipes 

Tips to Keep Your Kids Healthy

Resources
1. Back to School Toolkit to Prevent Foodborne Illness, USDA

National Creamsicle Day

Creamsicle® is a frozen dessert with vanilla ice cream in the center and a fruit sherbet on the outside. The classic Creamsicle® flavor is orange and vanilla, but today there are numerous flavors to choose from.

The term “Creamsicle” is a registered brand name owned by Unilever.

Creamsicles are available in several varieties, including 100 Calorie Bars, Low Fat Bars and No Sugar Added Bars.

GoodGuide is a business that provides information about the health, environmental and social performance of products and companies. Its mission is to help consumers make purchasing decisions that reflect preferences and values. GoodGuide includes a team of scientific and technology experts working to acquire and compile high-quality data, which then can be organized and transformed into actionable information for consumers.

GoodGuide Ratings (0 to 10, 10 the most favorable).

Creamsicle, No Sugar Added  5.9
Saturated Fat: Low
Cholesterol: Low
Sugars: Low
Sodium: Low

Creamsicle, Low Fat 5.3
Saturated Fat: Low
Cholesterol: Low
Sugars: Medium
Sodium: Low

Creamsicle, 100 Calorie Bar   5.1
Saturated Fat: Low
Cholesterol: Low
Sugars: High
Sodium: Low

August 13, National Filet Mignon Day - Nutrition Profile, Recipes and Food Safety

Filet mignon is a steak cut of beef taken from the smaller end of the tenderloin. In French, this cut can also be called filet de bœuf, which translates in English to beef fillet. When found on a menu in France, filet mignon generally refers to pork rather than beef.

Some butchers in the United States label all types of tenderloin steaks "filet mignon." In fact, the shape of the true filet mignon may be a deterrent when cooking, so most restaurants sell steaks from the wider end of the tenderloin - it is less expensive and much more presentable.

The tenderloin is the most tender cut of beef and is also the most desirable and therefore the most expensive. The average steer or heifer provides no more than 500 grams of filet mignon. Because the muscle is not weight-bearing, it contains less connective tissue, which makes it tender. However, it is generally not as flavorful as some other cuts of beef and is often wrapped in bacon to enhance flavor, and/or is served with a sauce.

Preparation

Filet mignon may be cut into 1- to 2-inch-thick portions, then grilled and served as-is. One also may find filet mignon in stores already cut into portions and wrapped with bacon. High heat is the usual method for cooking the filet mignon, either grilling, pan frying, broiling, or roasting. Traditionally in European and American restaurants, fillets are most often served in a cognac cream sauce, au poivre with peppercorns, or in a red wine reduction.

Bacon is often used in cooking filet mignon because of the low levels of fat found in the cut, as fillets have low levels of marbling, or intramuscular fat. Bacon is wrapped around the fillet and pinned closed with a wooden toothpick. This adds flavor and keeps the fillet from drying out during the cooking process.

Traditional cooking calls for the filet mignon to be seared on each side using intense heat for a short time and then transferred to a lower heat to cook the meat all the way through. Filet mignon is often served rarer than other meats. Those preferring a more well-done steak can request a "butterflied" filet, meaning that the meat is cut down the middle and opened up to expose more of it to heat during the cooking process. Cook to an internal temperature of at least 145° F.

Nutrition Information

References

1. Wikipedia, Filet Mignon
2. Food Network, Filet Mignon Recipes
3. About.com, What is a filet mignon?
4. Consumer Reports, 6 food safety tips for your summer cookout

  

Chives: A Culinary and Nutritional Gem

Chives: The Secret Ingredient You Need!

 Chives: A Culinary and Nutritional Gem

Aroma:
Chives have a delicate, onion-like aroma with a hint of garlic. Their mild, fresh, and green scent makes them an ideal addition to various dishes without overwhelming other flavors.

Role in Cooking:
Chives are versatile and add a subtle onion flavor to salads, soups, omelets, and baked potatoes. They're often used as a garnish to add a pop of color and a light, savory taste. Chives are best added at the end of cooking to preserve their delicate flavor.

Location of Growing:
Chives thrive in well-drained soil and sunny locations. They are hardy perennials, often found in herb gardens or in pots on windowsills. They can grow in USDA zones 3-9 and are easy to cultivate indoors and outdoors.

Health Benefits:
Chives are not just flavorful; they also pack a nutritional punch. They are rich in vitamins A and C and contain compounds that may help lower blood pressure and support heart health. Their anti-inflammatory and antibacterial properties also contribute to overall wellness.

Storage:
To keep chives fresh, store them in the refrigerator, wrapped in a damp paper towel and placed in a plastic bag. They can also be chopped and frozen for longer storage without losing too much of their flavor.

Nutrition:
Chives are low in calories, with just about 1 calorie per tablespoon, but they're packed with essential nutrients like vitamins K, A, and C. They also contain small amounts of calcium, magnesium, and folate, contributing to bone health and immune function.

Interesting Facts:

• Chives are part of the allium family, which includes onions, garlic, and leeks.
• In medieval times, chives were believed to ward off evil spirits and were hung around the house for protection.
• The purple flowers of chives are also edible and can be used to add a splash of color to salads.

Incorporating chives into your meals not only enhances flavor but also boosts the nutritional value of your dishes. Whether you're growing them in your garden or adding them to your favorite recipes, chives are a wonderful herb to keep on hand!

National Julienne Fries Day Baked Julienne Sweet Potato and Carrot Fries

Julienne is a cutting technique - to "julienne" is to cut veggies, potatoes or other foods into thin strips - matchsticks. 

Baked Julienne Sweet Potato and Carrot Fries

Yields 3 Servings (5 ounces)

Ingredients

1 Sweet Potato (peeled)

4 large carrots

2 tablespoons Olive Oil

1 teaspoon Cornstarch

1 teaspoon Cumin
Coarse Kosher Salt, to taste

Directions

1. Preheat oven to 400 degrees.

2. Julienne the sweet potato and carrots.

3. Combine the cumin and cornstarch in a small bowl.

4. In a large mixing bowl, pour the olive oil over the julienne vegetables. Stir to coat evenly. Stir in the cumin and cornstarch.

5. Lay the veggies as flat as possible on a large baking sheet.
6. Bake for 25 - 30 minutes, flip the fries halfway through. Watch to make sure they don't get too crisp.
7. During the last 5 minutes, use tongs to stir.

ChefSteps Tips & Tricks: 

Julienne Hella Veggies in a Flash