Cortlandt Manor, NY - (October 14, 2013)– A new Teaching and Demonstration Kitchen slated to open at Hudson Valley Hospital Center has already received a $20,000 grant to support a program that will teach young children about healthy eating in the battle against childhood obesity.

The Young Chefs of the Hudson Valley, which will work with area school districts, will receive the funding from Newman’s Own Foundation, the independent foundation created by the late actor and philanthropist, Paul Newman.

The program will enroll 60 at-risk children ages 11-13 in weekly healthy cooking classes administered by trained chefs and dietitians currently on staff at HVHC. The program aims to improve the health of children and reduce the risks of obesity. It is one of several community classes that will be taught in the kitchen. 

“We know what a large role nutrition plays in our overall health,’’ said Hudson Valley Hospital President John C. Federspiel. “Hudson Valley Hospital Center has developed its Harvest for Health program to help educate our patients and the community on the value of healthy eating in preventing chronic conditions such as obesity, diabetes and heart disease. We are grateful to Newman’s Own Foundation for its support of our Young Chefs of the Hudson Valley program which will provide a healthy nutritional foundation for our local youngsters.’’

The grant received by Hudson Valley Hospital Center is part of the Foundation’s two-year, $7 million commitment to innovative programs that are helping to advance nutrition awareness, education, and fresh food access.

“There is great momentum right now in addressing the many challenging issues around nutrition,” said Lisa Walker, Managing Director of Newman’s Own Foundation. “We are pleased to award a grant to Hudson Valley Hospital Center to support their important contributions in this area.”

The Teaching and Demonstration Kitchen is part of the Hospital’s Harvest for Health program, a multi-faceted program featuring an organic garden, Farmers’ Market and new Hospital food service that uses locally grown produce. The kitchen was recently named in honor of “Iron Chef” winner, Chef Peter X. Kelly, who has been integral in the development of the kitchen. The kitchen is still under construction and is expected to be dedicated before year’s end.

For more information about Harvest for Health and the Teaching and Demonstration Kitchen visit www.hvhc.org.

 

 

 

 

Published in Press Releases

 

With summer in full-swing, Hudson Valley Hospital Center's Farmer's Market is coming into its own with a larger selection of fresh produce from local farms. If you're at a loss for how to prepare some of the produce on sale, Michael Bulger, our Farmers' Market manager, has some suggestions for you.  Here’s is blog item on how to use Garlic Scapes.

 

For a long time, it was common practice for farmers to toss garlic scapes into the compost pile. These stalks are the tops of garlic plants, and they are usually chopped off so that the garlic bulbs grow larger. Thankfully, someone pointed out that scapes are really good to eat.
Now you can find garlic scapes for sale in farmers’ markets during in June or July. They taste garlicky, but won’t be as pungent as traditional garlic. If they’re tender (look for the curved tops), you can chop them up and eat them in a salad.
Toughened garlic scapes can be cooked as you would asparagus, or roasted inside a whole chicken. As scape season soon ends, those who are fond of the stalks may want to freeze some for later use. Try floating them into a winter soup.
For now, whip up some garlic scape pesto, and then toss with vegetables for a delicious summer side:

Makes about 3 cups of pesto.
Ingredients:
•20 large garlic scapes
•1/3 c pine nuts (can also use pistachios)
•1/2 c grated Parmesan cheese
•Kosher salt and black pepper
•2/3 c extra-virgin olive oil

In a food processor or blender, puree the garlic scapes, nuts, Parmesan, ¼ tsp salt, and ¼ tsp black pepper until chopped fine.

Continue pureeing while slowly drizzling in oil. If there is no opening on your machine, you might have to stop and add a little bit of oil at a time. Puree until the pesto is smooth and all ingredients are incorporated.

The pesto will keep in the refrigerator for up to a week, if covered. It lasts at least a month if frozen. When you’ve roasted or sautéed some vegetables, you can toss them in fresh or defrosted garlic scape pesto.

In addition to being delicious, garlic scapes pack in some great nutrients. Scapes will provide a surprisingly large amount of calcium and vitamin C. One cup of garlic scapes even provides more protein than a cup of milk.
Fun Fact: Garlic has been around since the ancient Egyptians built the pyramids, and garlic breath has been making daters self-conscious for at least part of that time. But, recent studies have shown that a glass of milk can reduce garlic-induced halitosis. For those who don’t drink milk, some people suggest chewing on parsley, drinking minty tea, or just waiting until later to steal a kiss. 

 

Published in Blog
Monday, 24 June 2013 13:26

Why a Farmer's Market?

Why A Farmers’ Market?


With diet-related diseases on the rise, researchers and policymakers have searched for ways to improve the food choices made by individuals. Studies have found that access to quality produce increased the number of fruit and vegetable servings people consumed. Simply put, you’re more likely to eat fresh, delicious strawberries than you are to gulp down strawberries left sitting in the supermarket a little too long. By providing patients, staff, and the community, with easy access to an abundance of the freshest, top-quality goodies, HVHC hopes to encourage individuals to view eating their veggies as a pleasure, not a chore! At the same time as Americans’ diets decline in quality, there’s been a rise in food industry consolidation. Fewer and fewer companies control the production and retailing of our food supply. This has meant that times have
gotten tough, not only for consumers seeking healthy options, but also for small family farms. There’s been a steep decline in the number of farms in
New York and the nation. Many farmers are succumbing to the expenses of chemical inputs, rising fuel and land prices, and more powerful retailers willing to pay farmers less and less for their food. By shopping at the farmers’ market, you’re ensuring that your food dollars go straight to local family
farms. We select vendors based on the attention they pay to using ingredients produced with extra care for the local soil and wildlife, as well as animal welfare. Our farmers eschew the use of antibiotics, hormones, and damaging pesticides, and the animals are given plenty of room enjoy.
The market provides great local farmers a way to build direct relationships with their neighbors and customers. So, come meet your farmers and take home some great local products!


Meet the Vendors!
We’ll be using this space to highlight our great vendors and give you updates on the happenings at
each farm. For now, let’s just go over a quick list of some of the vendors and what you can find at their
stand:


Acorn Hill Farm

What do you do with about two dozen goats? Start a micro-creamery! Acorn Hill offers delicious cheeses, fudge, and even soaps. All You Knead

 

All You Knead

We’re pleased to welcome our newest vendor. All You Knead provides amazing breads using
only the best ingredients.


Continental Organics

Talk about sustainable! Continental and Cornell University developed an
innovative “closed loop” system that combines a fish farm, a hydroponic greenhouse, and a field. Each
component provides nutrients for the others, allowing Continental to bring fresh produce to our market.

 

G&K Sweet Food

G&K is Gay Wheeler-Smith and friend
and business partner Kecia Palmer-Cousins. Gay is a
fourth-generation baker and Kecia comes from a
family of entrepenuers. They not only bake family
recipes for our market, but they will also be selling
their pies at the Super Bowl. Try the sweet potato pie.
(And don’t forget to share!)


Hemlock Hill Farm

This family farm has served the community for well over half a century. Their animals
are all raised drug-free and at home on the pasture. Whether it’s free-range chicken or pork ribs, this is the
place to buy meat.

 

Hilltop Hanover Farm

Not only is Hilltop Hanover a farm, it’s also an educational center. You can take classes on environmental stewardship, send the kids
to sustainable summer camp, or just visit and enjoy the beauty for free. Did we mention they farm outstanding veggies? Healthy for the environment, and healthy for you! We have so many great vendors, we’ll have to continue
this next month! From flowers and potted plants to pickles and fresh greens, our vendors have all you
need. Come out and see for yourself.

See this great video, where we interview some of our vendors at last year's Farmer's Market. 

 

Published in Blog