I heard that you are involved in the Senior Farmers Market Nutrition Program in Lawrence. Is that right?

Yes. K-State Research and Extension is partnering with the Kansas Department on Aging and the Kansas Department of Agriculture to provide the nutrition education component to this program. Other agencies involved in the Senior Farmers Market Nutrition Program are the Kansas Fruit and Vegetable Growers Assn., Kansas Department of Social and Rehabilitation Services, Kansas Department of Health and Environment, Kansas Rural Center and Kansas Department of Transportation.

Connie Detweiler, family nutrition program assistant, and I are presenting programs called “Taste the Farmers Market.” The programs include a food demonstration and a tasting party. I presented the first program last week called “Enjoy a Rainbow of Flavors.”

The other nutrition programs are scheduled from 3 p.m. to 4 p.m. July 10, Aug. 14 and Sept. 11 at Trinity Episcopal Church.

Can anyone attend these nutrition programs?

Even though we have planned these programs to provide nutrition information to the older adults participating in the Senior Farmers Market Nutrition Program, anyone can attend the “Taste the Farmers Market” programs free of charge. We have scheduled the programs to coincide with the Lawrence Farmers Market, so participants can cross the street after our program and shop at the market.

What exactly is the Senior Farmers Market Nutrition Program?

The Kansas Department of Aging took the lead in obtaining this U.S. Department of Agriculture grant that provides $30 worth of check-like coupons to low-income seniors in Douglas, Johnson, Riley, Sedgwick, Shawnee and Wyandotte counties. These coupons can be exchanged from June to September for locally-grown fresh fruits, vegetables and herbs at participating farmers markets, including the Lawrence Farmers Market. The coupons are being distributed to 288 low-income seniors in Douglas County through the Commodity Supplemental Food Program, The Emergency Food Assistance Program and the Older Americans Act Congregate nutrition programs. This is the first time that Kansas has participated in this grant-funded program.

The program is expected to help older adults improve their health while boosting community economies. The potential revenue for fruit and vegetable growers in Douglas County is $8,640.

In addition to meeting the nutritional needs for seniors, shopping at the farmer market can spark shoppers interest in adding variety to their diet or trying new foods. It also can provide social contacts that can help older adults stay connected to their community. Getting out to enjoy shopping and interacting with others can be particularly beneficial for people who live alone or have little contact with others.

What kind of information are you sharing during the “Taste the Farmers Market” nutrition programs?

This program is designed to encourage healthier eating and improved nutrition as well as sample a variety of dishes using fresh fruits and vegetables. Intake of vitamin A and C is often low. Those vitamins, along with other essential vitamins and minerals, fiber and disease-fighting phytochemicals, are plentiful in fresh fruits and vegetables. The body uses these nutrients and phytochemicals to maintain good health and energy levels, protect against the effects of aging, and reduce the risk of cancer and heart disease.

We recommend eating five to nine servings of fruits and vegetables each day. Research on the health benefits of fruits and vegetables is ongoing. For example, a Harvard School of Public Health study found that adding just one additional fruit or vegetable serving each day lowered the risk of heart disease by 4 percent. Men and women who ate eight or more servings of fruits and vegetables each day lowered their risk of heart disease by 20 percent compared to those who averaged fewer than three daily servings.

Many of the phytochemicals and other compounds that make fruits and vegetables good for us also gives them their color. That’s why it’s essential to enjoy a rainbow of colors and flavors in fruits and vegetables every day. The Produce for Better Health Foundation promotes, “Eat 5 A Day the Color Way.” Eat your colors every day to stay healthy and fit. The five color groups include: blue/purple, green, white, yellow/orange and red.

To emphasize this color concept, a variety of dishes were shared during the first nutrition program. Here are a couple of the recipes that were shared:

Eggplant Lasagna

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1 teaspoon salad oil

1 medium onion, sliced

1 clove minced garlic

1 cup coarsely chopped tomatoes

1 1/2 tablespoons fresh basil or 1 1/2 teaspoons dried basil

1 1/2 tablespoons fresh oregano or 1 1/2 teaspoons dried oregano

1 medium eggplant, sliced about 1/4 inch thick

1 large tomato, sliced very thin

8 ounces (or less) shredded part-skim mozzarella cheese

In a medium nonstick skillet, heat oil over medium heat. Cook onion until tender about 2 to 3 minutes. Add garlic and cook for 1 minute. Add chopped tomatoes, basil and oregano. Cook gently over medium-low heat for 10 minutes.

Spread half of the mixture over the bottom of an 8 inch by 8 inch baking dish sprayed with nonstick cooking spray. Add half of the eggplant slices then half of the tomato slices. Sprinkle half of the mozzarella cheese over the top. Repeat layers.

Cover with aluminum foil and bake in a 425 degree oven for 25 minutes or until vegetables are tender. Uncover and bake 10 to 15 minutes, or until the layer of cheese is light brown. Cut into 4 servings. Serve hot.

Nutrition analysis per serving: 210 calories, 12 grams total fat, 7 grams saturated fat, 30 milligrams cholesterol, 430 milligrams sodium, 11 grams total carbohydrates, 4 grams dietary fiber, 5 grams sugars and 14 grams protein.

Fresh Fruity Spinach Salad

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2 cups fresh spinach

1 cup fresh peaches or berries

1 minced green onion

1 tablespoon sugar

1/4 teaspoon Worcestershire sauce

2 teaspoons salad oil

2 teaspoons vinegar

Rinse spinach and remove large tough stems. Tear leaves into small pieces. Drain. Rinse fruit. Slice into bite size pieces and place in a large bowl. Add dry spinach and onion. Combine the remaining ingredients in a jar with a tight-fitting lid. Shake well. Pour dressing over all. Toss. Serve cold. Makes 2 servings.

Nutrition analysis per one-cup serving: 110 calories, 4.5 grams total fat, 0.5 grams saturated fat, 0 milligrams cholesterol, 30 milligrams sodium, 18 grams total carbohydrates, 3 grams dietary fiber, 14 grams sugars, 2 grams protein.