Three Sisters Kitchen ReFresh Newsletter
Welcome to your ReFresh newsletter! Don’t forget to sign up for the National Diabetes Prevention Program workshop that starts at Three Sisters Kitchen in January! We only have a few spots left!
In this newsletter, you will find:
– ReFresh post-survey (Help us strengthen the ReFresh program by telling us what it has meant to you, how it can be improved, and what it should look like in the future!).
– Learn more about acorn squash and its health benefits in “Ask a Health Educator” with Lisa.
– Tiana shares tips about building soil for your garden.
– A few simple recipes that you can make with the fresh ingredients in your ReFresh bag!
– Check out the community resource section to learn about the project “GoodFoodNM”.
We hope you enjoy this newsletter and thank you for your participation as we work together to create a healthy local food system.
Last ReFresh delivery of the year: December 9th, 2020
Text your questions, photos, and comments to: (505) 226-3707.
ReFresh Post-survey
Please fill out the post-survey, see the link below:
Post-survey Link: https://forms.gle/wWCjFALrGFd4EWKT9
We also ask you about your interest in continuing the program next year in the survey! Make sure to fill it out!
National Diabetes Prevention Program
The program offered in English
Reserve your spot and tell your family members and friends TODAY!
Click HERE to fill out the registration form
With Lisa Chen
Acorn squash, has a very thick skin, like most other winter squashes (spaghetti squash, butternut, pumpkin etc), and has orange-yellow flesh. Acorn squash is high in fiber and beta-carotene, which are good for gut health and immunity.
Check out this squash soup recipe that you can make using the vegetables in your ReFresh bag!
Send your questions to [email protected].Disclaimer: The information shared by Three Sisters Kitchen (TSK) is for general informational purposes only, and is not meant to substitute for the advice provided by a doctor or other health care provider.Photo by Choose My Plate
Ask a Farmer
With Farmer Tiana Baca
Having good soil is one of the important elements for growing healthy plants. Today, Tiana shares tips for building soil for your garden.
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This vegetarian refried beans recipe is high in protein and fiber. Use the garlic and pinto beans in your ReFresh bag to make delicious refried beans!
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This butternut squash soup recipe is a great option for winter! Use the carrots, squash, garlic, onions, and spices in the ReFresh bag to make this delicious dish.
Photos by Harvard-School of Public Health
GoodFoodNM is a project from the New Mexico Farmers Market Association. As a text notification service, GoodFoodNM sends biweekly texts about local foods, delicious recipes, and updates about the latest information concerning farmers’ markets. To learn more click here. To sign up text SHOP to 21333.
- Baby bok choy from Vida Verde Farm*
- Delicata and acorn squash from Silver Leaf Farms*
- Carrots from Schwebach Farms*
- Apples from Chama River Produce*
- Pinto beans from Ness Farms*
- Roasted blue corn atole mix from The Cooking Post- Tamaya*
- Cheese from Tucumcari Mountain Cheese Factory*
- Flour tortillas from Sabroso Foods*
- Spice mix from The Blast*
The Blast products are New Mexico born seasonings based on the love of local ingredients and northern New Mexico flavors with a bit of Cajun flair. You can find their products at Nexus Blue Smokehouse. Use the product as a rub on fish, chicken, steaks, burgers, tempeh, tofu, or sprinkle on fresh or cooked vegetables. -
Valencia oranges, garlic, and onions from Quality Fruit & Veg
Thank You!
Special thanks to all of the farmers and food producers working so hard to feed our communities; to the staff, volunteers, donors, and ReFresh families who make the program work, and to our partners at MoGro Mobile Grocery, who pack these beautiful ReFresh bags each week for us, and who do so much important work connecting communities to healthy food throughout New Mexico. There would be no ReFresh program without all of you – we love our partners!– All of us at Three Sisters Kitchen