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PARTNERS | HEALTHY CITY | HOW HEALTHY | VISION | SUMMIT | PRIORITIES | FUNCTIONS | CITY OF FALL RIVER |
The
fifth in a series of cooking demonstrations by the University of Massachusetts Extension Nutrition Education Program
was held at the Downtown Farmers' Market on August 9, 2012. Nutrition
Educators Jessica Wilcox demonstrated how to
make an eggplant bruschetta
for the passers-by. "It's a simple recipe ... but it's endless what
you can do with this" noted Wilcox who demonstrated how to
prepare the dish. The Downtown Market runs from the new Fall River Justice Center to Sullivan Drive
next to Government Center About a dozen farm stands as well as
several craft vendors and a
food booth from CD-REC operated while
live
music from the Nuevo
Duo band. The market runs from
10:00 a.m. to 2:00 p.m. each week from mid June through October. Other
markets are available on Mondays at Saint
Anne's Hospital, on Wednesdays at Ruggles
Park, and Saturdays at Kennedy Park.
Partners employee Annemarie Sharkey is available on Mondays and
Thursdays to exchange EBT
SNAP benefits for tokens that can be used with a number of the farmers
at each of the markets. Click here
for a
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(Top row) Julie and Christine Cleare look over some of the vegetable for sale at the market before being invited by Pat Bebo or the University of Massachusetts Extension Nutrition Education Program to watch a demonstration on how to make an an easy eggplant bruschetta dish using local vegetables from the market. (Middle row) Nutrition Educator Jessica Wilcox demonstrates how to peel and cut up an eggplant that can be sautéed for the dish before Fall River School Committee member Robert Maynard samples it. (Bottom row) Ruth Michael and Debra Albro sample the dish and look over the recipe. |
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