Tuesday farmers in Santa Rosa County took food grown locally and got it to the tables of those who needed it, the ones who without it might not have had a Thanksgiving meal.
In conjunction with the Bay Area Food Bank, and the University of Florida IFAS, over 400 needy residents were helped with meals and fresh vegetables for the recent Thanksgiving holiday.
Those who were pre-qualified received a prepared box of items, bread, desserts, a turkey, as well as fresh vegetables to put on the table.
"This is the third year we have done this and this is our biggest year yet," said Suzanne Rowland, with the Bay Area Food Bank. "We had volunteers come in to prepare boxes for today and get them here.
"We have had a great deal of support to make this possible and it by far has been our biggest year yet."
As individuals got their boxes, they were also offered a sample of turnip greens as prepared by the Santa Rosa Homemakers, who work in conjunction with the Santa Rosa County Extension Office.
Besides a sampling of greens and other items, they were given a booklet on easy recipes to fix some of the items they received from the farmers who participated in the event as well.
Recipes give out by the Homemakers through the Santa Rosa County Extension Office.
Light Greens
1 bunch Collards or Turnips
1 tsp MInced Garlic
1 can Chicken Broth
Few dashes of Worcestershire Sauce
Tabasco Sauce, to taste
Wash and coarsely chop the greens, removing tough stems. Put greens in pan and add garlic, chicken broth, Worcestershire sauce and Tabasco. Cover and cook over low heat until tender.
Recipe Bonus: NO added fat!
from: www.southernfood.about.com
Southern Style Turnip Greens
4 to 4 1/2 pounds Turnip Greens
1 pound Salt Pork, rinsed and diced
1 1/2 Cup Water
1 Cup Finely chopped Onion
1/2 tsp Pepper
1 tsp Sugar, optional
a dash of crushed Red Pepper, optional
Cut off and discard tough stems and discolored leaves from greens. Wash greens thoroughly and drain well. Cook salt pork in a large pot or Dutch oven over medium heat until crisp and brown. Add the turnip greens, water, onion, sugar, pepper and crushed red pepper; bring to a boil. Reduce heat, cover and simmer 40 to 45 minutes or until greens are tender. Taste and adjust seasonings.
Serve with vinegar or pepper sauce and cornbread. Serves 6.
from www.southernfood.about.com
Sweet Potato Bread I (Demonstration Recipe)
1 1/2 cups white sugar
1/2 cup vegetable oil
2 eggs
1 3/4 cups sifted all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/3 cup water
1 cup cooked and mashed sweet potatoes
1/2 cup chopped pecans (optional)
Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts.
Pour batter into greased 9×5 inch loaf pan (or two small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour.
Printed from Allrecipes.com 10/30/2012
Mashed Sweet Potatoes
6 Sweet Potatoes, peeled and cubed
¾ Cup Milk
½ Cup Butter or Margarine
¾ Cup Maple Syrup
Optional – Cinnamon, to taste
Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 20 to 30 minutes. With an electric mixer on low, blend potatoes, slowly adding milk, about ½ cup at a time. Use more or less to achieve desired texture. Add butter and maple syrup, to taste. Blend until smooth. Serve warm.
From www.allrecipes.com
Impossible Pumpkin Pie
2 cups pumpkin puree
1 1/2 cups milk
3/4 cup white sugar
1/2 cup biscuit baking mix
2 Tbsp. butter, melted
2 eggs, beaten
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground allspice
2 tsp. vanilla extract
Preheat oven to 350 degrees F. Grease a 9 inch pie pan.
In a medium mixing bowl, combine pumpkin, milk, sugar, baking mix, melted butter, eggs, allspice, cinnamon, cloves, and vanilla extract. Beat on medium speed 2 minutes, until mixture is smooth. Pour mixture into pan.
Bake in preheated oven for 50-55 minutes, until set in center. Allow to cool before serving.
Printed from Allrecipes.com 11/8/2012
Creamy Yogurt Cheese Cake
Crust
1 1/2 cups ground cookie crumbs
1 cup sugar, divided
1/4 cup butter, melted
Filling
4 large eggs
1 tsp. vanilla extract
2 Tbsp. flour
3 cups fat free Greek yogurt, plain or vanilla
Pre-heat oven to 350 degrees F.
If making crust, combine the ground cookies, 1/4 cup sugar and the melted butter in a small bowl. Press into the bottom of a lightly greased 9” spring form pan. NOTE: You may skip this step and use a purchased graham cracker or reduced-fat graham cracker pie crust.
Beat together the eggs and 1 cup sugar.
Add the vanilla and flour and mix to blend thoroughly.
Gently whisk in the yogurt.
Pour batter into the prepared pan and bake 45-50 minutes or until barely set in center.
Turn off oven and cool cake in oven.
Bring cake to room temperature, then refrigerate at least 4 hours or overnight. Serve cake with berries.
Variations: Add 1 Tbsp orange zest and 2 tsp lemon zest to the batter for a Citrus cheese cake.
For a Mocha cheese cake, use chocolate cookie crumbs in crust and add 1 Tbsp instant espresso, dissolved, to the batter.
This article originally appeared on Santa Rosa Press Gazette: Helping Hands