Are you a new agency?
Are you new at your agency?
Are you confused by how the food bank operates?
Do you need a refresher on how to use the Food Bank most efficiently?
LONG ISLAND CARES -
THE HARRY CHAPIN FOOD BANK
AGENCY NEWSLETTER - OCTOBER 2003
Previous
Issues
WHAT IS EBT?
The Food Stamp Program now provides low-income households with an EBT (Electronic Benefit Transfer) card to be used in the machine at a checkout counter, just like ATM and credit cards. The monthly allotment is based on the number of persons in a household and the household’s income and expenses.
Did you know that the EBT Food Card can be used to purchase plants and seeds that provide food?
Households can also use the EBT Food Card to buy:
Bread and Cereals
Fruits and
Vegetables
Meats, Fish,
and Poultry
Dairy
Products
Nutritional
Supplement Drinks
For more information, call the Nutrition Outreach & Education Program:
Suffolk County 631-789-9546
Nassau County 516-483-1110 ext: 426
7 TIPS FOR GETTING THE MAXIMUM TIME OUT OF FRESH PRODUCE
Salad greens:
Wash in several changes of lightly salted cool water (fill sink with water, add greens, and slosh gently up and down so dirt and grit sink to the bottom).
Spin greens dry in a salad spinner, then layer with paper toweling in large plastic zipper bags, keeping different types of greens separate, and refrigerate. Maximum storage time is 1 week.
Vegetables - asparagus, bell peppers, broccoli, carrots, celery, cucumbers, yellow squash, zucchini, etc:
Do not wash before refrigerating.
If vegetables seem unusually wet (often the case with supermarkets automatically "spritzing" produce bins), pat dry on paper toweling, then layer in plastic bags with dry paper toweling.
Fold tops of bags over and store in refrigerator crisper drawers. Maximum storage time is 7 to 10 days.
Herbs:
The best way to handle parsley and tender-leafed herbs (basil, chervil, cilantro, dill, tarragon, etc.) is to unband the bunched herb, separate the sprigs, and discard any that have broken stems or are yellowing or going soft.
Do not wash herbs. With a sharp knife, slice off base of each stem slightly on the bias just as you would if readying roses for a vase. Fill a large glass or small jar with cool water three-fourths of the way, then stand herb springs in jar just as if you were arranging flowers. Pop a soft plastic bag upside-down - loosely - over bouquet of herbs, do not secure around bottom of jar, and set in refrigerator.
Fresh ginger:
Slip whole, unpeeled ginger into plastic zipper bag, press out air, seal, and store on refrigerator door shelf where plainly visible.
When ready to use, cut off the amount you need (a 1-inch cube peeled and minced = about 1 tablespoon).
Maximum storage time is about 1 month, but check the ginger from time to time and if molding, softening, or shriveling, discard.
by Jean Anderson author of Dinners in a Dish or a Dash 7 Tips for Getting Maximum Time ‑ Fresh Produce.wpd
FOOD BANK ORIENTATION
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Are you a new agency? |
|
Are you new at your agency? |
|
Are you confused by how the food bank operates? |
|
Do you need a refresher on how to use the Food Bank most efficiently? |
Come to Kristine's orientation on October 31, 2003 @ 9:45am – 11:45 am at Long Island Cares, The Harry Chapin Food Bank. Call Nancy Gallea at 631-583-3663 ext: 118 to register.
WORKSHOPS
Workshops are arranged and presented by the Long Island Cares staff at the Harry Chapin Food Bank. Workshops are held during the year on a variety of topics. See registration forms in the monthly newsletters for further information and to sign up.
Special interest workshops can also be held at your agency for your staff, volunteers, and clients. Let us know your needs and we will do our best to meet them.
TECHNICAL ASSISTANCE
Have you received a food item past the date stamped on it and are unsure if it is safe to eat? Call Frank Longo at (631) 582- 3663 ext: 112. for answers to these and other questions related to food safety.