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Tag: Healthy Living

Smith County Simply Produce

Posted on by mjsaxton@ksu.edu

“Simply Produce” offers customers approximately 15 pounds of produce for $15.00.  Produce baskets will contain a variety of fresh fruits and vegetables and may vary slightly from what is typically available on the produce department’s shelves.  Basket contents will be different for each ordering period as well.  In addition to produce, customers will receive a recipe highlighting basket items, as well as educational materials on food storage and produce handling.

Produce baskets are purchased through the participating grocery store’s register and must be paid for at time of ordering.  The purchase is taxable. 

For the June distribution, baskets must be ordered June 10th through June 15th at Noon and distribution is set for June 18th from 12-12:30pm at the Mary’s Parish Hall, 403 US-36 in Smith Center. Customers will drive up to the Parish Hall and volunteers will bring out their purchased basket(s).

Produce basket distribution that utilizes local retail venues is designed to increase access to healthy fruits and vegetables for consumers, while stimulating positive economic impact and building regional food system sustainability. We are proud to partner with Gene’s Heartland Foods to promote this great opportunity for our residents.

For more information, please contact Post Rock Extension agents, Ashley Svaty (asvaty@ksu.edu) or Brenda Langdon (bklangdon@ksu.edu).

Sun Safety

Posted on by mjsaxton@ksu.edu

Did you know that skin cancer is the most common cancer in the U.S., and that unprotected UV exposure is the most preventable risk factor for skin cancer? There are many ways that you can protect yourself and others from harmful UV rays.

 

  • Apply Sunblock: Apply a broad spectrum, water resistant sunscreen with an SPF of 30 or higher to all skin not covered by clothing. Reapply every 2 hours or after swimming or sweating.
  • Wear Sun-Protective Clothing: Wear a lightweight and long sleeved shirt, pants, brimmed hat, and sunglasses with UV protection. For more effective protection, choose clothing with an ultraviolet protection factor (UPF) number on the label.
  • Seek Shade: Limit direct exposure to the sun, especially between 10am and 2pm when the sun’s rays are the strongest.

Source: American Academy of Dermatology Association

By: Ashley Svaty

Simply Produce is Coming to Smith County!

Posted on by mjsaxton@ksu.edu

Gene’s Heartland Foods of Smith Center and Post Rock Extension are excited to announce the implementation of a produce basket program!  “Simply Produce” offers customers approximately 15 pounds of produce for $15.00.  Produce baskets will contain a variety of fresh fruits and vegetables and may vary slightly from what is typically available on the produce department’s shelves.  Basket contents will be different for each ordering period as well.  In addition to produce, customers will receive a recipe highlighting basket items, as well as educational materials on food storage and produce handling.

Produce baskets are purchased through the Grocery store register and must be paid for at time of ordering.  The purchase is taxable.  For the first distribution, baskets must be ordered April 8 through April 13th at Noon prior to the distribution days which will occur on the third Friday of each month. April’s distribution is set for April 16th from 12-12:30pm at the Mary’s Parish Hall, 403 US-36 in Smith Center. Customers will drive up to the Parish Hall and volunteers will bring out their purchased basket(s).

Produce basket distribution that utilizes local retail venues is designed to increase access to healthy fruits and vegetables for consumers, while stimulating positive economic impact and building regional food system sustainability. We are proud to partner with Gene’s Heartland Foods to promote this great opportunity for our residents.

For more information, please contact Post Rock Extension agents, Ashley Svaty (asvaty@ksu.edu) or Brenda Langdon (bklangdon@ksu.edu).  Volunteers are needed to assist during distribution days.  If you are interested in volunteering, please contact the Extension Office. Follow us on Facebook to stay updated on future distributions at https://www.facebook.com/postrockextension/ 

 

By: Ashley Svaty

Walk Kansas 2021: Coming Soon!!

Posted on by mjsaxton@ksu.edu

 

Ready to get moving?  Walk Kansas starts March 28th.  Cost will be $10 per team member.  This year we are offering a solo trail for those walkers who wish to set out on their own path along with the team challenges we’ve utilized in the past.

Each weekly newsletter will focus on ways that we can prevent, delay, and manage chronic health conditions such as heart disease, diabetes, cancers, and osteoporosis. Ashley is also looking forward to featuring fun and healthy recipes for you, so you do not want to miss out on the fun.

Registration will open mid-March at www.walkkansasonline.org and be sure to choose “Post Rock District” when asked which county/group to register in.  Be sure to follow us on Facebook at https://www.facebook.com/postrockextension  or contact the Lincoln office at 785-524-4432 for more information or help with registration.

Join us for the joy of movement and share the experience with friends and family!

By: Ashley Svaty

Crazy for Quinoa

Posted on by mjsaxton@ksu.edu

Quinoa pronounced (Keen-wah) is a complete protein, meaning it contains all nine of the essential amino acids the human body needs to stay in a healthy balance. According to The Whole Grains Council, whole grain quinoa is rich in copper, protein, fiber, and iron, and the B vitamins thiamine (B1) and pyridoxine (B6). Quinoa is also an excellent source of magnesium, phosphorus, manganese, and folic acid.

Quinoa is highly versatile and is often used for both warm and cold grain salads. Quinoa is also popular in side dishes and pilafs. It’s especially suited for pairing with Latin American ingredients like corn, black beans, avocado, citrus, and cilantro. Be sure to rinse well before cooking. One serving of cooked quinoa (¼ cup, uncooked) has 160 calories, 3 grams of fiber and 6 grams of protein.

To cook quinoa, cook one cup of dried grain with 2 cups of liquid. Bring to a boil then simmer for 12 to 15 minutes yielding 3 cups of cooked grain. A recipe for quinoa strawberry salad can be found here.

Source: Whole Grains Council

By: Ashley Svaty

Walk Kansas 2021: Save the Date!

Posted on by mjsaxton@ksu.edu

This year we are moving back the start date for Walk Kansas a bit and beginning our 8 week healthy living challenge on March 28th and will wrap up on May 22nd. Look for more information in our March Knowledge to Action newsletter and start gathering your motivating team members now! Before Walk Kansas begins, move your way and have fun exploring your local parks and trails.

By: Ashley Svaty

Apple Walnut Cranberry Salad

Posted on by mjsaxton@ksu.edu

Serves 8

Ingredients:

  • 1 head of lettuce (about 10 cups)
  • 2 apples (medium, sliced)
  • 1/2 cup walnuts (chopped)
  • 1 cup dried cranberries
  • 1/2 cup green onion (sliced)
  • 3/4 cup vinaigrette dressing

Directions:

  1. Wash hands with soap and water for 20 seconds.
  2. Toss lettuce, apples, walnuts, cranberries, & onions in large bowl.
  3. Add dressing; toss to coat. Serve immediately.
  4. Refrigerate leftovers.

Nutrition Facts: 8 Servings Per Recipe, per serving: 150 Calories, 6g Total Fat, 290mg Sodium, 27g Carbohydrate, 4g Dietary Fiber, 18g Sugar, 2g Protein.

By: Ashley Svaty