Marvelous March!
Happy March Gleaners!
Hopefully you’ve started your March of well and you’re enjoying the little bits of extra sunlight we’ve been gaining as we pick up speed toward Spring and Summer! We’re back again to celebrate this month’s holidays and educational opportunities with recipes and some resources to learn more about the foods you put in your body!
March is National Nutrition Month!
We know that’s exciting but it’s so broad and large that we needed a special post just for that! Check that post out while we celebrate the other holidays this month has to offer here:
March is National Celery, Flour, Noodle and Peanut Month!
Okay, a lot of holidays and maybe not necessarily the best combination when put all together, but all of these foods can be extremely beneficial and can definitely help make your diet taste great! Let’s take a look:
Celery, whole and in juice and seed form, offers a level of protection against a variety of different illnesses and has been used in conjunction with treatment to help reduce arthritis pain, inflammation, kidney stones, and a variety of other ailments. In addition, it makes the perfect portable snack for anyone on the go or anyone looking to hike or picnic. Add peanut butter in combination to celebrate two of this month’s days together or create classic “Ants on a Log” with celery, peanut butter and raisins or other dried fruits!
National Flour month seems like a great time to talk about the fact that there are now what feels like hundreds of different brands and types of flour. They’re made from everything from traditional wheat to corn and gluten-free alternative flours like almond and potato. But have you ever looked at a recipe and wondered: What flour should I use for this? Well, we have the answer in the handy flow chart above! Now, this chart does not apply to those alternative flours but don’t worry—you can easily use the chart and then find the similarly based flour that is gluten-free for use in the baking or allergen isle at your local store!
If you find that you have more questions or maybe need more information from experts look no further: Honest & Goodness has a list of what you can and cannot use various flours for based on experience! Check them out here: Guide to Flour Types
Noodle month is a great time to explore not only making pasta (hello—celebrating flour month too!!) but also the alternative noodles that folks are beginning to embrace. It’s a great way to not only make that amazing spaghetti you’ve wanted all week but also use up those extra veggies that maybe you weren’t sure how to use. But how do you figure out which veggies are the right ones for noodles? Have no fear gleaners—we have the answer! Grocery stores all over carry chickpea, edamame (soy bean), black bean and any other type of noodle you can imagine but if you’re trying to make your own here’s a handy list:
Zucchini
Carrots
Sweet Potatoes
Squash (Spaghetti, Butternut and other Squash!)
Broccoli stem (Bet you didn’t expect that!!)
Parsnip
Turnips
These can be spiralized using a hand-held spiralizer, a screw spiralizer, a countertop model or an attachment to another piece of kitchen equipment you may have handy (kitchen aid and other mixers often have a spiralizer attachment!). Our tips for cooking include patting them dry before attempting, and cooking times can vary between veggies with different densities (zucchini vs sweet potatoes for instance). Check out this food and wine blog about the various noodles and their benefits for more information on how to use these delicious substitutes this month and year round!
https://www.foodandwine.com/news/veggie-noodles
Peanut month is a great time to talk about the nutrition of these amazing legumes! That’s right—they are not actually tree nuts! You may have talked to folks who are allergic to tree nuts but then you’ve seen them eat peanuts in their spare time or perhaps it’s the other way around— allergic to peanuts but eating almonds! Peanuts are actually in the same family as peas and beans, which gives them a unique place in the food charts. Peanuts grow in a pod and therefore fit the requirements of legumes! Above you’ll see the chart explaining the many health benefits to eating peanuts but please take caution—over the last years there has been an increase in peanut related allergies and therefore you should be considerate and make sure you ask if there are allergies before making that delicious peanut recipe this month to share with friends!
March 6th is Frozen Food Day
Frozen foods may sometimes seem like they aren’t the best and with everything great and nutritious about things that are fresh, frozen and canned are still a great option to get nutrition and to save money in the process. If you can manage to buy extra and learn how to freeze and preserve the possibilities are endless! But maybe you’ve asked yourself “How long can I keep this in the fridge or freezer? Is there a limit? Is this still good? Well, here are some handy charts to help you celebrate and hopefully utilize your freezer for making sure that you can get the most out of that fresh produce while it’s in season!
If you need more information or there’s something not on the list that you’re curious about, check out Almanacs post on how long foods last for in the freezer : Almanac Freezer Schedule Information
March 7th is Plant Power Day!
If you’re local to the Gleaning Project in Chambersburg you may be familiar with a few local businesses that promote plant power and the way that fresh fruits, veggies and juices can help strengthen your immune system and your body overall to improve and promote health (We’re looking at you Falafel Shack and Lotus Bowls!) February 7th is a day meant to showcase and promote an understanding of how a plant based diet can help you achieve a healthier and more sustainable lifestyle by cutting back on processed and animal based diets and including more varieties of fruits and veggies! Below are some great graphics introducing the differences between plant-based, vegetarian and vegan eating and the benefits a plant-based diet can afford to those who are willing to wander further into that sort of sustainable lifestyle!
mARCH 10th is Pack Your Lunch Day!
Why not try a plant based meal or one filled with homemade goodies using the other incredible holidays we’ve listed above? Instead of eating out, try to reduce waste by packing a lunch that you worked hard to create and one that may not use as much plastic or other resources that cannot be reused or recycled!
march 16th is Artichoke Day!
Artichokes can be incredibly nutritious and delicious ! Take this opportunity to maybe try to create something delicious with artichokes. For more ideas here’s a list of 24 Artichoke Recipes that may be able to help you! In addition, take a second to check out the top health benefits of adding artichokes into your diet!
Good News Gleaners! There’s NEW PRODUCE in season!
This early in March we are looking at
Apples
Chives
Horseradish
Mint
Morels (If you can find them!)
Mushrooms
Nettles
Oregano
Potatoes
Sage
Sprouts (Beans, Alfalfa, etc)
We are steadily approaching the start of large grower’s seasons and the start of most farmer’s markets but you can still eat seasonally from year-round markets and experiment with these in season delicious goodies!