Our hard work made it into the news recently. This article was so wonderful because it informed so many people of the services we offer. For two days after this article ran we received non-stop phone calls from people asking how they can receive our services.
Read the full article here:
http://jacksonville.com/lifestyles/2009-07-14/story/jacksonville_nonprofit_feeds_the_hungry_with_cast-off_supermarket_goods
It is such a blessing the way we are able to reach others!
Here is some feed back we recieved about the article:
Good morning!
In the recent newspaper story about your work, one recipient commented on trying to figure out what to do with the rutabaga. Of course it can be peeled and cooked like a potato, but it can be a bit bland and bitter. Here is another option, that you may consider worth passing on:
Rutabaga casserole
1 rutabaga
Water to cover rutabaga
½ tsp salt
½ cup plain (not flavored) breadcrumbs
½ cup milk or cream (water can work, too)
1 small onion
1-2 tbsp butter or margarine
1 tbsp dark syrup (pancake syrup)
Dash white pepper
Dash nutmeg
Dash ginger
Combine the milk and breadcrumbs in a bowl; set aside.
Peel and cut the rutabaga; cook in salt water. (This can also be done in a slow cooker, but it’ll take longer)
Chop the onion; sautee in butter/margarine unti it’s light brown; let it cool.
Mash the cooked rutabaga. Add all other ingredients (breadcrumbs+milk, onion, spices), and mix together.
Put in a buttered casserole dish; sprinkle top with breadcrumbs; dot with butter.
Bake at 350 for one hour or more.
This is a dish that gets better the more you bake it. The syrup and breadcrumbs take away the bitterness, so it’s quite tasty.
Hope this is a useful idea!
Anna
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