2017-04-19 / Living

Happy Earth Day

Earth Day, recognized annually on April 22, is a time for people around the globe and from all walks of life to demonstrate their contribution towards a cleaner and healthier environment.

Forty-seven years ago, U.S. Senator Gaylord Nelson (Wisconsin) had the vision of organizing a movement focused on bringing national attention to environmental issues across America.

In 1970, the first Earth Day was proven successful as over 22 million Americans participated in demonstrations and events across the nation, which spurred political activism from that point forward.

This Saturday, April 22, from 1 to 3 p.m., the Person County Library will have a special celebration with a kickoff for the Library Teaching Garden. Come and celebrate Earth Day with a visit to the library’s new teaching garden on the back lawn. They will have music, local food, activities for all ages, and information about organizations partnering with us on this project, such as the Extension Office. At 2 p.m., the children’s librarian will lead a “What’s Growing In Your Garden” storytime. Young gardeners will take home an easy to grow plant.

And if you are interested in other Extension programs, come and visit our Extension booth to get more information. Our next Lunch N’ Learn session will be Thursday, May 18 from noon to 1p.m. and will focus on the Mediterranean diet which promotes eating primarily plant based foods, replacing red meat with plant-based proteins, and eating seafood at least three times per week. The cost to attend is $5 and includes a healthy and delicious lunch.

Enjoy this delicious recipe from the Mediterranean Diet website http:// medinsteadofmeds.com/ and for more Food for Thought programs, activities and recipes, check us out online at http://facebook.com/personcountyfcs

Chunky Chicken Soup,
Mediterranean Style
serves 12

1 cup coarsely chopped onion

½ of a large green pepper, cored, seeded, and coarsely chopped

2 minced garlic cloves

1 can low-sodium diced tomatoes with their juice

4 cups low sodium chicken broth

2 ½ cups water

½ cup long-grain brown rice

1 tablespoon fresh basil minced, or 1 teaspoon dried basil crumbled

3 cups carrots, peeled and sliced (about 6 large carrots)

1 cup sliced celery

1 pound boneless, skinless chicken breast cut into ¾ in cubes (about 1 large breast)

8 ounces packed frozen green beans (1/2 of a 16 oz package)

1 cup black olives chopped (or 1 3.8-ounce can of sliced)

½ teaspoon black pepper

In a stockpot or 5-quart Dutch oven, heat the olive oil over moderate heat. Add the chopped onion, green pepper, and the minced garlic. Stir in the tomatoes and the tomato juice, carrots, celery, chicken broth, water, rice, and the basil. Bring stew to a boil. Gently simmer, covered, for 15 minutes. Add the chicken cubes, green beans, and chopped olives. Cook, uncovered, for 5 minutes until the chicken is 165 degrees F. Add black pepper and serve.

Recipes submitted by Jennifer Grable, Family and Consumer Sciences (FCS) N.C. Extension Service agent. For more information, email her at jbgrable@ncsu.edu.

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