The Mason Valley 4-H Community Club is hosting a food drive starting February 1st. All donations of non-perishable food will be given to the Yerington food pantry. Yerington drop off locations are: Dini’s, Pioneer Crossing, Scolaris, Boys & Girls Club, True Value, Glitter & Glamour Salon and the Yerington Public Library.
The Mason Valley 4-H Community Club works hard in the Yerington community to provide youth with the experience of volunteering and fundraising for a greater cause. They are involved in many community projects throughout the year, including: elderly visits, clean-up days, Thanksgiving baskets, and Angel Tree.
The tradition of all 4-H clubs, especially the Community Clubs is to give back to their communities. The goal of these clubs is to teach youth about leadership, responsibility, and community service as well as community pride. If you are interested in signing a youth up for 4-H please contact: The Lyon County, University of Nevada Cooperative Extension Office at 775-463-6541
This week the kids will taste Jicama and Texas Ruby Red Grapefruit.
Jicama is a vegetable that I have only recently experienced myself. I remember seeing them at the grocery store, but the boring, light brown exterior deterred me from being curious enough to try it. Jicama are best when they are crisp, so look for firm, heavy roots. Smaller roots tend to be sweeter, but they loose moister faster than larger roots. Was the root with a vegetable brush before peeling to reduce any “dirt” flavor. Jicama is crunchy and light when sliced or cubed into a salad. It can be cut into sticks for dipping as part of a vegetable tray. Jicama can be parboiled for 1-2 minutes and then fried or baked as an alternative to more starch-heavy potato. Be sure to dry the jicama well after it comes out of the salted, boiling water.
Texas Ruby Red Grapefruits are one of my favorite varieties of grapefruit. They are large, red-fleshed with a delicious flavor that is the perfect balance of sweet, tangy and bitter. YUMMY!!!! They are available year round, but are best in the late fall to early spring. Like jicama, Texas Ruby Red Grapefruits are great in salads and their flavors and textures would compliment each other well. These large grapefruits are easily juiced or sliced in half and spooned out. They can be difficult to peel. I prefer mine cut in half with a small sprinkle of salt to round out its flavor profile.
This week the theme is orange, familiar and sweet with baby carrots and citrines.
Carrots have a fascinating history of cultivation. Like most things that humans like to eat, we have transformed it over the years into something larger, sweeter and more to our liking. Carrots are very high in Carotene, a vitamin A compound, and are a good source of Vitamin K, fiber and natural sugar. Carrots several hundred years ago were more starchy and less sweet than today’s typical orange carrot. What most American’s think of as baby carrots are actually larger carrots that have been trimmed and peeled into the snack size portions we love. While processing does limit the shelf life, baby carrots are a solution to using “ugly” or broken carrots for the fresh vegetable market. The byproducts of the cutting and peeling of baby carrots are used to make carrot juices, carrot shreds for processed foods and animal foods.
Citrines are the other half of this orange, sweet duo and they are also great for snacks. They are easy to peel and travel well in a purse or lunch sack. Citrines are a great addition to a salad or can be squeezed into a glass of water for a citrus flavor without the calories or artificial flavorings of other beverages. Like most citrus, these are in season year round, but have peek production in the late fall months.