WIC COMMUNITY GARDEN!!

WIC is excited to announce that we are establishing a community garden for our participants!  This project will be a partnership the Fredericksburg Food Bank and will take place at their headquarters off of Route 2. 



Garden area prior to tilling.



Potatoes from the garden harvested by food bank volunteers!

Compost area (the WIC garden will be organic).

Tilling the garden.

Since this is the first year WIC will be establishing the garden, we are only asking for 15 families to participate.  Our gardening program will consist of 7 inter-active gardening classes, in which the participants will learn gardening basics and implement them in the actual WIC garden.  Not only that, every family will receive a gardening kit, produce from the garden and at the completion of the program will receive a $25 gas card!  Keep checking the blog, we will be updating it with more information about the garden or ask your WIC nutritionist for more information. 

Freshly tilled garden are, waiting to be planted!

Heartwarming Vegetable Soup

Well now we are past the holidays and looking beyond these next few months of cold, for that warm weather this Spring. But for now... its just plain cold! Here is an old favorite for those cold to the bone days.

Ingredients

• 2 tablespoons olive oil
• 2 cups chopped onions
• 1 cup thinly sliced celery
• 2 teaspoons Italian seasoning
• Coarse salt and ground pepper
• 3 cans (14 1/2 ounces each) reduced-sodium vegetable or chicken broth
• 1 can (28 ounces) diced tomatoes, with juice
• 1 tablespoon tomato paste
• 8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)

Directions

1. Heat oil in a large stockpot over medium heat. Add onions, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent (or see through), 5 to 8 minutes.
2. Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
3. Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.

Serve this soup with grilled cheese or lightly buttered toast and a glass of milk. Enjoy!

Christy Redmond, Nutritionist Senior