Sunday, February 1, 2009

Breaking Bread

I recently had an opportunity to meet with members of Parkchester Enchancement Program (PEP) for seniors, a NORC community. NORC stands for Naturally Occurring Retirement Community in which a large percentage of individuals 60/65 years of age and older reside. NORCs, such as PEP, help seniors that want to stay in the community, live independently.

PEP currently serves approx. 345 active members (some are homebound members) and provides seniors with a range of services including accessing healthcare, home assistance, and legal assistance to name a few. In addition, PEP offers a variety of activities for seniors such as computer, writing, and dance classes, along with several organized trips throughout the year.

The purpose of my recent visit to PEP was to introduce myself (and Turf) and to see if members of PEP would be interested in joining our CSA program. The answer is YES! Members expressed their interest in our CSA program in a lengthy discussion on the importance of having a sustainable food system in our community. In addition, members
took time to fill out a community food survey listing the produce they buy on a regular basis and the cost of their produce, which will be used to develop the CSA program.

Below is the recipe for low-sugar/cholesterol banana bread I baked and brought to this special meeting. PEP members said they liked it!

Banana, medium, fresh 1 eggs 2 tbsp vegetable oil 1/3 cup whole milk 1/3 cup sugar 1 tsp salt 1 tsp baking soda 1/2 tsp low sodium baking powder 1 1/2 cup white all purpose flour

Directions :
1 Preheat the oven to 350 degrees.2 Peel the bananas. Put them in a mixing bowl. Mash the bananas with a fork.3 Add the egg, oil, milk, sugar, salt, baking soda, and baking powder. Mix well with the fork.4 Slowly stir the flour into the banana mixture. Stir for 20 seconds until the flour is moistened.5 Lightly grease the bread pan with a little oil, cooking spray or line it with wax paper.6 Pour the batter into the bread pan.7 Bake for 45 minutes until a toothpick inserted near the middle comes out clean.8 Let the bread cool for 5 minutes before removing it from the pan.
Additional Information
The key to good banana bread is to use well-ripened bananas that are covered with brown speckles. Try using half whole wheat flour to add some fiber.

Makes 12 servings.

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