Research is clear that a diet rich in fruits and vegetables can help protect against several chronic diseases, such as obesity, type 2 diabetes, heart disease, and some cancers. Nationwide, it is estimated that only 12.2% of adults meet the recommended amount of fruits each day and only 9.3% meet recommendations for vegetables (CDC, 2018). Kentucky falls even further below the national averages with only 8.0% of adults meeting daily recommendations for fruits and 6.3% meeting recommendations for vegetables (CDC, 2018). In response to these statistics, the Family and Consumer Sciences Agent in Trimble County offered a virtual online and paper mail recipe club for calendar year 2021 featuring Plate It Up! Kentucky Proud recipes and other Extension-supported recipes to encourage the consumption of locally produced fruits and vegetables across Kentucky. 

Over 100 individuals joined the recipe club and received up to ten recipes monthly through the U.S. Postal Service and/or on-line platform FaceBook.  In addition, individuals were encouraged to share pictures and feedback once they prepare the recipe. 

At the end of the program, group participants were asked to complete a brief Qualtrics survey to provide feedback.  Of those who responded, 75% have prepared at least one recipe that was shared in the recipe club. 97% of participants surveyed were somewhat likely or extremely likely to share the recipes with family and friends and 69% of those surveyed self-reported an increase in fruit and/or vegetable consumption as a result of participating in the recipe club. Further, approximately 96% of participants surveyed shared they are more likely to buy a fruit or vegetable as a result of receiving recipe cards. Other behaviors were also impacted by the recipe club. 72% of participants reported learning a new technique or skill from preparing the recipes. Specifically, some new skills or techniques learned included:

 “being patient as I follow the directions for a good meal”

 “to jazz up vegetables. I usually steam or grill but I do not add lots of other ingredients or spices”

43% of participants also shared they had tried a new ingredient in their cooking as a result of the recipe club. Specifically, new ingredients used by participants included:

“olive oil and herbs”

“kale, butternut squash”

“I don’t normally use fresh herbs and the recipes make me think about trying more of them”

Finally, several participants shared final thoughts about the recipe club and how it has been beneficial for their fruit and vegetable consumption and other healthy cooking behaviors. Some participants shared:

 “It's fun and even if I don't make the exact recipes, it gives me the idea to eat more vegetables so it is very helpful.”

“It gives me a way to explore new things like a food treasure hunt...because I have to learn about foods I am unfamiliar with.”