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 adult meet the recommended number 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 Extension Agent in Graves County implemented the Plate It Up! Kentucky Proud program through a Recipe Club to share resources during COVID-19. The goal was to encourage the consumption of locally produced fruits and vegetables across Kentucky. 

Plate It Up! Kentucky Proud is a partnership between the University of Kentucky Cooperative Extension Service, the Kentucky Department of Agriculture, and the University of Kentucky Department of Dietetics and Human Nutrition. The project provides healthy, great tasting recipes using Kentucky Proud products as well as other resources for programming, recipe demonstrations and tastings, and marketing. 

There were 74 people, from 3 counties, that participated in the 6-month recipe club. At the close of the recipe club the participants reported the following.

• On a scale of 1 to 5 stars, on average, participants rated their experience in the recipe club 4.79 stars. 

• When asked if they would tell someone else about the recipes, on a scale of 1 to 10 with 10 most definitely, participants averaged 8.66

• When asked if they would make recipes again, on a scale of 1 to 10 with 10 most definitely, participants averaged 8.17. 

• On average, participants prepared 11 recipes while participating in the recipe club 

• When asked if they prepared more home-cooked meals because of the recipe club, 55.2% reported they had. 

• When asked if they purchased more fruits and vegetables as a result of participating, 72.4% reported yes. Specifically, they mentioned purchasing more sweet potatoes, eggplant and asparagus. 

In addition, 79.3% of participants reported they intended to purchase more fruits and vegetables as a result of participating, even though the recipe club was finished. 

• 58.6% of participants reported using a new or rarely used ingredient as a result of participating in the recipe club. Ingredients mentioned included eggplant, parsnips, rutabaga, pumpkin and sweet potatoes.

• Finally, when asked about the overall program, participants shared “everyone at the campground enjoyed the spring spinach salad”, and “the easy  cheesy eggplant is now a family favorite”.