According to Harvard’s School of Public Health, “A diet rich in vegetables and fruits can lower blood pressure, reduce the risk of heart disease and stroke, prevent some types of cancer, lower risk of eye and digestive problems, and have a positive effect upon blood sugar, which can help keep appetite in check.”   Eating more fruits and vegetables could also help lessen the obesity rate, which in Campbell County is 36% (US Census Bureau).

In order to address these issues, the Family and Consumer Sciences and Horticulture Agents in Campbell County collaborated on a quarterly adult program titled Festive Fundays to an average of 20 participants.  The program was designed to build awareness about nutrition (by increasing fruit and vegetable intake), food preparation, food storage as well as providing information to gain small space gardening skills. Agents provided seasonal Kentucky Proud Plate-It-Up recipe tastings along with a seasonal horticulture lesson. Seasonal horticulture lessons included floral design skills, flower identification, floral care, house plant and propagation, and small space vegetable gardening.

For the winter lesson, horticulture agent provided the tools and supplies for all 15 participants to make a winter floral arrangement. Lesson included floral design skills, flower identification, and floral care. With this knowledge, participants gained the skills and confidence to repeat this at their home to save them money to make a floral arrangement. One participant mentioned that she gave her arrangement to a friend in the nursing home and how her gift brought much joy and appreciation to her friend and she will now utilize her skills to harvest flowers from her own garden to make more for others. In addition to floral arrangement, house plant and propagation, small space vegetable gardening were shared during these classes. 

            End of the series written evaluations spanning over 12 months showed the following:

• 94% shared that the information on the back of the recipe helped them make better decisions for produce selection and storage.
• 94% said the recipe cards will help them evaluate their nutritional needs.
• 88% shared that after tasting the Plate-It-Up Recipes, they bought more fruit and vegetables.
• 82% have utilized Extension resources to help with their horticulture decisions.
• 76% shared that their horticulture knowledge increased. 
• 71% shared that they made the Plate-It-Up recipes at home as a result of this program.

Some of the participants’ comments from the program were the following:

“The Festive Fundays have been very informative especially the recipes with the information on nutrition, preparation, storage, etc.  I have been buying more fruits and vegetables and making different dishes.”