Allen County

Nancy Owens, SNAP-Ed Assistant

Mean Greens and Roasted Root Vegetables

To increase the knowledge of deep orange, red and green rooted vegetables value and benefits for meal planning. Develop time saving preparation skills to increase the consumption of green and rooted vegetables. Encourage the purchase of dark green, deep orange and red vegetables for future family meals. Healthy Choices for Everybody program was conducted by the Allen County Extension Service in collaboration with Allen County Health Dept., and Need More Acres. We serve as CHAT (Community Health Action Team).

  According to the CDC website only 1 out of 10 adults eat enough vegetables and 9 out of 10 children don’t get enough vegetables. There were participants in the Mean Greens and Roasted Root.

87 out of 112 had tried rooted vegetables before. 72 out of the 87 liked the Mean Greens and Roasted Root vegetables. The roasted root vegetables that the clients prepared were carrots, beets, turnips, sweet potatoes and parsnips. The type of greens that the clients prepared were turnip greens, collards, mustard, spinach and kale. We also taught that you use the greens from the top of the vegetables to use in the greens. Teaching so the clients would know that you can get 2 different dishes out of one vegetable. 103 out of 112 clients learned more about the nutrients in the rooted vegetables and green tops. 110 out of 113 said that if their budget would allow it they would purchase the ingredients to make the rooted vegetables and the green tops again. Some were not fond of the beets or turnips. A client that never liked greens until this recipe and now she will eat greens prepared this way. Some clients really like the chicken broth and garlic in the greens, gave it a better flavor.