This article is to celebrate the new location of the food shelf, but also to show appreciation for the former home at Holy Cross Church located on Church Road.
The new residence of the Colchester Community Food Shelf is 245 Main Street.
Which is located between Claussen’s Florist & Greenhouse and the Union Memorial School in the former fire station.
Thursday, October 27, 2011 at 3:00 pm will be a grand opening and ribbon cutting ceremony.
Governor Peter Shumlin is slated to attend.
This examiner has volunteered at the food shelf at Holy Cross Church for the past two years. Sister Jeannine was a pleasure from whom to learn.
It has been a joy to assist clients find nutritional products for their families, and welcome donations from Colchester businesses & residents.
My participation was with the Mallets Bay Congregational Church Friday team supervised by Jean Daley, who is also a member of the CCFS board.
Two of the Friday team members, Joyce Weatherbee of Colchester and Bruce Nelson of Burlington, have also joined the CCFS board.
In honor of the grand opening here is a recipe using many food shelf items.
Kitchen Sink Baked Beans is high in fiber and vitamin A, as well as providing iron and protein.
Food Shelf ingredients: 1 lb. Hannaford Great Northern Beans, 1 can black beans, 2 hot dogs diced, 29 ounce canned yams in syrup, add syrup to boiling bean liquid, and (1) 15 ounce can Sloppy Joe sauce
Pantry ingredients: 1 Vidalia onion, 4 whole cloves, 2 teaspoons ground mustard and juice of ½ of lemon
Paul Mazza’s CSA ingredients: 1 cup chopped kale and 1/3 cup diced orange pepper
Follow the package directions on the dry beans and soak overnight. In large pot bring beans and liquid to boil.
Reduce heat, simmer covered for 30 minutes. Preheat oven to 300’F.
At the bottom of bean pot, casserole or baking dish, add food shelf items black beans, hot dogs, yams and pantry items Vidalia onion with whole cloves stuck in onion.
Drain and reserve liquid. Add (yam) syrup and ground mustard to bean liquid.
Pour beans over the above ingredients in baking dish.
Add food shelf item Sloppy Joe sauce and Paul Mazza’s tomatoes on top of beans.
Add 1 cup liquid to baking dish. Stir and add enough liquid to cover beans, up to another cup and a half.
Bake covered for 3 hours, stirring once each hour.
Combine kale, orange pepper and lemon juice in small bowl. Microwave for 60 seconds.
Combine with beans for more vitamins and fresh vegetables. Bake an hour more uncovered.
Makes 8 – 10 side servings or 6 full meal servings.
Congratulations to Colchester Community Food Shelf!
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Contact me at [email protected] with questions, comments, farms or farmers markets I should visit. Thanks!