I spent Saturday morning in another Extension Agent class on Eating and Growing Seasonable. First part was growing warm season vegetables. You never have to take a lot of notes because they give you a handout with a miniature version of the slides they use in the class. Just add a few of your own notes in the margins and you are all set.
In the second half, we had demonstrations on how to prepare several recipes which we sampled. Two kinds of soup, a winter fruit trifle with angel food cake, baked herb donuts (almost too dry to choke down) and a fancy butter with herbs.
Our local herb expert, Linda Cunningham, gave several of the food demonstrations and they were generally advocating the use of herbs as an alternative seasoning. They stressed that we should consume less than 2300 mg of sodium per day. If you are over 51, African American or have heart disease, your salt should be limited to 1500 mg (1 teaspoon) and if you are eating out a lot, you’ve already lost the war on salt. I haven’t gotten the hang of using fresh herbs yet but I started using a lot more dried herbs a couple years ago so I can attest to the great flavor.
Of great interest to me was learning that the food pyramid is gone. It has been replaced by a plate with fruits, vegetables, proteins, grains and dairy. The vegetables and grains were the largest portions on the plate. We were also given Tip Sheets No. 10 and No. 14 from www.ChooseMyPlate.gov to help us cut back on salt and sodium as well as liven up our meals with fruits and veggies.