OBSERVANCES:
Older Americans Month
May 6 – Older Michiganians Lunch
May 21 – International Tea Day
May 24 – National Asparagus Day
LET’S CELEBRATE
The month of May pays tribute to Older Americans all around the
nation. This celebration can be attributed back to JFK’s 1961
White House Conference on Aging, which ultimately led to the
creation of the Older Americans Act (OAA) of 1965.
This Act was important because it launched funding for
community-based programming with the intent to improve the
quality of life for older adults. Let us celebrate you this May with
our Older Michiganians Lunch! Join us for a picnic lunch featuring
hot dogs, fresh broccoli and and cranberry salad, and more – plus an
ice cream bar for dessert!
Spotlight on:
SEASONAL PRODUCE
With Spring comes the return of some of the simple things that signal life, such as sunlight,
warmer temperatures, flowers, and fresh, seasonal produce. In fact, seasonal produce can
be highly beneficial for a few of the following reasons:
- Produce picked closest to harvest has the highest nutritional content due to the lack of
degradation that occurs to nutrients over time from both natural and unnatural causes.
Interestingly, flash-frozen food is particularly healthy because it is frozen at the closest
harvest, which preserves nutrients. - Seasonal produce is often less expensive due to its sheer abundance. Sometimes,
farmers’ markets will offer discounted produce at the end of the day because so much
has been produced for the season! - It often just tastes better! Many people have reported that freshly picked fruits and
vegetables are more flavorful than their off-season counterparts. Do you find this to be true? - Seasonality offers a way to naturally vary produce, making it a great time to try new
things.
Try some of these seasonal items that are available in May
- Arugula
- Asparagus
- Chives
- Greens (Beet, Collard, Turnip, etc.)
- Leeks
- Lettuce (Bibb, Iceberg, Romaine, etc.)
- Rhubarb
- Spinach
- Parsnips
- Turnips
For more information, a Seasonal Availability Guide is available online.
Source: Michigan State University – College of Agriculture & Natural Resources
What’s the TEA?
Did you know that May 21 is International Tea Day? Tea is enjoyed all around the world in so many cultures. In the United States, nearly half of the population consumes tea or a tea-based beverage every day. Familiar types include green, black, oolong, white, and herbal teas. Black, green, and oolong tea are all actually from the same plant and only vary in how they are processed after being harvested.
This is all thanks to a process called oxidation. Have you ever wondered why an apple gets brown when left out? This is through the same process, in which enzymes in the food or beverage interact with oxygen and cause a chemical reaction that can change smell, taste, texture, and even nutrition in the form of nutrient loss.
The term “oxidation” often has a negative connotation – in fact, that is why we try so hard to eat “antioxidants” since unchecked levels of free radicals (unstable molecules which cause cellular oxidation) in the body can influence disease. Green tea undergoes far less oxidation than black tea, which is where you may have heard that green tea is a good source of antioxidants, particularly ones called catechins. However, black tea is high in antioxidant like compounds – ironically due to the difference in processing!
Therefore, black tea has its own benefits that can make it a healthy beverage choice. Just be mindful of its caffeine content, which is a bit higher than green tea, with an estimated 2-4% caffeine content and roughly 50 mg/8 oz.
May 24th is
NATIONAL ASPARAGUS DAY
STALK IT OUT
Asparagus is a perennial, and a mature plant can reach heights of up to 6 feet tall! However, the edible part, or spear, is only 6-10 inches tall before it turns into a fern-like foliage. This vegetable thrives in cooler climates with long winters. Hello, Michigan! Newly planted asparagus plants can take up to three years to start producing, but after that, asparagus can be productive for many years – even decades.
Nutritionally, asparagus is a good source of Vitamin K, which is important for the health of our bones and blood. In fact, there is such an impact of this fat-soluble vitamin that some individuals need to monitor the consistency of their Vitamin K consumption due to certain medications like blood thinners. Asparagus is considered a vegetable that is lower in potassium per serving size, which is roughly six spears. This can be helpful for individuals who need to monitor potassium levels due to health conditions such as the later stages of chronic kidney disease.
Did you know? That slight odor that can sometimes come after consumption of asparagus is due to an extremely unique compound within the vegetable called asparagusic acid. This compound breaks down into byproducts that contain sulfur. Interestingly, not everyone can smell it!
LEMON ROASTED ASPARAGUS
Prep Time: 5 min, Cook Time: 10 minutes, Servings: 4
Ingredients
- ½ lb. fresh asparagus, trimmed
- 1 tbsp. olive oil
- 1 clove garlic, minced or chopped
- 1 lemon
- ⅓ tsp salt
- ¼ tsp ground black pepper
- Optional: 1 tbsp parmesan, grated
Directions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Trim asparagus and cut half of a lemon into round slices. Juice the other half.
- Add asparagus, lemon slices, olive oil, lemon juice, garlic, salt, and pepper on the baking sheet.
- Toss to coat.
- Place in the oven and roast for 8-10 minutes, depending on preference.
Recipe Adapted From: A Sweet Pea Chef
