The end of a great season: 2016 FRESH on DEK mobile farmers Market

23 Sep

logo-fodWe cannot believe that the second season of  Fresh on DeK is coming to an end! During the past sixteen weeks a team of the UGA DeKalb Extension office has visited ten locations of our county, bringing education to the residents about the importance of eating fresh fruits and vegetables. Our green machine, as many called it, turned around many corners, bringing a great variety of healthy produce to consumers on the south side of our county.

I can still hear on my mind the request of some people asking for the watermelons, the mangoes or the bananas we never sold; but I smile when I remember the satisfaction of those who enjoyed selecting their collards, their cabbage and their muscadines! Many residents were able to participate in our Food Talk classes and learned about eating with less sodium, building their calcium bone banks, and powering up with protein.

We connected with many families who came to select their fresh produce for the week and savored the recipes we have for sampling. Among the favorites: the famous zucchini bread and the Turkey and squash dinner. Please enjoy one of this recipes at the end of this article.

This year we also enjoyed the opportunity to getting to know the Fresk on DeK staff who complemented the Extension group very well! We were able to provide excellent customer service, make new friends, established and strengthened community collaborations and promoted the Extension programming among thousands of our constituents. It’s being hot and humid, but the satisfaction we feel for serving our community is a good way to end a very good season. Please join our “Fall Harvest Festival” on September 29, 2016 in our facilities located on 4380 Memorial Drive, from noon to 5 p.m. For more information please call 404-298-4080. See you in 2017!


Turkey N’ Squash Dinner


1 pound ground turkey

4 to 5 yellow squash, sliced

1 green pepper, chopped

1 can (16 oz.) stewed tomatoes

1/2 teaspoon ground pepper


In medium skillet, brown ground turkey, drain off grease and rinse turkey in colander.

Return turkey to the skillet. Stir in squash, green pepper, and tomatoes.

Add ground pepper (if desired). Cook over low heat for 30 to 40 minutes. Serve hot.

Nutrition Facts

Servings Per Recipe: 6

Amount Per Serving: 1 cup

Calories 180 39% of total calories from fat

Total Fat 8g Sodium 228mg

*Vitamin A 10% *Vitamin C 49%

*Calcium 8% *Iron 15%

* Percentage Daily Values

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