The Micah Meal and Loose Change offering recipient for March is the C.O.M.E. event.

Micah/Outreach Team Message


We’re still at the grocery store …..


You can lower your exposure to pesticides by 90% just by choosing organic varieties of fruits and vegetables. If just 1% of the nation’s farmlands converted to organic (non-chemical) agricultural systems it would remove 26 million pounds of pesticides per year from the foods we eat & from the environment. If you buy organic, you’ll encourage this type of farming. It is costlier, so choose your battles wisely.

Paper Bags?:

If you can even find them these days, use them. Paper bags can be reused as trash can liners. By reusing a paper grocery bag three times before retiring it to a trash can liner, the average U.S. household could reduce the production of virgin-forest-derived paper by 55 pounds per year. If just 5% of households in the U.S. adopted this habit, the effect in terms of trees saved per year would be a mature forest the size of Manhattan. After 13 years, that forest would cover all of New York City. You can also save buying paper to mail those Christmas packages by using paper bags. They’re sturdier & save money buying mailing paper.

Paper Towels:

We all love ‘em & we all use ‘em; however you can find towels that are perforated to allow you to use half a sheet. What a great invention! Check the package label for sheet sizes. A decrease in U.S. household consumption of just 3 rolls of towels per year would save 120,000 tons of waste and 4.1 million dollars in landfill dumping fees.

Plastic Bags:

Many countries in the world, including a number of so-called “Third World” countries have banned them altogether … and the U.S. should do the same; however, they’re still very much in our lives. U.S. households dispose of nearly 100 billion plastic bags annually, millions of which end up littering the environment (don’t you love seeing them flapping merrily in trees??) and causing harm to many marine animals (some coastal towns have banned them). By reducing plastic bag consumption by just two bags per week, you’ll throw away at least 100 fewer bags annually. If tied together, handle to handle, these plastic bags would make a rope long enough to wrap around the planet more than 126 times. Some stores have boxes into which you can put your old plastic bags … easier still … TAKE YOUR OWN CLOTH BAGS WHEN YOU SHOP, WHETHER AT THE GROCERY OR ANY OTHER STORE!



Parsnip Soup

Parsnips are an often neglected, underused root veg. If you’ve not tried them, this recipe is a fine introduction. This recipe makes about 2 quarts (6-8 servings).

2 TBS unsalted butter 1 carrot, coarsely chopped

1-1/2 pounds parsnips, peeled & coarsely chopped ½ medium onion, coarsely chopped

1 large rib of celery, coarsely chopped Kosher salt

6 cups vegetable broth 1 bay leaf

2 cups heavy cream White pepper & nutmeg to season

Melt butter in large saucepan over medium high heat. Add the parsnips, carrot, onion, celery & a pinch of salt. Cook, stirring occasionally, until onions are translucent … about 5 minutes.

Add broth & bay leaf .. bring to a boil, then reduce heat to low. Cook 20-25 minutes, adjusting heat to keep the liquid barely bubbling around the edges of the pan, until all vegetables are cooked through & are tender.

Discard bay leaf. Transfer broth & vegetables to a food processor or blender, removing the center knob from the lib. Cover opening with a clean dish towel to contain any splash ups. Process or blend to a smooth puree. Return to the pot in which you cooked the vegetables. Add cream, season with salt, pepper & nutmeg to taste. Return saucepan to the stove over medium heat & cook until soup begins to barely bubble around the edges.

Serve hot, garnished with a sprinkle of nutmeg. A nice crusty bread & a green salad will complete a warming meal for a cold evening.


VEGETARIAN RECIPE … Vegetable Tetrazzini

Prep Time: 15 minutes Start to Finish: 45 minutes Serves: 6

7 oz. uncooked spaghetti of choice 2 cups vegetable broth 2 cups half-and-half

½ cup all-purpose flour ¼ cup butter or margarine ½ tsp. salt

½ tsp. freshly ground black pepper 2 cups frozen mixed vegetables 1 can (2¼oz) sliced ripe olives, ½ cup slivered almonds ½ cup shredded cheddar cheese (drained)

1. Heat oven to 350. Cook & drain spaghetti as directed on package.

2. In 3-qt. saucepan, mix broth, half-and-half, flour, butter, salt & pepper. Heat to boiling over medium heat, stirring constantly. Boil 1-minute, stirring constantly. Stir in spaghetti, frozen vegetables & olives. Spread mixture in an ungreased 2-qt casserole & sprinkle with almonds & cheese.

3. Bake uncovered 25 – 30 minutes or until hot & bubbly.

4. Serve with tossed green salad & crusty bread. Enjoy! CRC