...for the kids

Nutrition and Physical Activity Program

The Jefferson County Health Department is offering a program over the next month for families with children. It is a virtual class on Tuesday and Thursday evenings at 6 pm offering fun, interactive nutritional and physical activities. It's brought to you by the jCHD, MU Extension, the DeSoto Public Library, and the letter P...okay, so maybe not the letter P.

We're going to take a moment...

and thank all of the vendors, volunteers, and staff that worked through the Fourth of July in the heat. (Most were even wearing masks!) Your dedication to the market is wonderful. Click on the button below or link to view the video showing some of the faces of the market!

This Saturday at the market, take a photo of your favorite vendor or product, and send them to us at director@gethealthydesoto.org or market@gethealthydesoto.org. We might even use them in an upcoming highlight reel.

July 17

Chamber of Commerce Raffle

All the chambers in the county have banded together for a raffle. Buy your ticket now for a chance to win cash prizes as well as other amazing prizes! Visit the Jefferson County Growth Association website at jcgamo.org for all the details. The drawing will be live on Facebook on July 17 from Villa Antonio Winery.

Are schools going to open in the fall?

DeSoto Public School has been working diligently over the past month concerning re-opening. The reopening task force split into two committees: Alternative Methods of Instruction and Logistics and Safety. Both committees developed general guidelines in preparation for the return to school on August 26.

They are asking for feedback and have developed a survey. Please provide feedback and/or questions by July 10 by clicking on the survey link. Information gathered from students, parents, and staff will be shared with the reopening task force during their July 13 meeting in an effort to finalize plans for the July 16 Board of Education meeting.

Courtesy of Cooking Classy

Sweet corn is coming...

My parents try to plant their corn 80-85 days before Independence Day depending on the variety of corn and the signs. (Yes, people who are perfectly normal use an ancient, unscientific method when considering planting dates. Believe me; I've already had this conversation multiple times!) They desire to bring sweet corn to the family gathers for the holiday, but this year, they had to buy corn. It is almost ready though, so this recipe should get you ready to start thinking about all that  delectable corn.

Ingredients

• 8 ears fresh sweet yellow corn, husked and silks removed and kernels cut from cob
• 3 Tbsp butter
• 5 slices bacon, cut into 1/4 to 1/2-inch pieces
• 1 medium yellow onion chopped (1 1/2 cups)
  
• 1/4 cup all-purpose flour
• 1 clove garlic, minced
• 5 cups water
• 1 lb Yukon Gold potatoes, cut into 1/2-inch pieces
• 1/2 tsp dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper
• 1 cup half and half
• 1 Tbsp honey
• 2 - 3 Tbsp chopped fresh chives
• Shredded cheddar cheese, for serving (optional)

Instructions

1. Melt butter in a large pot over medium heat. Add the onion and bacon and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 - 10 minutes. Add in the flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in 5 cups water (or low-sodium chicken broth may be used as well).
2. Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add in thyme and bay leaf and season with salt and pepper to taste. Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
3. Remove bay leave then transfer 2 1/2 cups of the chowder to a blender and blend until smooth. Stir the mixture back into the pot then stir in half and half and honey. Sprinkle each serving with chives and optional cheddar.

Nutrition Facts

Serves 6; Calories 364; Calories from Fat 171; Fat 19g; Saturated Fat 9g; Cholesterol 42mg; Sodium 225mg; Potassium 751mg; Carbohydrates 42g; Fiber 4g; Sugar 11g; Protein 10g; Vitamin A 545IU; Vitamin C 18.6mg; Calcium 80mg; Iron 3.5mg