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The Grape Pumpkin visits C.H. Campbell
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Neighbors | Abby Slanker.Darby Heiland, a Kent State University graduate student interning in the Canfield Local Schools Food Service Department, led a discussion with C.H. Campbell Elementary School students about the importance of purchasing local foods and their nutritional value on Sept. 30.
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Neighbors | Abby Slanker.A fourth-grade C.H. Campbell Elementary School student enjoyed a Grape Pumpkin, a smoothie made from locally grown pumpkins and grapes, during a discussion about the importance of purchasing local foods and their nutritional value on Sept. 30.
By ABBY SLANKER
Fourth-grade students at C.H. Campbell Elementary School got a visit from the Grape Pumpkin Sept. 30. Darby Heiland, a Kent State University graduate student interning in the Canfield Local Schools Food Service Department, led a discussion with the students about the importance of purchasing local foods and their nutritional value.
Heiland explained to the students the importance of buying local foods.
“When you buy local foods, they are fresh and they do not contain chemicals which are found on other imported fruits and vegetable. And because of this, they taste better. Local foods also offer better nutrition. Right now, apples and tomatoes are in season here,” Heiland said.
Heiland then outlined the cycle fruits and vegetables go through to get in the hands of local consumers.
“First, the seeds are planted, then the fruits and vegetables are harvested, next they are packed up and then transported to the farmers market and sold. The fruits and vegetables are then eaten, disposed of and the seeds can then be planted again. This is called a cycle and it continues to provide us with local fresh fruits and vegetables,” Heiland said.
Heiland then focused on pumpkins and explained to the students there are several kinds of pumpkins and they offer several nutrients.
“Pumpkins contain vitamin A, which helps with eyesight and night visions, vitamin C, which is an antioxidant and helps with immune function, potassium and thiamine, which gives you energy. You can also roast the seeds from the pumpkins and they are nutritious too, containing magnesium, zinc and omega 3 fatty acids,” Heiland told the students.
Heiland then moved on to concord grapes and their nutritional value.
“Concord grapes are the grapes used to make purple grape juice. They are full of flavonoids, fiber and water for hydration,” Heiland said.
To wrap up her presentation and tie it all together, Heiland and Terri Hutchison, director of Food Services, treated the students to a Grape Pumpkin, a smoothie made from locally grown pumpkins and grapes.