My Favorite Recipes: Meet Joe Astorino

Joe Astorino has a certificate in sustainable agriculture and has been introducing Rosalia students to vegetables they may find scary with taste tests in a pilot project he aims to expand within Whitman County.

Sweet peppers don’t have to be scary foods. Or so Joe Astorino is hoping students in Rosalia will come to think. Joe spent the month of March in Rosalia introducing elementary students to the plants vegetables come from, how they are produced and prepared, and most importantly how they taste. One of his approaches includes having the students do taste tests of things they find scary. In one such test red sweet peppers beat out yellow and green. They also disappeared from the cafeteria salad bar that day.

Other lessons included planting seeds, learning the different parts of plants and basic nutritional concepts. The Rosalia project is a pilot effort aimed at taking Joe’s work to other communities in Whitman County.

A native of Pennsylvania, Joe came to the Palouse to pursue a doctorate in sociology. His dissertation project involved looking at the interplay between scientists, technology and society.

While at WSU he also volunteered at the organic farm and earned a certificate in sustainable agriculture.

As he was finishing his dissertation Joe took a position at the Community Action Center in Pullman where he works to connect people with knowledge of where their food comes from.

He has started a culinary club at Lincoln Middle School in Pullman and is developing a garden club for seniors.

He just finished offering a series of 10 classes on food resource management.

These groups are open to all, but they hope to recruit users of the food pantry and public food assistance programs.

Joe also organizes cooking demonstrations for food distribution days at the Community Action Center food pantry and oversees its hydroponic lettuce growing and distribution.

Before coming to the Palouse Joe did his undergraduate education at St. Vincent’s College in Pennsylvania. While there he participated in a study abroad that took him to India where he also interned on a small vegetable farm growing produce for a local hospital.

He still has lots of family in Pennsylvania, particularly nieces and nephews. His educational efforts are directed toward them as well as local students. Last Christmas they each got a copy of the “Leaving Home Cookbook and Survival Book.”

On the home front, Joe’s agricultural efforts include keeping a composting worm colony going in his garage and basement.

Showing us his sociologist colors, Joe believes bringing different people together at the table and sharing different food traditions creates an opportunity to learn to understand and appreciate other differences.

Recipes

Mango Smoothie

These were made by the

Rosalia second and third graders.

Blend until smooth:

1 cup vanilla yogurt

1 cup milk

1 whole banana, preferably frozen

A handful of spinach leaves (optional but encouraged!)

Hummus with Veggies and Pita

This was made by the Rosalia

fourth and fifth graders.

1 15 oz. can of garbanzos, drained and rinsed

1 clove of garlic, peeled and crushed or 1/8 tsp. of garlic powder

3 TBSP. lemon juice

½ tsp. salt

6 TBSP. water

3 TBSP. tahini or peanut butter

1-2 TBSP. olive oil

Optional: ¼ tsp. paprika

Put garlic, lemon juice, salt, 1 cup of garbanzos and 3 TBSP. water in a blender and pulse until smooth.

Add second cup of garbanzos and 3 TBSP. of water and blend again until smooth.

Add tahini or peanut butter and oil and blend again until smooth (you can add more water if you want it creamier).

Scoop hummus into a bowl and sprinkle with paprika.

Serve with cut up raw vegetables or pita bread.

Moroccan

Carrot Salad

6 medium carrots

½ small onion

1 large lemon

3 TBSP. canola oil

1 tsp. curry powder

½ tsp. salt

¼ tsp. ground black pepper

¼ cup dark or golden raisins

Materials: Two small bowls, box grater, cutting board, measuring cups, measuring spoons, medium bowl, sharp knife, vegetable peeler.

Serves 6, ¾ cup per serving

Prep time: 20 minutes

Cook time: None

Rinse and peel carrots and onion.

Shred carrots with a grater. Dice onion.

Rinse lemon and cut in half. In a small bowl, squeeze juice. Discard seeds.

In a medium bowl, combine carrots and onions.

In a second small bowl, combine oil, curry powder, salt, pepper and 2 TBSP. of the lemon juice. Mix well. Let marinate five minutes.

Pour liquid mixture over carrots and onions. Stir in raisins. Mix well.

Notes: Replace half of the carrot with grated jicama or apples. For best taste, allow flavors to blend before serving. Let sit 15–20 minutes after you have mixed in the sauce. Serve as a colorful side dish for fish, poached chicken, or baked or broiled chicken legs. Layer onto a sandwich with lean turkey and fresh veggies like cucumber.