in Food & Nutrition Services
VOLUME 5, ISSUE 3, OCTOBER 2017 NEWSLETTER
We have a baby! Introducing Brooks Paul Fenstermaker! 7lbs 6 oz & 20" long.
Congratulations to Elise and her family!
The Fenstermaker Family
Brooks and Mason
National School Lunch Week 2017!
"Recipe for Success"
October 9 - 13th is National School Lunch Week this year. Show students, staff, parents, and visitors throughout Clay County what Clay County Food & Nutrition Services what "Recipe for Success" is all about! Decorate, dress up, show off your menu for the week, involve students, staff, and the community.
Schools will be judged by how well they follow the theme, promote their event, and get others involved. Winners will be announced at the January In Service.
Congratulations to Lori Witham!
Lori is the new Administrative Assistant for Free and Reduced applications. Lori has been with the Food & Nutrition Services Department as a part-time Administrative Support Assistant for 7 years where she has been assisting with inventory and general clerical duties. Lori says that she has always liked helping with Free and Reduced duties because she enjoys working with the public. She is right at home, as she is originally from Green Cove Springs! During her free time you can find Lori playing tennis and working in her church.
October Safety Tip
1st FNS Employee Exercise Challenge Event! Penny Farms 5K
Saturday, Oct. 28th, 8:30am
Penny Farms, Green Cove Springs, FL
5K Run at 8:30 AM | 1 Mile at 8:30 AM
About this Race
RUNNING THROUGH HISTORY
Come and celebrate the historic community of Penney Farms by joining your fellow runners at the start-line for the 4th Annual Penney Farms Historic 5K Run. Race along the tree-lined residential streets of the J.C. Penney Memorial Scenic Highway loop and visualize the fields and dairy herds that grazed there. In the 1920’s, it is said that a hundred men with their mules tilled the fields of Penney – Gwinn Farm.
Those who participated in the last three years enjoyed a well organized run, beautiful weather, good fun and great prizes. Plan to join us this year for this competitive event and routed through picturesque Penney Farms.
Once again, the Florida vs. Georgia game is scheduled for that weekend, so runners from out of town might want to stay over and make this an overnight trip or even a weekend visit to take in the game, attend a game watching party or discover new places to see in Clay County. Mention at check-in that you race the Penney Farms 5K.
PRESERVING THE PAST
Proceeds from the race will support the efforts of the J.C. Penney Memorial Scenic Highway volunteers to protect, preserve and enhance the scenic, historic and cultural resources on the tree-lined scenic highway corridor and loop while promoting tourist activities and encouraging economic development that benefits the community and embraces our goals to preserve as much history as possible for future generations.
5K / 1 Mile Fun Run
Through October 21st $20 /$10
October 22nd through Race Day$25 /$15
Online registration closes the day prior to the beginning of packet pickup. After online registration closes, you can still register in any 1st Place Sports store or on Race day.
You can register at any of our 1st Place Sports stores on our in-store computers.
Packets will be available on Friday, October 27th at your selected 1st Place Sports location (either Baymeadows Store or Orange Park Store). Packets will be moved to the starting line beginning at 7:30 AM on Race day.
Baymeadows Store:3931 Baymeadows Road, Jax, FL 32217
Orange Park Store:2186 Park Avenue, Orange Park, FL 32073
Greek Roasted Chicken
Vegetable oil cooking spray
1 whole chicken, washed
6 red potatoes, scrubbed (peel on)
2 carrots, peeled and sliced in half lengthwise
2 parsnips, peeled and sliced in half lengthwise
1 tablespoon extra-virgin olive oil
2 tablespoons Greek seasoning
- Preheat oven to 400ºF. Coat the roasting pan with the cooking spray. Place the chicken in the pan.
- Toss the potatoes, carrots and parsnips with the olive oil, and then place them in the roasting pan around the chicken. Sprinkle the chicken and vegetables with Greek seasoning.
- Bake for 10 minutes and then lower the heat to 350ºF.
- Continue to bake until the chicken temperature is 165ºF (test with cooking thermometer near chicken thigh), approximately 45 minutes to 1 hour.
- Baste the chicken and vegetables at least twice with the cooking juices. Remove and discard the chicken skin. Serve hot.
To intensify the flavor, sprinkle 1 tablespoon of Greek seasoning inside the chicken.
Serving size: 4 ounces cooked chicken, 1¼ cups vegetables
Calories: 300; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 80mg; Sodium: 115mg; Total Carbohydrate: 31g; Dietary Fiber: 4g; Protein: 29g.
- OCTOBER 9: Planning Day - Working Day for all 10, 11, & 12 month personnel
- OCTOBER 9-13: National School Lunch Week
- OCTOBER 28: 1st FNS Employee Exercise Challenge Event! Penny Farms 5K
- OCTOBER 31: Elementary Early Dismissal Day
- NOVEMBER 10: Veterans' Day
- NOVEMBER 16: Thanksgiving Feast
- NOVEMBER 20-24: Thanksgiving Holiday