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Brought to Y ou by Ohio SNAP-Ed and the Ohio Expanded Food and Nutrition Education Program (EFNEP). V olume 4 Issue 7. NUTRITION AND Y OU…PE A CHES FOOD FOR THOUGHT

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V olume 4 Issue 7

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Brought toYou by Ohio SNAP-EdandtheOhioExpandedFoodandNutritionEducationProgram (EFNEP)




The fruit inside a peach is either yellow or white. White peaches have a sweeter flavor than yellow peaches.To ripen peaches, place them in a paper bag, close loosely, and place bag on the counter for a couple of days. Peaches can be dried, canned, made into jams and jellies, and used as fillings for desserts.They can also be used in many recipes from appetizers to entrees.

Best of all peaches can be eaten fresh.Yum!

Note: 1 medium peach provides 1 cup of your daily fruit requirement.


Peaches are availablealmost year round. Ohio peaches ripen quickly. Buy only the amount you will use in a day or two.


These food safety tips will help protect you and your family:

  • Wash hands for 20 seconds with warm water and soap before and after preparingfood.
  • Wash peaches under running water before eating or cutting them.
  • Cut away damaged or bruised areas. Discard peaches that look rotten.
  • Keep foods that will be eaten raw (like peaches) separate from raw meat, poultry or seafood.


Peaches are:

  • A good source of vitamin C
  • A good source of vitaminA
  • A good source of dietary fiber
  • Fat free
  • Cholesterolfree
  • Sodium free
  • Spring has sprung and Easter is here! Finding yourself with a refrigerator full of brightly colored hard-boiled eggs? Here are some easy and delicious ways to use up those Easter eggs:
  • Deviled eggs sprinkled with paprika, black pepper, or your favorite herbs
  • Egg salad spread onto whole grain toast, try making it with low-fat mayonnaise and adding your favorite spices!
  • Slice eggs onto lettuce along with your other favorite salad toppers to make a Cobb salad
  • Pickle leftover eggs along with beets
  • Mix chopped hard boiled eggs into tuna or potato salad for extra flavor
  • Eggs are a great source of protein and can help keep feel full and satisfied!
  • Brought to you by Jenna Swint, Food & Nutrition Intern from BGSU
  • For more information, you can contact me, Bernie Stephens SNAP-Ed Program Assistant at The OSU Extension Seneca County at 419-447-9722 Ext. 11


  • 6. Sprinkle the oat mix over of the peaches.
  • 7. Bake for 20 minutes.

Peach Crisp

Nutrition Facts – Peach Crisp

Cost: Per Recipe: $ 1.83 Per Serving: $ 0.30

Serving Size: 1/6 of recipe

Calories: 200 Calories from Fat: 45

Per Serving % Daily Value*

Total Fat – 5 g 8%

Saturated Fat – 1 g 5%

Dietary Fiber – 3 g 12%

Sodium – 30 mg 1%

Sugars – 26 g

Protein – 3 g


4 peaches (4 cups sliced)

2Tablespoons butter

3/4 cup quick-cookingoats 1/2 cup sugar

1/4 cup flour

2 teaspoons cinnamon 1 teaspoon lemon juice


Preheat the oven to 375 degrees.

Slice the peaches.

Spread the peach slices on the bottom of the baking pan.

Melt the butter in a saucepan.

In a small bowl, mix everything but the peaches. Stir until the oat mix is well blended.

Note: Serve the peach crisp either hot or cold. To remove the peach fuzz, you can rub the washed peach gently with a paper towel.



  • The Recipe Finder. SNAP-Ed Connection
  • United States Department ofAgriculture, ChooseMyPlate
  • The Wellness Encyclopedia of Food and Nutrition, The University of California at Berkeley, 1992

Most kids won’t mind a daily dose of fitness as long as it’s fun.

  • Kids need physical activity– at leastonehour
  • or more on most days of the week.Activity can be dividedinto 15 minutes segments fourtimes
  • a day. Childrenshould avoid periods of inactivity for 2 hours or more.
  • Allow time for play! Kids burn more calories and have more fun when left to their own imagination.Playing tag, riding bikes and buildingsnowmen are fun and healthy.
  • Limit screen time! Limit time watchingTV, going on-line and playing video games.


Wash hands with soap and water before preparingfood.

  • The U.S. Department of Agriculture (USDA) prohibits discrimination against its customers, employees, and applicants for employment on the basis of race, color, national origin, age, disability, sex, gender identity, religion, reprisal and, where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or if all or part of an individual's income is derived from any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by the Department. (Not all prohibited bases will apply to all programs and/or employment activities.) If you wish to file a Civil Rights program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, found online at, or at any USDA office, or call (866) 632-9992 to request the form. You may also write a letter containing all of the information requested in the form. Send your completed complaint form or letter to us by mail at U.S. Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, by fax (202) 690-7442 or email at Individuals who are deaf, hard of hearing, or have speech disabilities and wish to file either an EEO or program complaint please contact USDA through the Federal Relay Service at (800) 877-8339 or (800) 845-6136 (in Spanish). Persons with disabilities who wish to file a program complaint, please see information above on how to contact us by mail directly or by email. If you require alternative means of communication for program information (e.g., Braille, large print, audiotape, etc.) please contact USDA's TARGET Center at (202) 720-2600 (voice and TDD). USDA is an equal opportunity provider and employer.