SUMMER 2020
A Facility of Palatine Park District palatineparks.org • 847.496.6275
Staff Spotlight: Steve Nagle, Superintendent of Facilities
NEWSLETTER Fitness Center Members, I hope you and your family are staying safe and healthy during this time. I sure miss seeing all of you in the Fitness Center and I cannot wait for the day we welcome you back in. Please know that your Fitness Center Team is diligently working to ensure that you feel comfortable and safe when you step foot into our facility. Though we do not know when or to what capacity we will be able to reopen our doors, I hope you have been able to keep working towards your fitness goals through home workouts and runs/walks outside. As a reminder, the Park District is offering daily live workouts on our Facebook page. Simply type Palatine Park District Fitness into your Facebook search bar and ask to be added. Hope to see you all soon, Delaney Blauw, Assistant Facilities Manager
This month we are spotlighting Palatine Park District's Superintendent of Facilities, Steve Nagle. Steve has been with the Park District since 2013 and is an avid user of Community Fitness Center. Steve enjoys strength training and adding plyometrics to his workouts. In addition, Steve plays basketball once a week at his hometown Recreation Center. Here is what Steve has to say about his workouts during this time: “My workouts these days are not as interesting as being at Palatine. My current routine includes light strength training using the old dumbbells I had from college; push-ups; using resistance bands for other muscle groups, pull-ups, using the Chuck Norris pull-up buddy I recently bought, using a medicine ball and a jump rope. I also do 100 sit-ups almost every day. Some days I will do the 7 minute workout (app) with my son just to switch it up. Everyone here at the District misses being able to help you reach your fitness goals, but we hope you are staying active in your own way. We cannot wait to be open again and see all our great members. Stay healthy and stay safe."
All memberships will be extended for the time missed during our suspension of operations. Be the first to take advantage of our one-on-one training. Your safety is our priority and we will make sure you are safe and comfortable. Individual accommodations and adjustments will be made upon request. Questions? Contact Alison Shariatzadeh, Recreation and Fitness Program Coordinator at ashariatzadeh@palatineparks.org.
A Facility of Palatine Park District palatineparks.org • 847.496.6275
NATIONAL FRESH FRUIT AND VEGETABLE MONTH HOW DO I STORE MY FRUITS AND VEGGIES SO THAT THEY LAST AS LONG AS POSSIBLE? IN A COOL, DRY PLACE Keep bananas, tomatoes, potatoes, lemons, and limes in a cool, dry area, not in the fridge. Mushrooms can be kept in a cool, dry place and should only be washed just before use. Eggplant should be stored in a cool area and used within a couple days of purchase. Keep potatoes out of the fridge in a cool, dry place with plenty of ventilation.
IN THE FRIDGE
Store your apples in the fridge. They soften ten times faster at room temperature. Most fruits and veggies can be stored in the refrigerator. A crisper drawer will help protect your produce and keep the moisture in to maintain freshness for longer. Asparagus should be stored in the refrigerator, wrapped with a moist paper towel or you can stand them up in a glass of cold water wrapped with a damp paper towel. Store carrots in the fridge and peel them when you’re ready to use them. Plastic bags with tiny vents help keep produce fresh longer by releasing moisture. They are great for grapes, blueberries, cherries or strawberries. Store berries in the fridge and wash gently before eating or using. Fresh heads of lettuce should be washed really well with water before refrigerating. Dry the leaves and store them in a clean plastic bag with a few paper towels. Rhubarb should be wrapped in plastic and stored in the fridge, but it also freezes well.
IN THE FREEZER
Freezing fruits at home is a fast and convenient way to preserve produce at their peak maturity and nutritional quality. Freezing most vegetables at home is a fast, convenient way to preserve produce at their peak maturity and nutritional quality. Freezing is not recommended for artichokes, Belgian endive, eggplant, lettuce greens, potatoes (other than mashed), radishes, sprouts and sweet potatoes.
AT ROOM TEMPERATURE
Garlic and onions should be kept at room temperature (or cooler) in a well-ventilated area. Tomatoes should be stored at room temperature and washed just before using. Mangoes, plums, peaches, and pears can be ripened at room temperature in a brown paper bag and should then be refrigerated for longer storage. Store pineapple upside down for a day or two at room temperature or in the fridge to allow the sweetness to spread throughout the fruit. Keep whole melons at room temperature. Cantaloupe can be stored at room temperature, but it will ripen quickly.
Source:https://www.halfyourplate.ca/fruits-and-veggies/store-fruits-veggies/
FUN RECIPES
INSTRUCTIONS 1. Chop baby spinach and sauté over medium heat until wilted. Squeeze liquid out, then place in a small mixing bowl.
HEALTHY VEGGIE DIP • 2 cups baby spinach
• 1/4 onion finely chopped • 1 clove garlic minced • 1/2 cup carrots finely chopped • 1 Tbsp extra virgin olive oil • 1/2 cup plain yogurt
CELEBRATE NATIONAL FRESH FRUIT AND VEGETABLE MONTH WITH THESE RECIPES
• 1 Tbsp mayonnaise • 1 tsp salt
2. Swirl olive oil in the same pan, add onion, minced garlic and carrot. Sauté for 5-7 minutes or until onions are translucent, stirring occasionally. 3. Add that to the bowl with spinach and allow to cool. Add yogurt, mayo and salt. Stir well to mix and serve with tortilla chips, crackers, or baby carrots! Source: https://prettyprovidence.com/healthy-veggie-dip/
INSTRUCTIONS
FRUIT SALSA WITH CINNAMON CHIPS
Fruit Salsa
Fruit Salsa
1. Dice the apples, strawberries, peaches and kiwi. Mix together in a bowl. Refrigerate until ready to serve.
• 1 pint strawberries
Cinnamon Chips
• 2 apples
• 14.5 oz no sugar added canned peaches, drained, (or 2 fresh peaches) • 3 kiwi, peeled
Cinnamon Chips • 4 tbsp sugar
• 2 tsp ground cinnamon • 10 mini soft flour tortillas (or 5 medium soft flour tortillas) • Cooking spray
2. Mix together the granulated sugar and ground cinnamon. 3. Spray the flour tortillas with cooking spray. Sprinkle with cinnamon sugar and cut into triangles. 4. Place on a baking sheet. Bake at 350˚F for 7-9 minutes. 5. Serve the cinnamon chips with the fruit salsa. Source: https://www.thegunnysack.com/wp-json/mv-create/v1/creations/55/print
CHECK OUT THE PALATINE FARMERS MARKET (SATURDAYS) FOR THE FRESH FRUIT AND VEGGIES YOU NEED FOR THESE RECIPES.
THE FINAL STRET CH!
June 19-July 19 • $12 REGISTER AT PALATINEPARKS.ORG