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Mid-Shore Community Foundation Provides Funding to FHFH

1/16/2020

The Mid-Shore Community Foundation has awarded $6,000 in grant funding to FHFH for chapters serving Caroline, Kent, Queen Anne's and Talbot counties in Maryland. This funding will assist FHFH in providing nutritious meat to the food banks and feeding ministries for the hungry people in those counties.

Amy Cawley, Chapter Coordinator for Mid-Shore FHFH receiving the grant awarded January 15, 2020

On behalf of those in Caroline, Kent, Queen Anne's and Talbot counties who struggle with hunger, we thank the Mid-Shore Community Foundation for their generosity and support of our mission to end hunger.

The Mid-Shore Community Foundation is a 501(c)(3) public charity that connects private resources with public needs to enhance the quality of life throughout the Mid-Shore Region of Caroline, Dorchester, Kent, Queen Anne’s and Talbot Counties.

Inspired by a passion for the hunt and compassion for the hungry, FHFH is committed to addressing the problem of hunger in America. Since 1997 FHFH has provided over 20.2 million servings of meat to those in need.

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FHFH is Filling in the Gap

1/13/2020

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"For I was hungry and you gave me something to eat, I was thirsty and you gave me something to drink, I was a stranger and you invited me in, ...." Matthew 25:35

FHFH is Filling in the Gap

In our country 1 in 9 people and 1 in 7 children struggle with hunger! That's 37,227,000 people and of them 11,174,000 are children. There are many reasons why people are not able to get enough to eat: job loss, inadequate wages, medical expenses, etc. Not everyone who struggles with hunger is eligible for food assistance programs. For those who are eligible for food assistance it may still not be enough to purchase an adequate amount of food.

When people aren't getting enough to eat they often turn to food banks and feeding ministries. Food banks and other feeding programs often list meat and protein items among their top food donation needs. The donation of fresh meat is typically less frequent than other food items, and due to the higher cost of meat, most agencies are unable to purchase sufficient quantities.

This is where FHFH fills in the gap! FHFH pays the processing fees to FHFH participating meat processors so there is no cost to the hunter to donate deer or the farmer to donate livestock, or the food bank, food pantry or feeding ministry who receives the much needed meat.

FHFH wants 2020 to be a year when we provide even more servings of nutritious protein to those in need. To do that, we need your support! You can help us to fill in the gap so people struggling with hunger get the needed nutritious protein for a healthy and productive life and give our children the opportunity to flourish and succeed which will help to strengthen our communities and our country.

Sincerely,

Josh Wilson
Executive Director

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Giving Thanks for Venison

1/9/2020

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We received a note of thanks from someone in need who received venison donated by FHFH:

"We got our Thanksgiving venison from a local church. We loved it and it was really good. We were very thankful for what you do for your community and us. You made us happy."

Because of your donations of deer and financial gifts to FHFH they had food to be thankful for at Thanksgiving! We thank you for helping us make it possible.

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Venison Barley Stew

1/2/2020

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Venison Barley Stew
By Bobbie Jo Wasilko
He Hunts She Cooks
Serves 6

A hearty stew for hearty appetites and cold weather!
I have everything in this stew but the kitchen sink.
A dollop of horseradish cream and hot homemade bread makes this dish complete.

Ingredients:

2-1/2 pounds venison shoulder, cut into 1 inch pieces (substitute elk, moose, caribou, antelope, or bear)
1 large onion, chopped
2 carrots, cubed
1 celery stalk, cubed
1 leek, white and light green parts only, chopped
5 cloves garlic, minced
2 tbs. tomato paste
2 tbs. anchovy paste
1 tbs. garlic powder
1 tbs. onion powder
1 tbs. Kosher salt
1 tbs. fresh cracked pepper
5 fresh thyme sprigs, leaves only
2 bay leaves
1-14 ounce can crushed tomatoes
9 cups venison or beef stock ( I used 5 tbs. More Than gourmet venison Demi-Glace mixed with 9 cups water)
1 cup Pinot Noir red wine (cheap stuff will do)
1/2 cup pearl barley, uncooked
7 honey gold potatoes, skin on cubed, placed in a bowl of cold water until ready to use (keeps them from turning brown)
1/2 cup frozen petit white corn
1/2 cup frozen peas
2 cups chopped kale
Canola oil or grape seed oil for sautéing

Instructions:

1.Cut shoulder meat into 1 inch pieces, season with salt and pepper and sit aside while prepping other ingredients

2.Heat a large soup pot with a few tablespoons of oil and heat on medium-high

3.Add the pieces of meat, a few at a time to the pot and brown (don't over crowd the meat)

4.Remove the browned pieces to a bowl

5.Continue adding the meat, a few at a time until the pieces are browned

6.Add a bit more oil if needed and add the onion, carrot, celery, and leeks, and minced garlic and sauté for 5 minutes

7.Add the meat back to the pot with the vegetables

8.Add the tomato paste, anchovy paste, garlic powder, onion powder, Kosher salt, pepper, thyme leaves, bay leaves, crushed tomatoes (with juice), venison (or beef) stock, and red wine

9.Bring the pot to a boil, then turn down to low heat

10.Partially cover the pot with a lid and keep on a very low simmer for about 2-3 hours

11.Once the meat is becoming tender, add the pearl barley and simmer another 1-2 hours, stirring on occasion so the barley doesn't lump up or stick to the bottom of the pot

12.Turn the heat to medium-high and add the potatoes, corn, peas, and kale and cook until potatoes are fork tender

13.Mix a few tablespoons prepared horseradish with 3 tbs. cream and top with soup if desired

Notes:
This stew can be canned in a pressure canner for longer shelf life... although it tastes so good, it will be a challenge to keep on a shelf!!

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Mid-Shore Community Foundation Provides Funding to FHFH

FHFH is Filling in the Gap

Giving Thanks for Venison

Venison Barley Stew

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