St. Vincent’s to host final cooking demo of the season

October 7, 2018 GMT

BRIDGEPORT — St. Vincent’s Farm Stand will feature its final healthy cooking demonstration of the season from noon to 1 p.m. Tuesday. Chef Raquel Rivera-Pablo, of A Pinch of Salt, will prepare a delicious dish made with fresh produce available at the Farm Stand. Chef Raquel will provide free samples on a first-come, first-served basis and recipes will be provided to all. As she prepares the dish, she will give cooking tips and answer questions. Those who attend the demo will receive a $5 Bridgeport Bucks coupon (while supplies last), which can be redeemed at the Farm Stand.

The demonstration will take place in front of St. Vincent’s main entrance, adjacent to the Farm Stand. The event is free and open to the public. No registration is necessary. Parking in the visitor garage is free with a validated ticket.

The cooking demo is hosted by the Bridgeport Farmers Market Collaborative, of which St. Vincent’s is one of seven members. The market is open every Tuesday from 11:30 a.m. to 4 p.m. until October 30. Fresh fruits and vegetables for the market are provided by Cecarelli Farms of Northford.

For those who participate in the Supplemental Nutrition Assistance Program, the BFMC doubles the SNAP dollars that customers have as long as it is spent at any of the farmers’ markets.

Last year, St. Vincent’s Medical Center Foundation funded $5,000 in “Bridgeport Bucks,” another program of the BFMC, to be dispersed at specific sites of care within its health system to women who are at risk for developing or are being treated for heart disease. Patients can use these coupons at any of the seven Bridgeport farmers markets to purchase fresh fruit and vegetables as part of a heart-healthy diet, and thereby prevent or modify disease.

For more information, contact Lucinda I. Ames at 475-210-5550 or lames@stvincents.org