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Food & Garden
2015 February
Pg 9 - The Sunshine Express
Up To $15,000 Food Grants
Funds Available To Support Food
and Agriculture Businesses
BROOMFIELD, CO: The application deadline for
the Enrich Colorado Agriculture Grant Program is
quickly approaching. Grant funds are available to
help Colorado companies conduct research and
develop new uses and markets for food and agri-
cultural products that are grown, raised or pro-
cessed in Colorado.
¡°Our goal is to help local businesses break into
new markets and develop a sound basis for future
growth,¡± said Tom Lipetzky, Colorado Department
of Agriculture Markets Division Director. ¡°We are
able to support a wide range of projects with this
program and encourage entrepreneurs, producers,
manufacturers, research teams and local entities
to apply.¡±
Projects eligible for funding include, but are not
limited to, feasibility studies and technical projects
such as assessing the potential of establishing an
agricultural value-added business project; and
marketing and sales promotion projects such as
first-time participation in trade shows, new prod-
uct launches and promotions sup-
porting the development of new
sales channels. The maximum
award per project is $15,000.
¡°Access to funding is difficult for
most to find, especially in the
food industry,¡± said Shaina Knight,
Business Development Specialist
with the Colorado Department of
Agriculture. ¡°This grant offers an
opportunity to accomplish projects
that have an impact not only on
the grant recipient, but also on the
local economy.¡±
A matching contribution of cash
and in-kind resources equal to at
least 50 percent of the total project
Healing Winter Super Foods
budget is required. Applications are due by
3:30p on February 27, 2015.
For more information including an applica-
tion and program guidelines, contact the
Colorado Department of Agriculture Markets
Division at: 303.869.9176 or visit: www.
Ingredients: Vegetable oil for the pan and cutters
1 1/4 cups milk
3 1/2 cups sugar
8 tablespoons (1 stick) unsalted butter,
cut in small pieces
1.Lightly oil a 9-inch-square pan. Place milk in a
heavy 12-quart saucepan. Stir in sugar; add but-
ter. Over medium heat, stir constantly, until sugar
dissolves and butter melts. Increase heat to medium
high, bring to a boil, and cover with lid. Let boil for
2 minutes, and uncover. Do not stir; clip a candy
thermometer on side of pan, and let mixture boil,
over medium-low heat, until it reaches 240 degrees
(the soft-ball stage), 15 to 25 minutes. Meanwhile,
prepare an ice water bath.
2.Immediately remove pan from heat, and dip the
base of the pan in the ice water for 5 seconds. Let
the fudge sit at room temp without stirring, with the
thermometer attached until it reads 122 degrees and
mixture is lukewarm, about 40 min. Stir the fudge
with a wooden spoon until it changes from glossy to
opaque and is thick and creamy, 2-5 min. Quickly
pour into prepared pan. Use piece of plastic wrap to
smooth fudge into the pan, creating an even surface.
Let cool completely, 2 to 3 hours, and cut with 1/2-
to 1 1/2-inch well oiled heart cookie cutters. Fudge
will keep, well wrapped in plastic or in an airtight
container, for up to 1 week.
Good Food That May Ease Arthritis Pain:
Chestnuts: cholesterol free, low in fat, high
in vitamin C, folic acid and dietary fiber
Turnips: fat-free, cholesterol free, low in
sodium, high in vitamin C
Brussels sprouts: low in sodium, fat and
calories, cholesterol free, high in vitamin C
and folate.
Pears: cholesterol & saturated fat free, low
sodium, high in dietary fiber and vitamin C
Tuna: High in Vitamin B6
Good Food That May Boost Your Im-
mune System:
Beetroot: packed with beneficial phyto-
chemicals and antioxidants, vitamin C, beta
carotene, calcium and iron.
Tangelos: High levels of vitamin C
Cacao-based dark chocolate: High in an-
tioxidants, iron, magnesium and zinc
Salmon: High in vitamin D
Carrots: high amounts of beta carotene
which the body converts into vitamin A
Creamy Fudge Hearts