Toddler died from tainted spinach... BOISE, Idaho (AP) -- A 2-year-old boy who died from kidney failure last month had been infected with the same strain of E. coli bacteria that sickened at least 192 people and killed one woman in a nationwide outbreak, health officials said Thursday.

As these are the last 2 wks of the peach season, now is a good time to plan ahead for the winter. Peaches are high in fiber, iron, and it is a good solution to constipation for the little ones. It’s a good idea to pre-make some peaches for the winter months. For those of you who have taken our Stage 1 class, you know fruits and vegetables could be stored as long as 3 months in the freezer if they are properly prepared.

Canned peaches are soaked in syrup or juice. Storing your own is a much better and cheaper alternative. Don’t be afraid to make too much, since the whole family can enjoy them.

For the little ones, it can be eaten as a puree or mixed with yogurt/ cottage cheese.

For the toddlers and grown ups, peaches can be served as a sauce on your pancakes, French toasts instead of the usual maple syrup. It also makes a great hot topping on icy cold vanilla ice-cream.

Select peaches that have shades of deep yellow skin under a red blush. Ripe peaches will yield to gentle pressure and give off a sweet fragrance. Peaches that are firm to moderately hard will ripen in two to three days at room temperature.

Avoid peaches that are stored cold, rock hard, green or mushy, or have shriveled skins since they will never ripen properly or taste good. Peaches stored in cold temperatures are unable to ripen and develop a meaty texture.

POACHED VANILLA PEACHES
• 2 cups water
• 1 vanilla bean, split
• 8 peaches, split and seeds removed

1. Place the water and vanilla bean in a medium saucepan.
2. Stir over medium heat.
3. Remove the vanilla bean and scrape the inside of the bean into the liquid.
4. Add as many peaches to the pan as it will hold without piling or crowding, and poach over a low simmer for about 8 minutes or until the fruit is soft.
5. Remove the peaches and finish poaching the remainder of the fruits.
6. When done, place the peaches in a glass baking dish, cut side down.
7. Pour the vanilla syrup over the peaches, and refrigerate until chilled, for up to 8 hours.

• 3 russet potatoes
• 2 scallions finely chopped
• 1cup of Monterey Jack or Cheddar cheese

1. Preheat oven to 375F
2. Peel and cut 3 med. russet potatoes into wedges
3. In a bowel, toss with 2 tbsp olive oil
4. Arrange wedges into an ovenproof pan.Place the potatoes into the oven
5. Roast potatoes until golden and crisp and cooked through about 30 minutes
6. Remove from oven.
7. Sprinkle potatoes with 1 cup of grated Monterey Jack or Cheddar cheese or both
8. Add 2 scallions thinly slice
9. Place in the oven until Cheese is melted

Option: You can also add cooked turkey bacon if you desire.

This is a great dipping sauce to serve with a side of vegetables, the crispy carrots or potatoes nachos.

• 1 ripe avocado halved and pitted
• ¼ cup soft cream cheese
• 1 tbsp snipped chives
• ripe tomato skinned, deseeded and chopped

1. Scoop out the avocado flesh
2. Mesh until smooth and mix with the tomato, chives and cream cheese

This is a great snack or finger food option.

• Olive Oil
• 6 med. Carrots

1. Preheat oven to 375F
2. Peel and cut 4 carrots into 4inch slices long
3. In a bowel, toss the sliced carrots with 2 tsp of olive oil
4. Spread carrots slices in a single layer on a parchment lined backing sheet
5. Bake until fries being to turn crisp 20 to 25 minutes