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02/01/2012 - February is a time to “Go Red”

Georgetown, Texas • February 1, 2012
In honor of National Heart Month, Georgetown ISD Nutrition Services will be encouraging everyone to “Go Red in February” by sharing information about heart healthy fruits and vegetables. The phytochemicals that give fruits and vegetables their red color can help lower your risk of some cancers, and reduce the risk of heart disease. The Georgetown ISD web site ( is listing heart healthy recipes that relate to each fruit or vegetable featured daily. Look under “Departments and Programs” and select “Nutrition Services”.
Here are the featured fruits and vegetables for the first week of February:
  • February 1 – Grape/Cherry Tomatoes
    • Like the potato and eggplant, the tomato is a member of the nightshade family. It's the fruit of a vine native to South America. By the time European explorers arrived in the New World, the tomato had made its way up into Central America and Mexico. The Spanish carried plants back home from Mexico, but it took some time for tomatoes to be accepted in Spain because it was thought that (like various other members of the nightshade family) they were poisonous. It wasn't until the 1900s that the tomato gained some measure of popularity in the United States. Today this fruit is one of America's favorite "vegetables," a classification the government gave the tomato for trade purposes in 1893. Dozens of tomato varieties are available today ranging widely in size, shape and color. 
  • February 2 - Red Delicious Apple
    • This large, brilliant red apples has an elongated shape with five distinctive knobs at its base.  It's juicy and sweet but lacks any distinguishing tartness.  The Red Delicious is in season from September through April.  It's good for eating out of hand but does not cook well. 
  • February 3 – Red Beets
    • Beets are a firm round root vegetable that has leafy green tops which are also edible and highly nutritious. The most common color for beets is a garnet red.  Until recently, beets were considered little more than a useful winter food.  A generation a chefs has elevated them using new cooking techniques, new uses and new recipes.
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For additional information please contact:
  • Brad Domitrovich, Director of School and Community Relations
  • (512) 943-1890 •