Edible Peace Patch Blogs

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Wednesday, February 16, 2011

From garden to table: The Wellness Kitchen

Hi There! I am Sarah Tucker, a graduate student from Ole Miss. This school year I will be working in the garden and in the Wellness Kitchen. Today we went exploring, picking, cooking and tasting! We had so much fun and learned a lot too.

We tasted sweet peas straight out of the garden!

For the 3 & 4 year old Pre-K students we picked, cooked, and ate beets. They loved the bright red color and learning how healthy they will grow when eating them.

For the 4 & 5 year old Pre-K class we cooked our own collard greens.
We picked the collards, washed them off, cut them up, sprinkled balsamic vinegar, olive oil, and garlic on them. Then we cooked them in a frying pan. The Pre-K class loved the collard greens!

With the Kindergarten classes we made kale chips. They were a hit! Kale is rich in Vitamin K, C, & A. It is filled with magnesium which is great for the heart. In addition, it has lots of phytonutrients that help fight diseases like cancer.
How to make Kale Chips:
You need: Kale, olive oil, garlic, a cookie pan, parchment paper, & an oven
1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Lakewood has incredible students! I was so proud of how open they were to tasting beets, collard greens, and kale. Next week, I plan on sending the kids home with a recipe to share with their parents.

Take Care,

1 comment:

  1. What an amazing addition to our Peace Patch Sarah! Thanks so much for sharing time and teaching our kids to grow healthy.