I joined Nicole Effle from Lincoln Community Crops and Dawes Middle School students as they harvested from their school garden. They had grown radishes, spinach, kale, lettuce and chives, in just a few weeks!
We spiralized zucchini, and added our harvested greens to our wraps with hummus, guacamole, grated carrots, diced chicken, grated cheese and black beans. A few of the kids were skeptical, but came around as the rest began enjoying bite after bite. Next week I go to Mickle Middle School to join the Urban Farmers and YMCA CLC Cooking class. Thank you to the Hy-Vee One Step Grant for making funds available.
As a part of Hy-Vee’s mission to make lives easier, healthier and happier, Hy-Vee began the One Step program to fund projects worldwide. Everyday products donate a portion of those proceeds to worthy causes. One Step Russet Potatoes proceeds go to support community gardens and teaches good nutrition and cooking to partners.
2 tsp Hy-Vee canola oil
1 lb ground chicken, Smart Chicken
3 cloves garlic, minced
1 cup chopped mushrooms (good source of Vitamin D)
½ cup chopped canned Hy-Vee water chestnuts
¼ cup chopped green onions
3 tbsp Hy-Vee light or Kikkoman GF soy sauce
3 tbsp packed Hy-Vee brown sugar
¾ tsp Hy-Vee Apple cider-flavored Distilled vinegar
12 lettuce leaves (baby, Boston or Bibb)
ALL YOU DO
In a large skillet, heat oil over medium-high heat. Cook chicken and garlic until chicken is brown. Stir in mushrooms, water chestnuts and green onions; cook 2 minutes more. Combine soy sauce, brown sugar and vinegar; add to skillet. Cook and stir for 2 minutes. Fill each lettuce leaf with about 1/3 cup chicken mixture. Serve with San-J Sweet & Tangy Polynesian dipping sauce.
Nutrition facts per serving: 20 calories, 1 g fat, 0 g saturated fat, 0 g trans fat, 8 mg cholesterol, 48 mg sodium, 1.5 g carbohydrate, 0 g fiber, 1 g sugar, 2 g protein. Daily values: 1% vitamin A, 1% vitamin C, 0% calcium, 1% iron. From Hy-Vee’s Season’s 2012
I visited this class last week. They sampled artichokes, artichoke hearts, spaghetti squash, cilanto, sweet potatoes and acorn squash. Most of the kids had never tried these foods and many of the foods were liked! Way to go! Thanks to the Hy-Vee One Step Garden Grant for supporting the event!
Thanks also to the Community Crops of Lincoln for collaboration.
Next year the kids hopefully can get involved in the garden at Mickle School.
I have been very busy with kids club, kindergarten tours, One Step community garden activities and Kahoa elementary 5th graders. It was fun to present on the benefits of One step Community gardens and introducing kids to vegetables like artichoke, eggplant, mushrooms, spaghetti squash and others. Here is the recipe for Crispy Eggplant Pizza, it was a big hit and of course most kids (and parents) had not tried eggplant. What a good combination, pasta sauce and cheese!
Crispy Eggplant Pizza
All you need:
• 1 medium eggplant, peeled and thinly sliced
• 2 Tablespoon Italian dressing
• 1 cup Panko bread crumbs
• 1/3 cup Parmesan Cheese
• ½ teaspoon Italian seasonings
• ½ teaspoon garlic powder
• 1 teaspoon paprika
• 2 cups meatless pasta sauce
• 1 cup grated Mozzarella cheese
All You Do:
1. Place Italian dressing in pie plate. Mix Panko crumbs with Parmesan cheese in pie plate. To the Parmesan cheese mixture, add the Italian seasonings, garlic powder and paprika. Dip the eggplant slices in Italian dressing and in the cheese with spices. Coat both sides.
2. Place the coated slices on greased cookie sheet. Spray cooking spray on eggplant.
3. Bake uncovered in a 400 degree oven for 15 to 20 minutes or until eggplant is crisp on outside. Turn over halfway.
4. Spoon 1-2 tablespoon pasta sauce on crispy eggplant and top with grated cheese. Return to oven to melt cheese. Recipe created by Becky Guittar, RD
The kids also made Boatloads of Fruit in the waffle cone, let me know if you would like that recipe too. Elementary kids can still register for the next two club meetings on June 7 and July 26. Email me at email@example.com for details.