As you know, last week Y Campers planted their garden and named it the Delicious and Nutritious Garden. Here is your glimpse of week 2. Each week we will encourage kids to share their garden experiences with family and to ask for more fruits and vegetables to be available at home.

Week 2

• The seeds we planted last Thursday have already begun to peak through the soil.
• This week kid’s tasted tested sugar snap peas. They also learned that all the foods we eat can be traced back to plants (Ask them about pepperoni pizza).
• Kids learned that there are six parts of a plant and we eat all of them! (roots, stems, leaves, flowers, fruits and seeds)
• Kids also created garden décor to personalize their garden.

Helpful tip:
If kids are hungry, they will grab whatever is quick and easy. Your kids may eat more fruits and vegetables if they are easily accessible on the counter or already cut up in front of the refrigerator.

Take home challenge
Pick your own strawberries at Sekapp Orchard (located 1 mile east of Rochester on Cty Rd 9, 507-282-4544) or Chester Farms (located east of Rochester on Highway 14, 507-269-4748) before their gone for the season!

Sugar Snap Pea and Strawberry Salad (Serves 4)

• 1 T extra virgin olive oil
• 2 t raspberry vinegar
• 1/4 t dijon mustard
• 1/4 lb (1 c) sugar snap peas, strings removed
• 1 lb (4 c) strawberries, thickly sliced

1. Whisk the oil, vinegar and mustard in a small bowl and set aside.
2. Steam the peas for about a minute, until bright green but still crunchy. Remove them from the heat and run under cold water.
3. Combine the peas and strawberries in a large bowl.
4. Whisk dressing again and drizzle over peas and berries.
5. Serve immediately or chill for no more than one hour.