Delicious and Nutritious Garden Update - June 15
Each week campers will participate in garden-based activities and will bring home a family newsletter. This newsletter will summarize the week’s activities, tell you what’s happening in the garden, provide helpful tips for how to eat fruits and vegetables, a fruit/vegetable recipe, and a take home challenge. We will publish each newsletter online so all of Rochester can read about our garden's progress. Now on to our first update.
Each week we will encourage your child to ask you for the fruits and vegetables they taste and grow and will also encourage them to share their experiences in the garden with you and your family. We hope that you will also encourage your child to talk with you about the week’s garden activities. Thank you for your support!
Week 1
And the winner is…The Delicious and Nutritious Garden! After 103 votes and a cheer off this morning, Y campers decided this is what they would call their very own garden.
This week, kid’s tasted tested lettuce (green and purple) and spinach and planted the garden with the help of Master Gardener, Pat Mack. Let your son or daughter give you the official tour!
Helpful tip:
Did you know that it often takes more than 12 times for your child to begin liking new foods? That means they may soon like the fruits and vegetables you put on their plate. Keep trying…if they don’t like it raw, try baked, steamed, or stir-fried!
Take home challenge:
Bring your kids to the Rochester Downtown Farmer’s Market and let them pick the fruits and vegetables for the week! (on 4th Street SE across from the Superamerica)
- 1 TB green onion (or shallot)
- 2 TB raspberry vinegar
- 1/4 cup olive oil
- 6 oz spinach leaves
- 5 fresh strawberries
- 1/3 cup sliced almonds
- 2 oz goat cheese (optional)
- Combine the minced shallot and raspberry vinegar in a small bowl. Slowly add the olive oil to the mixture while continuously whisking. Place the vinaigrette in the refrigerator until ready to serve.
- Roughly chop the baby spinach into large julienne strips. Add to a large bowl. Prep the remaining ingredients, but keep separated. Slice the strawberries into thin round slices. Toast the almonds by spreading on a cookie sheet and placing in a 375°F degree oven for about 5 minutes. Crumble the goat cheese into medium-size chunks.
- When you are ready to serve the salad, add the strawberries, almonds and goat cheese and lightly mix together. Add the dressing slowly (you may not want to add all the dressing to the salad). Gently mix together and serve immediately.
