Delicious and Nutritious Garden Update - July 6

 

 

• The kids have radishes popping through the soil, a cucumber, and tomatillos. The squash, zucchini, beans, eggplant, peppers, melons, tomatoes, cabbage, beets, swiss chard, fennel, carrots and a variety of herbs (I probably forgot some) are all doing well. However, with the warm temperatures in the last several weeks, our lettuces have gotten off to a slow start, but we have a couple of red and green leafs through the soil.
• This week kid’s tasted tested zucchini (sautéed and fresh with dip) and loved it!
• For the first time, kids made a healthy snack--Crunchy Vegetable Burrito Banditos. Over the next 8 weeks, kids will prepare several more healthy snacks and will create their own cookbook (if you have any simple, fruit and vegetable recipes and would like to share them that would be great!)
• Kids learned about the six nutrients that give our bodies energy, keep us healthy and help us grow: carbohydrates, protein, fat, vitamins, minerals, and water.

 

Helpful Tip
If your kids refuse to eat certain fruits and vegetables, try sneaking them into main dishes, side dishes and dessert!

Try adding vegetables to soups, pasta, or casseroles.

Mix chopped, cooked vegetables into meatballs or meatloaf.

Add chopped apples, pears, blueberries or raisins to muffins

Top frozen yogurt or ice cream with berries, bananas, or another frozen fruit.

Take Home Challenge
Serve at least one vegetable with supper this weekend. They don’t have to be fresh, if you have frozen or canned they are usually just as healthy.

 

Scoopy the Salad (Serves 1)
Ingredients

• Lettuce
• 1 cup cottage cheese
• Selection of favorite fresh, raw veggies, like:
  Tomatoes, zucchini, peas, broccoli, carrots, peas, bell peppers, beans, radishes, etc.

1. Place a lettuce leaf on a plate.
2. Put a scoop of cottage cheese on the lettuce with an ice-cream scoop.
3. Decorate the cottage cheese with veggies to design a face, animal, cartoon character, or colorful design.
4. Eat and enjoy!