Delicious and Nutritious Garden Update - July 20

 

 

• This week kid’s tasted tested raspberries and beets.
• Kids made two healthy snacks. On Tuesday, they prepared toasted bread with pesto, chopped tomato and parmesan cheese. The kids used basil from their garden for the pesto.
• Thursday, kids made a vegetable stir fry with squash, Chinese cabbage, kale, broccoli, and Swiss chard harvested from their garden, with a variety of other vegetables purchased from the Farmer’s Market.
• If you missed it…Monday’s Post Bulletin featured your kids and the Delicious and Nutritious Garden in the Lifestyles section.

Helpful Tip
Let your kids choose. Remember it’s your job to offer healthy foods for meals and snacks and your kid’s job to choose what they want to eat.

Take home challenge

Pick up a kid’s cookbook this weekend (the Rochester Public Library has a great selection) and prepare a fruit and/or vegetable recipe with your kid(s).

Veggie Pizza (Serves 8-10)

• 3/4 cup pizza sauce
• 1 large Italian pizza shell (or use Italian bread, English muffins, bagels, etc)
• 1 cup chopped broccoli
• 1 cup shredded carrots
• 1/2 cup sliced red or green bell pepper
• ½ cup very finely diced onion
• 1 tablespoon dried oregano leaves
• 1 teaspoon garlic powder
• 5 to 6 ounces, shredded, lowfat mozzarella or Cheddar cheese