Recipes for School Garden Harvest

Recipes for School Garden Harvest

So, your school is about to harvest its first crop of leafy greens and sweet strawberries. Wondering how to use the bountiful harvest in recipes that will get kids excited about the food they've just helped grow? DC Greens has a truly excellent resource called The F(un)-Cook Book to give you lots of ideas about healthy, fresh recipes to incorporate into your school garden project. The recipes are organized by season, making it easy to add to the curriculum at any time of year. Below, find growing information, nutritional analysis and a recipe idea on how to incorporate broccoli.

Info about planting and harvesting: indoor planting in late February; outdoor planting April through early May and late August through early September; harvesting early May through June and October.
Nutritionals: Good source of vitamins A, C, K, and folate as well as the minerals calcium, magnesium, and potassium; and a good source of fiber .

Featured Recipe: Broccoli Salad
+ 4 C Chopped Broccoli
+ ½ onion, medium, chopped
+ ½ c dried cranberries
+ 1 C Sunflower Seeds
+ 2 Tablespoons olive oil
+ 2 Tablespoons lemon juice

Supplies/equipment list:
+ Knife
+ Cutting board
+ Measuring spoons
+ Measuring cups
+ Tasting cups and utensils

Directions: (prep time 15 minutes)
1. Rinse broccoli and lemon. Chop into bite size pieces. Add to mixing bowl.
2. Peel and chop onion. Combine with broccoli.
3. Slice and squeeze lemon to obtain appropriate amount of juice. Add to mixture.
4. Add olive oil, dried cranberries and sunflower seeds.
5. Toss well to ensure that the salad is well coated.
6. Portion for tasting.
7. Eat and enjoy!

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