The
majority described bok choy salad and chard sautéed with garlic as “yummy”,
with only a couple ranking the recipes as “so-so” or “not my favorite”. That’s
because when kids have the opportunity to grow, harvest, and prepare
vegetables, they are invested in the entire process, including tasting them.
Mabel
elementary first and second graders planted their fall garden on September 10th.
Many wanted to plant their favorite vegetables, such as corn, tomatoes and
green beans, instead of greens. They learned that a fall garden has to be able
to withstand cooler temperatures and be ready to harvest relatively quickly. The
cold tolerant vegetables were put to the test during the blizzard last week.
While lettuce and Swiss chard were slightly damaged, the bok choy, napa
cabbage, and collard greens were unharmed.
After
washing hands and vegetables, the children tore the leaves of the greens into
bite-sized pieces. The smell of garlic permeated the classroom as the greens
were stir-fried. They measured and poured ingredients for making salad
dressing, and shook the dressing in a jar.
Cold
tolerant greens not only taste great, they work hard to keep you well. People
who eat merely three to five cups each week have been found to have a lower
incidence of a variety of cancers. What an important taste to cultivate early
on!
Greens
contain beta-carotene and vitamin C, which are both anti-oxidants that protect
cells from damage, reducing our chances of developing cataracts and lowering
our risk of skin cancer. Vitamin C is vital for proper function of the immune
system, which keeps us healthy.
Here
are our child tested recipes for greens:
Chard or kale
with garlic
6
large chard leaves or equivalent amount of kale
1
large garlic clove
Olive
oil
Salt
Cut
the stems out of the chard leaves and dice. Coarsely chop the leaves. Mince the
garlic. Heat olive oil in a large skillet over medium heat. Add chard stems and
garlic and stir around for 3 or 4 minutes. Add the chopped leaves and continue
to stir until tender. Add salt as desired. Makes 4 servings.
Bok choy salad
1/2 cup
olive oil
1/4 cup
white vinegar
1/3 cup
white sugar
3
tablespoons soy sauce
2 bunches
baby bok choy, cleaned and sliced(or around 4 cups of other greens)
1 bunch
green onions, chopped
1/8 cup
slivered almonds, toasted
5 ounce
package chow mein noodles
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In a glass
jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce.
Close the lid, and shake until well mixed.
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Combine
the bok choy, green onions, almonds, and chow mein noodles in a salad bowl.
Toss with dressing, and serve. Makes 6 servings.
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