About ASAP

Growing Minds is a program of Appalachian Sustainable Agriculture Project. ASAP’s mission is to help local farms thrive, link farmers to markets and supporters, and build healthy communities through connections to local food.

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Lettuce/ Greens

Children gain knowledge and interest in new fruits and vegetables through making an alphabet boarder for the classroom. Students learn to identify new fruits and vegetables. Students work together to complete a class project.

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The healthy benefits of a spinach salad flavored with unique, Asian-inspired flair. Make the bacon and hard-boiled eggs ahead of time and the recipe can be made in a classroom without a stovetop or oven.

These kale chips are simple to make and sure to convert even the most skeptical eater into a lover of greens.

This salad is made with lots of fresh, local ingredients and does not require any cooking, making it perfect for the classroom!

Students learn to identify new fruits and vegetables. Students associate vegetables and fruits with a positive experience making a fun art project.

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By Chef Adam Hayes from the Red Stag Grill

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Glen Arden “super” kale ravioli with queso blanco

Ingredients

Queso Blanco

1/2 gallon of whole milk

1/8 cup of Apple Cider Vinegar

Kale “super” pasta

4 eggs

1 1/2 teaspoons olive oil

1/2 teaspoon salt

about 3 cups all purpose flour

1/4 cup local kale puree

1 egg (cracked and mixed with 2 tablespoons water for egg wash)

Instructions

Queso Blanco

in a large pot, heat the milk to 185F (or just to boiling). Stir often to prevent scorching.

Slowly add the vinegar until the curds separate from the whey.

Skim the curds into a colander lined with cheesecloth. Allow the cheese […]

This story gets children excited about nutrition, healthy foods, vegetables and fruits, green smoothies, and the science of plants.

Containing both local greens and local potatoes, this soup yields enough for everyone in class to try a tasty sample.

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Interested in this recipe for your school cafeteria? View a scaled-up version for taste tests and school food service.

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Kale Pasta

Ingredients

1 (8 ounce dry yields 4 cups cooked) package uncooked rotini pasta

1 tablespoon soybean oil

1 cup cherry tomatoes, cut in ½

2 cups roughly chopped kale (1 c cooked) (1 c raw = 0.775 oz)

1 medium zucchini, chopped/julienned

1 Tbsp powdered basil

4 oz feta cheese, crumbled

salt and ground black pepper to taste

½ tsp garlic powder

Instructions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; […]