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

PrintGlen Arden “super” kale ravioli with queso blanco

IngredientsQueso 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 […]

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.

PrintKale Pasta

Ingredients1 (8 ounce dry yields 4 cups cooked) package uncooked rotini pasta […]