Western Carolina University nutrition and education students conduct a taste test of local kale salad at Cullowhee Valley School. These pre-service dietitians and teachers are learning how to implement Farm to School activities into their future professions.
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Planting the Spring Garden
Education and nutrition students from Western Carolina University help students at Cullowhee Valley School plant their spring garden. These pre-service dietitians and teachers are learning how to implement Farm to School activities into their future professions.
From Farm to Distributor to Table
On Tuesday, April 9th, ASAP’s Growing Minds program hosted area produce distributors and institutional food buyers at a meet and greet at Yesterday Spaces on Gaining Ground Farm. Why? So they could talk local food, of course!
Soil Amendment lesson plan
Students learn about the benefits of soil amendments and spend time recording their garden observations.
Downloads
- Soil Amendments lesson plan (quick view as .pdf)
Glen Arden kids cook up local kale ravioli
Glen Arden second graders celebrated the first day of spring with a visit from Chef Adam Hayes of the Red Stag Grill.
Enjoying garden pizzas with Chef William Dissen
Kindergartners at Hall Fletcher Elementary in Asheville enjoyed a special treat when Chef William Dissen from the Market Place restaurant led them in making garden fresh pizzas on an early spring day.
Glen Arden “super” kale ravioli with queso blanco
By Chef Adam Hayes from the Red Stag Grill Print 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