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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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Lola is a VERY picky eater, and she definitely will not ever eat a tomato. One night her brother Charlie has to make Lola dinner and comes up with creative ways to get her to eat all the things she thinks she doesn’t like.

This dish is perfect for the start of the school year when both local tomatoes and local okra are in season. Allow students to smell the ginger and different spices before they are added to the dish. Eliminate the hot pepper for young children.

Introduce students to new fruits and vegetables.


Everything we eat comes with a story. This book shares the stories, memories and feelings that live within each yellow pear tomato that grows in a young girl’s garden. What stories grows within the food in your school garden?

This lesson plan has step by step instructions for cooking in the classroom and features literature and curriculum connections.


This fresh tomato sauce can be especially colorful when made with a variety of heirloom tomatoes. The associated lesson plan includes literature selections and fun tomato activities.


Made with local, fresh, in-season tomatoes, the flavor of this simple sauce can’t be beat. Recipe by Liz and Katie Button of Cúrate.

Esta receta es perfecta para las primeras días de escuela cuando los tomates locales y el quingombó local son en la temporada. Permitir a los estudiantes a oler el jengibre y otras especias antes de que están añadido a la comida. Eliminar el pimiento picante para los niños jovenes.

Esta receta es fácil de hacer y sano. Es muy bien como un bocadillo o como una adición a cualquier comida. No es necesario añadir el jalapeño a menos que te guste el picante adicional.