This simple recipe makes a fun no-heat class cooking activity. Don’t have peppers and carrots? Substitute other produce, like halved cherry tomatoes, radish slices, or baby spinach leaves. Or offer students an assortment of fresh veggies to choose from and let them design their own sandwich.
Fall
Burrito Crunch Wraps
This nutritious wraps are packed with crunchy local cabbage, veggies, beans, and cheese. They’re full of fiber, protein, and nutrients. You can add or substitute other fresh veggies you have on hand to customize this burrito for your class.
Homemade Ranch and Cucumber Moons
This tangy dip is easy to prepare and pairs perfectly with crunchy local cucumbers. Kids will enjoy mixing together the dressing ingredients and using a kid-safe knife to cut up the cukes.
Growing Minds Day by Day: Second Week of October
This week’s theme is autumn. Our “Growing Minds Day by Day” educational resource lists are designed for families and educators.
Growing Minds Day by Day: Fourth Week of August
This week’s theme is planting a fall garden. Our “Growing Minds Day by Day” educational resource lists are designed for families and educators.
Seed, Sprout, Pumpkin, Pie
Seed, Sprout, Pumpkin, Pie follows Apples for Everyone in the Picture the Seasons series. This beautifully photographed picture book about everybody’s favorite fall treat is sure to please kids both young and old. The glossy, festive images and lively text are sure to get your family in the mood to celebrate the season
Yellow Time
Children and animals alike excitedly anticipate yellow time, when the trees release their colorful leaves to blanket the earth, crows raise their voices joyfully from the bare branches, and squirrels busy themselves preparing their nests for winter. This lyrical celebration of the beauty and fun of autumn is sure to become a perennial fall favorite.
Garden Plot Cracker
This delicious salsa utilizes a variety of local ingredients when they are at their prime!
Downloads
- Garden Plot Crackers recipe and lesson plan (quick view as .pdf)
Carrot, Orange, and Honey Soup
Recipe from Chef Kirk Fiore, Biltmore Print Carrot, Orange, and Honey Soup Ingredients 1 onion, diced 2 celery stalks, diced 4 medium local carrots 2 tbs local honey 1 orange, juiced 1 qt water 1 tbs butter 1⁄2 cup heavy cream or milk salt and pepper to taste Instructions Combine all ingredients in a sauce
Biltmore’s Apple and Butternut Squash Soup
Biltmore sent us this simple and scrumptious soup recipe to use on a Growing Minds recipe card. It’s perfect for holiday cooking with kids of all ages!