Kale and Potato Soup
Containing both local greens and local potatoes, this soup yields enough for everyone in class to try a tasty sample.
Downloads
- This Week In The Garden April Week 1 (quick view as .pdf)
Lettuce/ Greens
Wilted Spinach Salad
This wilted spinach salad uses local greens and local eggs (perhaps from your school garden!) for a flavorful and delicious snack. Recipe by Liz and Katie Button of Cúrate.
Local Spring Roll Wraps
These simple local lettuce wraps are a fun, no-cook item for children of all ages!
Kale Sauté
This simple sauté takes advantage of local greens and local apples. Add local bacon for extra flavor! This recipe is from the Mad Batter Bakery and Café of Cullowhee, NC.
Sesame Kale Salad
Before cooking this recipe, allow students to smell the soy sauce and sesame oil. What does it remind them of?
Asian Spinach Salad
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.
Creamy Italian Dressing
Salad greens are easy to grow even in a small space. Grow your own. Then add another step to the garden experience by making homemade dressing for your fresh salad.
Spring Veggie Smoothies
Students can vote on the fruit of choice to sweeten these delicious spring smoothies.
Baked Kale Chips
These kale chips are simple to make and sure to convert even the most skeptical eater into a lover of greens.