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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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Lettuce/ Greens

PrintKale Pasta – Cafeteria Scale

Yield: 256 1/4 cup servings

Ingredients16 (8 ounce) package uncooked rotini pasta (8 oz dry yields 4 cups cooked)
1 cup soybean oil
16 cups cherry tomatoes, cut in ½
32 cups roughly chopped kale (yields 16 c cooked) (4 c […]

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.

Guide students in using scientific inquiry to observe and learn about several varieties of lettuce. Create a line plot to record the results of a class tasting and interpret the data collected on the line plot.


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


This recipe is easy to scale up or down, making it a great choice for school taste tests.

This kid-friendly recipe is classroom-friendly, too! It does not require heat or special equipment and students of all ages will enjoy creating and dipping their lettuce wraps.


These simple local lettuce wraps are a fun, no-cook item for children of all ages!

A delicious variation on a mashed potato recipe that utilizes local potatoes and local spinach.