Blackberry Vinaigrette Salad
This salad is made with lots of fresh, local ingredients and does not require any cooking, making it perfect for the classroom!
Lettuce/ Greens
Lettuce Exploration lesson plan
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.
Downloads
- Enlarged lettuce seed packet (quick view as .pdf)
- Lettuce Exploration lesson plan (quick view as .pdf)
- Types of greens images (quick view as .pdf)
Spinach and White Bean Dip
Containing white beans, local spinach, and just enough garlic, this zesty dip is perfect with tortilla chips, pita bread, or homemade crackers.
Scrambled Eggs with Spinach and Cheese
This recipe puts a school garden spin on a traditional recipe. Mix it up by adding other herbs and veggies you might have growing in your garden.
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)
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.