This year we are making sure that there are plenty of green leafy vegetables growing in many garden beds. Leafy green plants like spinach, lettuce and kale, don’t require full sun. We seek out shady quiet locations to grow them.
With a pair of scissors, teachers and children can easily harvest an edible addition to their lunch. Baby kale, spinach and lots of different hued lettuce leaves create the base for a great salad. For a flavor boost, they can easily add some mint, basil or cilantro leaves.
Its load of fun to clean the lettuces in a clear plastic salad spinner. Everyone likes to take a turn pressing the buttons.
A simple salad dressing is easy to make. One of the preK teachers created this one with 3 ripe strawberries, some rice wine vinegar, olive oil and a splash of local honey. Kids helped puree it using an immersion blender. It had a great pink color.
When children are directly connect with growing, harvesting and preparing food, they eat it with great excitement.