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Seed to Table: Nutrition in the Garden


The past two weeks we have been learning about nutrition and making healthy and fresh recipes with ingredients from the garden. With new and healthier school lunches arriving this month from Revolution Foods, it seemed appropriate to focus on nutrition. We learned how to read nutrition labels and talked about the difference between processed and whole foods.

All classes had the opportunity to play the “Nutrition Relay”, an interactive game that teaches students about healthy nutrition through reading different nutrition facts, doing a physical activity, and eating a healthy snack. There were 5 stations the students had to visit to finish the relay, protein, carbohydrates, vitamins, minerals and  fats.

AJ’s 5th grade class has been making some fun, fresh and seasonal recipes such as Brassica Coleslaw and Brassica Fried Rice. The recipes allow for the students to harvest and prepare ingredients straight from the garden while learning how to use fractions and ratios in a practical application. These recipes are based off lessons prepared by Education Outside’s, Cooking the Common Core Curriculum that ties new math standards into cooking in the garden.

Brassica Slaw
Serves 6-8
4 cups brassica vegetables, (e.g., broccoli and kale) thinly sliced.
2 apples
2 carrots, grated
1 clove garlic
1-inch knob ginger minced
1 tlb miso
1 large orange juiced
1/4 rice vinegar


Brassica Fried Rice
3 tbls soy sauce
2 tsp seasoned rice vingear
1 tsp toasted sesame oil

3 tlbs canola oil
4 eggs beaten
2 cloves, garlic, minced
1-inch of ginger, peeled and minced
2 cups- slow cooking brassica vegetables, chopped and sliced
(e.g., cabbage, broccoli, turnips, kohlrabi, collards)
2 cups quick cooking brassica vegetables, torn and sliced (e.g., kale, mustards)
4 cups cooked rice

serves 10 as a snack




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