Growing School Food Gardens

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  • 1.  GARDEN-GROWN RECIPES!

    Posted 02-01-2022 05:20:00 PM
    Aloha gardeners! 

    Welcome to the GSFG Community! We are stoked to have you here. 

    I'm Lily, Education Specialist with KidsGardening. I am based in Hawai'i and was a garden teacher serving an elementary school with FoodCorps before I started with KG. I am passionate about all things food and how it has the power to connect us to ourselves, one another, and our environment, which is why we are so exicted to focus on growin food gardens!

    I wanted to start a thread where anyone can share their favorite recipes using garden-grown ingredients. Please share yours and any photos here!

    This recipe easy one I created using fresh parsley, mint, oregano, citrus, and Hawaiian chili peppers. 

    Hawaiian chili mint chimichurri 🌶 🔥🔥🔥


    5+ Hawaiian chili peppers
    1 cup parsley leaves
    1 cup mint leaves
    1-2 TBS fresh oregano leaves
    2-4 cloves of garlic 🧄
    1 tbs lemon or kalamansi juice
    1 tbs apple cider vinegar or red wine vinegar
    1/2 tsp salt
    1/4 - 1/2 cup olive oil

    Using a food processor (I wouldn't recommend a vitamix or blender as it will get stuck and won't be the right consistency), add all parsley and mint and a modest amount of the other ingredients. Pulse until they are combined to a chunky but blended consistency, then adjust peppers, garlic, citrus/vinegar (if you don't have one or the other you could do 2tbs of either), and salt to taste. Add more olive oil if necessary to help process or dilute the flavors. If you have lots of kid power and no electricty, you could even use a mortar and pestle and use their help to grind it all down. 

    Chimichurri originates in Argentina and is tradtionally eaten with steak, but it can be used on anything youd eat pesto with - pastas, eggs, roasted veggies, sandwiches, etc!


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    Lily Nguyen
    KidsGardening
    Education Specialist
    lilyn@kidsgardening.org
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  • 2.  RE: GARDEN-GROWN RECIPES!

    Posted 02-11-2022 08:10:00 AM
    Lily, that looks amazing! I can't wait to try it.
    One of my favorite things to make are quick pickled beets. Sometimes I follow a recipe where I make a brine, but in order to keep it super simple, I mix equal parts water, apple cider vinegar and sugar (I usually add a little less sugar than water and vinegar) and pour this over beets that have been cooked, cooled, peeled and chopped. Top with fresh dill from the garden! This recipe is also delicious with raw cucumbers.


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    Erica Krug
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  • 3.  RE: GARDEN-GROWN RECIPES!

    Posted 02-24-2022 12:13:00 PM
    Lily, that looks so good!!! I have fallen in love with broccoli leaves as of lately! I saute them and add them to everything! I made spaghetti last week using the broccoli leaves from my garden. It's so good! 
    1. Boil the water and add salt for the spaghetti. Follow the instructions on the box of pasta.
    2. In a skillet, add olive oil, red pepper flakes, and crushed garlic and saute for a few minutes. Don't let the garlic burn. Pour about 75% of the cooked mixture into a heat-resistant measuring cup. Leave 25% of the mixture in the skillet.
    3. To cut the broccoli leaves, cut out the stem like you would with Kale and the Julienne the leaves.
    4. Add the broccoli leaves Julienne style, to the olive oil mixture on medium heat. Saute for about 5-7 minutes or until wilted. Turn off the flame and let it sit.
    5. Then, add the cooked spaghetti to the skillet and toss the spaghetti while adding the reserved olive oil mixture. Coat the spaghetti and then let it sit just for a few minutes. Add Parmigiana or Romano cheese.


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    Christina
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  • 4.  RE: GARDEN-GROWN RECIPES!

    Posted 02-28-2023 11:44:00 AM
    Edited by Joe Suarez 03-01-2023 03:41:16 AM

    Thank you, Lily, for starting this thread! Your recipe sounds delicious, and I'm sure many people will be excited to try it out.

    Here's a recipe for a garden-fresh tomato sauce that I love to make:

    Fresh Garden Tomato Sauce 🍅🌿

    [Ingredients]

    • 2 lbs fresh garden tomatoes, chopped
    • 1/4 cup olive oil
    • 1 onion, diced
    • 4 cloves garlic, minced
    • 1 tsp dried oregano
    • 1 tsp dried basil
    • Salt and pepper, to taste
    • Optional: red pepper flakes, for a little heat

    [Instructions]

    1. Heat the olive oil in a large skillet over medium heat.
    2. Add the onion and garlic and sauté until fragrant and softened about 5 minutes.
    3. Add the chopped tomatoes, oregano, basil, salt, pepper, and red pepper flakes (if using) to the skillet.
    4. Stir to combine, then let the mixture simmer over low heat for about 30-45 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded together.
    5. Taste and adjust seasoning as needed.
    6. Use the sauce immediately over pasta or freeze it for later use.

    This recipe is simple, but the fresh tomatoes make it incredibly flavorful. I love using it as a base for pasta dishes, cucumber sandwiches, or as a dipping sauce for bread.



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    Joe Suarez
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  • 5.  RE: GARDEN-GROWN RECIPES!

    Posted 03-01-2023 02:35:00 PM
    This is super easy for older elementary kids to do (and super popular) with supervision. 

    REFRIGERATOR PICKLES

     

    6 to 9 cucumbers

     1 cups cold water

     1 cup white vinegar (5% acidity or more)

     2 tbsp pickling salt

     2 tbsp dill

     2 tsp sugar

     5 peppercorns or ½ tbsp mustard seed and 1/8 tsp ground pepper

     optional flavor additions: jalapeno or bell pepper strips, onion, 1-2 cloves garlic.

     

    1.      Slice the stem end off the cucumbers.  Slice lengthwise, then across to fit into the container you are using. Glass works best. Do not use a metal container.

    2.      Put cucumbers in bowl and sprinkle with salt and dill seed. Allow to sit for 2 hours, stirring every 30 minutes.

    3.      While the cucumbers are sitting in the salt:  If you are using garlic, peel and slice or mince it.  Slice onion and peppers into long strips. Place into containers with the peppercorns or mustard seeds/pepper combo.

    4.      Mix vinegar, water, and sugar until sugar is dissolved.

    5.       Pack cucumbers into containers – tightly because they will shrink a bit.  Then pour vinegar solution to cover them. If you run short of liquid mix in more vinegar.

    6.      Refrigerate at least 24 hours for flavor to develop.  Make about 3 pint Mason jars, depending upon cucumber size. 




    --
    Michelle Zupan
    Curator 
    Hickory Hill & the Tom Watson Birthplace
    502 Hickory Hill Drive
    Thomson, GA  30824
    706-595-7777
    FAX: 706-595-7177

    Visit us at www.hickory-hill.org or on Facebook.
    Follow us on Twitter: HHEducation

    Historic homes of the Watson-Brown Foundation, Inc. 






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