The last day of our rotation was all about healthy habits. We know how to identify healthy, wholesome foods in the garden…but how do we carry those habits into a grocery store? What’s the difference between organic and regular foods, not just for produce, but for cereals and snacks? We talked about the most popular food “terms” and marketing tactics, and how to read the label on foods.
I brought in images and ingredients on common foods, and we compared “recipe” lists and food buzz words. When we leave fresh produce behind and enter a realm of marketable food options, how do we make informed decisions? Just because it’s organic doesn’t mean it’s healthy!
Afterwards, we followed our own recipe and made a delightful salad using several leafy greens we have in abundance in the garden.
We added nasturtium, a peppery vine plant that has edible leaves and flowers. Even though it was new to almost every student, they were all brave enough to try!
We also added our two different types of kale, a new fan favorite.
We topped our salad with a dressing of olive oil, salt and pepper, and made several new salad converts!
I’m sad to see my lovely students go, but am excited to try and convince a new set of gardeners to try kale for the first time!
Until next week,