FoodCorps Diaries: Students' first hoop house harvest
Kale also a big hit at Platte River
Farm to school, healthy food, FoodCorps | December 11, 2012 | By Kirsten Gerbatsch and Daniel Marbury
Fresh Raw Kale Salad
-1 bunch kale (6-8 leaves)
-2 TB honey
-2 TB apple cider vinegar
-1 TB vegetable oil (olive or canola)
1. Wash and dry kale leaves. Trim off bad leaves and if desired remove stems
2. Chop leaves into 1/2 inch strips and place into a medium size bowl
3. In a separate small bowl, stir together honey, apple cider vinegar and oil
4. Pour liquid mixture over chopped kale leaves. Use both hands to “massage” the leaves – crushing and kneading the leaves until they turn a darker green and begin to get tender.
5. Serve immediately (or allow to marinate in the refrigerator for several hours) and enjoy!
6. This salad is delicious with sliced apples or pears, walnuts, and dried fruits mixed in too!
- Mark Coe: Having had the oppertunity to present at a local school with Meghan and Leanna, supporting the work Food Corps does is a wonderful thing. They provide a learning oppertunity to our children in agricu...
- Linda Hutchinson: Great! Having been raised on a farm, near Arcadia, I wish my dad who was a Farmer's Market regular in the 60's, 70's and 80's, was here to be involved in the "farm to table" and "local food" initiati...
- Dale Scheiern: It is easy to store and enjoy all winter long too!! Take 1 qt. freezer bags, fill to the point they will lay fairly flat ( not rounded) so they stack easily in the freezer. Local fruit all winter lo...
- Sharron May, The May Farm: You are correct if you are referring to industrial monocultures of animal or plant agriculture which are extractive, organic or not. Fortunately there are small farms pioneering more regenerative prac...
- LillyM: I've been fortunate enough to meet and work with Lianna and hope to meet Meghan. Every FoodCorps volunteer I have met over the years has been incredible. A phenomenal organization with dedicated and...
|Students at Platte River Elementary check out their new hoop house.|
Late last month, students at Platte River Elementary harvested their first produce from their new school hoop house for a quick science lesson and delicious treat.
Four sixth-grade science classes marched to the hoop house in the brisk fall air, and harvested their first radishes. They brought the bounty back to class to examine the radish plant parts and learn about structure and function. After a scientific observation, they sampled the radishes, making it a tasty science lesson!
The students also had the chance to try a unique, dark green leafy vegetable called kale, grown locally by farmer Meryl Estes of Narrow Gauge Farm in Beulah. The farm grows a wide variety of vegetables and also sells jams, eggs, and maple syrup.
The whole cafeteria tasted a freshly prepared kale salad during lunch, and some students got another taste during hoop house school garden tours with their individual classes.
We’re helping the students grow kale in the garden, so there will be much more to eat come springtime. And it’s a good thing, too; of 103 students who sampled the kale, 70 students said they “loved it” and 20 students “liked it.”
By the request of many students, we have included the recipe for the simple kale dish sampled at school in the sidebar.