Harvesting, preparing and eating from the One Step Garden

Harvesting, Preparing and Eating from the One Step Garden

I joined CLC group at Mickle Middle School with One Step Garden
activities. They enjoyed the garden-fresh salad!

Thanks also to the Community Crops of Lincoln for collaboration.

Hi Kahoa 5th graders – You are awesome!

I visited this class last week. They sampled artichokes, artichoke hearts, spaghetti squash, cilanto, sweet potatoes and acorn squash. Most of the kids had never tried these foods and many of the foods were liked! Way to go! Thanks to the Hy-Vee One Step Garden Grant for supporting the event!

Thanks also to the Community Crops of Lincoln for collaboration.
Next year the kids hopefully can get involved in the garden at Mickle School.

Kids Eat Bright Club – Eating Eggplant Pizza

Kids Eat Bright Club - Eating Eggplant Pizza

I have been very busy with kids club, kindergarten tours, One Step community garden activities and Kahoa elementary 5th graders. It was fun to present on the benefits of One step Community gardens and introducing kids to vegetables like artichoke, eggplant, mushrooms, spaghetti squash and others. Here is the recipe for Crispy Eggplant Pizza, it was a big hit and of course most kids (and parents) had not tried eggplant. What a good combination, pasta sauce and cheese!

Crispy Eggplant Pizza
Serves: 8
All you need:
• 1 medium eggplant, peeled and thinly sliced
• 2 Tablespoon Italian dressing
• 1 cup Panko bread crumbs
• 1/3 cup Parmesan Cheese
• ½ teaspoon Italian seasonings
• ½ teaspoon garlic powder
• 1 teaspoon paprika
• 2 cups meatless pasta sauce
• 1 cup grated Mozzarella cheese
All You Do:
1. Place Italian dressing in pie plate. Mix Panko crumbs with Parmesan cheese in pie plate. To the Parmesan cheese mixture, add the Italian seasonings, garlic powder and paprika. Dip the eggplant slices in Italian dressing and in the cheese with spices. Coat both sides.
2. Place the coated slices on greased cookie sheet. Spray cooking spray on eggplant.
3. Bake uncovered in a 400 degree oven for 15 to 20 minutes or until eggplant is crisp on outside. Turn over halfway.
4. Spoon 1-2 tablespoon pasta sauce on crispy eggplant and top with grated cheese. Return to oven to melt cheese. Recipe created by Becky Guittar, RD
The kids also made Boatloads of Fruit in the waffle cone, let me know if you would like that recipe too. Elementary kids can still register for the next two club meetings on June 7 and July 26. Email me at bguittar@hy-vee.com for details.

Family Meal Suggestions from the Hy-Vee website

The Dietitians pick of the month is Strawberries. Here is a great recipe for a Strawberry Bruschetta..yummy. In this healthy recipe, the big, bold, salty and tangy flavor of blue cheese makes an unexpected but delicious match with sweet juicy strawberries. Serve as a quick appetizer topped up with chopped green chives and just in time for Mother’s Day Celebration.Fresh berries are in season and strawberries are the crowd favorite. With a sweet scent and bright color, strawberries are appetizing and versatile in many dishes.

In addition to adding a bust of color to any dish, strawberries provide many healthy nutrients. The majority of phytochemicals in strawberries are flavonoids, which give berries their bright colors, and are shown to have health benefits for the heart, preventing cancer and supporting cognitive function. Strawberries are also a great source of vitamin C which helps support a strong, healthy immune system, and potassium which may help lower blood pressure. Other nutrients in strawberries include fiber which increases the feeling of satiety (fullness) and folate to prevent birth defects.

Add strawberries to your Mother’s Day celebrations
• Prepare mom a delicious breakfast with fresh strawberry slices over warm oatmeal
• Prepare Strawberries and Blue Cheese Bruschetta and serve as an afternoon snack or at a picnic
• Purchase chocolate-covered strawberries at your Hy-Vee for an easy dessert

When choosing strawberries, look for shiny, firm berries with a bright red color. Be sure to store strawberries in the refrigerator and wash right before eating.
Strawberry and Blue Cheese BruschettaRecipe from Eating Well
Makes: 1 dozen
Active Time: 20 minutes
Total Time: 20 minutes

All you need:
12 medium strawberries, hulled and sliced
1 teaspoon sugar
1/4 cup (2 ounces) reduced-fat cream cheese (Neufchâtel)
1/4 cup crumbled blue cheese
1-2 teaspoons water, if needed
1 tablespoon finely chopped fresh chives, plus more for garnish
1/4 teaspoon freshly ground pepper
12 slices whole-grain baguette (1/4 inch thick), warmed or toasted

All you do:
1. Combine strawberries and sugar in a medium bowl and let stand while you make the cheese spread.
2. Combine cream cheese and blue cheese in a small bowl using a fork. Add water, if necessary, for a thick but spreadable consistency. Stir in 1 tablespoon chives and pepper.
3. Spread about 1 teaspoon of the cheese mixture on each piece of baguette. Top with the sliced berries. Garnish with a sprinkle of chives, if desired.

NUTRITION
Per piece: 66 calories; 2 g fat (1 g sat, 0 g mono); 5 mg cholesterol; 10 g carbohydrates; 1 g added sugars; 2 g protein; 1 g fiber; 139 mg sodium; 33 mg potassium. Carbohydrate Servings: ½. Exchanges: 1/2 starch, 1/2 fat.

The information is not intended as medical advice. Please consult a medical professional for individual advice.