Garden Recipes - Spring 2023 by Teaching in Nature's Classroom

Quick Pickled Vegetables

teachinginnaturesclassroom — 2023-02-03 00:03:19 UTC

From Troy Kids Garden and Youth Farm
Ingredients:

2 ½ c ANY vegetables
½ c fresh dill
1 c white vinegar
4 T salt
5 peppercorns
1 T pickling spice
Water

Directions:

Chop vegetables into bite size pieces. In a 1 quart mason jar*, combine vinegar, dill, and salt. Next, add peppercorns and pickling spice. Add vegetables to jar. Fill jar to the very top with water, seal jar, and set upside down. Allow to sit for at least 10 minutes. They will keep for up to 2 weeks if refrigerated. Enjoy!

*if a jar is not available, the same process can be done in a bowl,

following the same instructions, filling the bowl with enough

water to cover vegetables. Cover bowl to allow to sit.

Easy Radish Salad

2023-03-13 19:10:56 UTC

Pico de Gallo

2023-04-02 22:51:41 UTC

1 cup finely chopped white onion (about 1 small onion)
1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat)
¼ cup lime juice
¾ teaspoon fine sea salt, more to taste
1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped
½ cup finely chopped fresh cilantro (about 1 bunch)

Okonomiyaki (Japanese street food)

2023-04-06 19:35:41 UTC

This is very much an Americanized version of this dish, but the kids enjoyed it none the less. This is something an old college roommate shared with me and I now share with students so I don't have a link to the original recipe.

"Pancake" batter:
3 cups of finely shredded cabbage
1 cup of chopped green onions
3/4 cup of flour
1 teaspoon of salt
2 eggs
And enough water to get the batter at your desired consistency

Sauce:
3 parts mayo and 1 part sriracha

Instructions: Combine all batter ingredients into a bowl and stir until combined. Place 1/4 of a cup of batter into a skillet on medium heat. Flip when underside is golden brown. Remove when cooked all the way through and golden brown on both sides.

Serve with the sauce & additional green onion as garnish. Enjoy!

Kid Recipes- Salsa

2023-04-09 14:42:32 UTC

This website has 4, child create recipes for salsa.

Mint Lemonade

2023-04-16 03:39:12 UTC

Herb and Berry Pops!

vfletcher757 — 2023-04-30 01:54:13 UTC

Herb and Berry Pops: Whip up your own refreshing popsicles at home with a set of molds and add a few simple ingredients from the garden. Start with a base like home or premixed lemonade then add berries, mint and edible flower petals. Even little ones can help by pulling off petals, leaves and dropping berries into the molds. Freeze overnight.

Source: https://yardzen.com/yzblog/kid-friendly-vegetable-recipes

with fresh cucumbers my favorite_j Dorsey

2023-04-30 17:44:25 UTC

https://www.tasteofhome.com/recipes/sesame-ginger-cucumber-salad/

I would do it like the website said first but of course the more we make it, I would change it up to spice it up.

Caprese salad

2023-04-30 18:41:38 UTC

Cut up tomato, fresh mozzarella ball. Layer together across plate. Drizzle olive oil on top. Then salt and pepper. Slice sweet basil, and put it on top of tomato

Pita Bread Pizza

2023-05-01 16:23:24 UTC

Use pita bread as the base. Add on a bit of sauce, cheese, and a bunch of veggies form the garden. Could add fresh tomato slices, peppers, onion, garlic, herbs, mushrooms, or anything else grown. Bake for about 10-15 minutes.

Zucchini Pizza Crust

2023-05-04 16:25:30 UTC

Preheat oven to 450 degrees
2 c. shredded zucchini, squeezed dry
2 eggs beaten
1/4 c. flour
1/4 tsp. salt
Combine first 4 ingredients. Transfer to 12 in pizza pan. Bake 13-16 min.
Top with your choice of ingredients and turn oven down to 400 degrees. Bake until cheese is melted and bubbly.

Quick Zucchini Pickles

2023-05-07 18:11:11 UTC

Ingredients

1.5 lbs zucchini or summer squash
6 fresh dill sprigs (2 per jar)
Seasoning:
3 cloves garlic cut in halves (2 per jar)
1.5 tsp black peppercorn (.5 tsp per jar)
1.5 tsp mustard seeds (.5 per jar)
.75 tsp dill seeds (.25 per jar)
Brine:
2.5 cups water
1 cup distilled white vinegar
<1/4 cup sugar
<2 tbs coarse sea salt (not iodized)

Instructions

Make sure that your 3 pint jars are clean/sanitized and dry before you begin.

Cut Zucchini as you prefer: spears, slices, or chunks and load them into your jars, leaving half an inch of headroom/ or just under the lowest rim of a standard canning jar.

Add dill sprigs and seasonings, dividing them evenly between the jars. Optional: artfully place your dill and garlic along the wall of your jar.

To make the brine, heat water and vinegar up just to the point that your sugar and sea salt dissolve.

Pour the still hot mixture over your zucchini and seasonings into the canning jars - this releases the aromatics of your herbs and spices.

Allow to cool, cap the jar, and refrigerate for up to 3 weeks.

Super Simple Salsa

2023-05-08 23:30:31 UTC

2023-05-10 13:54:19 UTC

This recipe contains many of the vegetables that the children may grow in a school garden.

Enjoy!
Janet B

Carrot Top Pesto

2023-05-11 17:18:21 UTC

https://www.simplyrecipes.com/recipes/carrot_top_pesto/

Spring and Fall Recipes

2023-05-13 19:16:36 UTC

Strawberry Rhubarb Jam
4 c. of both Strawberries and Rhubarb stalks
1/2 c. sugar 1 T. Lemon juice 1/4 c. water
Dice berries and rhubarb stalks, combine rest of ingredients in pot. Bring to a boil and then put in slow cooker on low for 6-8 hours. Can be eaten warm or cold.

Zucchini Fries
Harvest 2-3 small zucchini, wash and dry. Cut zucchini into strips, coat with olive oil. Sprinkle on salt, garlic powder and parmesan cheese. Bake in oven or air fryer at 400 degrees for 8-10 minutes.

Both recipes came from Allrecipes.com, have made both with my kiddos.

Mary Laufenberg

Herb and Tomato Salad

2023-05-13 20:09:36 UTC

Here's a simple recipe that you can make with fresh ingredients from your garden:

Ingredients:
- 2 medium tomatoes, sliced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley leaves, chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- Salt and pepper, to taste

Directions:
1. Arrange the tomato slices on a serving platter.
2. In a small bowl, whisk together the lemon juice and olive oil. Season with salt and pepper to taste.
3. Drizzle the dressing over the tomatoes.
4. Sprinkle the chopped herbs over the top of the tomatoes.
5. Serve immediately.

This salad is perfect for using up ripe tomatoes and fragrant herbs from your garden. It's also a great side dish to serve with grilled meats or fish. Enjoy!

Jeff Harmon

Healthy Cinnamon Roll Smoothie

2023-05-14 22:55:17 UTC

Healthy Cinnamon Roll Smoothie

Laura Fuentes

Servings: 2

Prep Time

3 minutes mins
Total Time 3 minutes

INGREDIENTS

1 cup Vanilla Almond milk
1 ½ frozen bananas cut into chunks
¼ teaspoon cinnamon plus more for dusting
½ teaspoon vanilla optional
1 teaspoon brown sugar optional
⅓ cup old-fashioned oats
4-5 ice cubes

INSTRUCTIONS

Place all ingredients in the blender and blend until smooth. Pour smoothie into two glasses, top with sprinkled cinnamon.

Dill and Cucumber Sandwiches

jodiragan02 — 2023-05-15 20:59:00 UTC

Ingredients

8 ounces cream cheese softened

3 tablespoons mayonnaise

2 teaspoons fresh dill chopped

1 teaspoon fresh chives chopped

¼ teaspoon garlic powder

salt & pepper to taste

1 long English cucumber thinly sliced

1 loaf sliced bread crusts removed

Instructions

With a hand mixer mix cream cheese and mayonnaise in a small bowl until smooth. Stir in herbs, garlic powder and salt and pepper to taste.
Spread bread slices with cream cheese mixture.
Thinly slice cucumbers. Layer over half of the bread slices. Top with additional herbs if desired.
Top with remaining bread slice, remove crusts if desired and cut each sandwich into 3 pieces.
Serve immediately or cover and store up to 24 hours.

adesjchastain — 2023-05-16 18:12:02 UTC

I like this recipe because zucchini is easy and fast to grow. This recipes says bigger zucchini is better, so those that are a little too big for other uses are ideal for this! - Sheila C., Arkansas Child Nutrition

Spinach Smoothie

adesjchastain — 2023-05-16 18:17:27 UTC

Enjoy! - Sheila C., Arkansas Child Nutrition

Roasted Acorn Squash Rings

adesjchastain — 2023-05-16 18:23:02 UTC

Acorn squash may not be something that kids are familiar with so this recipe could help them learn to love it! I think you could reduce the syrup or brown sugar and have a delicious treat. - Sheila C., Arkansas Child Nutrition

2023-05-16 19:49:43 UTC

Easy Dill Dip

2023-05-17 15:59:08 UTC

I server with fresh carrots from the garden and pretzels. I also send home some dill and the recipe card so that my students can try it at home!

Ingredients:
▢1 teaspoon dried dill
▢1 tablespoon dried minced onion
▢1 tablespoon dried parsley
▢½ teaspoon kosher salt or seasoned salt
▢1 cup sour cream
▢1 cup mayonnaise or plain Greek yogurt

Instructions
In a medium mixing bowl, mix together the mayonnaise, sour cream, and spices together until evenly combined.

For the best flavor, cover and refrigerate the dip for 60 minutes before serving. Then serve with vegetables, crackers, chips, etc.

Notes
Sour Cream: Use full-fat or reduced-fat, not fat-free for the best flavor.
Mayo: I don't recommend using Miracle Whip or Fat-Free mayonnaise, as the flavor is not as good.
Spice Blend: Feel free to replace the dried dill, onion, seasoned salt, and dried parsley with 1 tablespoon of homemade dill seasoning.
Storage: Dill Dip will last in an airtight container in the refrigerator for up to 3 days. While safe longer, the dip will begin to become watery.

I have several favorites. One is Watermelon Tomato and Cucumber Salad.

2023-05-17 16:25:57 UTC

Ingredients

Half a watermelon, cubed
2-3 handfuls of small tomatoes, or 2-3 larger tomatoes sliced into wedges. Small cherry tomatoes work really well.
One cucumber, chopped into bite sized pieces
Olive oil (about 1-2 tablespoons)
Salt and Pepper
Fresh Basil, about 5-10 leaves chopped
Original recipe calls for 4 oz crumbled goat cheese – But you can use feta cheese which is really good.

Instructions

Combine the watermelon, tomatoes and cucumber in a large bowl. Drizzle with olive oil, just enough to cover the fruit and veggies. Sprinkle with the chopped basil, about ½ tsp salt and pepper to taste. Add cheese if you like. Toss to coat evenly and serve! To me it tastes a bit better when it is a little chilled. This recipe was originally in one of Martha Stewart's magazine years ago. It was tweaked a bit.

HOLIDAY SALAD

dmzimmerer — 2023-05-17 18:45:18 UTC

Ingredients:
10 cups torn romaine lettuce
2 medium red apples, cubed
1 cup (4 ounces) shredded Swiss Cheese
1/2 cup dried cranberries

6 Tablespoons lemon juice
3 Tablespoons canola oil
3 tablespoons light corn syrup
1 and 1/2 teaspoons grated onion
1 and 1/2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 cups chopped lightly salted cashews

Directions:
In a large salad bowl, combine the first five ingredients.
For the Dressing, in a small bowl whisk lemon juice, oil, corn syrup, onion, mustard and salt. Pour over romaine mixture and toss to coat all ingredients. Sprinkle with cashews and lightly toss. 14 Servings (1 cup each)

2023-05-19 17:32:20 UTC

Great activity!

Herb Infused Oil

2023-05-21 13:56:18 UTC

In a 30 min lesson for kindergarten-5th with 17-24 students we infused oil.

Kids learned about Abundance. They each could pluck or strip Rosemary.
Then they watched a demo of the oil being infused.
With oil that had been infused from the previous class we had a sample on crackers while popcorn was popping in the oil.
Kids could try the oil on their skin to feel and smell it and eat it on a cracker.

They had to be quiet enough to hear the popcorn popping or we would end up with burnt or just a bunch of unpopped kernals.

herb infused oil recipe
1. Crush 1/8 cup of herbs in finger tips and put into a pot
2. Pour 1/2 cup of oil into pan and heat for 5-10 min on warm but not simmer
3. Turn off the heat and let the Rosemary infused in the oil for 1 hour.
4. Strain into a clear, dry bottle

Enjoy

Beetroot carpaccio

danielamsrb — 2023-05-22 06:24:49 UTC

Trim away the ends of the beetroot then, using a mandoline or sharp knife, thinly slice into discs. Tip into a bowl and drizzle over half the lemon juice, half the olive oil and 1 tsp of the cider vinegar, then season well. Toss or mix together, cover with a clean tea towel and leave to marinate for 20 mins-1 hr.
Make a dressing by combining the remaining lemon juice, olive oil, cider vinegar, honey and the Dijon mustard with a good pinch of salt and freshly ground black pepper.
Arrange the beetroot slices on a platter, slightly overlapped in a spiral pattern, then pile the rocket into the middle, leaving most of the beetroot on display. Drizzle over the dressing, crumble over the goat’s cheese, if using, and scatter with the chopped walnuts and lemon zest.

Holiday Salad

dmzimmerer — 2023-05-22 12:11:33 UTC

Quick Pickle Recipe

missfritzz — 2023-05-22 16:16:37 UTC

Bug Snack

2023-05-23 14:25:15 UTC

These adorable snacks take ants on a log to the next level. Use your imagination and use any fruits and vegetables you have on hand!

Ingredient Suggestions
-celery stalks
-peanut butter, sun butter, cream cheese
-sliced apple
-sliced orange
-sliced kiwi
-sliced cucumber
-sliced cherry tomato
-cashews
-raisins
-grapes
-blueberries
-carrot
-mini chocolate chips

Sun Tea

2023-05-23 17:29:51 UTC

maureenabruins — 2023-05-24 17:37:45 UTC

Raw Sweet Potato Salad

2023-05-24 20:23:22 UTC

This can be easily adapted with other ingredients that make more sense in the garden at the time, but the dressing is great and pairs really well with raw sweet potatoes!

Garden Warm Salad

tkurbangarden — 2023-05-24 23:59:22 UTC

INGREDIENTS
Yield: 25 (sample size)

Olive oil or Avocado oil
1 Tbs lemon juice
1 Tsp lemon zest
Garlic 1/4 cup
Onion ¼ cup
Beetroot ¼ cup
Radish ¼ cup
Carrots ¼ cup
Kale 2-3 leaves
Salt
Black pepper
Curry Powder 1stp

DIRECTIONS
Chop vegetables in the list or any vegetables of your choice into small pieces except for Kale.
Remove stems from the kale and set aside.
In a pan, sauté all the chopped vegetables with oil until those vegetables get softer. I would recommend avoiding it getting mushy or soggy, but it is up to your preference.
Season with some salt, black pepper, lemon zest, and lemon juice.
Combine fresh Kale and cooked veggies until the fresh kale cooperates well with the oil. Enjoy.

Food processor kale salsa

2023-05-25 00:31:52 UTC

We use a hand powered food processor to make this in the garden! Kids love doing the work!

Sweet potatoes go great with apples!

juliaday127 — 2023-05-31 18:46:22 UTC

2023-06-02 20:49:35 UTC

Pizza Sauce From the Garden

2023-06-14 19:41:03 UTC

Here’s what you’ll need for pizza sauce from fresh tomatoes

2 tablespoons extra virgin olive oil
3 minced garlic cloves
5 cups of fresh tomatoes, seeded and cubed
1/2 teaspoon salt
5 fresh basil leaves
1/2 teaspoon dried oregano
pinch of sugar

How to make homemade pizza sauce from garden tomatoes

Use a hand blender to pulverize the tomatoes, skins included (do this in the last step).

Heat the olive oil to medium low in a medium pot.

Saute garlic gently for 3 or 4 minutes.

Add fresh tomatoes, salt, basil and oregano to pan and simmer slowly for 30 minutes.

Add sugar halfway through cooking, to taste.

Use a hand blender to mix. This will grind the tomato skins into the sauce.

Enjoy!

This sauce is perfect with a margarita pizza with fresh basil baked on a homemade crust.

This recipe will makes enough sauce for four – 12 inch pizzas.

Garden Vegetable Cakes

2023-07-03 23:58:14 UTC

I haven't made these with students, but they'd be a great, easy base to put any number of different veggies into.