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

Garden Educator Montague Public Schools

MAISD

1 jalapeno- seeds removed

1 onion chopped into 4 quarters

1 clove of garlic

A few sprigs of fresh cilantro

salt and cumin to taste

Pulse in a blender until it is desired consistency.

Serve with tortilla chips!

McKenzie B

McKenzie B

McKenzie B

Stuffed Peppers - using veggies/herbs from the garden

*language arts, math, science - all in one!

Amy J.

Amy J.

Olive oil

Salt

Slice the okra into bite-sized pieces. Coat with olive oil and season with salt. Place in the air fryer and cook at 400 degrees F. for 20 minutes or until golden brown and crispy.

Enjoy!

Denise

Grains - Crust

Vegetables - Tomato Sauce and Spinach

Dairy - Cheese

Fruit - Pineapple

Protein - Pepperoni

1/8 cup olive oil

1 Tablespoon Italian dressing

1/2 teaspoon salt

Chop and add:

3 tomatoes

3 garlic cloves

2 Tablespoons fresh basil

Add 1/2 cup shredded parmesan cheese before serving

Slice 1 loaf of french bread and brush with 1/8 cup olive oil before baking.

Calli Wagner

Tomatoes washed and cubed

sliced onion

salt and pepper

3 part oil: 1 part vinegar (I prefer more): 1 part water

Mix and serve

Sate all veggies in olive oil eat as so or over noodles or rive

• 1 cup vanilla yogurt

• 1 cup freshly picked garden berries

• 1/2 banana

• Optional 1/4 cup spinach or kale

Put it all in the blender with some ice and voila! Delicious Garden Smoothies!

-Tracy Wirak-Cassidy Haines, AK

Peel and slice 2 slices of cucumber and put them in the glass.

Pick 2-3 mint leaves and thinly slice them and add to the strawberries.

Add plain or flavored sparkling water and a few cubes of ice and sir to combine.

Allie Crawford

Eugene, OR

Chelsea Iszler

Madison, WI

chives in our garden.

-Bonnie Murphy

Here We Grow

Mankato MN

• 510 g grape tomatoes, halved

• 2 cups seedless grapes, halved

• 1 cup chopped parsley

• 1/4 cup olive oil

• 1/4 cup white wine vinegar

• 1 tsp granulated sugar

• 1 tsp dried basil

• 1 tsp dried oregano

• 1/2 tsp salt

Instructions

• STIR tomatoes with grapes, parsley, oil and vinegar in a large bowl. Sprinkle with sugar, basil, oregano and salt. Toss until well coated. Makes 6 cups.

Jeni P

2 medium cucumbers, thinly sliced

4 green onions, thinly sliced

3 small tomatoes, sliced

2 tablespoons snipped fresh parsley

DRESSING

1/4 cup sour cream

1/4 teaspoon prepared mustard

2 tablespoon minced fresh dill

1 tablespoon vinegar

1 tablespoon milk

1/8 teaspoon pepper

Ina bowl, combine cucumbers, onions, tomatoes and parsley. Combine dressing ingredients; pour over cucumber mixture and toss gently. Cover and chill for at least 1 hour

Yield 4-6 servings

My little boy loves to run the apple/peeler/corer/slicer - so he gets to work on that for me and then we fill up the instant pot with those apples add some cinnamon and start the instant pot and it's done in a flash it seems.

I shared a simple recipe for you to enjoy.

Cheyenne Runck

Materials:

2-3 c violets

1 lemon (or lemon juice)

1 package sure-jell (1.75 oz)

3 c sugar (more or less to taste)

2 1/2 c water

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Paper towel or cheese cloth

Colander

Process:

Gather (I personally like the flower petals only), rinse (in heat safe container).

Boil 2 1/2 c water.

Pour boiling water over violets, steep until color turns blue violet. Use when cool (for a classroom setting, its okay to let them steep 24 hours, I would refrigerate during this time).

Strain through paper towel/cheesecloth lined colander.

Squeeze lemon or add 1/4 c of lemon juice. Add to the violet liquid (this is a beautiful color change to observe).

Follow the directions on the sure-jell package to make the jelly.

Whisk the violet tea plus lemon juice with the pectin jam. Stir until it boils (medium heat).

Stir constantly while adding the sugar. Bring back to a boil for a minute (this is to make sure all is mixed well).

Remove from heat and skim the foam.

Let the jelly sit for 24 hours to allow it to fully set.

Enjoy!

**We like it on toast, in pb&j's or even on top of some vanilla ice cream!

**This recipe can be placed in canning jars and processed for 10 minutes in a hot water bath as well (makes about 4- 4 oz jelly jars worth).

Materials:

Radish variety

Bread

Heavy Whipping cream

Plate, knife, cutting board, condiment containers with lid

Process:

Place a small amount of heavy whipping cream in container. Have the kids shake it for a few minutes until it turns to butter. Cut radish into bite size pieces. Slice bread. Assemble by spreading the butter onto the bread then placing radish on top.

Incredients:

*Fresh ripe tomatoes, sliced

*Fresh mozzarella cheese, sliced

*Fresh basil leaves

*Extra virgin olive oil

*Balsamic vinegar (optional)

*Salt and pepper to taste

Instructions:

1. Arrange the tomato and mozzarella slices alternately on a serving platter, overlapping them slightly

2. Tuck fresh basil leaves between the tomato and mozzarella slices

3. Drizzle extra virgin olive oil over the salad

4. Optionally, you can also drizzle balsamic vinegar for added flavor

5. Season with salt and pepper to taste

6. Serve immediately as a refreshing appetizer or side dish

For the salad

• 5 cups cubed watermelon

• 1 heaping cup diced English cucumber

• ¼ cup thinly sliced red onions

• ⅓ cup crumbled feta cheese

• 1 avocado, cubed

• ⅓ cup torn mint or basil leaves

  
  

• Make the dressing: In a small bowl, whisk together the olive oil, lime juice, garlic and salt.

• Arrange the watermelon, cucumber, and red onions on a large plate or platter. Drizzle with half the dressing. Top with the feta, avocado, mint, and serrano pepper, if using, and drizzle with remaining dressing. Season to taste and serve.

mint leaves frozen in ice cubes

4 C Water

1. Freeze mint leaves in water ice cube trays

2. Puree strawberries

3. Add Water

4. Add Ice Cubes

5. Serve

Place washed Kale in a steamer pot with water almost through the holes. Pour over a 1/4 cup oil and sprinkle course salt over kale. Steam until desired tenderness.

Velvet

• 2.5 cups dandelion petals

• 450 g sugar (caster or granulated)

• 1 Tbsp lemon juice

• 85 ml liquid pectin (see notes)

1. Remove the petals from the dandelion heads. You can do this by patiently pulling out the petals, or you can use scissors to cut the petals off at the base of the flower. You want to be left with only yellow petals.

2. Take about 2 cups of your dandelions (reserving a small handful for mixing into the final jelly) and put into heatproof bowl or jug. Pour boiling water over the petals until they are just covered. Allow to steep until it reaches room temperature.

3. Strain the soaking liquid through a fine sieve to remove the petals. Measure out the liquid – you should have about 1.5 cups. If you have less, add a bit of water to make 1.5 cups. If you have more, don’t sweat it. It will simmer away in the next phase!

4. Combine the liquid, lemon juice, pectin and sugar in a large saucepan.

5. Boil until jam reaches setting point (I use the wrinkle test, see notes).

6. Take the pot off the heat. Stir in the reserved petals.

7. Pour into hot jars. Leave the lids off for now. Check the jars after about 20-30 minutes. If the petals have risen to the top, you can use a small spoon to stir the jam in the jars to redistribute the petals. It’s no big deal if it sets with the petals on top, it just looks a lot nicer when they’re distributed throughout the whole jar!

Here is the recipe

2 Cups fresh Strawberries

1 Cup ice cubes

1 Cup Lemon-Lime soda or spritzer water

1/4 Cup fresh lemon juice

2 Tablespoons granulated sugar

Directions:

In a blender, mix strawberries, sugar, ice, and lemon-lime soda or spritzer water.

Pour in a glass and add a strawberry to the edge of the glass for a garnish.

It is known that lavender tea is good for stress. It helps relieve tension in regular use.

It is good for rheumatism pains.

It helps reduce sleep problems.

It is known that it is good for depression.

It is good for the nervous system.

It has blood pressure balancing properties.

It can reduce migraine pain.

It is good for stomach and intestinal health.

Lavender tea has an appetizing feature.

It helps correct menstrual irregularities.

It is good for skin health. It has skin healing properties against acne and pimples.

It has a detox effect.

It positively supports liver health.

If lavender tea is used on clean hair, it nourishes the hair follicles.

2 sprigs of mint (optional)

1 cup freshly squeezed lime juice

1/2 cup sugar or simple syrup to taste

3 cups water (optional)

Step 1-Place half of the watermelon cubes in a blender and process until smooth with the leaves of one sprig on mint. Strain through a fine mesh sieve into your pitcher or a bowl and discard the solids. Repeat with remaining watermelon and mint. You can omit the mint or simply add the sprigs whole in the last step for a more subtle mint flavor.

Step 2-Add lime juice, sugar/simple syrup and stir until sugar is dissolved (if using sugar). If it is in a bowl transfer to a pitcher. Add water and additional sugar to taste and chill before enjoying or simply pour over ice.

You can enjoy it as is. I like to add water and additional sugar to taste. Adding the water is what makes it an agua fresca.

Tina Baker

West Elementary

Arkansas

Ingredients

- 2 cups broccoli florets

- 1 cup baby carrots (no need to slice)

- 1 cup snap peas

- 1 bell pepper, cut into strips

- 1 zucchini, cut into half-moons

- 2 tablespoons soy sauce

- 1 tablespoon olive oil

Instructions

1. Preparation:

- Wash all the vegetables.

2. Cooking:

- Heat olive oil in a large pan over medium-high heat.

- Add the broccoli, baby carrots, and snap peas. Cook for 3-4 minutes, stirring occasionally.

- Add the bell pepper and zucchini. Cook for another 3-4 minutes until the vegetables are tender-crisp.

- Pour in the soy sauce and stir to coat the vegetables evenly.

3. Serving:

- Serve the veggie stir-fry as is or over cooked rice or noodles if you like.