Garden Recipes - Fall 2021 by Teaching in Nature's Classroom https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm Share your favorite recipe to make with students using fresh produce from the garden by clicking the "+" symbol in the bottom right hand corner. You can upload a photo of a recipe, type it into the text box, or link to a recipe on a website! If you are comfortable including your name in your post, please login with Google by clicking the "LOG IN" button at the top right corner of this screen prior to adding your post. Alternatively, you can add your name directly in your post or choose to post anonymously. Please share the source of the recipe if applicable and scroll down to view recipes from fellow course members! en-us 2021-07-23 19:15:18 UTC 2025-09-28 15:14:23 UTC hello@padlet.com Garlic Scape Pesto teachinginnaturesclassroom https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1659616146 From the Troy Kids' Garden and Goodman Youth Farm]]> 2021-07-23 19:17:54 UTC https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1659616146 Quick Pickled Vegetables teachinginnaturesclassroom https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1659616252 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.
]]> 2021-07-23 19:18:07 UTC https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1659616252 Deb's Kale Salad pparsons1 https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1910374939 https://cookieandkate.com/debs-kale-salad-with-apple-cranberries-and-pecans/

Ingredients:

Salad

  • ½ cup pecans
  • 8 ounces kale (I used regular curly green kale, but Deb recommends Cavolo Nero or Lacinato, Dinosaur or Tuscan Kale)
  • 4 to 5 medium radishes
  • ½ cup dried cranberries (or dried cherries)
  • 1 medium Granny Smith apple
  • 2 ounces soft goat cheese, chilled

Dressing

  • 3 tablespoons olive oil
  • 1 ½ tablespoons apple cider vinegar (or white wine vinegar)
  • 1 tablespoon smooth Dijon mustard
  • 1 ½ teaspoons honey or maple syrup
  • Sea salt and freshly ground pepper, to taste
Directions:

  1. Preheat the oven to 350 degrees and spread the pecans on a baking tray. Toast them until lightly golden and fragrant, about 5 to 10 minutes, tossing them once or twice to make sure they bake evenly. Remove the tray from the oven and set them aside to cool.
  2. Pull the kale leaves off from the tough stems and discard the stems. Use a chef’s knife to chop the kale into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
  3. Thinly slice the radishes (this is easier to do if you first chop off the root end so you can place the base of the radish flat against your cutting board). Add them to the bowl.
  4. Coarsely chop the pecans and cranberries (or cherries) and add them to the bowl. Chop the apple into small, bite-sized pieces and add it to the bowl as well. Crumble the goat cheese over the top.
  5. In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing. Serve immediately, or for even better flavor, let the salad marinate in the dressing for 10 to 20 minutes beforehand.

NOTES

Recipe adapted from The Smitten Kitchen Cookbook by Deb Perelman.
]]> 2021-11-24 11:03:06 UTC https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1910374939 Guacamole mcalvachevu https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1928114893 hi everyone 
basically this is a simple recipe I make with my students in Foreign Language class (Spanish) 
chop 3 avocados, half tomato, 1/3 of onion some lime, salt and pepper. done
Mcv]]> 2021-12-03 20:29:32 UTC https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1928114893 Diane's Vegetable Salad jillparon https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1928209971 This is a great recipe because chances are good all these will be ripe around the same time.
2 medium cucumbers
1 green bell pepper
2 branches celery
3 tomatoes
1 small onion (to taste-too much will overwhelm the salad)
Dressing:
1/2 cup sugar (you can reduce this, but not less then 1/4 cup or it will be too acidic)
1/4 cup white vinegar
1/4 cup canola oil
1 tsp salt
1/4 tsp black pepper

Dice the vegetables. Put dressing ingredients into a jar and close lid tightly. Shake until well mixed. Pour dressing over salad. Allow salad to chill for about an hour.
*My mom made this salad often, Diane was a friend of hers. It is published in her church cookbook. If you attended enough church potlucks, you learned which recipes in the book are worth making based on who submitted the recipe! My mom and Diane were 2 of those people.

]]> 2021-12-03 22:12:28 UTC https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1928209971 Anne's Pico De Gallo https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1929694774 This is a simple recipe tomatoes and cilantro would be easy to grow.

4 tomatoes
10 stalks of cilantro
1 small onion
1 small green pepper
2 tablespoons lime juice
1/4 salt


]]> 2021-12-05 16:23:22 UTC https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1929694774 Garlicky Kale Chips shaunastfarmer https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1930884101 I have not been able to cook with students, but I imagine these might be a fun thing to try with our middle school students. The spices listed are suggestions, and students could certainly try different combinations. 

1 bunch of kale (about 20 leaves, flat leaves like dino kale are easier to work with)
2 tsp garlic powder
1/2 tsp cumin
1 tsp dried oregano
1 Tbsp olive oil
salt to taste

1.  Heat oven to 350
2.  Remove stems from leaves, and tear leaves into approximately 3x3 inch pieces (not critical, but having a more uniform size makes cooking a bit easier).  Place leaves in a large bowl.
3.   Add olive oil to bowl, and massage torn leaves until every surface is lightly covered.  Add the spices and mix.  This is all best done by hand!
4.   Lay the leaves out on a baking sheet, making sure they do not overlap.  They should be OK on a plain sheet, but you can use parchment if you chose.  Bake for 9 minutes then check.  The actual cooking time will depend on the moisture content of the leaves.   They should get crispy!  Enjoy hot out of the oven!

adapted from Grace and Peas, by Emmie Cornell (Rome, GA)
submitted by Shauna Farmer, Chapel Hill, NC]]> 2021-12-06 11:33:32 UTC https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1930884101 Garden Kale Smoothies cmwheaton2 https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1931103340 Our Garden Committee hosted a Smoothie Day for our students using some of our own crops from our newly planted raised beds. We made smoothies in a large nutri-bullet. The students could choose from a table full of fruits and vegetables and coconut water was used as the base. Quantity to taste!

Ingredients harvested from our garden:
  • Kale leaves
  • Spinach leaves
  • herbs: Rosemary, Pineapple Sage, lemon thyme.
Ingredients supplemented by staff donations: 
  • Fresh fruits: pineapples, strawberries, nuts, blueberries, bananas, etc. 

We experimented with several combinations of ingredients to come up with a tasty smoothie. The kids enjoyed "tasting" their produce they grew themselves!
]]> 2021-12-06 13:40:23 UTC https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1931103340 Veggies Kebab brendaherre135 https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1931675190 This is a very simple recipe that I make to include the veggies when we are grilling some steaks or chicken. 

*bell peppers (any color)
*zucchinis
*onions
*mushrooms

Just wash all the vegetable and cut them in slices or cubes. Put the pieces in the skewers and grill them. 
When they are done, we like to sprinkle them with some chili flakes and lime. 

If you want to try a more elaborate recipe, click on the link.

]]> 2021-12-06 17:13:06 UTC https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1931675190 Garden Lemonade mollyshapiro5 https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1932257437 Last week we made garden lemonade using lemon juice and an herb infused simple syrup (lemon verbena, lavender, mint, and rosemary!)]]> 2021-12-06 22:33:05 UTC https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1932257437 A fun way to use radish! ALso love the pickling idea. mollyshapiro5 https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1932258325 https://cooking.nytimes.com/recipes/1017323-radish-sandwiches-with-butter-and-salt

I made this recipe for a staff meeting using herb infused butter (melted butter and added dill and parsley) ]]> 2021-12-06 22:33:53 UTC https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1932258325 Pumpkin Chocolate Chip Cookies https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1934130236 2021-12-07 17:28:28 UTC https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1934130236 Susan's Sweet Potato "Fries" susandemsko1 https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1939422093 Wash sweet potatoes
Cut into wedges or circles and place in large bowl
Sprinkle with Olive oil and mix
Place wedges on baking sheet (I use a cast iron griddle) one layer deep.
Sprinkle fresh rosemary and a little salt on top
Bake at 400 degrees Fahrenheit for approximately 30 minutes until it turns a luscious sweet potato gold.
Let cool.  
Eat as is or with ketchup and/or mustard.]]> 2021-12-10 01:15:04 UTC https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1939422093 Salsa https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1941253302 * Take the 6-7 plum tomatoes and dice them up
* chop a fresh jalapeno after removing the seeds
* dice an onion
* chop up fresh cilantro
* add the juice from a fresh lemon and lime and mix all of the ingredients together
*Enjoy with corn tortilla chips

]]> 2021-12-11 00:40:07 UTC https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1941253302 Kale, swiss chard, and spinach stir fry anneschmitt350 https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1943668060 1. Cut up swiss chard, kale, and spinach (or any veggies you are growing)
2. Add olive oil, balsamic, garlic, salt, pepper (or your preferred seasonings.)
3. You can serve it over brown rice. ]]> 2021-12-13 04:18:06 UTC https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1943668060 Fruit Salad! mistyhertzig https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1945005265 We don't necessarily use a recipe for this since it is different every time.  We will have the students vote for their favorite fruits and they can mix their own selection of fruit together for a fruit salad unique to their flavor choices.  

Common things we tend to see are: blueberries, strawberries, raspberries, watermelon, and grapes.

We also sometimes add some whip cream or greek yogurt to go with it!

We also do salsa this way and use the fresh herbs and tamatoes from our garden. ]]> 2021-12-13 16:38:21 UTC https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1945005265 I love fresh pickled carrots. So easy…. https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1945477674 https://minimalistbaker.com/quick-pickled-carrots/

]]> 2021-12-13 20:05:56 UTC https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1945477674 We have not cooked with the produce from our garden yet, but we have had lots of fresh carrot, sugar snap peas, and cherry tomato snacks! I would love to try making a big fresh salad or kale chips with the middle school students though! mariannfbrown https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1950561519 2021-12-15 22:59:56 UTC https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1950561519 Refrigerator Pickles petersmak https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1952229240 We make a version of this with cucumbers from our garden. We often just use salt and skip the other spices. Delicious!]]> 2021-12-16 16:50:55 UTC https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1952229240 Quick Pickles! https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1953004327 We pickle a lot of things.  Cucumbers, beets, mushrooms, carrots, etc.  Here is a link to the
recipes I use.

https://www.liveeatlearn.com/quick-pickled-vegetables/]]> 2021-12-17 03:05:32 UTC https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1953004327 Strawberry Hearts with Yogurt Dip https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1958897248 Ingredients:

1 quart of strawberries

Dip:
1 cup non-fat vanilla yogurt    

3 Tbsp. packed brown sugar         

1½ teaspoons honey                            

Little bit of cinnamon                         

Directions:

Mix all the ingredients for the dip together in a bowl.  Chill in the refrigerator for 30 minutes. 

While the dip is chilling, wash strawberries and cut the tops off of in a “v” shape to look like a heart and then cut the strawberries in half from top to bottom.

Sprinkle top of dip with a little cinnamon and serve with strawberries.

]]> 2021-12-21 14:22:48 UTC https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1958897248 Edible Flower Canapes riverjenkinson https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1977531323 Spread local herbed goat cheese on a round "garden" cracker and send students out to design their own edible flower and herb canape. The only rule is that they have to show you before they eat it, so you can enjoy all their artistry! ]]> 2022-01-05 23:03:02 UTC https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1977531323 Fresh Pesto Sauce odiledanielle1 https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1984252809
  • 2 cups fresh basil leaves from the garden,
  • 1/2 cup freshly grated Romano or Parmesan cheese 
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts 
  • 3 cloves garlic from the garden, minced 
  • Salt and pepper

    • ]]>     2022-01-10 16:38:48 UTC https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/1984252809     Fasolakia - Greek Green Beans https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/2092644797 Ingredients:
    1 medium onion - chopped
    3 cloves garlic - chopped finely
    1/3 cup extra virgin olive oil
    1 potato cut into 1/3 in strips (optional)
    1 pound green beans (fresh or frozen) cut into 2 inch pieces
    1 tsp cumin
    2 tsp dried oregano
    1/2 cup fresh parsley - chopped
    1 cup water
    salt and pepper to taste
     
    Cooking Directions:
    Saute onions and garlic in the olive oil in a medium pot or large skillet, add the spices. Add the potatoes, if using them. Saute for a few more minutes. Add the green beans. Add the water. Cover and simmer (don't boil) with a lid on for 40 minutes or until the water is gone and the beans are soft. Serve with crusty bread and feta cheese. 


    ]]>     2022-03-13 20:48:13 UTC https://padlet.com/teachinginnaturesclassroom/xhs22x5q7hnfwmnm/wish/2092644797