Garden Club – Harvesting and Eating

by Angela Stanford

(Originally posted on November 9th, 2011)

Garden Club Week 7 – Eating the Fruits of Our Labor

Today our 5th grade gardeners enjoyed learning how to prepare and eat the spinach and radishes they grew in the Earthboxes. Here I am with the kids serving up Spinach and Radish Salad after demonstrating how to make it, so when the kids take there veggies home, they can make the same salad for their families.

Angela serving up Spinach and Radish Salad to Garden Club

The salad was a big hit! Most kids asked for seconds! Here is the recipe. I have scaled it down from the original recipe to feed 30 from the Earthbox website and tweeked it by adding more radishes and reducing the salt. It still makes enough to feed10 people a plate full. I also cut the dressing recipe in half. Use as much or as little as you like and save the rest for next time.

Spinach and Radish Salad

2/3 cup olive oil

3 1/2 Tbsp lemon juice

1 1/2 Tbsp grainy mustard (not spicy mustard. kids don’t like spicy)

2 small cloves garlic minced

1/2 tsp salt

1 tsp black pepper

1 lb torn spinach leaves

10 radishes sliced thinly

1 1/2 cup shredded Swiss cheese

DIRECTIONS:

Whisk together oil, lemon juice, mustard, garlic, salt and pepper. Wash and spin dry torn spinach leaves and toss with dressing. Add Swiss cheese and toss again. Serve.

The kids also tried the Spinach and Radish dip I made on gluten-free rice crackers. They liked it, but raved more about the salad. I think it was the dressing that did it. I’ve made it again at home because it is to versatile tossed with any veggies I happen to have in the fridge to make a delicious and nutritious salad! (By the way, it also makes a great marinade for beef.)

Thumbs up for the Spinach and Radish Dip

Here is the recipe for the Spinach and Radish Dip.

Spinach and Radish Dip

2.5 lb spinach, coarse stems discarded and leaves washed

1 1/2 cup plain organic yogurt

3/4 cup finely chopped radish

1/4 cup minced red onion

1/2 clove garlic minced and mashed to a paste with 1/2 tsp salt

1 1/4 tsp white wine vinegar

Serve on whole grain mini toasts or gluten-free whole grain crackers

DIRECTIONS:

In a large heavy saucepan, cook the spinach in the water clinging to the leaves, covered over moderate heat for 3-4 minutes stirring once or twice or until spinach is wilted. Refresh spinach under cold water and drain in colander. Squeeze spinach dry by handfuls and chop it fine. Mix in the rest of the ingredients and serve on crackers or toasts. If you let it sit in the refrigerator for an hour or two, flavors will meld for an even better taste.

Note: If fresh spinach is not available, you can substitute a 1 lb box of frozen spinach. Once defrosted, remember to squeeze out the moisture before adding it to the rest of the ingredients.

COMING THIS SPRING

Garden Club at Sycamore Elementary will start up again in the Spring with a 7 week session of 4rth graders who will be planting veggies in the Earthboxes, preparing and planting an herb garden in the Living Wall, learning about water conservation, continuing the worm composting and teaming up with the Green Team on campus to tackle waste in the lunchroom.

A shout out to Mr. Lawrence, Sycamore’s Science Specialist and my partner in this effort to help kids learn about where there food comes from and how the choices they make about food affect their health and the health of the environment.

Kim Lawrence & Angela Stanford

Kim Lawrence and Angela Stanford

See you next February as we start up our Spring session of Garden Club. Until then….

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