Dig into nutrition | UDaily

Harvested produce such as cabbage, chard, spinach, lettuce, radishes, beets and kale are used in the school cafeteria so students can taste success. As part of the program, volunteers create recipes and train cafeteria-her staff on how to incorporate these items into their menus.

“I always hope my kids will like it [what we grow]said Gail Hamenau, a master gardener who assists Cook Elementary School. “When I was with them last week, I told the kids that we were going to plant kale today. Has anyone ever eaten kale? Many young students raised their hands. are eating these vegetables.”

These heartwarming exchanges highlight how hands-on programs can help children connect with the foods they eat. The big tomatoes are still green and the little tomatoes are red.” Then he eagerly brought some little red tomatoes home and showed them to his mother.

Participating schools include Brandywine Springs, Linden Hill, Richardson Park, Early Learning Center, Cook Elementary School, Cab Calloway School of the Arts, Mote Elementary School and AI Dupont Middle School.

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