Kohlrabi & Beets
Sungold Kiwi & Broccolette
SUNGOLD KIWI: This amazing fruit has 10x the nutrients of most apples and a bright color perfect for beautiful summer weather. Carrying on with our rainbow theme, these yellow fruits are similar to their green cousins in taste and texture leaning towards the sweet side rather than sour.
BROCCOLETTE: Sometimes called broccolini, this vegetable is a natural hybrid between broccoli rabe and broccoli. Broccoli part of the cabbage vegetable family and broccoli rabe part of the turnip family, are distant relatives. Broccolette has the long stems of broccoli rabe and the dense florets of broccoli.
No worksheet this week! Get out and enjoy the sunshine!
Collard Greens & Papaya
COLLARD GREENS: This leafy green vegetable is part of the cruciferous vegetable group among cabbage, cauliflower and kale. Collard Greens have deep associations with the American South but have been cultivated throughout history and across the globe from the ancient Greeks and Romans, to present day Ethiopia. For more on these crunchy vegetable read Glory Food's article on the Origin of Collard Greens.
PAPAYA: The Papaya plant grows delicious fruits not from a tree, but technically a giant herb! These tropical fruits are grown mainly in mexico and can only be grown in the United States in Florida and Hawaii. The black seeds on the inside of the papaya are edible and have a spicy, peppery taste: let kids try them, too as another tasting experience!
Join Elisa THURSDAY & FRIDAY 4:30-6:30
Today we're sampling the 2 Veggie Passport vegetables. Red Bell Peppers and Red Dandelion! HOW?, you ask. Well, in a frittata, made with Terra Firma Farm eggs and havarti cheese. Most delicious.
Roasted Red Pepper and Sauteed Red Dandelion Frittata
2 RED PEPPERS, roasted, peeled, chopped
1 bunch RED DANDELION leave, washed, chopped
1 clove garlic, minced
canola or olive oil
12 eggs, beaten
1/2 greek yogurt or sour cream
1 cup havarti cheese, shredded
salt and black pepper to taste
Preheat oven to 375F
1. Heat oil in saute pan, add dandelion, salt and pepper and saute until wilted, remove from pan, drain any extra liquid
2. In a large bowl, beat eggs, add yogurt (or sour cream) and continue to beat until well incorporated. Add cooled dandelion to egg mixture, add salt and pepper.
3. Spray a large baking sheet with side with cooking spray. Pour in egg/dandelion mixture. Make sure the mixture doesn't rise above 1/2 the height of the sides (don't want a mess!). Distribute the greens evenly within the egg mixture.
4. Sprinkle chopped red pepper into the egg mixture, Distribute evenly.
6. Bake at 375 F until the frittata is firm (no jiggly center!) about 15-20 minutes.
Red Bell Peppers & Red Dandelion Greens
Our theme this week is RED starting at one end of the spectrum and moving our way thru the rainbow! This week let's taste roasted red peppers and red dandelion greens. Red Peppers are a delicious and refreshing treat airing on the side of sweet rather than hot. These can be great eaten in slices alone or dipped in hummus or sour cream! Dandelion Greens are often foraged, find them in your backyard, so long as your lawn is pesticide free there should be some tasty little morsels out there ready to eat. Dandelion greens can often be bitter so they are often best steamed, blanched or cooked in some way to ease the taste!
Cucumbers & Purple Sweet Potatoes
Congratulations on embarking on your Veggie Passport journey! We are so glad you've joined us! This week we will be starting off with a fruit and a vegetable, although which is sweet and which is savory is a little bit backwards! Cucumbers (a savory fruit) and Purple Sweet Potatoes (a sweet vegetable).
A fruit is defined as a seed-bearing portion of a plant with a water-proof skin and nutrient dense flesh; lumping avocados, tomatoes, and squashes all into the fruit category! Cucumbers can be up to 20 degrees cooler than the air temperature because of their high water content (~90%).
PURPLE SWEET POTATOES
The history of the purple sweet potato is somewhat fraught, as they only became domesticated root vegetables in United States in the past decade. Their purple color comes from the same group of naturally occurring chemicals that give color to cherries and strawberries! If raw sweet potato isn't an ideal way to taste (by all means try it!) purple sweet potatoes come out best baked in a 350 degree oven for about 90 - 120 minutes.
Worksheets are optional and are intended to be a supplement to the tasting program! You can print the document from this site or pick up a copy in store.
Feel free to draw or take notes in your passport in addition to or instead of the worksheets.
Veggie Passport is an educational tasting experiment targeted for elementary-aged children that can involve the whole family! The basic concept is to empower kids to inquisitively try new fruits and vegetables and encourage parents to try preparing these veggies in creative ways. Try the vegetable with the mind of a scientist then appreciate how it can be transformed with the mind of a chef!