Today we held our final food-in-the-garden event of the school year at George Watts, and what a finale it was. On the menu: grilled cheese sandwiches with tomato and basil, and green smoothies. More on that in minute.
First, I must thank Becca Wright, our school nutritionist, and the team of volunteers who worked in the garden all day, helping kids make the connection between what’s growing in our school garden and the food we were tasting. The volunteers walked the kids to the tomato and basil garden beds (and the now out-of-season strawberry bed), encouraging them to pluck and eat when the fruit is ripe. We picked a few of the Sun Gold tomatoes and popped them right into our mouths. Absolutely wonderful!
We used our garden’s fresh basil for the sandwiches, as well as sharp cheddar cheese donated by Cabot Creamery, a family-owned cooperative in Vermont — thanks, Cabot Creamery!
Now, back to the menu. The green smoothies were (unsurprisingly) the hit of the day. The kids cut up the fruit and spinach, measured ingredients and combined them in the blender. Result? Greenish-brownish smoothie.
Inevitably, one kid in each group was brave enough to be the first taster. And after one kid said, “Mmmmm!” almost everyone else fell in line. Even kindergartners gobbled it up. Parents, you would’ve been proud. You’ll find the recipe at the end of the post.
How to Make a Green Smoothie
2 cups spinach
1/4 cup orange juice
1 tablespoon honey
Combine all ingredients and blend until smooth. Add ice as desired.