Massachusetts Farm and Sea to School Conference
Teaching Children to Like & Eat Veggies
Last Friday, our Farm to Cafeteria team attended the Massachusetts Farm and Sea to School Conference. They chose a workshop called "Teaching Children to Like & Eat Local Vegetables," which is essentially our team's primary focus.
Sweet Potato, Apple, Kale Salad
Two talented and engaging chefs from Project Bread demoed this delicious kale salad while modeling best practices, such as being animated, positive and straight-up real with children.
For example, instead of handing a child a vegetable they’ve never seen or heard of and saying, “Eat it! You will like it!” you might say, “Try this and tell me what you think.” And by all means, don’t take it personally if a child doesn’t like what you think is delicious.
Lastly, never give up! It takes people up to 10 times of trying something new before they develop a taste for it.
1 medium — sweet potato, peeled and diced
1 Tbsp. — coconut or canola oil
¼ tsp. — cinnamon
1 bunch — kale, rinsed and thinly sliced
1 bulb — kohlrabi, peeled & cut into matchsticks
8 leaves — mint, thinly sliced
1 medium — apple, cut into matchsticks
½ cup — pumpkin seeds, toasted with cinnamon & honey
½ cup — dried cranberries
¼ cup — onion, very thinly sliced
To taste — salt and pepper
Yogurt Dressing Ingredients
¾ cup — greek or plain whole-milk yogurt
1 clove — garlic, minced
1 tsp. — honey
1 orange — freshly squeezed juice (juice only)
½ cup — olive oil
1. In a large pan, heat oil over high heat. Add sweet potatoes in an even layer, and allow to brown before turning. Cook until tender and sprinkle with cinnamon.
2. Chop and combine all ingredients into one large bowl.
For the Dressing
1. Combine all ingredients except for oil in a bowl and mix
2. Slowly drizzle the oil into the mixture while whisking, creating an emulsification.
3. Pour over salad and mix well to fully incorporate.