|Harvesting green onions|
Our second class focused on People and Plant Nutrition. We used natural fertilizers to add nutrients to our soil in the Children’s Garden, and discussed how people (just like plants!) need lots of nutrients to grow and be healthy.
We introduced students to MyPlate and prepared a delicious snack: Warm Bean and Chard Tacos, which were a hit with students at Marra Farm this spring. With a side of strawberries, this healthy snack contains foods from all five food groups on MyPlate! Most of the students loved the tacos; we fed the leftovers to the worms, who will produce more healthy soil to feed more plants to nourish more people!
- 2 cups chard, washed and chopped
- 1.5 cups cooked pinto beans, drained
- 1 Tbsp olive oil
- 1/2 onion, minced
- 2 cloves garlic, minced
- 2 green onions, chopped
- 1/2 cup cilantro, chopped
- Some lettuce leaves, torn or chopped
- Cheese (we used part skim milk queso fresco)
- Whole-wheat flour or corn tortillas
Directions: Sauté onions and garlic in olive oil. After a few minutes, add beans. Then add chard and cook 2 minutes. Pile cooked mixture into a warm tortilla. Add the green onions, cilantro, lettuce, and cheese as garnishes.
~Leah, summer outreach and education coordinator at the Seattle Community Farm