Last week ECO staff joined Crossroads Community Food Network for a visit to Piney Branch Elementary School. This farm-to-school visit was meant to educate the fifth grade students about sustainable farming and healthy eating.
First, Farmer Deborah gave the students a glimpse of our Edmonston farm through pictures and discussion. They talked about the differences between conventional and organic farming and the importance of eating locally grown veggies. Then we all participated in an interactive quiz about the ingredients we were using that day. Did you know that garlic is a good source of vitamin c?
The most exciting part of the visit was making the infamous Green Burritos that previous classes have bragged about. To get the job done quicker, we divided up the work resulting in a yummy assembly line that produced a healthy snack. The students gave us their feedback and comments.
Here’s the recipe from Crossroads Community Food Network:
Green Burritos (4 servings)
- 2 large chard, collard and/or kale leaves, rinsed and dry
- 1/2 avocado
- Juice from 1/2 lemon
- 1 cup carrots, chopped
- 1 cup tomatoes, chopped
- salt and pepper to taste
- 1/4 tsp chipotle spice (optional)
- 1 cup apple, chopped (optional)
- 1/2 cup chopped onion (optional)
- 1/4 cup chopped garlic and/or herbs to taste (optional)
Directions: Mix together avocado, lemon juice, salt and pepper until creamy. Chop carrots, tomatoes and apples into small pieces, then stir into avocado mixture. Next, lay the leaf flat. Remove the center stem from the leaf, cutting each leaf into 2 pieces. Spoon filling into one end of each leaf. Roll. Enjoy! Recipe may also be made with whole wheat tortilla.
If you’d like to schedule a Farm-to-School visit with us, please fill out our online registration form.
Click on the picture below to view the photo gallery from the visit.