Veggie U
An Ohio farm family touts the wonders of vegetables
by Catharine Powers
The Jones family farm has been around for generations—six to be exact—growing heirloom tomatoes, melons and lettuces near Huron, Ohio (pop. 7,958). While other boys were down at the swimming hole or playing baseball, Lee and Bobby Jones were picking green beans, driving a tractor, and learning how to plant potatoes and harvest Brussels sprouts.
Today, the Jones family operates The Chef’s Garden, one of the nation’s most successful specialty produce farms for professional cooks. Headed by Bob Jones Sr., the family also works with chefs nationwide through the nonprofit Veggie U to spread the word about the wonders of vegetables to children.
Soil, earthworms, seeds, grow lights, root view boxes and delicious vegetable samples are just part of the Earth to Table program, the fourth-grade curriculum kit Veggie U sent to more than 1,450 schools across the nation last year, with plans to be in 2,500 schools this fall. Kids follow seeds from the earth to the table as they learn about building a nutrient-rich soil, nourishing their bodies and creating tasty dishes that star vegetables.
“Not only are the students learning about the plant parts and functions, photosynthesis, soil and nutrition, but they truly become excited about the vegetables themselves,” says Molly Pisano, a fourth-grade teacher at Woodlands Elementary School in Huron.
Philip Lenos, a fourth-grade student at St. Mary’s Catholic School in Sandusky, Ohio, says that “from tasting the vegetables I discovered that there are a lot of different kinds of vegetables that I did not know existed that have fun flavors, especially the blue potatoes.” His sentiment is echoed from 400 classrooms in Cleveland to rural schools in 22 states across the nation. Last year a pilot program for autistic students was developed and taught in 15 classrooms, with plans to expand to other students with special needs.
Bob Jones Sr. laments the fact that American children eat less than half the recommended servings of fruits and vegetables each day. “The majority of these youngsters have no idea that they have real and important life-changing choices in dealing with the food that they eat,” he says. “These choices not only extend to the food items, but to where and how they are actually grown.”
But through the work of Veggie U, he and the chefs he caters to are ensuring that more kids know that carrots are pulled from the soil, that green beans are plucked from bushes and that in the midst of conflicting health messages one thing is clear: We need to eat more fruits and vegetables.
Help Kids Eat More Vegetables
- Plant a garden together. Children love to watch buds sprout and vegetables grow in window boxes, deck containers or backyard gardens.
- Make vegetables accessible by setting out chopped fresh vegetables—such as red pepper strips—to munch on while preparing dinner.
- Encourage kids to participate in meal preparation.
- Continue to reintroduce vegetables to your children. Don’t give up if they don’t love a new vegetable on the first try.
- Be a good role model. Children aren’t the only ones who are not eating enough fruits and vegetables.
- Make vegetables a star in your menu planning, not an afterthought. Don’t be afraid to use fresh herbs or interesting spices to highlight the flavors.
Cortland Apple Sauce
Ingredients
2 pounds Cortland apples, peeled, cored and sliced
3 cups water
1 cinnamon stick
1/3 cup pomegranate or orange juice (optional)
1/3 to 1/2 cup brown sugar (depending on sweetness of apples)
1/2 cup pomegranate seeds (optional)
1 to 2 tablespoons lemon juice (optional)
1 teaspoon ground cinnamon (optional)
Instructions
1. Place apples in a medium saucepan. Add water and cinnamon stick. Cook over medium heat about 20 minutes or until apples are soft. Add more water during cooking if apples are not covered. Drain well and remove cinnamon stick.
2. Mash apples with a potato masher until chunky. If too thick, stir in about 1/3 cup pomegranate juice.
3. Stir in brown sugar. Add pomegranate seeds, lemon juice and ground cinnamon if using. Makes 2 1/2 cups.
Recipe by Mary Carter
"Veggie U," American Profile, Aug. 10, 2008.
Nutritional Information
Per (1/2-cup) serving: 180 calories, 0.5g fat, 1g prot., 47g carbs., 4g fiber, 2mg sodium.
Orange, Strawberry and Banana Parfaits
This twist on the familiar ice cream sundae makes a fun snack. Be sure to include the kids in the measuring and stirring.
Ingredients
1 (.25-ounce) envelope unflavored gelatin
2 cups cold orange juice, divided
4 tablespoons sugar, divided
2 cups sliced strawberries
1 sliced banana
1/4 cup low-fat vanilla yogurt
Mint sprigs (optional)
Instructions
1. Sprinkle gelatin over 1 cup cold orange juice in bowl; let stand 5 minutes to soften. Stir. Heat remaining juice until almost boiling; stir in 3 tablespoons sugar. Add to gelatin mixture; stir until gelatin is completely dissolved, about 5 minutes.
2. Pour gelatin mixture into an 8-inch square baking pan. Refrigerate until firm, about 4 hours.
3. Place strawberries in a medium bowl. Sprinkle with remaining 1 tablespoon sugar; toss to coat. Cover with plastic wrap and refrigerate until gelatin is set.
3. Cut firm gelatin into cubes. Place a layer of cubes in each of 4 serving glasses. Add a layer of strawberries and bananas, another layer of cubes, and a final layer of strawberries and bananas. Top each glass with 1 tablespoon yogurt and garnish with mint sprigs, if desired. Serves 4.
Relish Cooking with Kids, "Veggie U," August 2007.
"Veggie U," Aug. 10, 2008, American Profile
Nutritional Information
Per serving: 160 calories, 1g fat, 4g prot., 37g carbs., 3g fiber, 15mg sodium.
Tomato & Cucumber Raita in Butter Lettuce Cups
This refreshing salad is in the style of an Indian raita or a Greek tzatziki, a chutney side dish. It’s a perfect “grab-and-go” salad that kids of all ages will enjoy making and eating.
Ingredients
1/2 pint cherry or grape tomatoes
2 small cucumbers, peeled
3/4 cup nonfat plain yogurt
2 tablespoons chopped fresh mint
1 tablespoon lemon juice
1/2 teaspoon kosher salt
4 to 6 butter lettuce cups
Instructions
1. Wash and dry tomatoes. Cut in half. Cut peeled cucumber into bite-size pieces.
2. Combine yogurt, mint, lemon juice and salt. Mix well. Pour yogurt mixture over tomato mixture; toss. Place into washed lettuce cups. Serves 4 to 6.
Relish Cooking with Kids, "Veggie U," August 2007.
"Veggie U," Aug. 10, 2008, American Profile
Nutritional Information
Per serving: 45 calories, 0.5g fat, 4g prot., 9g carbs., 2g fiber, 270mg sodium.
By Catharine Powers, a food writer in Medina, Ohio.
first appeared: 8/10/2008
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8/11/08 2:33 PM
We, at Veggie U, are excited that information about the Veggie U, Earth to Table™ science program is being shared, through the American Profile Magazine, across the nation. This program helps fourth-grade students achieve academically, gain an understanding of sustainable agriculture, and learn to make wise food choices for a healthy lifestyle. Please contact us with any questions at:
Veggie U
12304 State Route 13
Milan, OH 44846
419-499-7500
(Fax)419-499-7510
Or visit our website at
www.veggieu.org
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