If You Grow It.....

Over the weekend, the kids had a lot of things to attend involving treats of various kinds. Mid-afternoon we felt desperate to get a vegetable into them before the next activity.  The kids were not excited. Until they saw.....

....the peas they had grown themselves from seed.

They were picked, washed, and devoured in short order. One of the many reasons I love the seed tables are school runs each year.

These peas are also a history lesson. Thomas Jefferson held a pea growing contest every year and you can get these seeds and others. Monticello sells a children's gardening kit based on his extensive gardens.  You can also read "First Peas to the Table" about Jefferson and a school garden. If you buy it, click the Amazon link on the PCA's website first!!

And if you are growing peas, you have to read "Gregor Mendel: The Friar Who Grew Peas" on genetics.

Don't Miss the Last Seed Table! Your Kids Will Eat Veggies!

Don't Miss the last seed planting table - Monday at pick up in front of the school!

Want a Fun Way to Get Your Kids to Eat More Fresh Vegetables? . For just $1 per vegetable plant, we'll help your kids plant seeds they can take home. We'll offer different vegetables each week at the right time for planting. Your kids grow the seeds indoors for a few weeks and then plant the whole container in your yard, flower pot - even in your flower beds (our cucumbers always grow over the azaleas!)

When kids grow vegetables themselves, they are much more likely to try new ones and eat more of the ones they already like. Join us for a few minutes on Mondays through April and May and you'll have a cheap, diverse vegetable garden with very little effort.

We've got: Broccoli, Cucumbers, Cauliflower, Tomatoes, Eggplant, Peppers, Watermelon, Lima Beans

And send us your pictures as your garden grows!

Poster Contest Winners Announced!

Sea Cliff's Nutrition Month Poster Contest Winners:

Big Food has stolen the yogurt aisle

The view from 3' tall:

SC Poster Contest!

March is National Nutrition Month!

Sea Cliff School Students: 

Enter Our Poster Contest for a Chance to Win a 

Barnes and Noble Gift Card!

All students are invited to enter by submitting posters that:

Promote the importance of eating nutritious food.

Designs should focus on the benefits of making healthy food choices. Winning designs will be laminated and displayed throughout the school. Five winners will each win a $10 Barnes and Noble Gift Card!

Designs will be selected based upon originality and creativity. Each submission must be original, in color, and on 8 1/2 x 11" size paper. No photos or clip art permitted. Student's name and grade must be written on the back only. Submit your entry to the Main Office on March 11, 2012. No early submissions. Winners will be announced on March 15, 2013.  Please direct any questions to Denise Rieger.

Some Healthy Ideas for Valentine's Day

Valentine's Day can of course mean a lot of candy but it can also mean a lot of artificial food dyes which aren't good for anyone and could be very problematic for some kids.  For more information check out this post on "Naturally Red" Valentine's Day parties.


The Spoonfed blog also has a number of posts on the problems with petroleum-based food dyes. Read one here and see where it takes you.

 Nutrition committee member Nina Livingston shared this with us that she creates natural red coloring in food: " I use things like concentrated pomegranate juice, concentrated cranberry juice, or pureed fruit.  You can use beet juice for a gorgeous pink color too."

In fact, you can make red heart-shaped pancakes naturally with this recipe from Weelicious - no artificial dyes - just beets (don't tell the kids -- or do, up to you.)  

And finally, check out this Bento Blog on how to make really cute heart-shaped tomatoes (It's not hard! They are red!)

Chili con Kasha - Our Sample Day Recipe

Parents Helped Serve the Samples -- Kids Picked Their Toppings

Sample Day was great fun -- and our kids loved it! Want to try it at home? Here's the recipe:

CHILI CON KASHA

Serving Size for 6 persons : 3/4 Cup Portion

Olive Oil                                             1 TBSP

Onion, finely diced                             1 Each

Garlic, finely chopped                        1 Clove

Bell Pepper, small dice                      0.25 Each

Crush Tomatoes                                 1 14 oz can

Groats/Kasha                                      0.25 Cup

Veg Broth                                           14.5 Ounces

Kidney Beans                                     15 Ounces

Chili Powder                                       1 TBSP

Cumin                                                             1 TBSP

Cilantro, rinsed and tied                     0.25 Bunch

Bay Leaf                                             1 Each

Salt                                                      1 Tsp

Optional Topppings:

Scallions, finely chopped                   2 Each

Sour Cream                                         garnish

Cheddar Ch, Shredded                        garnish

DIRECTIONS

• In a large soup pot, heat olive oil over medium-high heat.

• Add onions and cook, stirring occasionally, until soft, about 3 minutes.

• Add garlic, bell pepper, and tomatoes.

• Cover and cook 5 minutes. Add kasha and broth. Stir to blend.

• Cook, covered, 5 minutes.

• Add kidney beans, chili powder, cumin, cilantro, and bay leaf.

• Cover and cook over medium-low heat for 40 minutes.

• Add salt to taste. Simmer for 5 minutes. Discard bay leaf and cilantro.

• Serve hot. If desired, serve with sour cream, chopped scallions, and

grated cheese on the side.

JGVL Associates, Inc. 11/25/2012 

And -- here are some more photos from the event:

Box of Kasha from North Shore Farm s- $2.99!

Chili con Kasha as served

A Happy Sampler!

Thursday is Sample Day!!!

Photo from Last Year's Sample Day

Sample Day is back! Last year, our kids tried - and really liked - a quinoa salad. For pictures, details and a recipe - click here.

This Thursday- thanks to our hardworking food service department - Sample Day is back!

We're very excited to be trying a "chili con kasha" that will let kids try a great whole grain (kasha) in a fun dish. As your child exits the lunch line, he or shee will be offered a small sample. Everyone is welcome to try it whether they buy or bring lunch. Once everyone has eaten, we'll have a quick "thumbs up / thumbs down" vote. If the recipe passes the kids' test, we'll see it on the lunch menu in January.

Talk to your kids ahead of time about the chance to try something new. Here are the ingredients: olive oil, onion, garlic, bell pepper, tomatoes, kasha (groats), vegetable broth, kidney beans, chili powder, cumin, cilantro, bay leaf, salt.

Kids can add cheese, scallions or sour cream IF they would like to.

We'll send home the recipe afterwards!

How Did Your Garden Grow?

If you planted vegetables from the PCA's plant sale or planted seeds with the nutrition committee, we'd love to see how your vegetables came out! Here are some of mine:

First Harvest

Cucumbers climbing our azaleas

Pepper plant

Tomatoes attacking our cone flowers

Food Marketers Use Their Powers for Good

If you've read our posts (like the one here, here or on this buy's blog) about the power of food marketers over children - or see advertising like that shown above -  you'll be relieved to know that occasionally they use their powers of persuasion to induce kids to try relatively healthy foods. Check out these pictures: 

Healthy Lunch Ideas

The White House hosted a state dinner for the kids whose recipes won their Healthy Lunch Challenge. Check out the recipes and more here.

How Does Your Garden Grow?

Our vegetable plants from the PCA Plant Sale continue to grow!

Our cucumber plant climbs the azaleas

Cherry tomatoes grow taller

Still waiting for the pepper plant to show flowers

Farmers' Market Roundup

Our local farmers' markets are now in full swing!


Glen Cove: 18 Village Square. Sundays: 7 a.m.-Noon. Small but could not be more convenient. Last year, besides produce, they had fresh breads, pickles and fresh local fish.

Oyster Bay: Audrey Avenue north of the Oyster Bay Bandstand. Fridays: Noon-6 p.m. July-October.

Roslyn-North Hills: Christopher Morley Park, Searingtown Road. Wednesdays: 7 a.m.-1 p.m. July-November. Market items will include fruits, vegetables, olive oils, pickles, flowers, plants, artisans breads, soup stocks, homemade soups, fresh roasted coffee, goat cheese, dairy products, jams and jellies, honey, raviolis, honey, pasta, homemade sauces (pesto, tomato, etc.), seafood, baked goods from five different vendors, smoked meats, soups, salads, homemade granola bars, fresh pickle vegetables, tapenade, honey, salts, dessert sauces, chutney, spices, stuffed breads, homemade soaps/ oils and dog treats.

Locust Valley: Forest Ave., across from Post Office. Saturdays: 8 a.m.-1 p.m. July-November.

Port Washington: Town Dock, Saturdays: 8 a.m.-Noon. June-October.  Organizers plan to expand this year's market significantly over last year.  Plus, the Golden Earthworm farm will be there with organic produce. (Note: Some sources say the hours are 8-12, others say 9-1).

And venturing further out ---

The Queens County Farm Museum sells its produce at a farm stand on site Wed- Sundays from noon - 5pm.  Fresh eggs if you're lucky - they sell out quickly. Plus, they have their own wines for sale - and while you're there, you can drop off your compost.

The Old Bethpage Restoration Village Farm sells organic produce grown on site through Sept. On Sundays  from 10-12pm and Wednesdays from 4-6pm.

The New York Botanical Garden also has a green market on Wednesdays from 9-3pm.  Extensive offerings plus weekly demonstrations.

The Crossroads Farm at Grossmann's in Malverne is interesting, too. The daily farmstand sell sorganic crops from the farm as well as hosts a "made on Long Island" market - all made possible by the Nassau Land Trust.

Updated "Dirty Dozen" Guide to Avoiding Pesticides in Your Food!

From the Environmental Working Group:

Did you know that the fruits and vegetables at your grocery store could be covered with bug killers, fungicides and other chemicals?

In fact, the most recent round of U. S. Department of Agriculture and Food and Drug Administration tests have found detectible pesticide residues on 68 percent of food samples.

That's why EWG is committed to giving you the tools you need to buy safe and healthy produce for your family. We have just released our 2012 Shopper's Guide to Pesticides in Produce - an update to the popular guide that helps you avoid the Dirty Dozen - those conventional fruits and vegetables highest in pesticide residues. We help you choose items from the Clean 15 list instead. Eat healthier and save money at the same time!

We've gone even bigger this year, adding new, eye-opening research like the Dirty Dozen Plus - with data on dangerous insecticides found on crops beyond the Dirty Dozen - and information on pesticides detected in certain baby foods.

Click here to see the fruits and vegetables with the most - and the least - pesticide residues and to check out our new research.

This year we've expanded the Dirty Dozen to the Dirty Dozen Plus. Green beans, kale and collard greens did not meet traditional Dirty Dozen standards but were commonly contaminated with organophosphate insecticides. These insecticides are toxic to the nervous system and have been largely removed from agriculture over the past decade. But they are not banned and still show up on some foods.

For the first time since the inception of its pesticide testing program in 1991, the USDA looked at pesticide residues on green beans, pears and sweet potatoes sold as baby food. Green beans used in baby food tested positive for five pesticides, including organophosphates linked to neurodevelopmental problems. Pears prepared as baby food showed significant and widespread contamination. Fortunately, sweet potatoes sold as baby food had virtually no detectable pesticide residues.

Disturbingly, the pesticide iprodione, which the Environmental Protection Agency has categorized as a probable human carcinogen, was detected on some samples of pears prepared as baby food. Iprodione is not registered with the EPA for use on pears. Its presence on this popular baby food constitutes a violation of FDA regulations and the federal Food, Drug, and Cosmetic Act.

EWG always recommends eating more fruits and veggies and buying them organic if you can - for adults and babies. But sometimes organic produce can cost more or isn't available. That's why we created the Shopper's Guide to Pesticides in Produce - so you know which fruits and vegetables have the lowest pesticide residues and which you should try to buy organic. Eating five servings of fruits and vegetables a day from the Clean 15 list rather than from the Dirty Dozen can lower your pesticide intake by up to 92 percent!

Check out this year's updated lists!

Want to take the Clean 15 and Dirty Dozen with you to the grocery store? Donate $10 today and EWG will send you a free Shopper's Guide to Pesticides in Produce bag tag. It features our Clean 15 and Dirty Dozen lists and is easy to hook onto your reusable shopping bag. We want to continue providing you and your family with great resources like the Shopper's Guide, but we need your help. Please donate today and get your free bag tag!

I hope you use EWG's 2012 Shopper's Guide to Pesticides in Produce in your shopping!

Sincerely,
Ken Cook
President, Environmental Working Group 

Glenwood Landing School Garden

We just got these great pictures of the school garden at Glenwood Landing:

Strawberry Season

 Go strawberry picking this weekend! We went to the Garden of Eve on the North Fork this past weekend - lots of organic berries - but be sure to call to check on the availability before you head out.

We also had lunch at their cafe - great, fresh, organic options. Plus for the kids there are farm animals to visit and a playground.

You can also get organic strawberries at the Golden Earthworm or conventional u-pick berries at places like Lewin's.  Always call first1 They go fast....

Recipe: Stir Fry with Rice Noodles

More from Bhavani's class:

The kids all took home a sample in a small take-out box!

Japanese Stir Fry Vegetables with Rice Noodles in a Sesame Sauce

1 onion, cut in half, then sliced into crescent moons

2 carrots, cut into matchsticks       

1 small head broccoli

1 cup string beans

1 Long Chinese Eggplant, roasted in oven with a little olive oil until soft

2-3 portabella mushrooms, sliced

1 cup snow peas

1 ½ Tbs grated ginger

1 ½ Tbs chopped garlic,

2 cups Napa Cabbage

2 cups Bok Choy

Olive oil

3 Tbs.tamari (to taste)

1 Tbs. Dark sesame oil

2 Tbs. Aji Mirin cooking wine

1 t. hot sesame oil (optional)

1- package of brown rice noodles

3 Tbs sesame seeds, toasted

Bring a large pot of salted water to boil and add the noodles. Cook according to directions. When done, drain and run under cold water. Meanwhile, cover the bottom of wok with oil. When oil is hot, add the onions. Add the garlic, ginger and carrots. Continue cooking at med. high heat, stirring constantly for 5 minutes. Then add the broccoli, mushrooms and string beans. Add more oil or a little water if needed.  Add the eggplant and snow peas. Cook for a few minutes more, than add the aji mirin and tamari. When vegetables are finished (they should be cooked, but not too soft), add the dark sesame oil for taste and the hot chili oil. Add more tamari if desired. Sprinkle with 1 Tbs of toasted sesame seeds

For Sauce;

¼ cup tahini

½ cup water

2 gloves garlic

1 Tbs. tamari

1 Tbs. aji mirin cooking wine

1 t. dark sesame oil

¼ t. hot sesame oil (optional)

4 sprigs parsley

1 slice ginger, size of a quarter

Process the above ingredients in a food processor or hand mill. Pour over soba noodles. Garnish with toasted sesame seeds

Hummus Recipe

Here's Bhavani's recipe for Hummus from Friday's cooking class:

Hummus

1 can Chick peas,

6 TBS water

½  cup Tahini

4 teaspoons lemon juice

1TBS chopped garlic

1 TBS cumin

½ t. salt

Parsley or cilantro, (optional)

In a food processor, pulse chick peas until blended. Add water, and puree until smooth. Add remaining ingredients and process until smooth. Adjust seasonings for taste.

*Garnish with Olive Oil, pine nuts and parsley

 As you can see, it's obviously very delicious.

Cooking Class a Big Hit!

Bhavani Jaroff returned on Friday for our popular kids cooking class:

Stay tuned for her recipes including nori rolls shown here:

Eggplants Are Sprouting All Over Sea Cliff!

This just in --

Eggplants have begun sprouting from the seeds planted two weeks ago at our seed planting table. These two are growing at the Ligure's house.