YFS Kids Gardens

On June 20, 2014 a wonderful crew of volunteers from Fountain Spring Church arrived at the Adams site of Youth & Family Services to help us create a green growing space for our children. The possibilities for this outdoor learning environment will provide our children with  an opportunity to observe, discover, experience and connect lessons of how healthy food can be grown right in our own backyard!  

Empty fenced lot.  Let's transform it into a garden! 

Planning, measuring, and  beginning to build the  18 wooden beds 





Volunteers  from Fountain Springs Church at work placing the raised bed garden boxes.





Dirt work!   Time to fill the garden boxes with rich mulch from the landfill 



Almost ready to go, looking fantastic! Will add an irrigation system next.

What shall we plant for the children?

Start thinking about growing things!

This month focus on introducing children to some more green vegetables.  In the spirit of spring and growing gardens, enjoy this time lapse video of a patio garden in London over a growing season.  

One of the easiest seeds to grow in a small container is a bean.  Consider sprouting some beans with your children. Individual containers like a milk carton or a larger pot can be used to germinate seeds. Fill the container with potting soil and find a warm sunny spot for your project.  You should be able to see the sprouts within a few day. Do not forget to water!  Talk to your kids about what plants need in order to grow.  You can also sprout seeds in a small Ziploc bag and show children the emerging root stem.

 

Read all about it, "YFS is Busy!"

During the months of January and February,136 classroom activity sessions were offered to 2159 children within our Youth & Family Services programs. Nutrition promotion activities included some of the following:

• 82 GI kids sampling "Popcorn cauliflower" (see recipe in earlier post) with an overall  "thumbs-up" response
• YFS Rapid City Head Start offering a hands on cooking experience for 13 parents. Jill reported "We made Extra Easy Spinach Lasagna" and offered that parents were surprised they liked the spinach in the finished casserole. the group  also prepared a 3 lettuce salad and the children got involved with the  hands on activity of cutting up tomatoes, cucumbers and avocados. While the lasagna baked, the children went out to play. 
• Our Kid Tips Healthy for Life March newsletters shared an interview with one of our Head Start Parents who is enthusiastic about promoting food experiences and garden activities with  her children.
• YFS also provided a yummy Lunch and Learn opportunity  for more than 30 staff. The Registered Dietitian offered a talk on "Olive oils and a brief review on the principles of the Mediterranean diet. We tasted a variety of healthy oils and also learned some "oil" trivia. 
• YFS Nutrition staff spent time in Adams kitchen that same afternoon experimenting with some new recipes to consider for menu options. 

Thanks to the staff for their enthusiasm and commitment to promoting  wellness with our children, families and staff!

YFS Whole Grain Chewy Granola Bars

We tested and "tweaked " a new recipe for snack bar last week. Due to staff request, here is the recipe we used.   

Ingredients:  
1 cup brown sugar
1/4 cup granulated sugar
1/2 cup butter or margarine             

2 tablespoons honey or corn syrup
1/2 teaspoon vanilla
1 egg



1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup all purpose or whole wheat flour

1-1/4 cup Crispy rice cereal
2 cups quick cooking oats
1/2 cup craisins or raisins (optional)
1/2 -1 cup semisweet chocolate chips (optional)
1/2 to 1 cup nuts, chopped (optional)

1. In a mixing bowl, cream butter and sugars.  Add honey, vanilla and egg; mix well.
2. In a separate bowl, mix together cinnamon, baking powder, salt and flour.  Add these   dry ingredients to the creamed mixture.
3. Stir in oats, cereal and raisins,  chips and nuts as desired. 
4. Press into a greased 9 x 13 inch pan.
5. Bake at 350 degrees for 25 to 30 minutes or until the top is lightly browned.
6. Cut into 24 servings. Enjoy!

 

Cruciferous Veggies- A Little Trivia!

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  Brussels sprout plant

  Vegetables pack a power punch!  It is estimated that over one third of all cancer-related deaths could be prevented by a healthy diet. Fruits and vegetables are key. Research suggests that people who eat at least 5 servings of fruits and vegetables per day cut their cancer risk in half when compared to those who consume one serving or less. Vegetables are especially nutrient dense. Calorie for calorie they pack more vitamins, minerals, fiber, and other cancer fighting agents than any other food group. Cabbage family (cruciferous) vegetables for instance are particularly powerful cancer fighters.
• Odors getting to you?  There are a few tips to out-do the sulfur odors created when cooking vegetables like cabbage, broccoli, brussels spouts and cauliflower: a slice of bread, a wedge of lemon, a walnut, a stalk of celery are all suggestions for food  items to add to your cooking pot to help absorb the smells. Also, the longer you cook these guys, the more odoriferous they become.  Short cooking times in a stainless pot or in the microwave will also keep the odors at bay. 
• While cooking brings out the smells, these great vegetables can also be offer uncooked. Remember to wash all fresh produce thoroughly.  Offer coleslaw, broccoli tree and cauliflower florets with a healthy dip and enjoy the crunch of these nutritious garden gems! 

Here are a couple of short clips for working with cauliflower. Enjoy!

How to cut up a head of cauliflower

Roasted popcorn cauliflower.

What is a Cruciferous Vegetable?

Cruciferous Vegetables are known for their strong flavors and odors. When introducing these vegetable to children, give them a chance to try both cooked and uncooked vegetables. For example, you could choose fresh broccoli and compare it to steamed broccoli.  Coleslaw made from shredded cabbage with microwaved cabbage leaves.  Encourage your children to touch, smell and taste these leafy and stem parts of the plant!  When working with this kind of vegetable, plan to offer a dip or sauce to help soften the flavors and increase acceptance.

Arugula                    Bok choy            Broccoli                Broccolini
Brussels sprouts      Cabbage            Cauliflower           Chinese cabbage
Collard greens         Horseradish        Kale                     Kohlrabi
Mustard Greens       Radishes            Rutabagas           Turnips
Watercress

Kohlrabi

Enjoy the Taste of Eating Right! March is National Nutrition Month

What does "Eating Right" mean to you? Here are a few tips to get you on track: 

• Earn your calories by fitting physical activity into your hectic days. If you consume more food calories that you work off with activity, you will gain weight.
• Savor the foods you really by enjoying smaller portions and eating slower.If you have food cravings for sweets -- plan to satisfy them with small indulgences -- such as a piece of dark chocolate or a few low fat candy bits like peppermints or lifesavers. Most people, with careful planning  can carefully work in a little "indulging" with 150-200 discretionary calories per day.   
• Keep the healthy foods in the kitchen, close at hand and ready to enjoy! Roasting vegetables like carrots, peppers or potatoes does not take too much preparation or too many ingredients. Scrub and cut up your favorites, toss them with a little olive oil and herbs and  spread them out on a foil lined sheet pan for roasting.  Other produce items easy to prepare for a snack include oranges, apples, carrots, avocados, hummus bean dip and whole grain crackers.  
• Planning keeps you on track.  If you have a menu planned, it minimizes the stress of "What's for supper?"  Planning ahead means fewer supermarket runs, less duplicated foods and less food waste and waste of time. Planning also helps you fit in adequate fruit and vegetables for everyone you shop for.

Celebrate National Nutrition Month this March by paying attention to your personal wellness! 
Here is a link for some games and interactive tools from the National Academy of Nutrition: http://www.eatright.org/nnm/games/#.Uxz4ooU6vZc