Move over Pumpkin Spiced everything, it's sweet potato season! Since school has started, the kiddos in our Seed-to-Plate Nutrition Education™ programs have been ripping up verdant vines and submerging their small hands in soil. It's the ultimate treasure hunt, sifting and clawing through the deep unknown of our garden beds, sometimes unearthing a host of interesting living things from "alien" looking moth pupas to red onions from seasons past. When sweet potatoes are found they are notoriously plump, disfigured giants, delighting the young discoverers. It's no easy feat hoisting batatas like these from such deep depths.
Students hold up a monstrous sweet potato harvested from their Recipe Garden at Rodriguez Elementary School.
After all this hard work, the bellies began to growl. Thanksgiving is right around the corner and so many kids have marshmallows and mashed sweet potatoes on the brain. But here at Recipe for Success, we are digging deeper with our recipes.
In our showcase culinary classrooms we motivate kids to step away from the candied nuts and sticky melted 'mallows by instead making a flavorful Turkish dish called Sebze Müscveri, or Baked Veggie Fritters, as part of our Marco Polo curriculum, adapted from the Eat It! Food Adventures with Marco Polo cookbook by RFS Founder, Gracie Cavnar. Traditionally made with russet potatoes, we utlized our harvest bounty to boost the vitamin punch. To balance its sweetness, the kids made a yogurt-garlic sauce to drizzle on top and then added a garnish of garden fresh radish slices for extra crunch. YUM!
Let us know how you are healthily enjoying the sweet side of this season's best ingredient!
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