Kids Eating Kale!

"Just try it, you'll like it!" When the children in the Fort Bragg Schools were presented with samples of Kale Citrus Salad and Rainbow Slaw in the cafeteria at lunch time, they were open and interested in tasting something new.  Getting children to try new foods can be challenging, but when presented in a positive environment without pressure it can be transformed into a fun activity.  The children who attend The Fort Bragg Unified Schools have been exposed to healthy foods for many years by being involved in the school gardens; being able to taste and harvest the plants right on the spot and experiencing the fresh picked taste.  Research shows that the more often children are exposed to a variety of foods in different ways the more likely they are to try it.
 
The Fort Bragg High School cafeteria staff, together with Gowan Lester and Paige Doyle from the Noyo Food Forest, served up samples of salad to the students as they came in for lunch.  They set the stage with a colorful table adorned with a vase of kale and pictures of children in the garden.  On the wall was a "Meet the Farmer" poster with a photo of Gowan in the Learning Garden greenhouse, once more making the connection from garden to table.  It was delightful to see that almost every student willingly tried the salad and some of the skeptics were quite surprised and came back for seconds.

The other schools did a similar tasting and enjoyed the salads in the following weeks.  With support from the NCO Farm2Fork program, more recipes and taste testings will be happening in local schools in an effort to introduce new and healthier menu items and feature fresh seasonal, local produce.


Kale Citrus Salad Recipe:
For dressing whisk together:
- 1/8 cup orange juice
- 1/8 cup rice vinegar
- 2 Tbsp brown sugar
- 2 Tbsp toasted sesame oil
- 1/2 tsp fresh ginger- grated
- 1/2 tsp soy sauce
- 1/8 tsp dry mustard
- pinch of black pepper

For salad toss together:
1/2 pound green cabbage- shredded
1/2 pound Dino kale- shredded
2 cups oranges- cut into pieces
1/2 cup sliced almonds

Coat mixture with dressing