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Robin Timm
Start Them Fresh with a Homegrown Lunch To me, fall is a time of fresh starts. Even though the garden is put to bed, the leaves are falling and the days are shorter, this is the time we explore new directions for our farm. Perhaps this sense of new beginnings comes from the many years of returning to school in early September. What better place for fresh starts than in our schools. Did you know that Platteville High School students boycotted their cafeteria last year? They were tired of potato chips being the only vegetable offering on the menu. The students aren’t asking for much: some fresh carrot sticks, fruit, a salad bar. Something more than cheesy pizza and French fries. There was discussion between the students and the cafeteria staff with ideas for menu changes. I recently talked with a mom who said not much has changed. I find it ironic that the students are asking for healthier meals and snacks. We often assume that our children are quite content to munch on junk food. I am happily surprised to hear our students want healthier drink and snack options. Shouldn’t we listen and help make these changes? We want our children to get the best education available to them. We know they will learn better, after eating a nutritious and balanced lunch versus a sugar or fat-filled lunch. Right now our society is suffering from many chronic illnesses that are related to our diet: the rates of obesity, diabetes, heart disease and caner are all rising. The frightening fact is that all of these illnesses are rising in children! That should scare us into demanding our children are offered healthy lunches and snacks at school. We should especially respond when our children ask us for healthy options. I dream of seeing student gardens at the public schools. Students tend to the garden, planting, weeding, harvesting and then preparing their own salad bar or fresh veggie pizza. Children who grow and prepare their own vegetables are much more willing to eat their broccoli, spinach or green beans. To supplement the school gardens, local farmers could provide fresh food, grown on local farms, to our schools. Food that arrives directly from the farm maintains more nutrients and tastes better. Think about the tomatoes you get at the Farmers’ Market compared to what you find in the supermarket. There are a number of resources for farm to school programs. Madison started their Homegrown Lunch Program in 2002. www.reapfoodgroup.org/farmtoschool This year seems to be a good time for fresh starts for our kids. I better start planning that spring salad garden today. But before I start planning, I am going to make some veggie pizzas for supper.
Pesto Pizza with Your Frozen Veggies Crust1-cup warm water (105º-115ºF) 1 package yeast 1 tsp sugar 1 tsp salt 2 Tbsp vegetable oil 2-1/2 cups whole-wheat flower Dissolve yeast and sugar in warm water. Let stand for 5 minutes or until yeast starts bubbling. Stir in remaining ingredients, beat vigorously for 20 strokes. Let rest about 10 minutes. While dough is resting, prepare your topping: Pick your favorites or add them all!1 medium onion, sliced 1 pound frozen chard, chopped 3 to 4 pesto ice cubes, 1 cup frozen, chopped, roasted peppers 1 cup chopped frozen broccoli 2 Tbs tomato paste 1-cup frozen corn 1 cup fresh mushrooms, sliced 1/2 tsp fennel seeds, crushed Thaw all frozen
vegetables. Drain if there is a lot of liquid. Bake at 425º for 25 minutes. Sweet Pepper Pizza 3 Tbsp olive oil 1 cup thinly slivered red onions 2 each red and yellow bell peppers, roasted (You can use frozen roasted peppers) 1 Tbsp minced garlic 1 Tbsp finely chopped fresh rosemary or 1 tsp dried 3 Tbsp slivered fresh basil leaves 1 Tbsp finely chopped fresh thyme or 1 tsp dried Salt and freshly ground black pepper, to taste 1 pizza crust Heat the oil in a large skillet over low heat. Add the onions and peppers; cook for 30 minutes. Add the garlic, rosemary, basil, thyme, salt and pepper. Cook, stirring occasionally, until the vegetables are very soft and wilted and resemble marmalade, about 15 minutes more. Cool the mixture to room temperature. While mixture is cooling, prepare crust. Crust1/2-cup warm water (105º-115ºF) 1/2 package yeast (1 & 1/8 tsp) 1 tsp sugar 1 tsp salt 1 Tbsp vegetable oil 1 cup whole-wheat flower 1/4 cup gluten Dissolve yeast and sugar in warm water. Let stand for 5 minutes or until yeast starts bubbling. Stir in remaining ingredients, beat vigorously for 20 strokes. Let rest about 10 minutes. Preheat oven to 425° F. Oil a 9 inch pie pan or baking dish. Spread pizza dough over bottom of pan and up sides. Fill with pepper mixture. Bake pizza for 15 to 20 minutes. Let sit for 5 to 10 minutes then cut and serve. Serves 2.
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