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Institute for Student Health

D3 Starts Strong: Students Prepare Fruit and Veggie Recipe and Plant a Garden

D3 Starts Strong: Students Prepare Fruit and Veggie Recipe and Plant a Garden

Summer 2013 Dance, Dig & Dine is off to a great start!

Tuesday, July 2 we launched our first D3 class  to an enthusiastic group of 19 3rd-5th grade students participating in a summer program hosted by  the Latin American Youth Center. We are excited to visit this group twice a week for the rest of the summer to teach kids cooking, gardening and fitness skills.

Thanks to Annie’s Ace Hardware, Bonnie Plants, Richfield Farm and Earth Spring Farm for providing in-kind donations, we were ready to dig in our very first meeting. Each prepared and ate healthy snacks, planted in the raised beds, and left with a plant to start a home garden.



Dine Cooking Objectives

Students learned to:

  • Identify the 4 food groups
  • Give reasons why healthy eating is important
  • Identify in-season fruits and vegetables
  • Tell how many fruits and vegetables they should eat each day
  • Prepare two fruit and vegetable dishes: Massaged Kale Salad and Green Smoothies

We learned about food groups and established that 1/2 of each meal should be made up of fruits and vegetables, then prepared and enjoyed two recipes that feature both fruits and veggies, but in different ways: Massaged Kale Salad and Green Smoothies.

Try them yourself:

Massaged Kale Salad Recipe

1 large bunch of fresh kale
1/2 teaspoon salt
1/2 small onion or shallot, peeled and thinly sliced
1 apple, cored and thinly sliced
1-2 tablespoons of apple cider vinegar
1 handful of dried fruit (I used apricots and cranberries)
1 tablespoon olive oil
Freshly ground black pepper
Optional: 1/2 cup mild goat cheese, 1 handful of toasted nuts

1. Wash kale, remove stalks and tear leaves into small pieces and put into large bowl.
2. Massage salt into leaves with your hands for about 5 minutes, until it is about 1/3 of its original bulk and a darker color.
3. Stir in vinegar and oil, followed by remaining ingredients. Serve and enjoy!

Green Smoothie Steps

  • Throw 3-4 pieces of chopped fruit into your blender or juicer
  • Add 2 cups of greens
  • Then 2 cups of liquid: water or juice
  • Blend until smooth


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Dig Gardening Objectives

Students learned to:

  • Give benefits of gardening
  • Articulate where food comes from
  • List what plants need to live
  • Prepare soil for planting
  • Transplant starters into raised beds and small containers

We got our hands dirty and learned where our food comes from. Students cleaned and cleared 2 raised beds and planted three beds with tomatoes, peppers, and basil. They each took home a small plant to care for in their own homes.

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This is going to be a great summer!

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