This statement summarizes the inspiration behind the “Sprouts – Get Out and Grow” garden and cooking program at Hy-Vee in Austin, Minn. The program was founded on two things: teaching children the physical health benefits of getting in the garden, such as improved eating habits and physical exercise, as well as the nurturing aspect of caring for the harvest. Getting kids in the garden is a great way to get them on the right track to take care of their minds and bodies. We all need a little water, sunshine and good nutrients to keep us going!
Sprouts Get Out and Grow began in 2011 as the first grocery store garden in the nation, giving kids the opportunity to learn about vegetables, see how they grow and use them in recipes. This hands-on approach has been an invaluable resource for teaching children healthy eating habits and inspiring them to take better care of themselves through the foods they eat.
The program is currently ending its second season of growing, and to celebrate its success, we held a “Sprouts – Cropped!” cooking competition – a garden take on the hit Food Network show Chopped. The kids had a chance to work with a chef to develop a meal plan and prepare it using ingredients fresh from the garden, including veggies from the BOOST collection. A winning team was chosen; however, all the kids who participated deserve recognition for what they prepared.
The excitement and enthusiasm for eating and preparing the vegetables created memories that will last a lifetime. The smiles were endless throughout the competition!
Check out the winning team’s recipe below:
Makes 4 wraps | serves 8
4 large spinach-flavor tortillas
8 slices colby jack cheese, divided
8 slices reduced-sodium turkey, divided
8 fresh basil leaves, divided
8 Swiss chard leaves, divided
½ cup halved cherry tomatoes
½ cucumber, diced
1 carrot, shredded
½ cup dried cranberries
8 strawberries, sliced
2-3 tablespoons Newman’s Own Light Raspberry Vinaigrette
- Lay out tortillas on flat surface.
- Layer the following ingredients onto each wrap: 2 slices cheese, 2 slices turkey, 2 basil leaves and 2 Swiss chard leaves.
- Combine halved cherry tomatoes, diced cucumber, shredded carrots, cranberries and strawberries with vinaigrette. Toss gently and scoop into center of tortilla.
- Gently roll tortilla, while folding in ends. Secure with toothpicks and cut into pinwheels.