Life Lab

Life Lab cultivates children's love of learning, healthy food, and nature through garden-based education.

Not only is chard a delicious and amazingly healthy addition to any dish, as evident in all of the following recipes, it is also easy to grow in most regions. A great source for tips in starting your very own chard patch can be found at Organic Gardening. The history of chard and its discovery also offers some surprisingly compelling reading material, as told by one of our iconic Central Coast farmers and storytellers, Andy Griffin of Mariquita Farm.

 

For lessons related to chard check out the following:

Harvest of the Month Cooked Greens
Cooked Greens Workbooks
Developed by the LA Collaborative for Healthy Active Children

Chard Recipes

Chard Cakes – from the Esalen Cookbook
Makes about 6 cakes

  • 4 eggs
  • ½ tsp salt
  • 2 Tbsp. water
  • ½ medium onion
  • ½ lb. chard, washed and dried
  • 1Tbs. sesame oil

Wisk the eggs, salt and water together. Slice the onion into thin half-moon slices. Remove the chard stems from the leaves. Thinly chop the chard stems. Layer the chard leaves on top of each other. Roll them into a burrito shape and slice thin ribbons.  Mix the onions, chard, and stems with the eggs.

Heat the oil on a skillet. Spoon out a scoop of the mixture on the pan. Cook each side until golden brown (about 4 minutes on each side).  Top with an herb cheese or sour cream sauce.

Garlicky Chard – from Bonny Doon Elementary, teacher Sarah Clarkson

  • Several bunches chard, washed and chopped
  • 1 small head garlic, chopped
  • Olive Oil
  • Salt & Pepper
  • Soy sauce (optional)
  • Cooked bulgur, brown rice, or quinoa

Heat olive oil in a cast iron pan over medium heat.  Add chopped garlic and sauté just until light golden brown.  Season with salt and pepper.  Remove from pan and place in small bowl.  Put pan back on burner and add the chard.  Sauté until wilted, in batches if needed.  Heat and serve the cooked grain, if using, topped with the chard.  Pass around the garlic to sprinkled on top, along with the soy sauce.

Note:  Garden Teacher, Jane Forbes at Westlake Elementary has also found the stir-fry technique to be popular, with the addition of any and all veggies her 4th and 5th grade class has around…other greens, broccoli, beets, carrots, and peas.

Hummus Stuffed Chard Roll-Ups – adapted from The Health Promoting Cookbook

  • 10 whole chard leaves, lightly steamed
  • 1 cup cooked brown rice
  • 1 cup prepared hummus
  • ¼ cup diced celery
  • ¼ cup diced green or red bell pepper
  • 2 whole tomatoes, diced
  • ½ peeled avocado, diced
  • 2 Tbsp. lemon juice
  • 1 Tbsp. chopped fresh basil
  • Salt to taste

In a mixing bowl, stir together rice, celery, bell pepper, tomatoes, lemon juice and basil.  Season with salt to taste.  Cut the stems off of the chard leaves just at the base.  On a cutting board, spread out the chard leaves one at a time.  Spread about one Tablespoonful of hummus on the chard.  Place a Tablespoonful of the rice mixture in the center of each leaf followed by a few pieces of avocado.  Roll up like a burrito, tucking the sides in before rolling completely.  Chill and serve.

Winter Pasta – adapted from 101Cookbooks.com

  • 4 cloves of garlic, peeled
  • 4 small shallots, peeled
  • 1 bunch chard, stems removed
  • 1/3 cup extra virgin olive oil
  • 1/3 cup goat cheese, plus more for topping
  • 2 Tbsp. hot pasta water, plus more if needed
  • 12 oz. dried penne pasta (or another kind if desired)
  • Salt & Pepper
  • Fresh lemon juice (optional)
  • Fresh thyme (optional)

Bring a large pot of water to a boil.  Salt the boiling water generously, and add the garlic and shallots.  Boil for 2-3 minutes, stir in the chard and cook for another ten seconds.  Don’t overcook.  Working quickly, use a slotted spoon or strainer to fish the greens, garlic, and shallots from the water.  Use a food processor or blender to puree the ingredients, along with the olive oil and goat cheese.  Add a couple Tablespoons of hot pasta water if needed to thin things out.  Season with salt and pepper and lemon juice if using.

Reheat the pot of water and boil the pasta per package instructions.  Drain and toss immediately with the green sauce.  Serve topped with a few pinches of fresh thyme and more crumbled goat cheese.

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Time for Summer Gardening! Thrilled to partner on @big green’s #ReadAsYouGrow, "connecting the stories and ideas that they are exploring in these fantastic books to what they can observe while growing food in their garden," with Readers To Eaters books in English & Spanish. See video on prgrm+ resource bit.ly/3JLxGMe ..#SummerGardening #SummerLearning #SummerReading #KidsGardening #OutdoorEducation National Summer Learning AssociationNational Environmental Education Foundation – NEEFNational Farm to School Network Common ThreadsNational Agriculture in the Classroom Life Lab

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Love this new review on Sandor Katz and the Tiny Wild from Shelf Awareness! bit.ly/3bG3czi "Martin and Lee incorporate quotes from Katz throughout their energetic, onomatopoeic text… Julie Wilson’s casual, enthusiastic, earth-toned illustrations suit the subject and Katz’s effervescent personality. The entertainment value here is rivaled by expansive backmatter including an afterword by Katz addressing readers, a visual guide to kraut-making, long author and illustrator notes (including ethnographic research) and additional resources.A fizzy and informative celebration of fermentation that enthusiastically supports curious experimentation and food literacy."..#FoodLiteracy #FoodEducation #FoodHeroes #FoodBiography #FoodWriter #Fermentor #Fermentation #NoHeatCooking #TinyWild #Microbes #FoodScience #STEM #LGBTQ #Queer #QueerCommunity #SummerReading #SummerLearning #SummerCooking #SummerGardening #KidsGardening American Farm Bureau Foundation for AgricultureNational Farm to School Network Tennessee Library Association Tennessee Agriculture in the ClassroomSlow Food Middle TennesseeJunior Master Gardener Program The American Horticultural Society Big Green Life LabChelsea Green Publishing

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So excitd about #MDSNAPEd #EatYourWords kickoff Thur! Check out video on summer program connecting #NutritionEducation & #EarlyLiteracy, giving away 50,000 Sylvia’s Spinach at schools and #FarmersMarkets. Event info+ kickoff w author Katherine Pryor+ resources @ extension.umd.edu/eat-your-words..#SNAPEd #EarlyLiteracy #FoodLiteracy #FoodEducation #Nutrition #NutritionEducation #EatingFresh #EatingVegetables #KidsGardneing #SchoolGarden #FarmToSchoolSlow Food USA School Garden NetworkBig Green Common Threads Pilot Light Life Lab

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#tbt to that time two weeks ago we were at the School Garden Support Organization – SGSO – Network conference organized by Sprouts Farmers Market and Life Lab !Check out this cool recap video Jen put together – love how we’re #growingschoolgardens together!#veggiecatethefirststate #STEMeducation #handsonlearning #schoolgardens #kidswhogarden

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www.lifelab.org/jobs Full-time Bilingual Garden Educators at PVUSD School Gardens and Summer Program Staff at Garden Classroom on UCSC Farm

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Full-time Career and Summer Staff Positions in @pajarovalleyusd school gardens and the Life Lab Garden Classroom. On the @ucscagroecology farm @ucsc @pvusdschoolfood lifeLab.org/jobs

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Thrilled that The Thing About Bees: A Love Letter is NC Farm Bureau "Ag in the Classroom" #BookOfTheMonth! Check out their terrific Activity Guide, including a few fun facts:• The honeybee is the state insect for North Carolina and 15 other states? • In North Carolina, bees help to pollinate strawberries, apples, and broccoli to name a few.bit.ly/3tE6nLASee this reading of author/illustrator Shabazz Larkin for PBS/ Thirteen WNET New York. bit.ly/32LQ0S0Good sharing for United Nations #WorldBeeDay on 5/20 and June #NationalPollinatorsMonth. ..#AgClassroom #AgLiteracy #AITC #FarmToSchool #Bees #Pollinators #Pollination #FoodLiteracy #FoodEducation #DiverseBooks National Agriculture in the ClassroomAmerican Farm Bureau Foundation for AgricultureNCLA: North Carolina Library AssociationNC School Library Media AssociationState Library of North CarolinaASAP – Appalachian Sustainable Agriculture ProjectNational Farm to School Network The Bee Cause Project The Pollinator Partnership North Carolina State Beekeepers AssociationNC Beekeepers Forsyth County Beekeepers Association of N.C.Whole Kids Foundation Big Green FoodCorps Life LabThe Black Church Food Security Network The Brown Bookshelf Multicultural Children’s Book Day We Need Diverse Books

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