This month in Farm to School we are learning how to use clues like color, and plant part (root, stem, leaf, fruit), to understand what food will give our bodies. For example, the leaf’s job for its plant body is to absorb sunlight (a lovely job…) and transform that sunlight into energy, a process called photosynthesis. When we eat leaves, they actually play a very similar role in our bodies. They help us convert our food into energy, a process called metabolism. Dark leafy greens have lots of B vitamins, which fuel our metabolic pathways.
This month we’re highlighting the color purple with red cabbage and purple daikon radish from our Common Roots Farm and we’re drizzling an orange-honey dressing over top. Here’s how to make it:
February Farm to School: Color Slaw Recipe
Dressing: 1 tbsp Apple Cider Vinegar, 2 tbsp Olive Oil, 1 tbsp Honey (or squeeze out the juice of a wedge of orange into your measuring up), 2 tsp Orange Zest, a pinch of both Salt and Cumin
Salad: Slice purple and green cabbage into small pieces (cutting across the head horizontally allows the cabbage to fall apart into little strips), add cabbage pieces to the bowl. Shred radish with a cheese grater or food processor. Add cabbage and radish. Pour dressing and toss.