Ending Type 2 Diabetes One Exercise, Nutrition, and Gardening Class at a Time

From the Classroom to the Garden to the Plate: Using Greens

In Community Garden on June 18, 2010 at 4:48 PM

Approximately two weeks into planting, I quickly realized that as wonderful as it was to have program participants involved in the garden, the harvest would be futile unless they knew what to do with the goods!

In response, we created the ‘Veggie of the Week.’ Elizabeth explains the nutritional value of a given crop on the Monday night Nutrition and Exercise class, we harvest said vegetable on Tuesday, and hear their feedback on Friday.

Last and this week’s theme was Greens.  One participant named Mary (for the purpose of this blog) said she loved the chard. She ate it raw like I recommended, in a sandwich. At the mention of kale, however, Mary’s nose scrunched up like she was smelling something stinky. ‘Too bitter’ she said. When I recommended honey, SHE explained patiently to ME that they were not supposed to eat a lot of sugar.  I revised my suggestion, obediently; ‘Garlic!’ I exclaimed. ‘Try it with garlic and a tad olive oil and salt.’  With slightly less conviction she said they weren’t supposed to eat a lot of salt, but quickly followed with a promise to try it.

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