Garden-Fresh Recipes: Delicious Ways to Eat What You Grow
Chef Eric Gephart of The Chef’s Academy in Morrisville explains to students at Brier Creek Elementary that “what grows together, goes together.” Bok choy and carrots sautéed together make a healthy side dish. Likewise, watermelons, cucumbers and basil blend together for a zesty summertime snack.
Here are two recipes from Gephart and his wife, Jennie, that tastefully introduce kids to vegetables and incorporate garden-fresh produce.
Garden Kale and Local Blueberry Smoothie
½ banana (fresh or frozen)
¼ cup kale
Juice from one lemon
¼ cup blueberries (frozen or fresh)
Dash of ginger
¼ cup yogurt
¼ cup milk
Blend all ingredients together for two nutritious smoothies.
Sweet Potato Frittata
½ cup milk
2 sweet potatoes
1 tablespoon olive oil
2 ounces ham, cubed or sliced
2 ounces broccoli
2 button mushrooms, sliced
½ cup feta cheese
2 tablespoons scallions, sliced
Salt and pepper to taste
* Preheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together eggs, milk, a pinch of salt and black pepper.
* Peel and shred the sweet potatoes (a cheese grater works fine). In a 10-inch sauté pan (or well-seasoned cast iron skillet), warm the olive oil over medium heat. Add the sweet potatoes and toss to coat; season and stir. Cook the potatoes, stirring occasionally, until they are cooked through and have browned a bit (about 8-10 minutes).
* At this point, you can continue using the same pan to cook and finish the frittata as is, or transfer the shredded and partially cooked sweet potatoes to a 9-inch pie platter to continue.
* Place the ham, broccoli, mushrooms and feta (or any other ingredients you can pull from your garden) on top of the sweet potatoes.
* Turn the heat down to low if you’re still using a cast iron or sauté pan. Pour the egg and milk mixture over the rest of the ingredients and semi-cooked sweet potato base. Put the pan/dish in the oven and bake until you can shake the pan and see that the middle is just barely set (about 12-18 minutes).
* Set the frittata aside for a few minutes before slicing it.
* Sprinkle frittata with sliced scallions.