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Getting to Know Your Roots

Our second Healthy Eating Lesson of the year focused on foods we eat that are roots. Read on to learn how we are helping students make connections about the food they eat and how it grows. In our Healthy Eating Lessons this year we are focusing on the parts of MORE>

March Recipe – Roasted Root Vegetables

Roasted Root Vegetables Try this delicious recipe from the New York Times Cooking page featuring the roots of the plant. Ingredients: 3 pounds assorted root vegetables: carrots, parsnips, celeriac, potatoes, turnips, etc. 1/4 cup olive oil Salt and MORE>

A Letter from Chip – Every Volunteer Makes a Difference!

February 2019 Dear Friends, According to the most recent Bureau of Labor Statistics report, volunteering declined 7% in the U.S. from 2011 to 2015. In 2011 we had 1,720 volunteers at America’s Grow-a-Row; last year nearly 9,000 people of all ages volunteered in all areas of our program! Fortunately MORE>

Planting the Seeds for Success

Our first Healthy Eating Lesson of the year turned into a celebration! Read on to learn about the special moment we shared with our students. Our Healthy Eating Lesson theme for 2019 is about the parts of the plant that we can eat. MORE>

February Recipe – Carrot, Apple and Spinach Salad

Carrot, Apple and Spinach Salad Featuring carrots, radishes, and ginger  – the root of the plant! Makes 4-6 servings   Ingredients: 1/4 head red cabbage, chopped 3 cups spinach, chopped 1 Granny Smith apple, diced 3 carrots, diced 1 cup snow peas, cut into 4 pieces 3-4 thinly MORE>