As summer came to a close and autumn began, the gardens proved to be a great spot for a delicious bite to eat! Raspberries, green peppers, broccoli, tomatoes and zucchini were abundant and ready to be harvested by little hands.
With all of this harvesting going on, we also talked
about what parts of the plant we eat.
The answer: all of them!
We made Whole Plant Salad, a salad using
different parts of plants.
Whole Plant Salad1 cup roots (carrots)
1 cup stems (celery)
1 cup leaves (spinich)
1 cup flowers (broccoli)
1 cup fruit (apple)
1/2 cup seeds
Mix together and add dressing of equal parts miracle whip and sugar and just a splash of vinegar.
Thumbs up!
We also visited the pumpkin patch to find how big
the pumpkins were getting.
Then, we made yummy pumpkin dip from real pumpkins!
Pumpkin Dip
8 oz. softened cream cheese
15 oz. pumpkin
2 cups sugar
3 tsp. pumpkin pie spice
1 tsp. vanilla
Omit the cream cheese for a dairy free version. Delicious!
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