Our Last Garden Fresh Tasting at beHealthy with 2nd Grade Classes

SOLE and beHealthy Institute hosted our final classroom field trip of 40 second graders for this school year 2010-11.  These students sampled garden fresh salad and veggies with a choice of 3 different salsas and dips. The students were split into 5 groups and each participated in a culinary experience.  We made sweet and creamy guacamole, garden fresh salsa, zippy white bean dip and luscious mango smoothies.  There was plenty of fresh cut veggies on hand for dipping, as well as some organic blue chips.  The students were engaged and actively participating in the fresh food experience.  The Giving Garden provided some of the produce used, including just-picked romaine lettuce for dipping, cilantro for the salsa and guacamole and strawberries for "dessert."