What’s FRESH & LOCAL in April? Sprouts and Other Shades of Green
By: Loris Sofia Gregory, Healthy Kitchen Coach, Apple Valley, MN
Can you believe that April has arrived? Earth is warming up and preparing to collaborate with us in growing delicious edibles here in Minnesota. New shades of green are emerging day by day. We ponder when everything will be fully green and our first garden sprouts will pop up from moist soil. Regardless of when spring will be here in its full glory, be sure to notice our sprouts and other shades of healthy green at Valley Natural Foods, thanks to FRESH & LOCAL growers in Wisconsin.
In World War II, Dr. Clive McKay, Nutrition Professor at Cornell University, sparked considerable interest in sprouts by announcing, “Wanted! A vegetable that will grow in any climate, will rival meat in nutritive value, will mature in three to five days, may be planted any day of the year, will require neither soil nor sunshine, will rival tomatoes in Vitamin C, will be free of waste in preparation and can be cooked with little fuel and as quickly as a chop.” Dr. McKay was talking about the amazing properties of sprouted soybeans.
For tasty samples, coaching and more inspiring ideas for healthy eating this month, I look forward to meeting you at:
FRESH & LOCAL DEMO: Tuesday, April 10, 11 am to 2 pm
Featuring Jack and the Green Sprouts, local hummus and flatbreads.
FRESH & LOCAL CLASS: Spring Rhubarb to Winter Squash
Tuesday, April 17, 6:30 to 8:30 pm, Valley Natural Foods in collaboration with ISD 196 Community Education, $18/class. Register at least one week ahead at 651.423.7920 or www.district196.org/ce.
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