Grow it, Try it, Like it – Three Fall Recipes from Your Garden
Fall has arrived and back-to-school season is here, marking one of the busiest times for families. But even during the chaos of this time of year, you can still make time to grow your own produce, try new recipes, and involve little ones in the process. Follow along as our expert gardener shows you how to plan a fall garden with three child-friendly, edible plants. Then, join our kitchen expert for three healthy, produce-packed recipes that can be made in tandem, simplifying your family’s busy mealtimes. These back-to-school recipes incorporate produce and herbs that you can grow in your own garden.
Peas, lettuce, and carrots are all universally-loved, whether served fresh or cooked. Our gardener shows you how to grow these three crops and involve children in the planting process. Children will love the process of growing vegetables from seed, watching them, watering them, and harvesting them. Then, bring the kids into the kitchen and use the produce you’ve grown to make one of three recipes curated by our kitchen expert. These recipes are nutrient-packed, healthy, and simple, saving your family time and money.
Planting seasons may vary depending on your planting zone. Because the Poe Center is located in central North Carolina, we plant in Zone 8a. To find your planting zone, go to https://planthardiness.ars.usda.gov/
Fall planting in North Carolina often starts in late August and runs through September. Some plants can even be planted closer to the first frost date, but always check your plants seed packet to ensure you aren’t planting too late since many plants need time to establish their roots so they can stay hardy through the winter.
Peas contain:
Vitamin C
- Helps support the immune system.
- Makes collagen that is needed for skin, bones, teeth, cartilage, blood vessels, and repairing wounds.
- Boosts iron
Fiber
- Aids in digestion and blood sugar regulation.
Carrot and lettuce contain:
Vitamin A
- Supports the growing body.
- Aids in vision and cell function.
Carrot Fries
Materials: Bowl, measuring cups, spoon, knife, cutting board
Ingredients:
2 to 3 medium carrots, peeled and cut into thin french-fry shapes
½ Tablespoon olive oil
1 teaspoon cornstarch
½ teaspoon salt
½ teaspoon garlic powder
Directions:
Instructions:
- Preheat the oven to 425°F. While the oven is heating, peel and cut carrots into thin, french-fry shapes.
- In a bowl add oil, cornstarch, salt and garlic powder. Stir to combine.
- Add cut carrots to bowl, mixing until carrots are coated.
- On a baking sheet lined with parchment paper, pour seasoned carrots. Spread carrots evenly across the baking sheet.
- Bake for 20 minutes or until slightly charred and crispy.
- Serve carrot fries with ranch or favorite dipping sauce. Enjoy!
Beef Curry
Materials: Knife, cutting board, bowl, wide-brimmed pan with lid, spatula
Ingredients:
1 Tablespoon olive oil
½ onion, diced
4 cloves garlic, minced
1 teaspoon ginger, minced
1 Tablespoon curry powder
1 teaspoon turmeric powder
1 pound ground beef
1 Russet potato, diced
1 cup unsalted beef broth
1 cup frozen peas
⅓ cup cilantro, chopped
½ teaspoon salt
Directions:
- In a pan on medium heat add oil, onion, garlic, and ginger.
- Once onions cook down and look translucent, add the curry powder and turmeric. Mix until well combined.
- Add the ground beef to the pan and break up the meat with the spatula. Cook until beef is browned.
- Once the meat has browned, add diced potatoes and broth to the pan. Heat to a simmer and cover. Let simmer for 10 minutes.
- Uncover the pan, stir, and let boil for another 10 minutes until the liquid has evaporated.
- Add in the frozen peas, cilantro, and salt and let the peas heat through.
- Top with more cilantro if you’d like. Enjoy!
Tuna Salad Lettuce Wrap
Materials: Bowl, spoon, measuring cups, knife, cutting board
Ingredients:
1 can black beans, rinsed and drained
1 can tuna in olive oil, drained
¾ cup fresh tomato, diced
⅓ cup red onion, finely-chopped
1 Tablespoon serrano pepper, minced
2 Tablespoons olive oil
2 Tablespoons lime juice
¼ cup parsley, chopped
¼ cup cilantro, chopped
Salt and pepper to taste
6 large lettuce leaves, washed
Directions:
- In a bowl mix together black beans, tuna, tomato, red onion, serrano, olive oil, lime juice, parsely, cilantro, salt, and pepper.
- Lay lettuce leaves across a tray or plate, and fill each with a scoop of the tuna mixture. Wrap them closed or eat like a taco. Enjoy!
Bonus Recipe: Greek Yogurt Dip
Materials: Bowl, measuring utensils, knife, cutting board, baking sheet
Ingredients:
1½ cups Greek yogurt
2 garlic cloves, minced
1½ Tablespoons fresh dill, chopped
⅓ cup red onion, finely chopped
1 Tablespoon serrano pepper, minced
Optional: Salt and Pepper to taste
Directions:
- In a bowl, mix together Greek yogurt, garlic, dill, red onion, serrano pepper, salt, and pepper.
- Enjoy on carrot fries, tuna lettuce wraps, and more!
Follow our Garden to Kitchen blog each month for great tips
and insights on growing and cooking edible plants:
Get this great content delivered directly to your inbox.
Subscribe to our monthly nutrition email newsletter.