Simply cut out each square and glue or tape onto your accordion book. Step by step assembly instructions are available in your Harvest Tools binder under Section 2- In the Classroom Essentials for the Year

Cooked Greens Accordion Book: (Tune of Row, row, row your boat)

Greens, green vegetables, Leafy, round or long Nice and crunchy, yummy, too And Oh, so good for you! G-r-e-e-n-s

G r

e e n s

COOKED GREENS (Science / Math) Book:

The Vegetable Group by Mari C. Schuh

Nutrition Link: Key Concepts – 1. Spinach, Bok Choy, Collard Greens, Mustard Greens, Kale, and Swiss Chard are some of the cooked greens available. 2. Some of the greens can be used in salads and some need to be cooked. 3. They are full of Vitamins A and C. 4. Vitamin C helps heal wounds, keeps gums healthy, and helps the body fight off illnesses. 5. Vitamin A helps us see better and keeps our skin healthy. Objective: Children will be able to identify Bok Choy as a Chinese green. Children will be able to measure and classify the leafy cabbage leaves into three groups: tall, medium, and small. They will then graph their results. Supplies:

Fresh Bok Choy, crayons, butcher paper, and large paper plates.

Directions: 1. Discuss with the children that Bok Choy is a vegetable in the cabbage family. Also discuss that it is used in a lot of Chinese cooking. 2. Label 3 plates: Tall, Medium, and Small. 3. In a small group activity, provide 1 head of fresh Bok Choy per group. Have the children separate the leaves from the head. 4. After the children separate the leaves have them place the leaves on the plate according to size. 5. When all the leaves are classified, count them and create a graph showing their findings.

DRDP #2 Indicator Math: Measure 26 (Classification)

Parent Education

Harvest of the Month La Cosecha del Mes Cooked Greens Vegetales de hojas verdes

Why Are We Here? ¿Por qué estamos aquí? • Introduce you to a new fruit or vegetable each month. • Discuss the importance of incorporating p g a variety y of fruits and vegetables into your diet. • Connect you to what your children are learning in the classroom through our Harvest of the Month Program.

• Presentarle una fruta o verdura nueva cada mes. • Hablar de la importancia de incluir una variedad de frutas y verduras en su dieta. • Conectarle con las lecciones mensuales del programa de la cosecha del mes.

This material was funded by USDA’s Food Stamp Program through the California Department of Public Health’s Network for a Healthy California, equal opportunity providers and employers. For information on the Food Stamp Program, call 1-888-328-3483. (Contract #: 08-85143)

Fruits and Vegetables, as part of an overall healthy diet: • May reduce risk for type 2 diabetes, stroke and perhaps other cardiovascular diseases. • May protect against certain cancers, such as mouth, stomach, and colon-rectum cancer. • Diets Di t rich i h iin ffoods d containing t i i fib fiber may reduce d th the risk of coronary heart disease • Fruits and vegetables rich in potassium may reduce the risk of developing kidney stones and may help to decrease bone loss. • May be useful in helping to lower calorie intake since the calories per cup are low.

Why Should We Cooked Greens? • A ½ cup of most cooked green varieties provides: – An excellent source of vitamin A, vitamin C, and vitamin K (bok choy, collards, kale, Swiss chard). – A good source of folate (bok choy and collards). – A good source of manganese (kale and Swiss chard). – A good source of iron and potassium (Swiss chard). – A source of calcium (bok choy, collards, kale, Swiss chard).

Frutas y Verduras, como parte de una dieta saludable: • Pueden reducir los riesgos de sufrir de diabetes tipo 2, de ataque del cerebro y de otras enfermedades cardiovasculares. • Pueden proteger contra ciertos tipos de cáncer, como cáncer á d de b boca, d dell estomago t yd de colon. l • Las dietas ricas en fibras pueden reducir el riesgo de enfermedades en las coronarias. • Frutas y verduras ricas en potasio pueden reducir el riesgo de desarrollar piedras en el riñón y pueden ayudar a reducir la osteopenia. • Pueden ayudar reducir el consumo de calorías porque la cantidad de calorías por taza es muy baja.

¿Por qué debemos comer vegetales de hojas verdes? • Una ½ taza de variedades de vegetales de hojas verdes cocinadas contienen: – Una excelente fuente de vitamina A, de la vitamina C, y de la vitamina K (bok choy, col, col rizada, ace ga) acelga). – Una fuente buena de folato (bok choy y col). – Una fuente buena de manganeso (col rizada y acelga). – Una fuente buena de hierro y potasio (acelga). – Una fuente de calcio (bok choy, las verduras, la col rizada, acelga).

1

Parent Education

Cooked Greens Selection, Storage and Serving

Seleccionar, guardar y servir de vegetales de hojas verdes

• Cooking greens are generally known as cool-season crops but can be grown and harvested almost all-year round. • They are most commonly used as fall and winter vegetables, g , as theyy grow g best in cooler temperatures p and can survive an occasional frost. • Some varieties, like kale and collards, become sweeter in taste after a frost. • These varieties, along with Swiss chard, can also grow well in warmer, more humid climates and in poor soil. Well-drained loam soil is ideal for most leafy green varieties.

• Vegetales de hojas verdes generalmente se consideran cosechas de temporadas frescas, pero pueden ser cultivadas y cosechadas durante todo el año. • Son comúnmente utilizados durante el otoño e invierno, como ellos crecen mejor en temperaturas más frescas y pueden sobrevivir una helada ocasional ocasional. • Algunas variedades, como el col rizada y el col, llegan a ser más dulces en sabor después de una helada. • Estas variedades, junto con acelga, también pueden crecer bien en climas más tibios y más húmedos y en tierra mala. La tierra marga con buen drenaje es ideal para la mayoría de las variedades de vegetales de hojas verdes.

Facts About Cooked Greens

Verdades de los vegetales de hojas verdes

• Collard, mustard, and turnip greens are commonly known as “Southern greens.” • A southern tradition in the United States, collard greens are eaten on New Year’s Day to ensure wealth in the coming year because their leaves resemble folded money. • In Chinese, bok choy means “white vegetable.” • Although it looks like romaine lettuce or celery stalks, bok choy is actually a type of cabbage. • Swiss chard is actually a type of beet grown for its edible leaves. • Some varieties of kale are “flowering kales” grown for their white, red, pink, purple, and blue ornamental leaves.

• El col, la hoja de mostaza verde, y el nabo son conocidos comúnmente como “Verduras del Sur". • Una tradición en el sur de los Estados Unidos, el col rizado se come en el Día de Año Nuevo para asegurar riqueza en el año venidero porque sus hojas se parecen a dinero doblado. • En chino, bok choy significa "verdura blanca". • Aunque se parezca a lechuga o al apio, bok choy realmente es un tipo de repollo. • Acelga es realmente un tipo de remolacha crecida para sus hojas comestibles. • Algunas variedades de col rizada con hojas florecidas son crecidas para sus hojas decorativas blancas, rojas, rosas, moradas y azules.

Home Grown Facts

Verdades de la cosecha

• California produces about two-thirds of the nation’s leafy green vegetables. • California leads the nation in production of mustard greens and ranks second for collard greens. greens • California’s production of mustard greens is about three times greater than collard greens. Kale production approximately doubles collard production. • Monterey County is California’s leading grower of most leafy green varieties.

• California produce aproximadamente dos tercios de los vegetales de hojas verdes para la nación. • California es primero en la nación en la producción de la hoja de mostaza verde y es segundo en la nación en la p producción del col . • La producción de California de la hoja de mostaza verde está acerca de tres veces más que el col. La producción de la col rizada duplica aproximadamente la producción del col. • El Condado del Monterrey es el primer cultivador en California de la mayoría de las variedades de vegetales de hojas verdes.

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Parent Education

Healthy Eating and Physical Activity Go Hand in Hand! • School meals are designed to provide the nutrition students need to be healthy and ready to learn! • The Fresh Fruit and Vegetable Program is a great way for schools to provide healthy snacks to students during the school day day. • Consider leading your school in developing its own fruit and vegetable snack program. • Harvest of the Month can support your efforts to show students how to make healthy food choices and be more active. • For information on the Fresh Fruit and Vegetable Program, visit www.fns.usda.gov/cnd/.

How can we be more active? • Walking is one of the best ways to be physically active every day. • Physical activity can improve student’s learning Encourage students to walk more – learning. especially outside of the school community.

¡Comer saludable y mantenerse activo van mano en mano! • Las comidas provistas por la escuela son diseñadas para proporcionar la nutrición que estudiantes necesitan para ser sano y listo para aprender. • El Programa de Frutas y Vegetales es una gran manera para escuelas de proporcionar bocados sanos a estudiantes durante el día lectivo. • Considere dirigiendo su escuela a desarrollar su propia programa de fruta y bocado vegetal. • La cosecha del Mes puede apoyar sus esfuerzos de mostrar a estudiantes cómo hacer elecciones sanas de alimento y ser más activo. • Para la información en la Fruta Fresca y Programa Vegetal, visite www.fns.usda.gov/cnd/.

¿Cómo podemos ser más activos? • Caminar es uno de las mejores maneras de ser físicamente activo cada día. • L La actividad ti id d fí física i puede d mejorar j ell aprendizaje de su estudiante. Favorezca a estudiantes a caminar más – especialmente fuera de la comunidad de escuela.

Thank You!!! ¡¡¡Gracias!!! • We hope to see everyone eating more cooked greens and being more active. • Esperamos ver a todos comiendo más vegetales de hojas verdes y haciendo más actividad física.

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Teacher’s Kit

(Parent lessons are designed to mirror the theme of the classroom lesson, including the recipe conducted)

Includes Themed Classroom Activity Classroom Recipe Themed Parent Education Parent Recipe

Students Classroom Activities

Theme: Sometime Food / Anytime Food/My Pyramid

November 2009 Harvest of the Month: Cooked Greens Nutrition Link: Key Concepts – 1. Spinach, Bok Choy, Collard Greens, Mustard Greens, Kale, and Swiss Chard are some of the cooked greens available. 2. Some of the greens can be used in salads and some need to be cooked. 3. They are full of Vitamins A and C. 4. Vitamin C helps heal wounds, keeps gums healthy, and helps the body fight off illnesses. 5. Vitamin A helps us see better and keeps our skin healthy. Open Court: Unit 3 All Kinds of Friends [DRDP-R 8, 29, 32] The Two Frogs Pg.T59 (Japanese Story) Reading Books: • Cycle III Big Book • The Vegetable Group by Helen Frost • Fruits and Vegetables by Susan Derkazarian • Eat Right by Katie Bagley Activity 1: Fruits/ Vegetables from Around the World [DRDP-R 8, 12, 15, 18, 35] Ask students: Have you ever tried a fruit or a vegetable from another country? Give students examples: How about a Mango? It comes from Mexico. Asian pears come from Japan and Korea. Pineapple grows in Hawaii. Bok Choy comes from China. Have students create a picture of a fruit or vegetable that they enjoy eating. Activity 2: Sometimes/Anytime food baskets [DRDP-R 8, 12, 15, 18, 35] Sort “Sometimes/Anytime” Food Pictures in correct baskets. Note: ‘Anytime’ foods include low fat milk, whole grains, fruits and vegetables, and lean meats. All of these foods are important since many young children do not drink low fat milk or get enough whole grains. ‘Sometimes’ foods are foods that have too much sugar, too much salt, or too much fat, which should be eaten in balance and moderation. Activity 3: My Pyramid color sheet [DRDP-R 8, 12, 15, 18, 35] See supplemental worksheet. Lesson: Sometime Food/ Anytime Food/ Food Pyramid Question: What do you eat at home from different countries? Do you eat greens at anytime or sometimes? Question: What are sometime foods? Answer: French fries, cookies, ice cream, soda, and candy. These are foods that do not give our bodies nutrients, like vitamins, that help us grow. Therefore, we only eat these foods sometimes. Question: What are anytime foods? Answer: Fruits and vegetables. They are the healthiest foods with nutrients to help you grow up healthy. We need other foods like low-fat milk, whole-grain bread, and meat, but we only need the right amounts, not too much! Music and Movement: Sparks CD #20 Bean Bag Boogie (3:58) [DRDP-R 9, 34,36]

Sautéed Baby Bok Choy Ingredients: - 22 baby bok choy (each person gets ½) - 6 cups (48 oz) low fat chicken broth - ¼ cup lite soy sauce - 5 cloves

Directions: 1. Place chicken stock and seasonings in a large frying pan. Over medium heat, bring mixture to a boil. 2. In the meantime, trim the tough ends from bok choy. Rinse and drain. 3. Add bok choy to broth mixture and reduce heat to a simmer. Cook uncovered for about 5 minutes. Using tongs turn bok choy and continue cooking for another 5 minutes. Drain and serve hot. 4. Cut baby bok choy in halves and serve.

Makes 44 food tasting portions

Classroom Recipe for Teacher

Parent Nutrition Education

November: Understanding MyPyramid Objective: Understand the MyPyramid food guide system and use it as a guide for a balanced and healthy diet. ASK: What does the word diet really mean? POINT OUT: • It does not mean taking away or giving up the foods you love! It does not mean drinking water with lemon and pepper for a week to lose weight, or eating cabbage soup at every meal. The word diet simply refers to what we eat and it should be balanced (have something from every food group) and full of nutrients (vitamins and minerals, the good stuff your body needs to function in a healthy way). Visual: MyPyramid Poster Handout: MyPyramid MyPyramid is a guide that gives us suggestions to help us eat a variety of different foods. It will help our diet be balanced. That is what the colors mean: variety. ASK: What food group does each of the colors represent? POINT OUT: Different food groups. Orange is Grains: • Make sure half of your grains are whole, which means you should look for 100% whole grain products. Check your food labels by reading the list of ingredients. o Benefit: Fiber. Grain fiber helps with preventing constipation and helps us to feel full. Green is Vegetables and Red is Fruits: • Eat many different kinds of veggies and eat fruits as deserts or snacks! o Benefit: Eating different colored vegetables and fruits give us many different kinds of vitamins, minerals, and other things that help lower the chance of disease, help control weight, and help our kids’ bodies grow with better vision, stronger bones, alert minds, and lasting energy. • Eat the peel of your fruits and veggies because the fiber is in the crunch right underneath the skin. Make sure you wash them before peeling or eating. • Eat more whole fruits to get the fiber, but if you do choose juice, make sure it is 100%. • Tip: Dilute your 100% fruit juice with water. • Note: vitamin supplements are not the answer. Your body gets the vitamins and minerals it needs better from food than from a pill. Eating a diet full of different colors will give you and your children what the body needs. Blue is Milk/Dairy:

Parent Nutrition Education

•

Make sure to keep your dairy products (yogurt, milk, cheese) low fat or fat free. Milk products tend to have a lot of saturated fat (fat that is mostly found in animal products and is solid when left out), which is not healthy. o Benefit: Calcium to keep bones and teeth healthy and provides some protein.

Purple is Meat and Beans: • Make sure to go lean on protein. Try to broil, bake, or grill and not add more fat to your meats. Trim extra fat off, take the skin off, and stay away from marbled cuts (like bacon when the meat is mixed with fat and looks like a piece of marble cake). • This is when moderation comes into play. If you love fatty meat, eat it less often (maybe 1 or 2 times a week). Eat smaller amounts (e.g. 2 slices of bacon instead of 4). o Benefit: Protein, iron, and other nutrients. Protein helps muscles grow, helps cuts heal and fights off infection. Iron carries oxygen in our blood. When you get enough iron you will feel like you have more energy. Yellow is Oils: • Canola and Olive oils are your best bet! Corn, vegetable, sunflower, etc. are also good. • Limit your intake of saturated fats like butter and watch out for high fat processed foods like chips, pastry, cakes, cookies, and other snacks. • Watch out for Trans Fats as they may be harmful to our bodies. Read your labels! Let’s set a goal for this month. Choose a food group that you would like to improve on and make small changes throughout the month. Activity: Choosing low fat or fat free milk. Have your participants taste test 2% milk and 1% milk to try to tell which is which. Chart the results, and then reveal which drink was 2% and which was 1%. The goal is to show that there is not a big difference in the taste, but that there is a significant difference in the fat grams. Encourage your parents to read the label and make the switch. Their children will still get all the calcium and vitamin D without the extra fat.

Physical Activity Family Fun Idea: POLY SPOTS Use sidewalk chalk to make spots on the sidewalk or in a driveway, allowing plenty of space in between for children to move about freely. Have children move from spot to spot touching as many as they can. Stop or quiet music to give new instructions to touch the spots in different variations. You can try one foot, both feet, one hand, both hands, knee, elbow, belly, finger, toe, head, etc. Try two body parts, for example, hand and foot. Try three body parts. Ask, “Can you think of more?” Giveaway: Bucket of Sidewalk Chalk.

Sautéed Baby Bok Choy Ingredients: - 1 cup low fat chicken broth - 1 clove garlic, minced - 1 Tbsp. Soy sauce - 4 baby bok choy

Directions: 1. Place chicken broth, garlic and soy sauce in a large frying pan. Bring mixture to a boil. 2. In the meantime, trim the tough ends from bok choy. Rinse and drain. 3. Add bok choy to broth mixture and reduce heat to a simmer. Cook uncovered for about 5 minutes. Using tongs; turn bok choy and continue cooking for another 5 minutes. Drain and serve hot. Serves 4

Recipe for Parents

Sofrito de Bok Choy Ingredientes: - 1 taza de caldo de pollo bajo en grasa. - 1 diente de ajo machacado. - 1 cucharada de salsa soya. - 4 baby bok choy

Instrucciones: 1. Ponga el caldo de pollo, ajo y salsa soya en un sartén grande. Hierva. 2. Mientras tanto corte la parte dura de la base del bok choy. Enjuague y cuele. 3. Agregue el bok choy a la mezcla del caldo y cocine a fuego lento. Cocinar destapado for unos cinco minutos. Con unas pinzas voltee los vegetales y continue cocinando por otros cinco minutos. Colar y servir caliente. Sirve 4 personas

Recipe for Parents