Chard/Kale/Collard rice rolls

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We are eating this garden, frozen or not- making sure we get every last delicious green morsel. The plants started to looked chilled and wilted- so it’s time to eat!

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We made a big pot of rice, put out smalls bowls of rice vinegar & soy sauce, & a collection of sliced daikon radish, carrots, and fresh beets. We rolled it all up into a freshly picked rainbow chard, collard green, or kale leaf.

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The students kept asking for more & more- to see kids going bananas for kale and fresh greens- that warms a garden teacher’s heart like few activities in the world. They loved the food, and they further reinforced the idea that growing your own food can be continually delicious and fun- even when it’s freezing outside.

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