Round Rock ISD Food Services and Purple Sage Elementary School partnered to demonstrate healthy eating, using the vegetables from the campus garden to make salads and fresh dressing.
RRISD Food Services Executive Chef Jeff Moll visited with three third-grade classes at Purple Sage and crafted salads with the lettuce, carrots and radishes grown in the campus garden. Moll also taught the students how to make a lemon vinaigrette dressing for the salad and sent each student home with a recipe card.
“The tasting is a finale event for our school garden project,” said Colleen Benefield, Purple Sage PTA Environmental Committee chair. “I’m really happy we could invite all Purple Sage third-grade classes to taste vegetables from their own garden and learn from Chef Jeff.”
The garden was created in January through a $500 mini-grant from The Michael & Susan Dell Community Collaborative for Child Health, which was awarded to the Purple Sage PTA to teach students healthy habits during hands-on lessons.
Purple Sage third-grade teacher Darcy Waters led the pilot program with her students, who were responsible for planting, watering, care, cultivation and harvesting during the growing season.