One of my mother’s favorite pastimes is getting my stepfather to unknowingly eat his vegetables–and enjoy them. Kale and beets are her current champions, but during summer’s bounty, she’ll creatively experiment with varieties of eggplant, tomatoes, and summer squash. Mom’s surreptitious cooking exploits have slowly chipped away at Cecil’s white-bread-and-bologna upbringing. He now reluctantly eats tofu and vegetable curry, enthusiastically enjoys a bowl of homemade chili (unaware of the finely diced kale and ground beets within), and I even saw him eating the seaweed from his bowl of ramen.
I am my mother’s daughter in a lot of ways, and this is one of them. Once, I brought black bean avocado brownies to an office party, waiting until the entire plate was devoured before revealing the identities of their secret ingredients, to the horror of some of my coworkers.
Although it was tempting, I decided to keep the secret ingredients to a minimum when preparing for our first school garden open house event. With the chaotic energy of the holidays enveloping the school in a Christmas-themed cloud, I thought it appropriate to host a celebration in honor of how far our garden program had come in the past three and a half months. Of course, the ulterior motive was to recruit parent volunteers and co-opt more teachers to the ways of the garden.
Central to the occasion was the food, relatively healthy food. Prentiss made a delicious sweet potato cake; I made a salad with quinoa, dried cranberries, and a few pounds of garden fresh collards, kale, and broccoli leaves. And to entertain the Santa-crazed children, I had a craft table set up making holiday-themed potato prints (but actually y’all, this activity is not just for kids).
Overall, it was successful. Even though only one parent showed up, there was a good turnout of teachers and staff, a few community members, and all of the Jackson FoodCorps ladies. I especially enjoyed talking to the people who, though initially dubious of the whole “garden business,” were now excitedly asking questions about growing beets and making kale salads. Some of the kiddos picked giant bok choy leaves as party favors, a few of which were devoured before making it into the building.
As much as I enjoy manipulating people to eat vegetables, moments like these, when kids (and adults) independently make choices that benefit their health are far more gratifying. I think that allowing kids to make healthy choices on their own is the best way for them to form lasting healthy habits. The key is providing students with the means to make those choices, educating them about food, and encouraging them to step outside their comfort zones.
It can also mean not being personally offended when an 8 year old sprints to the trash can to spit out that organic, locally grown radish or collapses in dry heaves at the sight of the school compost pile. Cherishing the small victories are reason enough for me to keep doing what I’m doing. Because witnessing that same radish spitter-outer nibbling on kale stems of his own accord is, to me, on par with any Christmas miracle.