I Can't Wait!

It has finally happened!  The weather is warmer, the sun is shining, and the ground is (finally!) drying out.  This means that many of us can do what we have been dreaming about all winter - dig in the dirt.  Earlier in the spring the onions, beans, and lettuce were planted and it is time for the spring ritual - the trip to the plant store!  If the work schedule and the weather cooperate, the trip can be made on a weekday when the crowds are smaller.  If the trip has to take place on the weekend, the small spaces between the rows of plants are almost impassible, especially when trying to wheel the largest size cart.  The variety of plants is dizzying, and there are many decisions to be made.  How many tomatoes?  Early Girls or Celebrities, Marketmores or Beef Steak?  What kind of hot peppers?  Cubanelle, Hot Portugals,  or Cayanne?  How many new plants can fit in the herb garden?  Dill, fennel, or sage?  If we can eventually make our way out of the vegetables and herbs, there are the flowers.  Row after row of flowers in every shape, size, and color.  The array and the combinations are unending - a panorama of plants that I can hear calling to me.

While the garden is being planted, watered, and weeded, I wait impatiently for that wonderful day when the first vegetables can be picked and eaten.  While I am waiting, I mentally plan all of the ways that I will eat the bounty - marinated tomatoes with pasta, cheese/tomato toast, sandwiches with tomatoes, lettuce, and soy bacon, sauteed tomatoes and peppers on whole wheat pasta ...  The list goes on and on.  I can almost taste that first ripe tomato while I am waiting.

Children love gardens.  They have an affinity for growing things, and love to watch and comment on each plant while it is growing.  Harvest time is lots of fun, and the children are much more apt to try something that they have actually held in their hands and carried into the kitchen than they would if the same item came from Wegmans.  If you can't garden at home or at your center, try growing a few vegetables and herbs in pots that the children help prepare and care for. 

There are many wonderful ways to use produce from the garden or from the farm market.  Here is one that is easy and quick for a busy evening after work.  It is also a recipe that can involve the children since they can rinse and chop the vegetables (a table knife can work very well and is safe).

Sizzling Chicken and Veggie Skillet

4 small boneless, skinless chicken breast halves (1 lb.)

1/4 cup Italian dressing

1 zucchini, coarsely chopped

1/2 cup thinly sliced red onions

1 cup halved cherry tomatoes

1 cup snow peas

1/4 cup rated Parmesan cheese

Heat large nonstick skillet on medium high heat.  Add chicken; cover with lid.  Cook 5 to 7 min. on each side or until done (165 degrees).  Transfer to platter; cover to keep warm.  (If you do not have a nonstick skillet, you could use a regular one with cooking spay or a little olive oil.)

Add dressing, zucchini, and onions to skillet; cook on medium heat 4 min., or until vegetables are crisp-tender, stirring occasionally.  Stir in tomatoes and snow peas; cook 1 to 2 min., or until heated through.

Top chicken with vegetable mixture and cheese.

Enjoy!