My daughter attended a school with a terrific garden program from Kindergarten through 5th grade. The amazing teacher, Laurel Anderson, made sure the kids weren't just planting seeds or watering flowers. She had them FIXING and EATING the food that they grew. Once a week for two years, I had the pleasure of helping out with my daughter's class. Each week's class ended with a snack made by half the group and served to everyone. Because gardening is not just about plants. It's about food, cooking, sharing, serving, enjoying, discovery, health and community. Laurel got all that in in a 50 minute class.
One of the last meals we shared, and apparently one of the class' favorites, was the "Garden Wrap." It's presented here in a regular tortilla, but if you are gluten-free, you could use a rice wrap, nori or even just roll this up into a big piece of lettuce.
My daughter requests this dressing now. Laurel's original dressing called for yogurt, but I've veganized it to a soy or other-based yogurt with no problem. And because we now grow our own herbs at home, I can make this myself in the blink of an eye.
A wrap lends itself to any ingredients you have on hand.
These are my daughter's favorites.
Harmony Garden Wraps
Dressing (blend in blender)
- 1/2 cup plain soy or other yogurt
- 1 lemon, juiced
- 2 handfuls of French sorrel (or other herbs- any bitter lettuce works)
- 1 bunch chives
- Herbs/salt – to taste
- 2 cloves garlic
- 1/4 cup -- 1/2 cup oil (optional)
- Spread dressing on tortilla.
- Sprinkle on sunflower seeds.
- Grate a little carrot over it.
- Add washed spinach/lettuce.
- Roll it up carefully.
- You can eat this whole, cut it in half or into little wheels if you are serving as an appetizer.