OCTOBER

The NH Harvest of the Month products for October are apples, kale, and seafood. Below are a variety of educational materials for use at home, in the cafeteria, and in the classroom. Students, teachers, and parents can learn the historical, geographical, and nutritional aspects of these agricultural and seafood products, in addition to using apples, kale, and seafood as catalysts for enriching traditional academic subjects and the development of life skills, like cooking and gardening.

A P P L E S

Carrots are root vegetables with a crisp texture and vary in color from orange to white, purple to black. Carrots are derived from a Middle Eastern crop called Queen Anne’s Lace and have been selectively bred over centuries to produce the crisp, sweet vegetables we eat today. They can be eaten raw, steamed, baked, boiled, or cooked in soups and stews. Carrots are rich in vitamin A (one serving can supply over 100% of the recommended daily value), as well as  vitamin B6, vitamin K, and modest amounts of other essential nutrients.

K A L E

Kale is a descendent of wild cabbage and originated in southeast Europe and western Asia. It has been a food crop since about 2,000 BC. The word kale is a Scottish, derived from coles (Greek) or caulis (Roman). Some common types of kale include curly, red or Russian kale, lacinato or dinosaur kale, redbor, and baby kale. Kale is an excellent source of vitamins A , C, K and potassium, as well as being low in calorie and high in fiber. Eating kale is good for bone health, vision, cancer prevention, heart health, healing and immunity. It can be eaten raw and cooked, used in salads, added to soups, pastas, or served as a side.

S E A F O O D

Carrots are root vegetables with a crisp texture and vary in color from orange to white, purple to black. Carrots are derived from a Middle Eastern crop called Queen Anne’s Lace and have been selectively bred over centuries to produce the crisp, sweet vegetables we eat today. They can be eaten raw, steamed, baked, boiled, or cooked in soups and stews. Carrots are rich in vitamin A (one serving can supply over 100% of the recommended daily value), as well as  vitamin B6, vitamin K, and modest amounts of other essential nutrients.

A P P L E S, K A L E, + S E A F O O D