In 4th grade they have been documenting their kale growth in different garden micro-environments for the first part of the school year, and after recording and observing it’s time to eat and enjoy! A few weeks ago I baked up some garden kale chips for our students to sample, and this week we made a massaged kale salad together. Students went out on their own and harvested 4 large leaves around the garden (being warned not to pick from the middle). They then removed the stems for compost and tossed the leaves into the salad bowls to be massaged. With one latex-free glove, they took turns massaging the kale until it was a dark green, almost seaweed like color. At the end we mixed in the precut mangoes, lemon juice, honey, walnuts, cranberries, and olive oil. Students received samples to taste in small dixie cups. We even had students in our first class stay for thirds during their recess time. However, be careful not to put too much lemon juice! Our first class said there was too little lemon flavor and our 2nd class said there was too much when I added more to theirs. They were given a copy of the recipe with kale nutrition facts on the back to take home. Looking forward to trying kale smoothies next! An identical recipe is listed here: Massaged Kale Recipe. This lesson was taken from the Master Gardener’s Training last month and you can read the recap of that workshop here.