On Friday, February 5th, fifth graders at Level Grove Elementary explored physical and chemical changes by cooking in the classroom. With Habersham County’s FoodCorps service member Susie Burton, students made cheesy turnip green pesto pasta with fresh, locally grown turnip greens. The students boiled, tore, chopped, and cooked, learning science and kitchen skills at the same time. The students also discussed how to talk about new foods in intelligent and respectful ways. Level Grove will host a school-wide turnip green taste test on February 19th, so 5th graders will now be “turnip green experts” and will be able to serve a student leaders during the taste test. Turnip greens are a member of the brassica family, and are delicious when harvested in cool winter weather. Try the recipe at home!
Cheesy Turnip Green Pesto
1 box (13.5 ounces) of pasta
3 cups (chopped) fresh turnip greens
½ cup olive oil
2 cloves garlic (you can do just one if you want to tone the garlic down!)
1/3 cup parmesan cheese
1/8 tsp salt
1. While you are doing steps 2-4, boil water. Once water is boiling, add a pinch of salt and add pasta to the water and cook until tender.
2. Tear up or chop turnip green leaves into very small pieces. Put stems in trash or compost.
3. Shred parmesan cheese.
4. Add turnip greens, parmesan cheese, and other ingredients into food processor. Chop using food processor until all ingredients are completely mixed together. If you don’t have a food processor, you can chop all ingredients very finely and mix well.
5. Toss pesto mixture with cooked pasta. Eat and enjoy!