GREEN Eggs and Ham, I do like them Sam I Am!

March 2^nd marked the birthday of Dr. Seuss, beloved children’s author and cartoonist. The Edible Schoolyard celebrated the day this year by preparing Green Eggs & Ham with a group of afterschool students. We still had some kale growing in the garden and added additional greens from the market.  This is a fun recipe for kids to make and eat- and, a great way to utilize some early spring greens. – Jennifer Bedrosian, Chef Teacher

GREEN EGGS & HAM!

Take a look at the recipe:

• 6 eggs
• 1 tablespoon butter
• Bunch of garden greens: parsley, spinach, Swiss chard, kale
• 1/4 cup cheddar cheese
• salt, pepper

To get green plant food coloring:

1. Gather green leaf plants like kale, parsley, chard or spinach.
2. Wash and chop into small pieces.
3. Blend with a bit of vegetable broth or water until smooth.
4. Alternatively, if you have access to a juicer you may juice the plants!

To make the best scrambled eggs:

1. Crack eggs into a small bowl and beat with a fork
2. Add green plant food coloring until you have a satisfying color (I like mine emerald green)
3. Heat a skillet to medium low heat and melt the butter.
4. When butter is melted pour eggs in and … PAUSE! Do not touch the eggs for 30 seconds.
5. After 30 seconds, stir with a wooden spoon or rubber spatula. Toss the eggs around the pan a little and then let sit for 15 seconds.
6. Give another push from the outside of the pan to the center and add cheese.
7. Let cook for 15 more seconds, push again, and serve hot with ham and toast!