Springtime Seeds and Stakes are Back!

Our popular Springtime Seeds are here for a limited time. With every kids meal purchased, kids receive a seed packet and illustrated, wooden plant stake, and a fun activity bag developed in partnership with Zenger Farm .

Zenger Farm is a working urban farm in SE Portland that models, promotes and educates about sustainable food systems, environmental stewardship, community development and access to good food for all.

Seeds varieties include zucchini, Oregon sugar pod peas, buttercrunch lettuce and calendula. Collect all 4 and get to know how your food grows.

Sugar Snap Peas with Sesame

Equipment
Medium mixing bowl
Small mixing bowl
Whisk

Ingredients
1 pound sugar snap peas
Sesame oil (about 2 tablespoons)
Sesame seeds (about 1 tablespoon)
Kosher salt

Directions

Clean the snap peas in water. Remove and discard the stem end and the string from each pea pod. Toss the snap peas in a bowl with sesame oil, sesame seeds, and kosher salt, to taste. If desired, you can toast the sesame seeds first in a toaster oven or in a dry skillet. Have an adult help you with that step.

Serve at room temperature.

Zucchini Chips

Zucchini Chips are delicious raw with a yogurt and chive dip. Clean and slice the zucchini in ¼ inch thick rings and serve! You can also bread them and bake them, like in this recipe.

Zucchini Oven Chips

Equipment
Sharp knife (to cut zucchini)
Medium mixing bowl
Small mixing bowl
Whisk
Baking sheet

Have an adult help supervise when cutting zucchini and using the oven.

Ingredients
1/4 cup dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
2 tablespoons fat-free milk
2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
Cooking spray

Directions

Preheat oven to 425° F. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Dredge means to gently run the zucchini across the flour mixture so the flour sticks to the flat surface of the zucchini. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

Buttercrunch Lettuce

Fresh from the garden, washed lettuce can be used on sandwiches or for a crisp, fresh salad.

It’s fun to stuff whole wheat pita halves with lettuce, hummus and your favorite veggies for lunch or an afternoon snack. Or try lettuce, seedless grapes cut in half, cubed chicken and light mayonnaise for a chicken salad pita.

Buttercrunch Lettuce is also great for Lettuce Wraps.
Stir fry chopped vegetables (onions, peppers, broccoli, carrots, zucchini, bok choy, mushrooms, snap peas) with oil and soy sauce, add a favorite protein (tofu, beef, chicken, pork, turkey, shrimp). Add toppings to a leaf of lettuce and roll it up. Dip in sweet chili sauce or soy sauce, if desired.

Calendula Petals can be used as an attractive and edible garnish on almost any dish, or tossed in salads.Calendula Petals can be used as an attractive and edible garnish on almost any dish, or tossed in salads. Or, try one of these recipes:

Calendula Egg Scramble

Equipment
Sharp knife
Mixing bowl
Large Skillet
Toaster

Have an adult help supervise when cutting the calendula and using the stove.

Ingredients
4 large eggs
1 tablespoons of butter
3 tablespoons of milk
1/2 pinch of nutmeg
2 buttered English muffin slices
1/4 cup grated cheddar cheese
3 clean calendula flowers - use petals only - remove petals and chop
Salt & Pepper to taste

Directions

Combine the eggs with milk, nutmeg, salt and pepper, and whisk well. Melt butter in a skillet and scramble the eggs. Stir in the Calendula petals at the last minute. Divide the eggs and mound them on the toasted English muffin slices. Sprinkle with cheese and serve immediately.

Potato Soup with Calendula Garnish

Equipment
Sharp knife (to chop potatoes, onions)
Soup pot
Mixing bowl
Food processor

Have an adult help supervise when cutting the potatoes and onions and when using the stove and food processor!

Ingredients
2 pounds of peeled, cubed potatoes; NW gold potatoes are a great choice
2 tablespoons of butter or butter substitute
1 medium onion, diced
2 cups of chicken stock or broth (vegetable stock can be used)
2 cups of milk
1 pinch of nutmeg
1/4 cup of chopped basil
1/4 cup of clean whole calendula petals
4 tablespoons whipped cream or plain greek yogurt
Salt & Pepper to taste

Directions

Melt the butter in a soup pot over the stove and add onion. Cover and cook until the onions are tender, about 5 minutes. Add potatoes and cook 4 minutes. Add milk and chicken stock. Cover and cook over low heat for about 15 minutes. Season with salt, pepper, and nutmeg. Check to see if potatoes are tender. If so, place all in a blender or food processor and puree until smooth. Careful, soup will be hot. Stir in the fresh chopped basil. Distribute into 4 separate bowls, and top with whipped cream or plain greek yogurt and Calendula petals.

Kids Meals

Burgerville’s Kids Meals are sized right, and filled with good food that’s prepared fresh when you order it. 100% Country Natural beef hamburgers, cheeseburgers and antibiotic-free chicken tenders, plus options such as French fries or apple slices and hormone-free milk. Or upgrade the beverage to a Burgerville real ice cream milkshake made with Sunshine Dairy-fresh milk or a smoothie made with YoCream nonfat frozen yogurt.