GROW MORE. OF THE THINGS YOU LOVE
We welcome spring and invite everyone to let good things grow in their garden!
GARDEN SPOTLIGHT: LEAFY GREENS
Most leafy greens are ready to harvest in 30 to 40 days. You may plant seeds directly into the ground or purchase seedlings. Leafy greens can provide multiple harvests over several weeks. Growing your own leafy greens can help you save money and add beautiful texture to your yard!

Grow your favorite leafy greens, such as:
  • Lettuce
  • Mustard
  • Turnip greens
  • Swiss chard
  • Spinach

Nutrition: The nutritional content of a leafy green depends on the variety. Generally, leafy greens are an excellent source of fiber and darker greens tend to have higher vitamin and mineral content!
HOW TO MAKE A HEALTHY SALAD YOU WILL LOVE
Add protein.
Lean protein (i.e., fish, egg, chicken, beans, and legumes) can help you feel fuller longer. Nuts (i.e., almonds, walnuts) add protein and healthy fat.

Add grains.
Whole grains also increase nutrient density and satiety. Use your favorite grain such as, quinoa, farro, brown or wild rice.

Add other veggies.
Roasted veggies like carrots and beets add sweetness. Raw veggies like radishes and cucumber add a great crunch!

Monitor dressing amount.
A good serving size for dressing is 2 tablespoons. Dressing adds fat which helps our body absorb the nutrients in our salad!
EXERCISE TIPS
Exercises that you may not know you’re doing while gardening!
  • Weeding
  • Planting
  • Water
  • Tilling

Stats: The CDC considers gardening a moderate-intensity level activity and can help you to achieve that 2.5 hour goal each week. Additionally, those that choose gardening as their moderate-intensity exercise are more likely to exercise 40-50 minutes longer on average than those that choose activities like walking or biking.
LOOK FOR FOODS THAT ARE IN SEASON
SPRING VEGETABLE SOUP
Enjoy this tasty soup with your favorite whole grain bread sandwich. The recipe doubles easily if you need to accommodate a large family or group.
Ingredients:
  • 1 tablespoon extra virgin olive oil
  • 1/4 red cabbage (medium head, about 2 cups, finely shredded)
  • 2 ripe tomatoes (medium, seeded and chopped)
  • 1/2 cup canned artichoke hearts (drained and chopped)
  • 1 cup green peas (frozen or fresh)
  • 2 1/2 cups vegetable juice (low-sodium)
  • 1 cup water
  • 2 teaspoons dried basil

Directions:
  1. In large soup pot, heat oil over medium heat. Saute cabbage, tomatoes, artichoke hearts and peas for 10 minutes.
  2. Add vegetable juice and water. Bring to boil. Reduce heat, add basil and simmer for 10 minutes, or until all vegetables are tender and soup is piping hot.
  3. Serve in individual serving bowls. Season to taste with salt and pepper.
KIDS CORNER
SNAP CORNER
SNAP provides monetary assistance to supplement the food budget for households that meet the financial and resource requirements.
Foods available under SNAP:
  • Fruits and vegetables
  • Meat, poultry, and fish
  • Dairy products
  • Breads and cereals
  • Other foods such as snack foods and non-alcoholic beverages
  • Seeds and plants, which produce food for the household to eat

More information about SNAP can be found here!
For questions or assistance, call (336) 422-7758 or email fnsoutreach@secondharvest.org
Second Harvest Food Bank's Nutrition Services is committed to working with low-income families seeking to improve their nutrition and health, partnering with our agency programs and community groups.