Sproutside at the Flint Children's Museum

To inspire a love for learning and awaken imagination through exploration and hands on play.

The Stone Soup Celebration was Wonderful!!!

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Thank you to everyone who helped make the Stone Soup Celebration a success, and to all of the families who joined us for the fun day! The children’s troupe of the Kearsley Park Players did an excellent job on all three performances. The show was enjoyed by all! For more information about getting your children involved visit: http://www.kearsleyparkplayers.com

ImageAnother big thank you to Bob Evans for providing tasty vegetable “stone” soup today.

 

After enjoying soup and a play, guests harvested produce from Sproutside to take home for their own stone soup. What a FUN day!

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Stone Soup – This Saturday @ The Museum!

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Join us in Sproutside this Saturday, August 17th for our Stone Soup Celebration!

Who: all of our wonderful museum guests!

What: enjoy a performance of Stone Soup by the Kearsley Park Players. Fill your belly with stone soup freshly prepared by Bob Evans. Help harvest veggies from our garden.

When: August 17, 1-3pm.

Where: Sproutside at the Flint Children’s Museum.

Why: to celebrate a great summer and harvest in Sproutside.

We hope to see you here!

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Knee High by the Fourth of July!

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The old saying says that corn plants should be knee high by the Fourth of July. Today is the third of July and the corn in Sproutside is already much taller than my knees! It looks like we will have a great harvest.

We will have tomatoes and peppers ready for harvest soon so be sure to visit if you want a taste of fresh Sproutside veggies!

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Come and get your Leafy Green Veggies!

Come and get your Leafy Green Veggies!

Our garden is really growing, it loves the rain we have had lately!

Today we harvested more radishes along with lettuce and kale. One visitor suggested making fruit smoothies with kale in them, the kids don’t even realize how healthy their yummy treat is! Visit the museum today to take some produce home with you.

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Come See What’s Blooming in Sproutside!

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Alyssum flowers are blossoming outside our greenhouse. These pretty little flowers are food for caterpillars.

 

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The day lilies throughout the museum gardens are blooming, too. Did you know that these plants are edible? The flower petals are crunchy like lettuce when eaten raw, but you can also find recipes for cooking the flowers. You can even make “pickles” from them!

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Harvest Time!

Harvest Time!

We harvested some of our radishes this morning, and they sure are beautiful!
How do you like to prepare radishes?

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Our garden is growing…We need some yummy recipes!

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Just look at our garden grow! Our little seedlings are loving the rain. We just added several new plants which we need your best recipes for! Send recipes to hhanel@flintchildrensmuseum.org or drop them off at the museum 🙂

They are:

  • Turnip
  • Radish
  • Watermelon
  • Broccoli
  • Squash
  • Kale
  • Collards

We are still looking for recipes for our other fruits and veggies:

  • Carrots
  • Potatoes
  • Green Beans
  • Egg Plant
  • Zucchini
  • Okra
  • Spinach
  • Cabbage
  • Tomatoes
  • Green Peppers
  • Lettuce
  • Cucumbers
  • Strawberries
  • Brussel Sprouts
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The Sproutside Cookbook – Share your best recipes!

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If you have visited Sproutside before, you know that we grow all kinds of yummy fruits and veggies. We even let you take them home once they are harvested! This year, we are collecting recipes that use the produce growing in the garden. If you have any delicious recipes using the following ingredients, please share! We will have recipe cards available later this summer so that you can enjoy preparing some tasty dishes with your children!

Email recipes to hhanel@flintchildrensmuseum.org, or send them in a facebook message.

  • Carrots
  • Potatoes
  • Green Beans
  • Egg Plant
  • Zucchini
  • Okra
  • Spinach
  • Cabbage
  • Tomatoes
  • Green Peppers
  • Lettuce
  • Cucumbers
  • Strawberries
  • Brussel Sprouts
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How to get kids to eat (and love) Zucchini

It can be tough to get kids to eat the fruits and veggies that they need. Zucchini is usually not a child favorite but hopefully this recipe will change their minds!

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Zucchini is good for kids and grown ups! The recipe here also includes blueberries, which are packed with antioxidants. So while this is a yummy sweet treat, it does have health benefits!

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I used a zucchini from Sproutside’s garden a little larger than this one and ended up with one large loaf, 3 small loaves, and 17 muffins of zucchini or blueberry zucchini bread.

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On the left is a Zucchini Blueberry Muffin (see recipe), and on the right is Zucchini Bread from an old family recipe.

 

Blueberry Zucchini Bread Recipe (Adapted from Allrecipes.com where it received a five-star rating)

Ingredients

  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 3 teaspoons vanilla extract
  • 2 1/4 cups white sugar
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 2 cups frozen wild blueberries (you can also use a pint of fresh blueberries)

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.

Shred zucchini. Set aside. Once shredded, squeeze zucchini to remove excess water. Discard water.

In a large bowl, beat together the eggs, oil, vanilla, and sugar.

Fold in the zucchini.

Beat in the flour, salt, baking powder, baking soda, and cinnamon.

If using frozen blueberries, coat in flour. This will keep the berries from bleeding excessively in the batter.

Gently fold in berries.

Pour into lightly greased loaf pans. (Or muffin tins)

Place in 350 degree oven for approximately 50 minutes. (Check with a toothpick. If it comes out clean, they are done.) Cool 20 minutes in pans, then turn out onto wire racks to cool completely. Enjoy!

 

Let us know how your recipe turned out in a comment below, or email a picture of your child enjoying this new treat to discovery@flintchildrensmuseum.org.

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