How do you get preschoolers to eat kale?

Start by letting them in on the process from start to finish!

Junior kindergarten students in The Experiential School sowed the seeds in September, watered and tended the plants and watched them grow through the fall. It’s been a bumper crop, so this week the children picked the leaves, cut the leafy portion from the tough stems (great fine motor practice!), and shook them in bags with olive oil and salt. The teachers helped out by manning the oven to bake the kale until crunchy, and then the kale chips were ready for tasting.

The results received a mixed vote as some of the children found one small bite to be more than enough, while others clamored for seconds and thirds!

Even after donating five pounds of kale to a homeless shelter, there was plenty to share with our SAGE dining service. The JK classes took a trip up to the SAGE food preparation area to watch chefs use their kale to prepare smoothies for the Upper School students.