Orange Carrot Popsicle with a Twist of Kale Limeade
Makes 6 pops
Handful of fresh Kale
1/2 c. Santa Cruz Limeade
Blend these together and pour just a tablespoon in the bottom of a dixie cup or popsicle mold. Freeze until solid, two hours or more.
1 1/2 c. 100% orange juice
1/2 c. carrot puree
Combine these ingredients and pour molds on top of the frozen kale mixture. Insert ice pop sticks and freeze at least 2 hours or until firm.
This week Shepardson students will be making a special trip out to the garden to create some art work with Allison Straubing and Heidi Priebe. The final project will be used for an Original Works fundraiser that will benefit the garden maintenance cost. Sales of the personalized art products will be available for purchase in the spring. The students will also sample a healthy garden treat and learn about “Jackie” the pumpkin that will be visiting the classrooms during the month of October.