Youngest market traders in Leeds to sell fresh fruit and veg from their school garden
Local school children trade the classroom for a taste of market life this week, as they sell fresh, school-grown fruit and vegetables to the public in support of a great cause.
The children are selling their produce on Friday 4 July 11:00 –13:00 at Kirkgate Market.
This is part of a food education programme called Young Marketeers, run by the charity School Food Matters and supported by The National Lottery Community Fund. It gives children the opportunity to grow food from seed with the help of expert gardeners before harvesting and selling their fresh, tasty produce to their local community.
Dozens of enterprising children from eight schools will sell potatoes, kale, beetroot, courgettes, strawberries, blackcurrants, various herbs, and more at their stalls on the day, putting the marketing training they’ve had into practice.
Seasonwell, will be joining the event to help the children prepare a Mediterranean grain salad and a herb dip, demonstrating how their produce can be used in fresh and exciting ways.
All the money raised on Market Day will be donated to Incredible Edible Leeds.
Here are the recipes we’ll be making with the produce the children have grown.
Summer Mediterranean Grain Salad (serves 8 as a min dish)
Ingredients
- 100 bulgar wheat ( approx 1 cup)
- Large bunch of parsley, roughly chopped (approx 1cup)
- Small bunch mint, roughly chopped (approx ½ cup)
- Any other young summer greens like chard, spinach or rocket ( approx ½ cup)
- 6 spring onions, finely sliced
- Mangetout or sugar snap peas, sliced ( optional)
- 1teaspoon Dijon or French mustard
- ¼ teaspoon of mixed spice ( optional)
- 4 tbsp olive oil
- Juice and zest 1 lemon
- Salt and pepper
Optional extras:
Roasted beetroot makes a colourful and healthy addition,
Use quinoa instead of bulgar wheat to make the salad gluten-free
Equipment needed
- Chopping board and sharp knife
- Fine grater
- Measuring spoons
- Lemon squeezer
- Large heatproof bowl
Preparation Instructions:
1. Tip the bulgur wheat into a heatproof bowl and just cover with boiling water, then cover and set aside for 20 mins or until tender.
- Finely slice the spring onion.
- Cut the mint and herb leaves off the stalks then Roughly chop the leaves, using a sharp knife or scissors.
Finely slice any other veg you are using. If using spinach or chard cut out any tough stems first
Put the mustard and honey into an empty jar, pour over the olive oil and lemon juice. Add the mixed spice and a little freshly ground pepper. Fasten the lid onto the jar and shake vigorously to mix the dressing.
- Stir the herbs and veg through the cooked bulgur wheat. Pour over the olive oil and lemon juice dressing to taste.
- Serve the salad on its own or with pita bread or baby gem lettuce leaves for scooping. It looks lovely with herb flowers scattered over it