Jesse Buckner runs the Heart and Soul Drum Academy and in his interview at the Urban Farm and Garden Alliance he stresses how vegetables are very important to keep these hungry kids healthy and wish they had a community dinner for them a long time ago.
Jesse Buckner at his interview
Question: Why is this good for the community?
Jesse’s Answer: “These kids are starving, should have done it a long time ago; vegetables are a key thing to eat to keep everyone healthy.”
Personal reflection- When I visited the Ramsey County Food and Nutrition Commission meeting I did not realize what a struggle it was for a large percent of the community to access and afford healthy food. This video was what a lot of the discussion was about their concerns/input. It also connects with the following video of being able to transform cheap vegetables into a healthy yummy meal and medicine!
Here are some tasty healthy veggie recipes!
BRUSSELS SPROUTS WITH GARLIC AND LEMON
1 tablespoon olive oil
2 large garlic cloves, minced
3⁄4 lb Brussels sprout, trimmed, leaves pulled off, cores quartered
1⁄8 teaspoon lemon pepper
1⁄8 sea salt (optional)
1 teaspoon lemon zest, minced (a generous teaspoon)
In a saucepan over a medium setting, heat the oil, then add garlic & cook about 30 seconds, or until fragrant, then reduce heat to low & add Brussels sprout leaves & cores.
Cook, stirring often, for about 10 minutes, or until Brussels sprouts soften & just start to brown.
Add 2 tablespoons of water, then cover & cook another 5 minutes or until cores are tender.
Season with lemon pepper, (salt, if using) & the lemon zest., before serving.
LEMON GARLIC ASPARAGUS
Add zing to your asparagus by roasting them with lemon and garlic. Lemon Garlic Roasted Asparagus are a simple and delicious side dish.
Total Cost $3.21 recipe / $1.07 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
1 bunch asparagus $2.49
1 Tbsp olive oil $0.11
1 clove garlic $0.07
1 med lemon $0.49
to taste salt and pepper $0.05
Preheat the oven to 400 degrees. Rinse the asparagus well and cut off about one inch off the bottom of the stems (this part tends to be very fibrous and stringy).
Place the asparagus on a baking sheet lined with foil and drizzle with olive oil. Mince the clove of garlic and zest the lemon. Sprinkle salt and freshly ground pepper over the asparagus, add the garlic and half of the lemon zest. Toss everything with your hands until everything is coated in oil and seasoning. Spread the asparagus out so they are in a single layer on the baking sheet.
Place the asparagus in the oven. After ten minutes in the oven, use a spatula to stir the asparagus and then roast for ten more minutes. After twenty minutes total, the asparagus should be tender and even a little crispy on the tips.
When the asparagus comes out of the oven, sprinkle the remaining fresh lemon zest and just a little lemon juice.
M, Beth. “Lemon Garlic Roasted Asparagus.” Budget Bytes, 16 Nov. 2017.
Mike, Sydney. “Brussels Sprouts With Garlic and Lemon.” Brussels Sprouts With Garlic And Lemon Recipe - Genius Kitchen, Genius Kitchen, 25 June 2011.