4. pg. 4 http://littlesproutslearning.co/
1. Plant seeds outdoors 3 to 5 weeks before the last spring frost date.
2. Make sure your soil is free of stones; carrots need deeply tilled soil that they can push
through.
3. Plant seeds 3-4 inches apart in rows.
Beginner tips: Carrot seeds are super tiny. Mix your seeds with sand and sprinkle evenly
over the surface of your soil. Barely cover with a thin layer of soil and keep moist. Don’t try
to plant carrots in the warm weather, they will go dormant.
5. pg. 5 http://littlesproutslearning.co/
1. Broccoli can germinate in soil with temperatures as low as 40ºF.
2. Broccoli requires full sun and moist, fertile soil that's slightly acidic. Work in 2 to 4
inches of rich compost or a thin layer of manure before planting.
3. Seed or set transplants 2 to 3 weeks before last spring frost date.
4. Plant broccoli 18-24 inches apart.
Beginner tips: Buying seedlings is much easier than direct seeding broccoli seeds
outdoors.
6. pg. 6 http://littlesproutslearning.co/
1. Start cabbage seeds indoors 6 to 8 weeks before the last spring frost.
2. Transplant outdoors 2 to 3 weeks before the last expected frost date.
3. Plant 12 to 24 inches apart in rows, depending on size of head desired.
Beginner tips: Store bought starts are a great way to get started your first time!
7. pg. 7 http://littlesproutslearning.co/
1. Buy disease-resistant plants from a reputable nursery.
2. Plant as soon as the ground can be worked in the Spring.
3. Make planting holes deep and wide enough to accommodate the entire root system.
The roots should be covered, but the crown should be right at the soil surface.
4. Set plants 20 inches apart, and leave 4 feet between rows.
5. Planting site must be well-drained. Raised beds are a particularly good option
for strawberries.
Beginner Tips: If you pinch off all the flowers the first year, your strawberries will
come back much stronger the following year and produce many more berries.
8. pg. 8 http://littlesproutslearning.co/
1. Make sure you have well-drained, humus-rich soil.
2. Sow seeds outdoors 4-6 weeks before last spring frost.
3. Plant 1 inch deep and 2 inches apart.
Beginner Tips: Peas need something to climb. Place two stakes at either end of pea rows
and string strings from one to the other for peas to grab on when climbing.
9. pg. 9 http://littlesproutslearning.co/
1. Watermelons need a long, warm growing season.
2. Watermelons need a lot of space to grow.
3. Plant watermelons two weeks after last frost date.
4. Fertilize watermelons regularly.
5. Plant watermelons in hills. Hill up the soil and plant 8 seeds, 1 inch deep in each
hill. Plant hills 3-4 feet apart.
Beginner Tips: Once watermelon plants are about 6 inches tall, mulch area heavily
to prevent fruit rot and to keep soil warm and moist.
For sweeter watermelon, water less frequently once fruit sets on the vine.
14. pg. 14 http://littlesproutslearning.co/
I have kept over 80 children in my time as a Family Childcare provider, so I KNOW picky
eating. I have seen every kind of eater there ever was. I have perfected my methods of
encouragement, enticement and just plain trickery to get all kinds of kids to eat all kinds of
healthy foods.
There are a few tricks that will help:
1. Don’t put pressure on the kids to eat. Just eat with them and ignore how much they
consume. They will eat when they need to. It may seem like they are going to
starve, but they won’t. Just relax and you’ll see over time, they will relax too and
they will begin to eat more again.
2. Don’t cater to what they want. Make a healthy meal with protein, carbs, and lots of
fruits and veggies and kids will see that as the norm. They will learn to eat good
things by example.
3. Eat the healthy food yourself and enjoy it.
4. Don’t give up. A new food needs to be introduced a few times before kids will
recognize it and not see it as a new food. Just keep offering it. You’ll be surprised
that someday they will just pick it up. I have seen this over and over again.
5. Make meal times fun and relaxing. Pleasant conversations and smiles help make
meal times a good experience.
6. Don’t put too much food on their plates. A cup of green beans is pretty
overwhelming to a toddler. Just a few bites of each thing help them to feel relaxed
and entices them to try a bite here and there until they learn to like it.
7. Kids are much more likely to eat something they helped prepare. They can wash
apples, count out crackers or pieces of bread, stack toppings on sandwiches, dump
ingredients into a bowl, stir, and a ton of other things. Older kids can even cut things
and help stir at the stove.
8. Take it a step further and let them help grow their own food! Kids are 80% more
likely to try something they grew. Growing it and cooking it makes an unbelievable
difference in the chances kids will try something new. I am always amazed at how
well this works!
9. If all else fails, hide the food! I add shredded fruits and vegetables to breads,
sauces, casseroles, soups, and pasta dishes and the kids never even know it’s
there. If you have a child that likes bread, load that bread up with fruits and veggies
for extra nutrients. You’ll be giving them what they need without them even knowing
it.
There are so many things that can help make mealtime a healthier time. It just takes time
to change habits. It does for us too. Think about how hard it is to make changes in your
habits. Kids are no different. Try these awesome recipes that are kid tested and approved.
You’ll be surprised at how well kids like them. They are some of the favorites around Little
Sprouts! Check them out.
15. pg. 15 http://littlesproutslearning.co/
2 Tablespoons olive oil
1 onion
1 pound ground beef
4 cups chicken or beef stock
4 carrots
2 potatoes
1 pound frozen or fresh green beans
1 clove garlic
Salt and pepper to taste
1 tsp. Italian seasoning or other herbs you like
½ pound frozen or fresh peas
1 pound frozen or fresh corn
Any other vegetables you or your kids like. We have used broccoli, cauliflower, kale,
spinach, cabbage, and so many other things in this soup. It’s always a hit!
Heat stock pot and add oil.
Chop onion and add it to skillet.
Cook until tender.
Add ground beef.
Cook and stir until cooked and no pink remains.
Add stock and 4 cups of water.
Add carrots, potatoes and green beans.
Cook on high until vegetables are tender, 15-20 minutes.
Add garlic, salt, pepper and herbs.
Add peas and corn and cook 2-3 minutes more.
16. pg. 16 http://littlesproutslearning.co/
1 pound fresh broccoli
1 clove garlic
3 Tablespoons olive oil
¼ C. grated parmesan cheese
Salt and pepper to taste
Few pinches of thyme
Chop broccoli into bite-sized florets.
Cut ends off stems.
Cut outer skin off stems.
Chop stems into bite-sized pieces.
Place broccoli pieces on baking tray.
Sprinkle with salt, pepper, thyme and parmesan cheese.
Add garlic and olive oil.
Stir with your hands to distribute oil, garlic and seasonings.
Roast until edges are slightly browned at 400 degrees. (About 15 minutes)
A ton of veggies can be roasted this way. Diced or sliced sweet potatoes or squashes,
cauliflower, asparagus, sliced cabbage, eggplant, beets, turnips, and just about any
vegetable you can imagine. It will probably be your new favorite way to enjoy them!
17. pg. 17 http://littlesproutslearning.co/
3 slices bacon
1 onion
1 head cabbage
1 tsp dill
Salt and pepper to taste
Chop bacon into small pieces and cook in skillet on medium heat.
Remove bacon from skillet and place on paper towel to drain.
Slice onion into thin strips and place in skillet.
Slice cabbage into thin strips and place in skillet.
Add salt, pepper and dill.
Cook and stir until cabbage is still crunchy but has turned a brighter green.
2 small cartons plain Greek yogurt
1 quart strawberries washed and hulled
¼ C. raw local honey (for kids over 1 year, never give honey to infants!)
Pinch of salt
1 C. milk
2 C. ice
Place yogurt, honey, strawberries, salt, and milk in your blender.
Blend until smooth.
Add ice and blend until smooth again.
