Senior Locavore Badge

SENIOR LOCAVORE BADGE

Today my Senior girls earned the Locavore Badge. This badge is designed to introduce the girls to the concept of organic and local farm fresh foods. Per the GS River Valley website a "Locavore is someone committed to eating locally grown, seasonal foods. The efforts of locavores can be important and delicious steps toward healthful eating, helping the environment and supporting local farmers." (http://www.girlscoutsrv.org/volunteers/troop-leaders/senior-leaders/senior-planning-guide/ is a fabulous resource for all leaders.)

My troop visited a local farmer's market in Grapevine, TX. (CLICK HERE for website) Prior to the visit we had a discussion about organic foods. I posed several questions:
What does organic mean?
Why choose organic?
What are the advantages to organic?
What are the disadvantages to buying organic foods?
Why would shopping at a farmer's market include organic foods?
What are the benefits of shopping at a local farmer's market?

Here are the resource links I used to help answers these questions:

• Difference Between Pico de Gallo vs Salsa                          

 http://www.thekitchn.com/whats-the-difference-between-salsa-and-pico-de-gallo-230145 

• 10 Reasons to Support Farmers Market                             

    http://www.cuesa.org/learn/10-reasons-support-farmers-markets

• What does 'Organic' mean?                                                   

 http://www.organic.org/home/faq

Next I had the girls shop for the ingredients to make 2 common items: Guacamole and Boiled Omelettes.  Every single item was purchased at the farmer's market and used in making our recipes.

Our Shopping List Included:
TX GUACAMOLE

• 2 large tomatos
• 1 fresh garlic clove
• 1onion
• cilantro bunch
• juice of 1 lime
• 7 avocados
• Chachere's Creole Seasoning

BOLED OMELETTES

• 2 dozen fresh eggs
• fresh bacon
• carton of mushrooms
• cheddar cheese curds
• used guacamole items as well to stuff our omelettes

The girls really enjoyed this badge and loved all the foods they made with freshly grown produce, eggs and bacon from local farmers.  Plus, they now know how to make 2 useful meals in college :-)


I have included the recipes:

GUACAMOLE
7 avocados
Pico de Gallo - 1 tomato, half of an onion, garlic, cilantro chopped
Tony Chachere’s Original Creole Seasoning
lime juice to prevent browning (or store in air tight container and fill with water to prevent air from touching guacamole, drain water before serving in the future - will store 3xs longer this way)

BOLIED OMELETTES

1. Spray baggy with Pam.
   
2. Crack 2-3 eggs into a baggy
   
3. Add optional ingredients: bacon, onions, cheese, mushrooms,
   spinach, tomato... be creative
   
4. Use spices if you want more flavor
   
5. Mix well
   
6. Cook sealed baggy in a full pot of boiling water for 15 minutes.                                                 7.   Slide onto a paper plate and enjoy! 
   
   
   Clean up is a breeze.  Great for sleepovers and Camp Outs!