“When the butterfly first emerges from the chrysalis, both of the wings are going to be soft and folded against its body. This is because the butterfly had to fit all its new parts inside of the pupa.  It will pump blood into the wings in order to get them working and flapping – then they get to fly.  Usually within a three or four-hour period, the butterfly will master flying and will search for a mate in order to reproduce.  When a female lays their eggs on some leaves, the butterfly life cycle will start all over. 
 

Why I Love This Recipe
Turn pumpkin puree into spiced pumpkin butter with the delicious fall flavored canning recipe. While you can wrap jars of this pumpkin butter recipe up for gifts, make sure to save one or two for yourself to spread on toast or mix into oatmeal.

Ingredients You'll Need4 cups Pumpkin puree or 15 oz. cans Pumpkin
1 1/4 cups pure maple syrup
1/2 cup apple juice
2 Tablespoons lemon juice
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Chopped hazelnuts (optional)

Directions1. In 5 quart dutch oven combine all ingredients except nuts. Bring to boiling; reduce heat. Cook, uncovered, over medium heat, stirring frequently for 25 minutes or until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat; cool.
2. Ladle into jars or freezer containers, leaving 1/2- inch headspace. Cover; store in refrigerator up to 1 week or freezer up to 6 months.
3. To serve, top with chopped nuts.

Ingredients You'll Need

​4 Eggs
1 Cup White sugar
1 Cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
3 1/2 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup chopped walnuts
2 cups peeled, chopped zucchini
1 cup chopped, peeled apple

Directions
​
1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 - 9x5 inch loaf pans.
2. In a large bowl, combine eggs, white sugar, brown sugar, oil and vanilla until blended. In a separate bowl, combine flour, baking soda, salt, and cinnamon. Stir flour mixture into egg mixture. Fold walnut, zucchini and apple into mixture.
​3. Pour into prepared pans. Bake 1 hour, or until top springs back when touched lightly in the center. Let cool in pans 10 minutes before removing to wire rack to cool completely.

​This recipe is great to teach kids healthy eating habits and also it gives them the opportunity to create what they want to eat. This snack follows Power Plate guidelines. Power Snack contains at least one ingredient from each of the five food groups.

Ingredients You'll Need:
1 Large whole-grain cracker or rice cake per person
1 Tub of hummus or bean dip
A variety of fruits and vegetables of many colors such as red bell pepper, oranges, yellow apple, blueberries, green broccoli, brown pear etc.

Directions:
1. Chop all Fruits and Vegetables into 1/4 chucks or smaller
2. Place each fruit or vegetable into its own bowl
3. Grab a cracker or rice cake an spread hummus on top
4. Design a miniature garden with chopped fruit and vegetables

The DIGS Plant to Plate program empowers Richmond High School students with mentoring and training in organic gardening and culinary arts. Ms. Maggie, our graduate intern, helped us create this video tribute to honor our intern's accomplishments this year. For more information about next year’s program contact kellibarram@gmail.com.

This delightfully refreshing summer salsa recipe is featured in the DIGS cookbook. It can be served with chips on a hot summer day as a tasty appetizer.

Ingredients you will need:
4 Cups finely chopped citrus
3/4 Cups finely chopped onion
3/4 Cup loosely packed chopped cilantro
4 Cloves minced garlic
1 Jalapeno, chopped small
1/2 Cup lemon juice
1 Teaspoon salt
A sprig of mint (optional)

Mix together in a bowl!