As promised,  this week we will be profiling our Young Farming Champions running workshops at the Sydney Royal Easter Show Primary School Preview Day. Students will participate in hands on workshops for the Cotton, Wool, Horticulture and Egg Industries.

Young Farming Champion Tayla Field who works for OneHarvest (recently featured in AGWomen Global ) will partner with our intern Haylee Murrell to deliver the Seed to Salad workshop. Students will learn how to plant salad vegetables, then they will dress up in aprons, hairnets and gloves and pack boxes of salad in a fun race to demonstrate the processing side of the supply chain, then they will need to identify the components of a pre made salad and match them with descriptive cards that have a fact about that vegetable.

Why is it important for young people to recognise veggies. Scarily 95% of young people aged between 2 and 18 DON’T eat enough vegetables

To be healthy, kids need to eat a variety of colourful fruits and vegetables every day. If you use a rainbow as a guide, you can ensure you get a wide range of vitamins and minerals. No single fruit or vegetable provides all the nutrients you need.Veggies are nutritious and delicious. The colour makes all the difference. Within each colour are disease fighting good guys (vitamins and minerals), that fight to keep you strong and healthy.

Tayla and Jessica will teach the students we all should be Eating A Rainbow everyday.

Eat A Rainbow Every Day!

• Blue is Beautiful. 
• Red is Rockin’.
•  Green is Groovy. 
• Yellow is yummy. 
• Orange is Outrageous.

A balanced diet should always have a range of colours on the one plate.

• Dark green vegetables – broccoli, cabbages, leafy greens like spinach, bok choy, lettuce, kale and silverbeet.
• Orange and deep yellow vegetables – carrots, pumpkin, sweetpotatoes and squash.
• Starchy vegetables – potatoes, sweet corn and sweetpotatoes
• Non-starchy vegetables – zucchini, Brussels sprouts, artichokes, beans, peas, okra, capsicum, cauliflower
• Salad vegetables – capsicums, cucumbers, lettuce, spring onions and tomatoes
• Legumes – beans and peas

We are looking forward to a whole new generation of kids leaving the show telling their parents we have to eat a rainbow

Read Tayla’s story in AGWomen Global HERE