Turtle Island Tales, Keshena Falls, WI (2026)

05/06/2026

Igmu found a garden veggie recipe that brings cabbage, carrots, onions, and warm chicken stock together for a simple, nourishing side dish.

Braised Cabbage with Garden Vegetables
Recipe Guide: Harvest of the Month Nebraska

Ingredients: 50 Servings

1. Local Nebraska cabbage, coarsely chopped — 8 lb
2. Diced onions, ready to use — ¾ lb
3. Chopped carrots, ¼” thick — 5 cups
4. Garlic salt — 2 tsp
5. Pepper — 1 tsp
6. Vegetable or Canola oil — ¾ cups
7. Chicken stock — 1 qt

Directions:

1. Rinse whole cabbage and let dry. Coarsely cut cabbage, set aside.
2. In a large mixing bowl, mix onions, carrots, oil, garlic salt, and pepper, mix well. Distribute evenly among 2½-inch full pans: 2 pans for 50 servings, 4 pans for 100 servings. Roast in pans in convection oven at 425°F for 15 minutes.
3. Move the pans to the steamer and add chicken stock, distributing evenly among pans. Heat to boiling, then add one half of the total amount of cabbage, distributing evenly among pans, and stir for 30 seconds.
4. Continue to add the remaining cabbage and stir at 30 second intervals until all cabbage has been added to the pans.
5. Continue cooking for 10 minutes. Stir occasionally to keep from sticking. When cabbage is done, most of the liquid will have cooked away.
6. Serve ½ cup portions using 4 oz spoodle.

What is your favorite way to serve cabbage: roasted, braised, in soup, or fresh in slaw?

04/24/2026

Igmu found a crunchy, colorful lunch idea that brings together crisp apples, fresh spinach, turkey, and cheddar cheese all wrapped up and ready to enjoy!

Recipe for: Turkey, Spinach & Apple Wraps
Source: New School Cuisine
Servings: 6

Ingredients:

- 3 12-inch honey wheat wraps
- 3/4 cup baby spinach leaves, loosely packed
- 12 oz or 24 slices of thinly sliced turkey breast
- 2 Gala or other seasonal crisp apples, sliced very thin
- 1/2 cup shredded cheddar cheese

Preparation:

1. Leaving a margin free on the tortilla side closest to you, sprinkle a layer of approximately 1/2 cup greens. Top each layer with 4 slices of turkey.
2. Evenly divide apple slices and lay lengthwise across turkey. Sprinkle shredded cheese onto wrap.
3. Fold over the end of the wrap closest to you, then the two sides. Roll the wrap as tightly as possible toward the opposite side.
4. When ready to serve, cut each wrap in half, at an angle. Each wrap provides 2 servings.

Would your family try this with apples, pears, or another seasonal fruit?

04/17/2026

Igmu loves games that bring big laughs and lots of movement.

Try Band-Aid Tag:

1. Choose one player to be “it” and two players to be the doctors.
2. When a player gets tagged the first time, they place one hand on the tagged spot like a band-aid.
3. If they get tagged a second time, they place their other hand on the new tagged spot.
4. If they get tagged a third time, they become a patient and lie down on the ground.
5. The patient can rejoin the game when both doctors tag them at the same time to heal them.

It’s a fun way to encourage movement, listening, and teamwork with plenty of silly moments mixed in.

What’s your favorite tag variation?

04/15/2026

Igmu found a cozy, hearty recipe to share: Jeanne’s Lentil Soup 🍲

This simple soup brings together lentils, vegetables, and ham for a warm meal that can feed a family or a classroom table.

Serves: 6

Ingredients:

• 1 1/3 cups dry lentils, rinsed and checked for stones
• 3 cups chicken stock
• 1 1/2 cups water
• 1 celery stalk, sliced 1/2-inch thick
• 1 carrot, sliced
• 1/2 onion, diced
• 1 garlic clove, minced
• 1 bay leaf
• 3/4 lb ham

Preparation:

1. Bring water to a boil. Cook lentils in twice as much water as lentils. Strain and set aside.
2. Sauté celery, onions, and carrots until tender.
3. Add ham and garlic and sauté for one minute.
4. Add lentils and remaining ingredients to stew pot and cook for 2 hours.

Did you know? Montana is a leading lentil-growing state, producing a large share of lentils grown in the United States.

Credit: Igmu found this recipe in Harvest of the Month: “Jeanne’s Lentil Soup,” source credited to Edward Christensen, Missoula County Public Schools.

What would you serve with this soup: bread, crackers, or fresh veggies?

04/10/2026

Easy as 1,2,3 Smoothie Recipe 🥬🍓

This recipe is great for improvisations. The types of fruits, berries, or greens can be changed to suit your liking. Igmu loves a recipe that keeps things simple while making room for what you already have at home.

Servings: 6

Ingredients:

- 2 cups fresh greens
- 4 cups cold water
- 2 cups fruit

Preparation:

1. Add greens, water, and berries/fruit to the blender in that order. If greens are put in last it will be difficult to blend.
2. Blend until smooth, stopping to stir ingredients or scrape sides of blender as needed.

Did you know? Salad greens may be one of the oldest known vegetables.

Credit: Montana Harvest of the Month
Source: Erin Jackson, Gallatin Valley Farm to School

What fruits or greens would your family try in this smoothie?

04/08/2026

Igmu found a colorful way to learn today: finger painting! 🎨🐾

Finger painting is a simple activity that helps kids explore creativity while building important skills. As they swirl, tap, and spread paint, they are strengthening fine motor skills, practicing hand-eye coordination, and learning to express ideas in their own unique way. It can also support sensory exploration and give children a fun way to talk about colors, shapes, and feelings.

✨ Finger Painting for Kids
What you need:
• Washable finger paint
• Thick paper or cardstock
• Smock or old shirt
• Tray or table covering
• Wipes or warm soapy water for cleanup

How to do it:

1. Cover your table or workspace.
2. Pour a small amount of each paint color onto a tray or paper plate.
3. Give each child a sheet of paper and help them put on a smock.
4. Encourage them to dip one or two fingers into the paint and explore lines, dots, swirls, and handprints.
5. Talk together about the colors they are mixing and the shapes they are making.
6. Let the artwork dry completely before displaying it.

Simple, messy, and full of learning. Igmu thinks little hands make big masterpieces. 🎨

04/03/2026

Igmu found a crispy carrot recipe that turns a simple veggie into a fun side dish. 🥕✨

Crispy Carrot Fries
Source: Chop Chop

Ingredients:

- 9 medium carrots
- 1 1/2 tsp olive or canola oil
- 3/4 tsp salt

Directions:

1. Preheat oven to 400°F.
2. Cut carrots into thirds. Cut the thinnest end into two spears. Cut the two thicker parts into four spears each so that you get approximately ten carrot spears from each carrot (depending on the size of carrot).
3. Put the spears on the baking sheet, add the oil and salt, and, using clean hands, rub the oil and salt on the carrot pieces until they are all lightly coated with oil.
4. Transfer the baking sheet to the oven and bake until the carrots are tender and golden brown, about 30 minutes.
5. Serve immediately.

The Harvest of the Month page also shares a fun carrot fact: carrots come in many colors, including purple, black, yellow, orange, red, and white. 🧡

Would your family dip these in ketchup, ranch, or enjoy them just as they are?

04/01/2026

Fresh, colorful, and easy to make this Balsamic Lentil Salad is a great way to enjoy lentils with crisp veggies and a tangy homemade dressing.

Balsamic Lentil Salad
Servings: 6

Ingredients:

- 2 2/3 cups lentils, cooked
- 1 medium red bell pepper, finely chopped
- 1 small cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley, chopped

Dressing:

1. 1/4 cup balsamic vinegar
2. 1/2 Tbsp olive oil
3. 1 tsp Dijon mustard
4. 1 tsp maple syrup
5. 1/2 clove garlic, chopped
6. Salt and pepper to taste

Preparation:

In a large bowl, combine the lentils, bell pepper, cucumber, onion, and parsley.
Combine all the dressing ingredients (vinegar, oil, mustard, maple syrup, garlic, salt, and pepper) in a blender and mix until smooth. Alternatively, whisk the dressing ingredients together in a bowl.

Pour the dressing over the salad and toss to combine.
Serve immediately or chill before serving.

This recipe is a simple option for lunch, a side dish, or sharing at the table. Would you serve it right away or chill it first?

Credit: Polson School District, adapted from Destination Delish. Shared from Montana Harvest of the Month.

03/27/2026

Before March ends, Igmu found one more adventure to try 🌿🔎

Take a Scavenger Hunt Adventure with Igmu on your next walk, backyard playtime, or trip to the park. See if your little one can find:

🍃 a new spring leaf
🌼 a flower bud
🪨 a smooth rock
🪶 a feather
🐦 a bird or bird sound
☁️ a cloud shape
🌞 a warm spot in the sun
🌱 something growing

Turn it into a learning game by asking:
What color is it?
How does it feel?
Where did you find it?
What do you think it does in nature?

This is a simple way to build observation skills, movement, and conversation all in one outdoor adventure.

What would your family add to Igmu’s scavenger hunt list? Share your ideas below!

03/25/2026

Igmu found a cozy dinner idea to share this week: Chicken Masala served over brown rice. This Harvest of the Month recipe brings together chicken, tomatoes, lentils, coconut milk, and warm spices for a filling meal.

Ingredients:

- 1 cup brown rice
- 2 1/2 cups water
- 1 Tbsp butter
- 1/4 cup onion, diced
- 13 oz tomato sauce
- 1 lb fajita style chicken strips
- 6 oz diced tomato, canned
- 3/4 cup coconut milk, canned
- 2/3 cup lentils, cooked
- 1 Tbsp cumin
- 1 Tbsp coriander
- 2 1/2 tsp paprika
- 1 Tbsp cilantro, fresh
- Salt and pepper to taste

Directions:

1. Prepare brown rice: Rinse rice. Add rice and water to saucepan or pot, stir. Bring to rolling boil then reduce heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Remove from heat and allow to stand covered for 5 minutes. Set aside and keep warm.
2. In a large pot, sauté the butter and onions until onions are clear. Add chicken and sauté until chicken is thoroughly cooked.
3. Add the tomato sauce, diced tomatoes, cumin, coriander, and paprika. Cook on medium until reaches a low boil.
4. Stir in coconut milk and lentils. Simmer until heated through.
5. Add salt and pepper to taste.
6. Chop cilantro and stir in right before serving.
7. Serve over brown rice.

Source credit: Gardiner Public School, Harvest of the Month.

Would your family serve this for lunch or dinner?

03/18/2026

Cozy baking season calls for a recipe that brings carrots and pumpkin together in one warm, spiced bite. These Carrot Pumpkin Muffins make a great breakfast, snack, or shareable treat for fall.

Carrot Pumpkin Muffins
Servings: 6

Ingredients
1/2 cup all-purpose white flour
2/3 cup whole wheat flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp baking soda
1/4 tsp salt
1 large egg
2 Tbsp vegetable oil
1 Tbsp applesauce
1/2 cup canned pumpkin
1/2 cup light brown sugar, packed
1 cup raw carrots, grated

Preparation

Combine flour, spices, baking soda, and salt in bowl.

In mixing bowl with paddle attachment, beat oil, applesauce, pumpkin, sugar, and eggs. Beat for approximately 3 minutes, scraping bowl as necessary.

Add flour mixture to the pumpkin applesauce mixture, and continue to blend for 2 minutes. Fold in grated carrots.

Spoon into muffin baking papers until about 3/4 full.

Bake in preheated 325°F oven for about 35 minutes. Be sure to continually check by inserting a toothpick into the center of a muffin--when it comes out clean, the muffins will be done.

Recipe credit: Edward Christensen, Missoula County Public Schools, via Montana Harvest of the Month.

Would you serve these for breakfast, snack time, or both? 🧡

Turtle Island Tales

05/06/2026

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04/08/2026

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