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Hy-Vee at Midday: Kids in the Garden

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Children all over the Cedar Rapids area can get their fingers in the dirt and experience new flavors this summer at five different Hy-Vee stores’ One Step summer garden programs. Altogether, 19 garden programs in the community were awarded One Step gardening grants from Hy-Vee earlier this spring.

“Encouraging children to try new foods is my number one goal,” says Judy Fitzgibbons, Johnson Ave. Hy-Vee dietitian, who is planning her store’s second season of gardening. “We wrap that into learning how foods grow, using basic kitchen utensils along with reinforcing math, science and reading skills.”

At the end of last summer’s program at the Johnson Avenue Hy-Vee garden, the kids voted on their favorite recipes to serve their families. Today’s feature, Muffin Pan Frittatas, was the top pick. It features sautéed greens, which meant Swiss chard and kale, two vegetables none of the children had eaten before the Hy-Vee garden program.

All of the Hy-Vee garden programs still have openings. See registration information, below.

Muffin Pan Frittatas Serves 6

Mix any leftover sautéed greens you may have into eggs for a quick & easy make-ahead breakfast. Bake the night before and refrigerate. Quickly re-warm in the microwave in the morning. Muffin Pan Frittatas are also an excellent addition to a brunch.

All you need:

6 Hy-Vee eggs

½ cup skim milk

¼ teaspoon salt

1/8 teaspoon black pepper

1 cup shredded Cheddar cheese

¼ cup sautéed and chopped greens (see following recipe for directions), spinach, or zucchini

¼ cup finely chopped red bell pepper

2 tablespoons finely chopped red onion

All you do:

1. Preheat the oven to 350°F.

2. Beat the eggs, milk, salt, and pepper in a medium bowl until blended.

3. Add the cheese, sautéed greens, red pepper, and onion. Mix well.

4. Spoon evenly into 12 greased muffin cups which hold about 1/4 cup each.

5. Bake for 20-22 minutes, just until set.

6. Cool on a rack for 5 minutes. Remove from the cups and serve warm.

Sautéed Greens

All you need:

1-2 tablespoons olive oil

Large bunch greens (kale, chard, spinach, etc.)

All you do:

1. Rinse greens thoroughly and pat dry with paper towels or use a salad spinner.

2. Tear or cut leaves away from stems and into bite-sized pieces.

3. Pour oil in a large skillet and heat over medium-high heat.

4. Add greens and cook until wilted and just tender- 2 to 10 minutes depending on the green.

2014 Cedar Rapids Area Hy-Vee One-Step Kids’ Garden Programs:

Edgewood Road Hy-Vee

Dates: Tuesdays, June 17 – August 5

Time: 9- 10:30 a.m.

Harvest Party/Open House: Saturday, August 9th 10 – noon

Notes: Up to 16 kids per group. Ideal ages K-3 grades.

Contact: Christy Frese (319)

Johnson Ave. Hy-Vee and Christ Church Presbyterian

Dates: Wednesdays, June 18 – August 13 (completed 1st and 2nd grades)

Thursdays, June 19 – August 14 (completed 3rd through 5th grades)

Time: 9-10:30 a.m.

Contact: Judy Fitzgibbons (319) 365-0477

Notes: one to four-session programs available for groups, by appointment

Mount Vernon Road Hy-Vee

Dates: Tuesdays, June 17 – August 5

Time: 5:30 – 7:00 p.m.

Notes: Ideal for ages 4-10 with adult accompaniment.

Contact: Kimberly Proctor (319) 365-4623

Wilson Ave. Hy-Vee

Dates: Fridays, June 6 – August 1 (no class on July 4)

Time: 9 – 11 a.m.

Notes: Open to kids ages 5-10

Contact: Michelle Scott (319) 366-2700

Oakland Rd. Hy-Vee/Garfield Elementary School

Dates: Tuesday evenings: June 3rd, 17th, July 1st, 15th, 29th and August 12th

Time: 5:30 p.m. – 7:00 p.m.

Location: Garfield Elementary; 1201 Maplewood Drive NE, Cedar Rapids

Notes: Due to limited space advance registration is requested. Ideal for elementary-aged students; child must be accompanied by an adult during the sessions.

Contact: Linda Ashley (319) 366-7756

Judy Fitzgibbons represents Hy-Vee as a nutrition expert working throughout the community to promote healthy eating and nutrition. Judy is a Registered Dietitian and member of the Academy of Nutrition and Dietetics.

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