Children use heirloom tomatoes, tofu and a Brooklyn’s roof garden organic basil to prepare this healthy snack. They were introduced to some new concepts:
• Local food and food in season, as opposed to food that is processed
• Roof gardens in Brooklyn (and how soon we will start our own garden)
• Organic vegetables versus produced that has been sprayed with pesticides
Several children in the group tried tofu and fresh basil for the first time. Olive oil was also a new taste for them. We had some basil left and I was
pleasantly surprised to see the children eating it on its own with olive oil. Loved it!