The children had so much fun preparing this recipe! And it was so simple to make. We used 3/4 liter of water, 20 lemons, 1 1/4 large cucumber, 8 spoons of agave and 9 ice trays. First, the children took the lemon seeds off and squeezed the juice in a plate; the lemon juice was then placed in the water container adding the spoons of agave. We shaved the cucumbers with graders and added the julienned cucumber on each of the cubes and placed the trays in the freezer for three hours. The kids loved the taste of these cucumber ice cubes and did not missed sugar flavor at all. We are also growing cucumbers in the garden so we will be making more recipes with this vegetable throughout the summer! Below some pictures of this experience and adding compost to our onion plant.
The Garden Kitchen Lab children went foraging to the Harmony Park, and learned about the African Blue Basil flower, a plant pollinated by bees and which is good to eat raw, and a great addition in salads and cooked lentils. Nettles! An amazing plant to make delicious pesto! It is incredible that this plant grows wild in city parks and forests upstate, these leaf tastes like basil and you can tell why is it used to make pesto, is really really good in flavor. And finally Dandelions, the entire plant is edible and super nutritious, but this time we only tried the flower, the children loved it! It is a sweet in flavor and I find it to taste like squash. Dandelions produce copious amounts of nectar and pollen and are an important source of food for bees. These flowers pollinates itself. After foraging we went to the center’s kitchen and had chopped mango with Dandelions and African Blue Basil.