Great class! Students harvested basil, took the leaves and flowers off the stems and helped add it the blender. Mixed it with walnuts, olive oil and a bit of salt. Presto! Pesto sauce was mixed with organic pasta and cherry tomatoes also from the garden. In general the kids love this program and what they make, but it is inevitable they like some recipes more than others. They loved the taste of basil! Raw and as pesto. As usual children walk away with a copy of recipe and complete a quiz of what they did in each class.
Today students learned how to prepare a quinoa salad. Quinoa, a grain g found in the high altitudes of Peru and Bolivia is a great source of fiber. Kids harvested cucumbers, tomatoes, chives and basil leaves and flowers to add to the salad. After some chopping and shredding they completed their quiz on what to harvest and how to prepare a quinoa salad, as well as the nutritional value of all the vegetables we included today. A brief lesson on mapping the location of Peru and Bolivia and learning who grows quinoa was also included.
Students completed their first full Garden-Kitchen-Lab lesson today by harvesting twelve super big broccolis! The children took all broccolis to the kitchen, chopped the stems and leaves off and added them to a large pan of steamed water. Three minutes later, the kids were enjoying steamed broccoli with olive oil and salt. All twelve broccolis were eaten that morning! the kids completed a quiz about the growing, harvesting and preparing the recipe along with learning the benefits of eating broccoli. A successful lesson.