A perfect summer recipe, refreshing and easy for the children to make on their own. The children learn how to cook and bring the recipes back home to teach their parents how to go from garden-to-table! This is was our last class with Dianne Bliffeld, our Board of Eduction teacher who so generously donated her time this summer.
A very simple to make snack: a radish-avocado toast! The kids harvested some of the radishes from the garden, brought them to the kitchen to wash and cut them in thin slices. Then they opened up the avocados and smashed them with olive oil and a bit of salt. They toasted the multi-grain bread and cut the crust off and spread the avocado on top and garnished it with a couple of radish slices on top. A bit more of olive oil and salt and they were ready to eat.
Students enjoyed this snack very much and were surprised to like the pungent radish flavor. Radishes are a perfect snack for the summer with its cooling effect, they are natural cleansers for the digestive system, low in calories yet high in nutrients and keeps the body hydrated.
The summer camp children filled in a survey at the end of the class and walk away with a copy of the recipe for their parents. This is definitively a veggie we will grow again next year.
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.