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.
This salad is one of the children’s favorite and brings an opportunity to learn about different cultures through food. The students learn about Syria, Lebanon, Turkey among other countries where this salad comes from, all the vegetables and herbs come from our garden making this recipe a true garden-to-table recipe. Another wonderful experience with Dianne Bliffeld, our new Board of Education instructor.
The summer camp students designed a series of collages and drawings of what they saw and experienced in the garden, they used traditional and digital media to create their pieces.
The following are some the kid’s observations:
“Today I am so excited because we actually got to make a quinoa salad. First we were taught that quinoa comes Peru and Bolivia. Then we went downstairs and got to harvest some of the ingredients that we are using to add to the quinoa. After we went to the kitchen and started. First we chopped up the chives, then shredded the parsley and chopped the peppers. Last was the avocado. While we were chopping Ms. Fabiola was cooking the quinoa. We used a big tray to put the lettuce on the sides of the tray. Then we poured the quinoa and added the parsley, sweet peppers and avocado. Then we ate the delicious quinoa and stuffed ourselves.”
“What I did today is to harvest chives and parsley. Then we added the quinoa, avocado, red peppers, chives and lettuce. We added strawberry vinaigrette, salt and olive oil. I thought it tasted awesome.”
We ended the Spring Session with the afterschool students releasing Monarch butterflies, and celebrating an early harvest. The students prepared a salad with strawberries, cucumbers, tomatoes, chives, Swiss chard, three types of basil, Italian oregano, spearmint and chocolate mint. The children were introduced to shiitake mushrooms; which they had not eaten before.
Here some of the observations the kids wrote on their journals:
Madisyn, 9 years old
“We planted and watered the plants and we watched them grow. We had a plant named Bessie, she was a lettuce, but she died because we planted her in the winter. Now Bessie is compost, so she is not dead anymore.” […] “I enjoyed planting because we got our hands dirty and that is what makes a good artist.” […] I learned that compost is good for the plants because it helps them grow more.”
Amir, 8 years old
“I learned that there are thousands of plants and that worms are good for plants and make their roots stronger.”
Alissa, 10 years old
“I enjoyed composting because we get to make it ourselves and we stirred it. I learned that red worms have five hearts and are good for plants because when their poop gets absorbed by the plants and makes them stronger. You can make compost with egg shells, banana peels, avocado and put it in a bin. We also made quinoa salad. The ingredients to make the salad are red pepper, avocado, parsley, lettuce. You chop everything an mix it with the cooked quinoa. Quinoa comes from Peru and Bolivia. The peasants are the ones who grow quinoa.”
Daica, 8 years old
“I enjoyed composting the most because you get to see how something is after hours and hours. What I learned in the garden is that you can plant new things and improve them.”
Ugochi, 9 years old
“I chose composting because I got to get stuff as food scraps to put in the compost bin. We planted flowers so when the bees come to get pollen from the flower it spreads the pollen to a plant.” […] “We add avocado, red pepper, parsley and lettuce. You mix the ingredients to make quinoa salad.”
Holiday, 7 years old
“I learned to plant and compost. Composting is when you put things together like tomatoes and egg shells. We planted flowers to attract bees.”
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.