Intrigued y the name? Allergic To Salad trains children to become young chefs while eating healthy. Chef Sharolyne Ramirez offered a demo on how to do fruit-kebabs! Almost twenty children participated, had fun and learned how to be creative when making a fruit salad.
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.
One of our staple recipes is homemade pesto sauce. You can use basil, parsley, cilantro, kale or spinach, this summer we made a basil pesto sauce kindly donated by Gotham Greens, a worldwide pioneer in hydroponic agriculture using clean energy. #GothamGrows has been one our sponsors for some years now supplying greens and herbs seedlings to our gardens. Today’s basil was harvested by our community children at the St. John’s GardenKitchen Lab station with the guidance of Dianne Bliffeld, a new Board of Education instructor.
We are very proud Garden Kitchen lab was featured on BRIC TV’s Brooklyn Stories. This local initiative is now offered at Red Hook Recreation Center, Sunset Park Recreation Center and McCarren Playground Recreation Center. This is just the beginning of what Garden Kitchen Lab has to offer to the communities and NYC Parks, stay tuned!
Special thank to St. John’s Recreation Center Management, especially to Andrea Williams who runs a super tight ship with the after school-drop-in program at St. John’s. Her dedication and passion to the well being of these children is inspiring.
The children harvested their own beets and used them to make a banana-blueberry-beet smoothie. This has been a popular recipe for a few years now and we will be introducing other flavor smoothies in the future! Dianne Bliffeld, a new Board of Education volunteer did a wonderful job leading this class.