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.
During the last five weeks the kids have been planting and seeing their seeds grow. We are growing carrots, beets, two different kind of lettuces, cucumbers, Habanero peppers —these are part a seed exchange program with the Global Partner Junior group in Mexico City, bok choy, onions, eggplants, chives, strawberries, chocolate mint, parsley, lemon thyme, rosemary, lavender, spearmint, oregano, winter squash, basil, Thai basil, mint, golden thyme, Italian oregano, red peppers, yellow peppers and different types of heirloom tomatoes from seeds the kids saved last year.
For our last spring class students prepared a peach strawberry baby arugula salad with tofu. The slight bitter taste of the baby arugula mixed with the sweetness of the peaches and strawberries make this salad a great summer plate for children. To season it we used salt to taste and olive oil. As usual the children loved chopping their fruits and veggies, meet my little chopping machines!
I asked the children to observe an strawberry carefully and smell it before they taste it, taking small bites until finishing one strawberry slowly. I gave them crayons and asked them to draw and write how they felt about strawberries.