We have been eating! Second grade gardeners have held three sessions of harvesting, cooking and eating this month. Each meal includes a grain typically eaten on the harvest continent, and a dish cooked from vegetables.
During the first session students harvested Asian vegetables such as Bok Choi, Brocolli, Cauliflower, peas and Asian Carrots and chives to make a stir fry.
During the second session — Europe — students harvested Sorrel, Beets and Fennel, and made beet, fennel and orange salad with rasperry vinagrette, and a sorrel and tomato soup. Their European grain was wheat, which cooked as noodles.
During the third session — Africa — students harvested Collard Greens and the leaves of brocolli and cauliflower and garlic and made Sukumo Wiki, or Stretch the Week, stewed greens. Their African grain was corn, served as Ugali, or cornmeal grits.
I’ll add photos when I can — I keep forgetting to take pictures!