Several classes have been cooking this month!
On two cool, winter days, Mrs. Feitelberg’s Fourth Graders and Mr. Sarda’s Kindergarden buddies went to the garden to collect herbs for cooking. The first group — half of each class, grouped as buddies — gathered mint and garlic leaves from the garden and used a tangerine (in place of a missing lemon) cracked wheat (as they are growing wheat, which may never get high enough to harvest), olive oil, a bunch of parsley, and a bit of salt to make tabouli, a middle-eastern salad.
The second group made herbed sorrel soup and herbed wheat biscuits using sorrel, sage, thyme and garlic from the garden.
In Ms. Manguil’s kindergarden, gardeners made chicken-sorrel-rice soup, gathering herbs such as rosemary, thyme, garlic and sorrel from the garden, and adding rice, canned chicken meat, and chicken broth to the pot.
The conclusion? Sorrel, a tart, lemony green, is great added to soups to give it extra zip and nutrition. Our children are so willing to eat nutritious food when they pick it and cook it themselves!