Even in this crazy weather we have reaped what we sow!
Three local schools are eating their way through learning.
Brandon had an abundance of parsley this January and so 100 kids were exposed to something new: Quinoa Tabouleh salad. We harvested and de-stemmed parsley and our mint, minced it and added lemon and olive oil and salt to our ancient non-gluten grain, Yum!
At La Patera School the 4th and 2nd graders made salad, harvesting fresh lettuce, chives, parsley and one radish. We ripped it, dressed it and enjoyed it!
El Camino, my newest school, harvested their very first veggie; a 2 2/3 lb cabbage.
We did the math and everyone could enjoy 1 1/2 oz of slaw.
We used our outdoor sink as well!