Coordinator-Garden to Cafe Program, prepared and helped serve kale and carrot salad.
Here he is tasting squash soup prepared by Cammie Lin and Shelley.
|Kale and carrot salad was a hit.|
|Another DOE chef, Lyna Vuong, was there also.|
|A BCS middle school volunteer took time out to get Chef Edwards's salad dressing recipe.|
Recipes are included at the bottom of this entry.
|A diner displaying her salad.|
|Each label shows what this student tasted.|
|Teachers were able to taste some soup and salad as well.|
|Lettuces and radishes from BNS farms was served.|
|Beverly and Johanna worked hard to make this day happen.|
|Thanks also to a large number of adult volunteers.|
|And BCS student volunteers who helped hand out stickers to kids who tasted the foods, serve food and...|
|other BCS students who led an apple tasting "contest".|
|The vote will be tallied soon.|
|Johanna stayed to serve salad, soup, and apples to BCS students during their lunch period. Next time we will be sure to have enough to serve the entire school.|
Thanks to these grown-up volunteers: Sung, Polly, Fatima and her mom, Laura, Beatriz, Rose, Amy P., Annmarie, Deb L., and Tish.
Added Value for the gourds and corn.
Thanks to Tracey for organizing the BCS student volunteers.
1. Angel Lugo
2. Alisa Singletary
3. Guillemo Lopez
4. Amaya Williams
5. Edward Van Dunk
6. Zahir Reinhardt
7. Sierra Edwards
Spinach & Kale Salad with Shredded Carrots,
Shallots and Herb Vinaigrette
apple cider vinegar
splash apple juice
drop of honey
chili powder (ample)
salt to taste
pepper to taste
Squash Soup made by Parent Volunteers
Butternut Squash Roasted
Salt & Pepper
Raspberry Vinaigrette made by 1st grade Farmers
offered with Greens tasting
Salt & Pepper