Our October cooking classes were bittersweet because they were the last ones we spent in the garden. Even though most of the garden was put to bed, we still harvested kale, carrots, beets, dill, sage, cilantro, and parsley. In our apple cooking classes we used local apples for an apple tasting and then the Celery Sous Chefs (5-8 year olds) made baked apple oatmeal and apple slices topped with their choice of toppings including sun butter, coconut flakes, dried fruit, and mini chocolate chips. The Broccoli Head Chefs (9-12 year olds) made the same baked oatmeal, plus a raw apple crisp and a kale salad with apples and beets.
Our Halloween classes featured beta carotene. Both ages learned about the health benefits of this vibrant pigment that can be found in carrots, pumpkin, butternut squash, sweet potatoes, and cantaloupe (and other plants too!). It helps our eyes be able to see (but doesn’t improve vision), helps with growth and development, and supports a healthy immune system. The Celery Sous Chef classes made two festive dips: a pumpkin white bean dip and a black bean dip. The Broccoli Head Chef class made both of those dips plus a roasted butternut squash, apple and leek soup, and a grated carrot salad.
This carrot salad does take a bit of work grating, but it was a big hit! The kids wear a pair of these gloves while grating as extra protection against cuts.
Our cooking classes are almost done for the year, but a few are still open! The 2019 schedule will be posted in December.
Broccoli Head Chefs (9-12 year olds)
Magic Eggs – Tuesday, November 27th, 2018, 3:30-5:30pm
It’s a Party! – Monday, December 10th, 2018, 3:30-5:30pm
Shredded Carrot Salad
Recipe adapted from My Paris Kitchen: Recipes and Stories by David Leibovitz
- 2 pounds carrots
- ¼ cup extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon Dijon mustard
- ½ teaspoon sugar
- Juice from 1 lemon (about 3 tablespoons)
- 3 tablespoons chopped herbs such as parsley or chives
Using the large holes of a box grater (or using a food processor), grate the carrots.
In a mixing bowl whisk together the olive oil, salt, mustard, sugar, and lemon juice. Toss the grated carrots in the dressing with the chopped herbs.