Our August classes take place while the garden is at its peak and we use that bounty to make pickles! Many of the herbs in the garden are going to seed at that point in the year, so we harvest seeds from dill and coriander to make pickling spice. That pickling spice went into pickled chard that all our cooking class students brought home. This spice mix and brine is a great use for any vegetables you have an overabundance of.
Upcoming classes have some great themes including veggies burgers, apples, whole grains, and orange foods for Halloween. Sign up is for individual class so you can pick the ones that fit in your child’s schedule.
Broccoli Head Chefs (9-12 year olds)
Between Two Buns – Monday, September 30th, 2019, 4-6pm
Apples! – Thursday, October 24th, 2019, 4-6pm
Celery Sous Chefs (5-8 year olds)
Whole Grain Goodness – Wednesday, September 25th, 2019, 4:30-5:30pm
Beta Carotene Monster – Wednesday, October 9th, 2019, 4-5pm
Beta Carotene Monster – Monday, October 28th, 2019, 4:30-5:30pm
Adapted from Food in Jars by Marisa McClellan
- 1 tablespoon crushed bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seed
- 1 tablespoons mustard seeds
- 1 teaspoon whole cloves
- 1 teaspoon dill seed
Put all spices in a small bag or jar and shake to combine.
Pickled Chard Stems
Adapted from Love and Lemons
- about 1 cup chard stems (halved lengthwise if thick)
- 1 tablespoon pickling spice
- ½ cup vinegar
- ½ cup water
- 1 tablespoons sugar
- ½ teaspoon salt
Add vinegar, water, sugar, and salt to your jar. Microwave for 30 seconds, or until the sugar and salt are dissolved. Add in the pickling spice.
Chop your chard stems so they fit in your jar.
Place the chopped stems and sliced shallot in a jar, cover them with the brine and refrigerate overnight before eating them.
Read the rest of the September Sprout.