FRESH slam

MENU:
*Tuscan white bean salad w/ garlic-sauteed garden chard;
*Tri colored crostini w/ pesto, red-pepper spread, and tofu-garlic pate;
*Fresh green salad with shredded beets, carrots, and green goddess dressing;
*Strawberry-chocolate tarts w/ organic granola crust, ricotta-mint filling,
and vegan-chocolate filling





Today I REALLY had no time to take photos, only managed to snap some quick ones. There was a last minute poetry slam in the courtyard during workshop, so our class had a little audience. We did our best to cook quietly, I ran around whispering directions, while listening to some absolutely incredible works.....



The students' poetry blew me away. Even moved to tears. Some kids I remember back from 8th grade, squirrelly punks turned graceful young-adult poets.



Wanted to get a picture of our beautiful lettuce, chard, and kale before picking....sent Jake running to the garden to pick more during class. Amazing how much an armful of kale/chard cooks down....


Students' comments "how cool is this that we can pick stuff straight from the garden to cook in class!" made my day. That's what this is all about.....from garden to table, fresh organic foods grown without petroleum, without pesticides, prepped with care, and eaten together, in community.