What's FRESH today?

• Farfalle pasta w/ low-fat béchamel sauce, cherry tomatoes, and fresh herbs
• Mixed greens salad w/ fresh mozzarella and lemon vinaigrette
• Spiced apple tart w/ nut cream filling (vegan)


After learning the origin of "farfalle" or bow-tie pasta (dates back to the 1500s, originally from Lombardia and Emilia-Romagna in Northern Italy) we dove into mad action without a second to lose....class was cut 20 minutes short by an assembly.

Fortunately, this seasoned group is used to my running around barking instructions.....and sometimes even have their own, better ideas of how to construct a dish. Like Billy's fine tuning of my half-baked dessert idea:








I brought in a graham-cracker crust, a bunch of soaked nuts and dates, and a big bag of Pink Lady apples. Idea was to make a nut cream, blending nuts, dates, and fresh OJ, a sort of raw, vegan whipped cream, speading this on the crust, and layering w/ thinly sliced apples.




Billy was skeptical, so decided to wait patiently for a clean wok, and labored well into our lunch period, sauteeing the apples tossed w/ lemon juice and spices, carefully layering onto the crust, and sprinkling w/ low-fat granola.









Students line up w/ biodegradable plates in hand, eagerly eying the pomme pastry......

New Roads recently went Zero Waste, to my great excitement. We've been using biodegradable, potato-starch based forks in our workshop for over a year now, wonderful to see this ethic spreading.









Kelly strikes a spring pose, strutting another of
her show-stopping ensembles.

Today's FRESH menu to the left, a beautiful sunny day for some outdoor cookin'!





And the chard abundance continues.


































Matt and Jake harvesting carrots and chard.....










Lilly and Charlie harvesting.....more chard:










Our ricotta-filled blossom creations, and a fresh strawberry topped meringue...































And two living examples of the good vibes that fresh food spreads.

FRESH SPRING!!!

Today's Menu:

*Pasta Primavera - vegan and dairy;

*Mixed green salad w/ beets, garbanzo beans, and homegrown carrot-lettes in a balsamic vinagrette;

*Amazon chocolate cake w/ fresh strawberries (vegan)





Today was a super fun class....we made a fresh pasta primavera, with broccoli, asparagus, Mexican spring squash, mushrooms, tomatoes, and pine nuts. The non-vegan option had a parmesan-cream sauce, definitely a dairy indulgence! This was a winner.






























Our star pastry chef Billy, with sous chefs Lilly, Isis, and a bevy of others eager to taste the crumbs, created an extraordinarily beautiful Chocolate Cake extravaganza.


























Almost a shame to cut it....but not quite.





We also had a visit today from Master Gardener Lissa Carter, who will help us in Herb's absence to wrest control of our garden back from the aphids, and plant more veggies to use in our cooking class. Doesn't get more local than our own backyard.

This group rocks, always makes my day preparing and eating good, fresh food together. If we had a kitchen, we'd be dangerous!