Late Winter Edible Education

Service Description

In this 4-week class, students will come away with a deeper connection to our food sources and how they are produced. Students will learn basic gardening skills and how to cook with what they grow! You'll learn how to chop veggies, make delicious sauces, salads, pasta, and more with herbs from our kitchen garden. Over the next 4- weeks, we will travel around the world through food and ingredients and will explore specific regions', their history, and their importance. Menu and Lessons : Week 1: Students will make corn tortillas, roasted squash, beans, and Mexican beef for Tostadas . Students will learn about different agricultural techniques utilized by the Maya, Aztec, and Inca civilizations, including companion-planting corn, beans, and squash. Salsa, guacamole, and plenty of taco toppings will be served as well! Week 2: Students will prepare Greek Chicken Bowls with Herbs from the garden. Students will discuss the theme of seasonality and build their independence in the kitchen by working as a team to identify and divide cooking jobs and coordinate timing as they cook. Week 3: Students will make fried rice and Sesame Chicken using vegetables from the garden. They'll also learn about the agricultural innovations during the Song Dynasty in China that led to a surplus of rice and resulted in major cultural, technological, and scientific developments. Week 4: Students will learn to cook what is in season and make an amazing farm-inspired lunch! We will use the garden as inspiration to guide our menu that students will come up with together! Notes: This class meets for 4-weeks on Tuesday mornings for 2 hours. Students will eat lunch together during the last 20 minutes of class with the food they have prepared. This is a drop-off class with 9 students max. ** There will be a 1- week intermission for spring break.