There’s nothing like a garden grown salad…and a fresh one, at that! Today, my classes at Juan Cabrillo harvested and made a salad straight from their garden. Dividing into groups, each with a different task, they worked together to make their snack. The first group harvested greens (purple and green lettuces, chard, spinach, sorrel, nasturtium leaves, kale), herbs (thyme) and flowers (nasturtium and borage) from the garden; the second group chopped the carrots, snap peas and cucumbers; and the third group made a vinaigrette and tore up the leaves that the first group harvested. We talked about the definition of harvest — that it means picking what’s ready to eat (the example of a green versus red tomato). And how these kids could make this recipe at home with their parents.
At the end, I tossed all the chopped ingredients and DIY dressing together and served it up. While some were wary of new flavors and veggies, most gobbled up their salad with a grin!