Whole Foods Plant Based Pesto!
November 10th, 2016
First here’s an update on some of our broccoli and cauliflower plants! They had a bit of a slow start with all of the hot weather through October but are now finally going strong!
Since we planted basil in our self-watering planters last week, this week I wanted to use basil in a recipe since many of the students had never tried basil before.
First we went over the recipe and talked about where each ingredient came from, and how many of them are growing in our garden! (Including soybeans which we planted a few weeks ago when it was still really hot and it looked like the heat wouldn’t relent, just to see how they would do even though it’s not truly their season yet.) We also talked about what “whole foods” means and what made our recipe different from a non-whole foods recipe, our’s doesn’t have any oil!
A small group was in charge of measuring out each ingredient and adding it to the Ninja to make the sauce.
Then I surprised the students with some pre-baked spaghetti squash to put the pesto on! Each student got a chance to scrape the spaghetti squash and watch it turn into “pasta”.
Then we had a little Last Day of Garden Feast!
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