Although we have used our Whole Foods-funded cooking station for simple food prep, we recently used it for one of our Big Ideas—full-fledged cooking classes in the garden. Chef Greg from Healthy Adventures, through California School’s VEBA program, provided an afternoon of cooking instruction as part of our staff wellness program. He made white bean hummus, Greek salad with swiss chard and kale, and spring peas with dates and walnuts.
Best part? We harvested many of the ingredients on the spot!
And look! Harvest of the Month! Thanks Chef Greg for an awesome afternoon.
So fun! So many big events in the garden! Love the pictures (and love Bob O’Connor’s comment!)
The proof is in pudding…..you want to run fast….eat your veggies.dad
And run he did! The speedy Elisara boys…