On Friday afternoons, Junior High students at GMS engage in purposeful active work, which stimulates their intellect, while teaching them about the basic structure of production and exchange, i.e. economy. This program is called the Micro Economy Program. At the beginning of each school year, students apply for jobs based on their interests, talents, and abilities. This is our 5th year running the program as an integrated “Farm to Fork” business, with branches in Research and Development, Design and Fabrication, Finance, Tribal Council, an on-site Restaurant, and a Farm Team. To read more about the Micro Economy Program Click Here. Last year the Farm Team submitted a proposal to the Design and Fabrication Team to build a mobile market where produce from the gardens, eggs, and student art could be sold. The Design Team jumped at the project, pledging to retrofit an old trailer bed generously donated by garden manager Aubrey Cupit into a functional and beautiful “Market.” Student Lily Wagoner, under the guidance of her teacher Jonathan McLean, used an application called Sketchup to design the …
8 oz. Wide Egg Noodles 3 Tbsp. Butter 2 Large Eggs 1 Cup Sour Cream 1 Cup Gruyere White Pepper Salt Cook egg noodles Al Dente. Remove from heat. Combine butter, eggs, sour cream, and shredded gruyere, salt and pepper in a large bowl. Mix well with egg noodles. Pour into a large baking dish and bake at 375 for 40 minutes or until golden brown and edges are bubbling.
2 cups Potatoes 1 Tbsp. Onions 3 Eggs 2 tbsp. All Purpose Flour 1 ½ tsp. salt Oil for frying Sour Cream Chives Applesauce Grate peeled potatoes and onions, squeezing out excess liquid (do not skip this step or they will fall apart while cooking!) Beat eggs, add to potatoes and onions, along with flour and salt. Form latkes into 4 inch patties. Lightly fry in vegetable, peanut, or olive oil oil until both sides are golden brown. Serve with a traditional side of sour cream and chives, and/ or applesauce.
(makes 6 servings) 1 (12 ounce) package wide old fashioned pasta 1 yellow squash, chopped 1 zucchini, chopped 1 carrot, julienned 1/2 red bell pepper, julienned 1/2 pint grape tomatoes 1/4 cup olive oil, divided 1/4 teaspoon salt 1/4 teaspoon coarsely ground black pepper 1 tablespoon butter 2 cloves garlic, thinly sliced 1/3 cup chopped fresh basil leaves Thyme Oregano 1/2 cup grated Romano cheese Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 10 to 12 minutes or until al dente; drain. In a bowl, toss squash, zucchini, carrot, red bell pepper, tomatoes, with 2 tablespoons olive oil, salt, pepper. Sauté vegetables until tender. Add sautéed vegetables to cooked pasta. Garnish with fresh herbs and finely grated cheese.
1 cup prepared grapes 1 cup crab apples 1/2 stick butter 1 cup self-rising flour 1 cup milk 1 cup sugar To prepare grapes, remove pulp, then cook the pulp until seeds loosen, then press through sieve to remove seeds. Add pulp to skins and cook until tender. Cook crab apples until soft, and run through foley mill to extract pulp. This will add a nice tartness to the cake. Add sugar to taste, some grated lemon peel and a sprinkle of apple pie spice. Melt butter in glass pie plate. Mix flour, sugar and milk in another bowl. Pour flour mixture over butter. Carefully pour prepared grapes over the top. Bake at 350° for 30 minutes. Do not open oven until baking time is up. Cake should be brown on top. This recipe make 8 servings (1 cake)
We call this “mousse” but it is not a true mousse. It is more like whipped cream with flavorful additions… 1 pint Organic Heavy Whipping Cream 4 Tbsp. Cocoa Powder 6 Tbsp. Sugar 1 tsp. Peppermint Oil Fresh Mint (from the garden) Pour chilled cream into a large bowl and whip on high speed until the cream thickens forming little peaks. Be careful not to whip too far, or it will turn into butter! Add cocoa powder, sugar, and peppermint oil, and whip until well mixed. Garnish with Fresh Mint Leaf.
Cookies 1 1/2 cup brown sugar 1/2 cup (4 oz.) unsalted butter, at room temperature 1 tsp. vanilla extract 2 eggs 3/4 cup very ripe Asian persimmon puree* 2 3/4 cups flour 1 tsp. cinnamon 1/2 tsp. salt 1/2 tsp. baking soda 1/4 tsp. ground cloves 1 cup chopped walnuts (optional) Glaze 1 1/4 cups confectioner’s sugar 2 Tbsp. milk 1 Tbsp. persimmon puree 1 tsp. grated orange peel *Cut off the top of a very ripe persimmon (should be completely soft to the touch) and use a spoon to scoop out the pulp. Discard any seeds that might be there. Each persimmon should yield anywhere from 1/2 cup to 3/4 cup of pulp. Cream butter, brown sugar, vanilla, and eggs in a large bowl. Add persimmon puree, stirring until blended. Stir together dry ingredients in a separate bowl. Add dry ingredients to persimmon mixture a third at a time, stirring just until flour is incorporated. Stir in nuts. Lay out plastic wrap on a large smooth surface. Place the cookie dough on the plastic …
2 cups fresh basil leaves, packed 1/2 cup freshly grated Parmesan-Reggiano or Pecorino Romano cheese 1/2 cup extra virgin olive oil 1/3 cup pine nuts, walnuts, or sunflower seeds 3 medium sized garlic cloves 1 Tbsp. lemon juice Salt and freshly ground black pepper to taste Add ingredients to food processor or blender and pulse until smooth and creamy. Slice French bread and toast for 5 minutes until crunchy. Spread immediately with fresh pesto.
Fresh Spinach Whole unpeeled Garlic Cloves Dijon Mustard Ground Mustard (Powder) Olive Oil Salt & Pepper Pecorino Romano Cheese Pre-heat oven to 350oF. Lay whole unpeeled garlic cloves on a baking sheet and coat with olive oil. Bake until the heads are soft and the outsides are light brown (20-30 minutes.) Squeeze the roasted garlic out of their papery skins into a food processor and add ground mustard, Dijon mustard, balsamic vinegar, basil, salt and pepper. Begin pureeing the ingredients, slowly drizzling olive oil into the mix to create an emulsified vinaigrette. Dress the salad with the fresh roasted garlic vinaigrette and add finely grated pecorino Romano cheese. *credits to our chef in residence, and IT man, Matt Spencer, for this divine salad dressing.
Mint Anise Hyssop Lemon Balm Fennel fronds and seeds Add herbs to just boiled water and let steep for 5-10 minutes, until tea has reached the desired strength. Sweeten with honey or agave nectar to desired sweetness.