Recipes

Because we want to teach the full cycle of food, from seed to table, we often have experiential (and experimental) cooking classes where students learn to measure, knead, harvest, grind, mix, etc. Click on the links below to see what we have been up to in these gardening classes, and what seasonal/ local foods recipes you can bring into your own kitchen as you learn with your child.

Recipes from Gardening Classes

(scroll down to view Farm to Fork recipes)

Pastries/ Baking

• Fig Newtons
• Fall Festival Persimmon Pudding
• Sweet Potato Biscuits & Cinnamon Butter
• Sweet Potato Pancakes
• Charlie’s Sweet Potato Pie
• Persimmon Pancakes with Cardamom
• Cocos a l’anise (Anise or fennel seed cookies)
• Brownies… with carrots and spinach…
• Carrot Cake Cupcakes with Cream Cheese Frosting
• Amaranth Candy

 

 

Soup

• Gypsy Soup
• Wish Soup (Potato & Kale)
• French Onion Soup

Miscellaneous

• Sweet Potato Chips
• Beet Hummus
• Crunchy Kale
• Fried Butternut Squash stuffed with Goat Cheese
• Pesto
• Salsa Verde
• Corn Tortillas
• Cardoon Gratin
• Roasted Garlic Lemonette (Salad Dressing)
• Spanakopita
• 12 Recipes for Grilled Eggplant
• Sweet Potato Chips
• Apple Carrot Salad

Beverages

• Chai Tea
• Ginger Tea
• Scuppernong Juice I ….. (& II)

Farm to Fork Recipes

• Dirty Rice
• Savory Kugel
• Latkes
• Pasta Primavera
• Muscadine and Crab Apple Dump Cake
• Cheesecake
• Chocolate Peppermint Mousse
• Honey Mousse
• Persimmon Cookies with Orange Glaze
• Vegetable Soup
• Tomato Cheddar Bisque
• Beef Stew
• Rustic Pesto French Bread
• Roasted Garlic Spinach Salad
• Mulled Apple Cider
• Vanilla Hot Cocoa
• Garden Herb Iced Tea
• Maria’s Cafe Classic Cheesy Biscuits

Artwork by GMS students Lana Torres & Ethan Santana

Farm to Fork Menu Log 2013/2014

*ingredients from the garden

9/ 20/13  Pasta primavera (handmade local pasta topped with roasted squash,* zucchini, onions,* garlic,* peppers,* and cherry tomatoes* from the Montessori gardens, tossed in organic olive oil and garnished with pecorino Romano cheese and fresh garden herbs*) with garlic bread (Charlie’s Baguette recipe) with olive oil, garlic,* and fresh herbs* and iced herb tea: Anise hyssop,* lemon balm,* mint,* and decaffeinated black tea sweetened with honey9/27/13 Tomato* cheddar bisque with basil* pesto on rustic french bread and a muscadine* crab apple* cobbler 

10/4/13 Dirty rice (peppers*, local pork sausage (PTB Farm), local bacon, onions,* garlic,* herbs and spices)  and garden salad* with a desert of persimmon* cookies with an orange glaze sauce and chai iced tea

10/25/13 Beef stew (organic beef, onions,* garlic,* bouillon) with cheesy bread, a roasted garlic spinach* salad, and chocolate mousse garnished with mint*11/8/13 French Onion Soup with a Montessori garden salad* with a classic French vinaigrette and hot chai tea 11/29/13 Root vegetables au gratin (sweet potatoes,* carrots, butternut squash,* garlic,* gruyere and jarlsberg cheese) with sweet italian sausage (from Jacamos,) three greens salad (kale,* arugula,* lettuce*) and honey mousse for dessert12/6/13 Potato latkes with savory kugel a garden salad* and homemade hot chocolate1/17/14 Grilled cheese  (white cheddar cheese and organic whole-grain bread) and vegetable soup (carrots*, barley, celery, peas, potatoes, and haukeri turnips*)  with a garden salad and mulled apple cider1/24/14 Buttermilk pancakes, scrambled eggs, local sausage, grits, and hot cocoa1/31/14 Gypsy soup (sweet potatoes,* kale,* onions,* garlic*) with cheedar cheese biscuits 

2/7/14 Rosemary chicken breast, garlic parmesan Brussels sprouts, cheesy biscuits, and cooked apples

2/21/14 Pork and scallion stir fry with a side of stir fried carrots,* ginger, garlic, broccoli, and onions, with baked yellow plantains

2/28/14 Bacon & kale* risotto with a salad,* garlic bread, and lemon bars3/21/14 Frank Burgers and Home Fries with a GMS Salad*4/4/14 Tacos with pork, cilantro, lime juice, lettuce,* and cheddar cheese with a salad* and raspberry mint Iced Tea4/11/14  Baguette sandwiches with provolone cheese, garden greens,* rosemary ham, prosciutto, salami, with veggie sticks (carrots and celery) and a red plum and macaroons for dessert

2014-2015 Menu Log

9/26/14 Frittata (kale,* peppers,* cherry tomatoes,* PTB farm pork sausage, arugula salad,* and cheesy biscuits 10/3/14 Pasta with fresh tomato,* garlic,* and basil* sauce, a garden salad with pumpkin seeds and a persimmon vinaigrette, and sopapillas made with GMS honey 10/10/14 Butternut squash* and kale* cheesy risotto, garden salad, muscadine* crab apple* cake, chai tea10/31/14 Creamy veggie soup (with turnips,* potatoes,* cream, dill,* & cheese), garlic* bread, garden salad and persimmon pudding11/7/14 Root vegetable au gratin (turnips,* potatoes, heavy cream, cheese) with a garden salad and mint chocolate mousse for dessert12/5/14 Stir Fry with local ground pork with a garden salad and sopapillas for dessert1/16/15 Stir Fry II (carrots,* ginger, snow peas, local pork sausage, scallions*) with a garden salad* and baked plantains for dessert