GMS Middle School students are excited to be giving back by donating produce harvested from the gardens to Backpack Beginnings. Last Friday marked out first official donation. Students on the Farm crew for the GMS Micro-economy harvested two crates full of persimmons, peppers, and bags of mixed greens, slated to go to Jones Elementary and students in need. Several weeks prior, students reached out with a letter to BPB, extending their support and stating their eagerness to work with them. Then our 8th grade Market Manager made a call to arrange a pick up for Friday. It is a wonderful example of how middle school prepares students to be proactive and mature communicators, capable of adult interaction and furthermore, that our students want not only for our community to thrive and experience health and well being, but for the community at large to be “full” and nourished. We plan to continue to donate weekly to BPB and hope that this is the start of a beautiful partnership. Stay tuned! “Over 49,000 Guilford County School children …
Several factors have contributed to our harvest of a bumper crop of persimmons this year. One of those is most likely the honey bees on campus have been working hard to pollinate our many crops and they apparently did a thorough job on the persimmons, which are an early bloomer and good source of food for them in spring. We also prevented any “pre-harvesting,” which led to higher yields. We have been busy in gardening classes and with the middle school farm team (part of the MS micro-economy) finding creative ways to eat and preserve the HUNDREDS we harvested this year. Hopefully you’ve already heard about a few of these from your children or purchased some of the jam, chips, or whole persimmons in the front office See some of our creations below! In addition to the persimmon salad, fruit roll ups, pancakes and 5 spice persimmon jam we also made persimmon salad dressing and ate a lot of fresh persimmons. Look for some of these products at Marketplace on December 16th!
These are an absolute favorite in Restaurant. We don’t make them every week, but add them to the menu whenever we can. Our pantry manager and assistant pastry chef Hayden is especially good at whipping up a batch whenever we have the need. They feature garlic from the GMS gardens. Ingredients: 1 1/3 cups all purpose flour 1/2 tsp. salt 1/4 cup butter 1 clove minced garlic 1 cup shredded cheddar cheese Instructions: Preheat oven to 450 degrees F (230 degrees C). In a large bowl, sift together flour, salt and baking powder. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture. Add the milk and cheddar cheese; stir to combine. Drop batter by spoonfuls onto an ungreased baking sheet. Bake in preheated oven for 12 to 15 minutes, until lightly browned. While biscuits are baking mix melted butter and minced garlic. Brush garlic butter over hot baked biscuits.
When we arrived back to school this fall the bees were on the defensive. We went into the hive to check the honey stocks and brood production, but the bees were very grumpy and there were not as many full frames of honey as we expected. It wasn’t evident why they were defensive so we called in a local honey bee expert, permaculturalist, and friend, Amy Moyle, to help us figure out what was going on. Amy was immediately concerned about their behavior and suspected that something had been antagonizing the hive – possibly a skunk. We decided to deter any bee-eating predators by setting out a nail board (a board at the base of the hive with tiny nails in it.) An entrance reducer in the front limits the amount of space for bees to enter the hive and this allows the guard bees more thorough surveillance of the hive. This had been knocked out of place – evidence mounting for the skunk suspect! After several weeks of working with the bees and feeding …
This week for Farm to Fork we had a great meal and made this great light fruity dessert to accompany it. Fruit is scarce to non existent in the gardens right now, and even so, we can’t grow most citrus plants here, but everyone needs a boost of vitamin C in the winter! Ingredients: 2 1/2 cups orange sections, cut into 1/2 inch pieces 1 tbsp. powdered sugar 1 tbsp. fresh lemon juice 1/4 tsp. ground cinnamon extra ground cinnamon and grated orange peel – optional fresh peppermint leaves for garnish (optional)
My oh my do we love making these! They are quickly becoming one of our signature Friday dishes and this week they were such a great complement to our gypsy soup chocked full of garden produce. We found this recipe on allrecipes.com. We make enough for 40 people usually, but this recipe serves 12. 1 3/4 cup all purpose flour 1/2 tsp. salt 1/2 tsp. baking powder 5 tbsp. butter 1 cup milk 1 cup shredded cheddar cheese 1/4 cup melted butter 1 clove garlic minced Preheat oven to 450 degrees F (230 degrees C). In a large bowl, sift together flour, salt and baking powder. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture. Add the milk and cheddar cheese; stir to combine. Drop batter by spoonfuls onto a baking sheet. Bake in preheated oven for 12 to 15 minutes, until lightly browned. While biscuits are baking mix melted butter and minced garlic. Brush garlic butter over hot baked biscuits. http://allrecipes.com/recipe/cheese-garlic-biscuits-ii/?scale=48&ismetric=0
White rice Andouille Sausage Onions Bacon Green Bell Peppers Garlic Thyme Cayenne Bay Leaves Black Pepper Salt Parboil Andouille sausage. Cut on the diagonal to form rounds of sausage, then cook them on the stove until brown. In a separate pan, sauté chopped onions, peppers, and garlic. In yet another pan, cook the bacon until crispy. Measure water for the rice, put washed rice in water, then add vegetables and meat and seasonings, bring to a boil, reduce to a simmer, and cook until rice is tender.
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.