We made these celebratory pancakes both this fall and last as the persimmons were ripening. There were loads of them this year, so look for more blogs on the many many things we’ve done with them. This recipe featured cardamom, a spice many primary and lower el students had never encountered before. They were a perfect treat during the cool rainy weather. One of our favorite activities is making whipped cream from scratch and grinding flour from wheat berries so that the students can see where all of the ingredients came from in their whole form! We used ultra ripe persimmons for this recipe, so the pulp folds into the batter just like jam. You can however, also cut up a firm Fuyu persimmon and there will be little chunks of persimmon goodness in your pancakes. Enjoy!
Last week was a riotous affair in the GMS Gardening classes! A crop of strawberries presented the best opportunity for eating in some weeks! Every class made the most of a beautiful bounty of lettuce and strawberries with a delicious salad (topped with fresh strawberries and strawberry dressing) and strawberry ice cream. We divided into two groups to create the menu: Aubrey’s group led the salad making, carefully placing fresh berries from our garden on a bed of colorful, crunchy lettuce. My group made the ice cream, filling the ice cream bucket with ice and rock salt and watching intently as the motor turned the cream slowly, but surely, into a deliciously sweet treat. There’s only a few more weeks of strawberry season left, so follow the recipes below to try some at home today! Strawberry Ice Cream Ingredients: 1 pound strawberries 2 cups heavy cream 1 cup whole milk 2/3 cup sugar Directions Place 1 small bowl strawberries in a food processor and puree. Combine cream, milk, and sugar in a medium saucepan over medium heat …
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)
Mix 3 eggs and 3/4 cups sugar Add: 1/2 tsp. cinnamon 1/2 tsp cardomman 1/2 tsp. ginger 1/4 tsp. nutmeg pinch of salt Mix with 2 cups sweet potato, 2 cups half and half, 2 Tbsp. orange zest Pour into hot pie shell and bake 30-40 minutes
I have marveled for years at how much children love kale. For some reason it always surprises me how they flock to it, and this year when we made kale salad and crunchy kale, I was no less amazed. They were literally licking their plates clean and asking for seconds. For a classic crunchy kale we tossed the washed and shredded kale with balsamic vinegar, sea salt, and olive oil, and roasted it in the oven until crispy.
This year we made this amazing beet hummus that the kids went crazy over because of its beautiful red color. Bright Red Beet Hummus: Makes a medium-sized bowl of hummus 1 pound cooked beets 1/4 cup sunflower seeds 2 tablespoons lemon juice ½ tablespoon tahini ½ teaspoon ground cumin 1 garlic clove 1 tablespoon olive oil ½ teaspoon salt Place all the ingredients in a food processor and blend until smooth, stopping occasionally to scrape down the sides. Taste throughout and adjust the balance as you see fit. Serve immediately or refrigerate, covered.
This is our second year growing ginger at GMS and it is such a beautiful plant! We enjoyed making fresh ginger lemon honey tea with all of the classes. Steep the following in hot water for 3-5 minutes: 3 Tbsp. shredded fresh ginger 1 Tbsp. squeezed lemon juice 1/4 tsp. cinnamon honey to taste
We have decided that there is nothing more heavenly than fresh pressed juice. This year, like most, we harvested bucketfuls of grapes from our scuppernong/ muscadine vines. These native grapes are prolific and uniquely delicious. Students worked hard to use the fruit press to squeeze all of the flavor out of their grapes!
In the Upper-El Gardens we had some late squash blossoms, which we knew wouldn’t form fruits and ripen before frost. We decided to harvest them, along with some thyme for a delicious fall hors d’oeuvre. We also harvested a few figs and some scuppernongs and muscadines. The blossoms were rinsed then lightly stuffed with goat cheese. We dipped them in an egg-wash, then rolled them in a mixture of flour, salt, and fresh chopped thyme leaves. Finally, they were fried in coconut oil until crispy and tender. This was an absolute hit with students and teachers alike!