To start off the day, we went to the farm to harvest a bunch of different plants and vegetables that we would be able to use in our meals. We went all around the farm, going to different beds, seeing what we could use. My group ended up harvesting just about everything, from broccoli leaves to butternut squash. When it came time to prepare our meals, we were so excited! My group made a stir-fry consisting of butternut squash, bell bean leaves, kale, broccoli leaves, tomatoes, basil, and lime. We also made a side salad with a lettuce blend of bell bean leaves, kale, broccoli leaves, and romaine. Then we cut up some pears and sprinkled them along the edge of the salad. We grated some butternut squash and red beets and garnished the salad with those, along with some roasted butternut squash seeds. To top off our salad, we made a dressing out of olive oil, vinegar, lime, and salt and pepper.
According to the judges, our dish wasn't exactly the tastiest, but we ended up winning for our good clean-up skills and our sustainability!! My group has decided that we are going to utilize Maia's chickens, and make a tasty omelette next time!
Below are a few pictures from our Iron Chef competition, and a pretty picture of water droplets on a leaf at the farm!
-Marisa R.
--Marisa R
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