This week in Sustainable Agriculture we had an Iron Chef competition. Groups of eight competed to make the best dish out of sustainably grown food. At the beginning of the period, we went out to harvest our ingredients from the farm. Some groups also brought in produce from home, like fresh eggs and honey. My group harvested tomatoes, onions, bell peppers, basil, mint, raspberries, and lemon verbena. We also brought in honey from a friend's beehive, eggs, and potatoes. When we returned to the classroom, we had about 40 minutes to prepare our dish.
We decided to make a scrambled egg dish, hashbrowns, and tea. First, we chopped and sauteed the green onions. Then we sliced the potatoes into long thin pieces, and sauteed them with salt and pepper. While the potatoes were on the stove, we chopped up the onion, bell peppers, and basil for the egg scramble. Some members in our group made tea out of the mint, raspberries, and lemon verbena. When the potatoes were done, we scrambled the eggs with the tomatoes, basil, onion, and peppers.
When time was up, each group gave Mr. Stewart their final dish. Other groups made raspberry jam, roasted rosemary potatoes, and another egg dish. Mr. Stewart graded the dishes on preparation and cleanup, presentation, sustainability, and taste. While everything was delicious and beautifully prepared, my group ultimately won the Iron Chef!!
Overall, this experience was really fun. My group had a lot of fun harvesting and preparing our food. I enjoyed the challenge of making food from entirely sustainably produced ingredients, and it is nice to know where all your food comes from.
By Emerson Cole
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