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Iron Chef Competition #2:

On Monday my fellow classmates and I were reminded about our second Iron Chef Competition coming back from the break, but we were also treated to a surprise.  Mr. Stewart added that we must incorporate basil in our recipes.

My group was stumped for a minute as we began to wonder if we could continue with the plan of making pasta with pesto from the abundant fava bean leaves in the RHS Farm.  We had decided that the pesto recipe was what we wanted to make because a member in our bed group had made it for her Farm to Fork assignment and told us that it was simple to make and didn't turn out terrible.  It was only further agreed when we noticed that row E7 had an ample amount of fava bean leaves.  We didn't want to take it from our own bed in concern for the continual survival of the crop. We amended the recipe to meet the challenge by deciding that we would split the fava bean leaves and basil amount equally to make a fava bean leaf and basil pesto.  In addition, we also grouped up with bed A12 and decided upon also making kale chips and lemon verbena and mint tea, something that the individuals from that bed group had also made before.

There was a slight concern that we wouldn't have enough time to make the small meal that we had decided upon but I am confident that our decision was best.
Carmen Noyola

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