Post-Thanksgiving week

This week in SustAg was filled with a lot of flavor. Students from each class completed another farm to fork assignment that was due monday and also participated in another iron chef competition on Wednesday. Many students used Thanksgiving as a perfect way to use the food and/or herbs we harvested from the farm last week. From smashed rutabaga to butternut squash, the fresh vegetables and herbs from the farm were perfect for making a delicious thanksgiving side dish. Before the iron chef competition on Wednesday, we went out to the farm right at the start of class to harvest any last minute necessities for our dishes. Many groups in my class, including mine, made salads out of the many different kinds of fresh greens we grew in our one beds on the farm. My group made a mixed greens salad with a sweet and sour dressing. We used kale and butter lettuce as greens, and our dressing was composed of mashed raspberries, lemon juice, virgin olive oil, dijon mustard, and salt and pepper. Although I thought we were going to win the competition, Mr. Stewart chose a pesto grilled cheese and salad dish made by another group. When I tried their grilled cheese as they passed it around the class, I could tell they took a lot of time and thought to perfect it and it came out to be really good. I guess you could say they had the best of both worlds with the salad and the grilled cheese, which was probably a good reason why they took the win. I think we definitely had a disadvantage with the absence of one of our group members Josh Dabora, who is a year two student and a good chef which he has shown in his past farm to fork assignments. Although, it was a good learning experience and also a very fun time.

-Alex Aguero