This week in Sustainable Agriculture we had our final Iron Chef and the theme was Fava Beans. The Fava Beans didn't come from our farm but a teacher's organic farm. My group decided to make a fava bean salad with lettuce and strawberries. We simply sauteed the fava beans in a little olive oil, salt, and pepper, cleaned and cut the lettuce and strawberries, and served the dish on a nice platter. The salad was garnished with some vinegar and olive oil too.
Separate from the Iron Chef, all Sustag classes worked on their final projects this week. My group decided to build a new hoop house table in order to store seedling. The table is close to being done and we have coated the table with a clear sealant so the wood is projected mainly from water. Once the sealant dries we should be ready to add the wire mesh to the top of the table and the then the table will be done. —Cam
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