Organic Iron chef

This week in Class we all participated in a competition called the iron chef where there is a theme ingredient from the garden which was herbs. All four groups had two days to plan a herb based meal and 10 minutes on the farm to harvest things that they and their peers grew. There are four different groups and each group has a place to prep and cook their meals. Our group chose to make a mixed herb sauteed potato dish with rosemary, cilantro, and oregano. First, we washed and cut all our potatoes into halves and quarters. Next, we chopped all of our herbs, peeled the garlic, and diced an onion. Next, we put the potatoes into a pan with peanut oil on medium high for roughly 15 to 20 minutes, seasoning in the beginning and stirring occasionally. We ended up winning by majority vote because the texture of our potatoes was "perfect" in Mr. Stewart's words. Each group's dish was very different from the other with creative ideas like pancakes and soup. The only thing in common between all dishes was herbs. What I liked about the Iron Chef competition was being able to harvest crops our own beds and prepare them until a meal, especially when you start growing them from seed like the cilantro.

—Cooper