On the menu last week was cream of asparagus soup with coconut cream drizzle, a dash of chives and a sprinkle of bacon; roasted asparagus; swiss chard and asparagus salad with honey mustard vinaigrette dressing. Thank you farmers and chefs Linus, Ori, Finley and Leo!
Our Farm to Table program involves helping out in our backyard on Meadowstone Farm. Above we are transplanting basil with farmer Tim! Next we harvest veggies that Meadowstone donates to the school. Then we plan recipes/amounts and shop for anything we are missing. The next day we prepare our tasty treats, and the community comes together for a taste test. That's our favorite part!