It was a short week because of MAPP testing, but students spent Monday and Tuesday making roasted red pepper and garlic hummus and pita bread.


  Roasting peppers and garlic

 kneading dough for pitas

 second rising

  rolling out pita bread  

  Pita Bread!!  

  After much blending and many tastings, we have hummus!

Friday students got their hands dirty planting herbs in the greenhouse.

                      

We also planted some herbs to keep in Ms Burnham's room.  

Fingers crossed we will be cooking with fresh herbs!

 

  We have some thyme sprouts!!

This week students worked with potatoes, fresh from the Tok school garden!

They made potato soup:

        

And they made twice baked potatoes.....

And to use up the last of the kale they made fruit and kale smoothies....

And finally, they had a meal!

This week students used fresh greens from the greenhouse.  They made a kale, Greek chopped salad, a Caesar salad with homemade croutons and dressing (yes, even the anchovies), and kale chips.  They also made kale and fruit smoothies,  and greenhouse fresh cucumber/ berry ice pops.

 Chopping greens for a kale Greek salad. 

 Making caesar dressing
 Homemade croutons.

 Kale and fruit smoothies.

  Kale chips!  



Enjoying a greenhouse cucumber and strawberry fruit-sicle!

                                          

This week it was zucchini fresh from the Tok School greenhouse!!

Students made zucchini bread, roasted zucchini hummus, zucchini vegetable rolls and attempted zucchini chips.

 Mixing zucchini bread


















Preparing roasted zucchini hummus, veggie zucchini rolls

Thursday students made biscuits from scratch so they could try their jam.



They also made a salad with strawberries, walnuts, goat cheese and spinach (fresh from the greenhouse!), with balsamic vinaigrette dressing.  After some skepticism, they decided it wasn't too bad!