Chef Andrew from Atkins Park came to visit our 4th and 5th graders this week to teach them how to make a Pea Salad with a Sesame Ginger Vinaigrette. See the complete recipe here.
First, we peeled and minced fresh ginger.
Then, we thinly sliced scallions.
We put the minced ginger and the sliced scallions in a bowl with apple cider vinegar, sesame seed oil, soy sauce, and brown sugar. We finished it off with some sesame seeds and salt and pepper.
We created the salad with pea shoots. They have long been prominent in Asian cuisine but they are starting to show up in U.S. farmer’s markets. They offer the flavor of the pea and they’re rich in nutrients.
We also added peas to our salad…
And sugar snap peas.
We tossed it all together…
All the kids came back for second helpings!
When we finished snacking, it was time to plant our sugar snap peas in the garden.
We’re looking forward to our pea vines growing up our bamboo and harvesting the peas before summer break (fingers crossed)!
Tending Our Common Ground 
