It was an honor to present stories from the field and model a cooking lesson at the APS Farm to School & Garden Tour hosted by Georgia Organics last Friday. Seeing all of these folks in the same place, working towards the same cause, was incredibly inspiring. (You can see the full album here).
The lesson I modeled with the second graders at Centennial Place was focused around tasting greens out of the garden with a homemade dressing. We made a Balsamic Dressing together – The big idea is one part balsamic vinegar to two parts extra virgin olive oil and chopped shallot, salt, and pepper to taste (You can find the actual recipe here). Students applied their math skills to multiply the recipe and measure while learning real-life cooking skills and tasting greens out of the garden.