Westgarth Primary was the first school on my list...what a great place t begin my hands-on learning experience. As kitchen specialist, as well as a professional chef, Betty spearheads an amazing and dynamic program. Although today was a "kitchen" day, I was able to spend some time in the garden before the class arrived. Having a gander, I found that winter crops include cauliflower, broccoli, beetroot, beans, lettuce and a variety of herbs.
A volunteer short today, Betty inquired whether I'd be willing to don an apron and roll up my sleeves. Armed with scissors and a basket, my group of five sent out into the garden to clip lettuce and herbs for our salad. How cool is it to use a lemon fresh from the tree to make the dressing?!
In just over an hour, the group of enthusiastic 10-11 year olds (Year 5) chopped, sliced and rolled their way to complete an impressive menu of focaccia, salad, spinach and feta ravioli, and cauliflower with roasted fennel. Seriously??? And I brought an apple for lunch.....Once cooked, the groups reassembled, shared their meal and cleaned up. What Betty deemed "organized chaos" is truly an amazing process to watch and be a part of!
Mo: What a fabulous menu! I am going to try the cauliflower with roasted fennel, and I would love to have your students' recipe for feta ravioli! It sounds as if the program helps students understand that they can prepare a hearty, filling, and nutritious meal without meat. Just wondering if the blog & photos are how CFE evaluates your participation in the program. Are they following your blog or do you show them documentation when you get back to the U.S.? Tonia
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Tonia - CFE/FFT has my blog, but I have a packet to complete upon return and a couple other fellowship obligations...should be fun!
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