From Farm and Garden to Table: A Summer of Learning and Food
By Ms. Allyson Brown
As part of this summer's Learning with Lakefield Certificate, Farm and Garden to Table focused on how to source local food and grow your own, blending learning about local food systems and then transforming the ingredients into delicious, simple recipes.
The first module was all about the benefits of buying local and knowing where your food comes from. The cooking session was all about zucchini! The Zucchini Herb Fritters I made during the demonstration were from a gigantic zucchini and fresh herbs from my garden, local new potatoes and farm fresh eggs. We also made homemade tzatziki, and my batch was full of cucumbers and mint from the garden and fresh local garlic. They were a hit! Some of the fritters were gobbled up by students before the reveal picture and their families also shared their approval of the flavours!
The following modules were planned with student input. Students are inspired to continue making the connection between local food and international flavours. The second module that took place was all about dressing up lettuce with Asian flavours! We made Fresh Spring Rolls with a Spicy Peanut Sauce and Asian Turkey Lettuce Wraps. For my version, the green onions, cucumbers, mint, cilantro and basil were all pulled from my garden that day. The purple cabbage, red lettuce, romaine (Circle Organic) and garlic (Garden Hill) were from the Lakefield Farmers Market yesterday morning, and the carrots from Browns Farm. Unfortunately, not all students were part of the reveal screenshot, but everyone's creation looked delicious. The final two modules focused on Italian and Mexican flavours. Yum!