We chopped a delightful Autumn salad full of beets, lettuce, chard, kale, and carrots- added a little olive oil and balsamic vinegar- and gobbled it up quick. This was hit with students, and showed that if they harvest and prepare foods, they are more likely to enjoy eating them. To be fair- a couple students wouldn’t even try it- but most did! This was a lesson in local, organic food- learned by preparing, eating, and sharing TOGETHER.
Amazing Fall salad