From Garden to Table

Recently, my friend and fellow blogger from Scrumphus took us to a popular restaurant called ABC Kitchen. I had wanted to eat there for a long time but never had good timing in booking a table, so I was incredibly grateful for his thoughtful reservation at Jean Georges’ restaurant (Thanks again, Jesse!) It is well known for its hip yet classy ambiance and its locally sourced ingredients that leads to its ever-changing menu. With that commitment of providing the most fresh, local ingredients, it inspired us in our own kitchens to create new dishes!

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I’ve had the opportunity to work in our school garden with my class this past year and a half.  This Fall, the talented computer teacher who transformed our garden from nothing had grown an incredible variety of fruits and vegetables, including butternut squash, okra, tomatoes, peppers, and raspberries. My second graders went on a little scavenger hunt to see what grew in the garden and discovered some gigantic squashes hidden behind and beneath the vines and leaves. We harvested one of them along with a bunch of swiss chards and okras and learned what they were. Though I took home the mysterious squash to figure out how to cook on my own, the rest of the harvest was sautéed with simple oil, salt, and pepper.  They absolutely loved eating the swiss chard, and keep on asking for more!  There’s not much more to harvest nowadays, so we’ll be learning how to get it ready for the next season!

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With the butternut squash, we made a chicken dish – Chinese style. Then I had some brussel sprouts fresh from the Farmer’s Market and sauteed them with garlic.  Eating well really isn’t a trend, but a lifestyle. I’d love to eat like this everyday and hope to teach the children the importance of eating healthy too. Sometimes, that little pasta or pizza craving just takes over and it’s totally okay!  =)

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Until the next season … 🙂

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