The theme of the day was local sea greens and the recipes prepared included Lentil Soup with Seagreens, Kelp and Feta Omelets, Stir-Fried Seagreens and Roasted Potatoes with Sugar Kelp Powder. Lead by Karen Kleinkopf and Patti Bradley the group chopped, diced, blanched, whipped, baked and managed a multi-course meal that was enjoyed by all. Quotes from the young chefs included the following:
"Can we make 10 more?"
"This is so good."
"Chopping sea greens is really fun." -
"That smells good."
"We should have our own lunch in our classroom."
Along with preparing the meal students also heard about the rising economy for local sea greens, sourcing meals locally and the value of preparing and then eating a meal together as part of a community or family.
Our cooking class was sponsored by HM Payson, and transportation paid by NPTO. We thank them for underwriting our visit. FARMS (Focus on Agriculture in Rural Maine Schools) is a 501 c (3) non-profit organization whose mission is to provide education about good nutrition and the role of local farms in promoting healthy, sustainable communities.
