When our Green Summer Team teens arrived several weeks ago, there were varying degrees of indifference to the garden, vegetables and particularly eating new foods. Last friday, we had a marathon cooking session, over the course of four hours, we prepared a tomato sauce worthy of the queen of Italy, a tomato salad, fried eggplant (a first for two of our youths), and garlic bread all using ingredients exclusively from the garden. The eggplant was crispy (think dried autumn leaves), the sauce saucy and the smiles wide.
Dudley Greenhouse Seeks Project Proposals
2 days ago