Beets!
I wanted to share this awesome recipe of Stu's with you in case you were feeling uninspired by our earthy-flavored friends.
A sweet and sour Lebanese dip for veggies, chips or pita bread.
3-4 beets, boiled until soft
1/2 cup of yogurt
1/2 cup of lemon juice
3 Tbs. tahini (or more!)
2 cloves of garlic
Combine all ingredients with beets and blend or process until smooth.
This vibrant magenta dip also goes great tossed with chickpeas and ribboned swiss chard.
We harvested some victuals from the farm with the high-schoolers at the end of this past week to create a feast, which consisted of sun tea (lemon balm, mint and Calendula flowers) and a Spring Calzone, including oregano flecked, home-made dough! Some of my favorite quotes from the whole event, repeated by a number of the students--"If there's spinach in the calzone, I won't eat it," "There's too many vegetables, lets add more cheese." Finally, stated by Ashley with a hint of sarcasm alongside the calzone in her mouth "Mmmmm, I can just taste the dirt." Oh to be 16 and too cool for farm food. They really got into it though, and I think we made progress on increasing their willingness to eat things that aren't double-stuffed.
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| Sun Tea |
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| Prepping veggies for the calzone |
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| From Left to Right: Stuart, Giant Leeks |
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| Other Americorps members enjoying their lunch break in the sun |
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