Chesnut Changer Garden Leader Carissa Malone has a new recruit, and she makes eating your greens a pleasure. Chesnut Changer Parent Laura McEwen came on board just in time to do something yummy with our winter harvest.
In addition to 10 pounds of greens donated to the food pantry at St. Patrick’s, Chesnut’s vegetable garden has also treated our teachers to 3 days of salad with sides of kale chips, radishes, carrots, beets and cilantro — with Ms. McEwen’s much-loved homemade salad dressing on the side. As a holiday break sendoff, Ms. Malone and Ms. McEwen turned the garden’s latest harvest into hot soups shared in the teachers’ lounge.
And the crops keep on coming! Cabbage, kale, broccoli, lettuce, beets, carrots and now garlic flourish in the courtyard behind Chesnut under the watchful eye of the Chesnut Changers’ scarecrows.
AT-HOME ACTION: Salad dressing from scratch avoids processed ingredients and contains more nutrients! Plus, according to our teachers, these are delicious:
1/4 cup fig vinegar or white wine vinegar
2 tsps sugar
1 tsp dijon mustard
1/4 tsp salt
1 garlic clove (minced)
2 tbsps canola oil
To prepare dressing, combine first 5 ingredients in a medium bowl. Gradually add oil, stirring with a whisk until well blended. Double or triple the recipe, combine all in repurposed glass drink containers with screw-on lids and shake, then store in the fridge.
Spicy Cilantro Buttermilk Dressing
1/4 cup low-fat buttermilk
1 tbsp light mayonnaise
1 tbsp fresh lime juice
1/2 tsp salt
1/8 tsp ground red pepper
1 garlic clove (peeled)
1 cup cilantro or parsley
Blend all ingredients well in processor. Double or triple for future use. Also good for veggie dip, over a crunchy salmon cobb salad.