Since I’m a bit limited in my ability to type having had surgery yesterday, I’m going to fill this space today with pictures of kids cooking outside. A bit of a cheap ploy, wouldn’t you say? Everyone loves pictures of cute kids.
Last Saturday, I visited one of my favorite Chicago Public Schools, Academy for Global Citizenship. AGC is a charter school that uses the environment as the third teacher. AGC is a green facility with an organic school lunch program. The students have worms and chickens and a gorgeous garden, which is where we cooked that morning.
Our Little Garden Gourmet session Saturday highlighted herbs, one of the few plants ready to harvest. We made Carrot Tacos, Herbed Yogurt Dip and Melon Kebobs with Basil Syrup. Unsurprisingly, the last was the hit of the session. Despite the mid morning heat, the kids happily chopped, stirred, and skewered. And then they enjoyed.
Melon Kebobs
Serves 4
36 melon cubes
Juice of ½ lime
2 teaspoons honey
1 teaspoon chopped basil
12 5-inch skewers
Whisk together the lime juice, basil and the honey. Coat the melon with the sauce. Skewer them and serve.
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