Our Westminster kitchen chef, Kim Kinney, works hard through the summer to provide several local organizations with appealing breakfasts and lunches. She has been very welcoming of our forays into new recipes to add to her repertoire. She has found gloves just the right size for children’s hands and has graciously allowed us to use the kitchen utensils and ingredients. I caught her on a trip back from a garden harvest the other morning. Kim has observed the eating habits of the students for years now and she has a lot to offer about how important the appeal of visual presentation can be to kids who are first time samplers.

 

 

 

 

 

 

 

 

 

 

 

 

 

KALE CHIPS

Summer campers ran out to the garden to harvest kale for our preparation of kale chips. They LOVE to harvest! After washing the kale, we learned from a seasoned Kale chip loving camper that you can just tear the kale leaves from the tough stem. You don’t have to use a knife to cut it out. I left the choice to the kids. Some just love to have the status of being able to use a knife when prepping. We preheated the oven and got to work, cutting and mixing our ingredients. Kale takes no time to become crisp. If you aren’t careful, it can easily burn……just 10 minutes and no more! Needless to say, the chips were a big hit on the playground at recess. Even a few young  bikers in the school parking lot tried a chip or two.