Our 150 feet of beautiful celery was used for all school snacks until recently. One brisk sunny morning chef, Kim Kinney, took a walk out to the garden after a hard frost and harvested what was left to flavor soup for lunchtime…….terrific display of Yankee Ingenuity! “No one will know it was frozen when I put it in the soup,” she said, matter-of-factly.

Later that day a group of After School “chefs” created a massaged kale salad. Kale is the only crop still happily growing in our school garden this late in the season. We hope to continue harvesting it for a few more weeks. This group was happy to get going, de-ribbing the kale and tearing the leaves into bite sized pieces. They shared bowls for massaging the fibers of the kale into an edible salad. The addition of lemon juice also helps to break down fibers. With a bit of olive oil, soy sauce, some sunflower seeds, chunks of fresh orange and a little finely sliced onion this recipe becomes a yummy nutritious salad. (See recipe below.)

After School students (even the ones not cooking) helped devour as much as we made! Click on any image to enlarge.

MASSAGED KALE SALAD RECIPE
1 lb. kale (de-ribbed and cut into 1” sq. bits)
Roast or Raw:
¼ c. raw sunflower seeds
¼ c. raw sesame seeds
¼ c. raw pumpkin seeds (Irene left out the pepitos)
Slice and Measure:
½ med.red onion sliced thinly
1/6 c. Braggs or soy
1/3 c. lemon
1/3 c. olive oil
Combine and massage above ingred. for 10 min.
Add any:
avocado chunks
pomegranate seeds
fennel slices
clementines or orange chunks