Our chef, Harley Sterling, requested an  herb garden to enhance the gourmet meals he prepares for the school. This summer the parsley did not disappoint! We used some of it to show the teen crew how to make humus. They also pulled up a few carrots for dipping. After a reluctant first taste and a “no thanks, no more,” one of our crew members discovered that humus and carrots aren’t so bad. I think she might try making this for a snack again sometime.