Crudités

"What is that...?"

Like a veggie tray but cooler!

This week students from Litchfield's Alternative Learning Program donated fresh potatoes, carrots, and green onions they grew this past season. Apples were donated and lettuce was harvested from our hydroponics towers. Culinary students then got to practice knife skills, plating and presenting as well as demonstrate creativity when making their own Crudités!

Many of my students had never tried pesto before. Within the first week of class I learned my students did not know what pesto or quiche were (nor did they really want to know), but they of course get to find out! Carrot tops are extremely nutrient dense and make for a great pesto base. As with all things some students loved and others said yuck, but any opportunity to widen students palates is a win for this culinary teacher!

Sincerely,

Ms. Rogness