Our last kindergarten culinary arts class for the year focused on eating for a healthy planet. We started by asking what students already know about climate change (answer = a lot!). We had a robust conversation about how in some places the weather has actually gotten colder, how we are experiencing more extreme weather conditions, and how the science points to human activity as the cause. We watched a video from Climate Lab that highlighted how much our food choices impact carbon emissions and learned about the carbon footprint of a giant steak versus a bowl of lentils.
We introduced our main ingredient, fava beans, which are a beautiful green superfood and an excellent source of protein. Protein helps our bodies build and repair tissues and muscles; helps us maintain a strong immune system; helps us stay full; and is an important building block for bones, cartilage, skin, and blood. Our fava beans were also grown locally at the height of their season. By using them in our class this week, Harvey Milk helps support a greener and more sustainable food system.
First we blanched shelled fava beans in boiling salted water. Then we shocked them in an ice bath, then peeled them one last time before placing them in a food processor with lemon juice, tahini, garlic, dill, salt, pepper, and extra-virgin olive oil to make a vibrant spring hummus. We ate the fava bean hummus slathered on Tartine country bread, which was produced less than a mile away from our school. All the kids were super engaged and had a lot of fun taking turns pushing the on and off buttons of the food processor. Fava beans are a fussy vegetable to work with, but there’s nothing like a table full of friends to make the work pass quickly and the delicious end result was truly worth the effort. We can’t wait to see you chefs next year!
