To help us answer the question “Where does our food come from?” with the first graders, this week we highlighted local food producer Full Belly Farm, which is located about 100 miles from Harvey Milk. The students took a virtual field trip to Fully Belly and then made spiced carrot and spinach latkes featuring produce from the farm.
The students really enjoyed grating carrots, ripping and washing spinach, squeezing water out of the vegetables, and making the latke batter with eggs from our school’s own chickens, flour, and spices like nigella seeds and za’atar. We were amazed by how focused and competent these young chefs were in there very first class! Can’t wait to cook with them again next week.
