This past week marked the end of the first month of this new program with ABERNETHY! A big thank you to all of the students and parents who have made this such a great start to the year. Here is a quick update for our past week, and a short note on what’s to come:
Monday: We read the old French fable “Stone Soup” and shared each of our favorite ways to share with the community. We split into groups and worked together to wash, chop, and prep veggies to make our own version of stone soup to enjoy on Wednesday. Recipe is below.
Tuesday: As a class we continued our culinary experiments by preparing a simple refrigerator dill pickle, which introduces students to the concept of pickling and food preservation without the hassle of actually canning with a hot water bath. These pickles are delicious and keep for a month in the fridge. Recipe follows!
Wednesday: Wednesday was the fall equinox, so as a class we discussed equinoxes v. solstices, and entering into the fall season. We celebrated the first day of fall by enjoying our “stone soup” together as a class.
Thursday: On Thursday we discussed the upcoming Taste of the Harvest Event, and students brainstormed their favorite parts of the garden, from favorite foods, to spending active time outdoors, cooking, and trees. Students created individual posters showcasing their favorite experiences in the garden, and together we made a large mosaic poster to share with the community.
Friday: To end the week and to continue to celebrate the fall harvest, we re-purposed corn husks saved from the garden into corn dolls, a traditional craft. We will continue decorating our corn dolls this week in class.
Week 5 will be focused on observing and learning about the seasons, and what they mean for us and the garden. We will also focus on leaves, a symbol of the change in seasons, with experiments, art, and scavenger hunts!
All the best,
Easy Refrigerator Dill Pickles
Servings: About 24 spears, or two 1-quart jars
* 1-1/4 cups distilled white vinegar (5% acidity) or apple cider vinegar
* 3 tablespoons kosher salt
* 2 tablespoons sugar
* 2 cups cold water
* 1-3/4 to 2 pounds Kirby or other pickling cucumbers (about 6), cut into halves or spears
* 6 large garlic cloves, peeled and halved
* 1 teaspoon mustard seeds
* 1/4 teaspoon red pepper flakes (optional)
* 16 fresh dill sprigs
1. Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved.
2. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
3. Stuff the cucumbers into two clean 1-quart jars. Add the garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. Cucumbers will keep in the
refrigerator for up to one month.
Adapted from recipe by Jennifer Segal
Stone Soup Recipe
This activity can be paired with reading the fable “Stone Soup” and a discussion about what community means to each of us. What do you like to share from your garden? Who do you share with? The kids can then work together in teams to harvest, chop, cook, and share a meal together!
Prep Time: 20 minutes
Cook Time: 35 minutes
Yield: About 8 cups
* 4 large long carrots, sliced (you will need 1 1/2 cups sliced, 170 g)
* 4 large long celery stalks (you will need 1 1/2 cups sliced, 200 g)
* 1 medium onion, finely chopped (you’ll need 1 heaping cup, 160 g)
* 2-3 large garlic cloves, finely minced (about a tablespoon)
* 3-4 small red potatoes, cut into 1/2 inch cubes (you will need 2 1/2 cups, 370 g)
* 6 cups water
* 2 bouillon cubes (or skip water and bouillon and use vegetable stock)
* 1 teaspoon fine sea salt (optional-to taste)
* 2 cups fun-shaped egg noodles or gluten-free brown rice noodles (170 g, 6 oz)
* 1 tablespoon olive oil
1. Chop all veggies and set aside.
2. Heat one tablespoon olive oil in a large pot over medium high heat. When hot but not smoking, add onions, carrot, and celery. Sauté until lightly browned, about 3 minutes. Add potatoes and garlic, sauté until coated with oil, 2 minutes.
3. Add all of the water or stock to a large pot and bring to a boil, add the bouillon cubes (skip if using stock) and stir to dissolve. Stir well and bring back to a boil. Once boiling, immediately turn to the lowest heat, cover and simmer 20 minutes.
4. Add the pasta and bring back to a boil. Once boiling, leave the lid off and turn the heat to medium-high and cook for about 10 minutes, or until the pasta is tender, but still firm. Turn off the heat. Garnish with fresh chopped parsley and/or thyme and black pepper, if desired.