Friday, November 9, 2018

CC Consalvo Makes a Frittata with Ms. Wilkinson's 3rd Graders

CC Consalvo, a holistic chef and Palisades resident, participated in Marquez's Visiting Chef program on Thursday. CC is a personal holistic chef and wellness counselor who works with many celebrities and now Marquez 3rd graders in Ms. Wilkinson's class.  She emphasizes eating what's in season. Her website is www.wellrestored.com.

Yesterday the children made a vegetable frittata with CC's help.  The children cut broccoli, zucchini and yellow peppers.  They also stirred the eggs. Volunteer parents cut onions and potatoes. The children also added fresh parsley and thyme to the eggs during cooking.

CC explained what she was doing and why to the students as the ingredients were added to the electric skillet.

The steps:

1. Heat butter and oil
2. Add onions and potatoes
3. Add broccoli, peppers and zucchini
4. Add eggs and parmesan cheese
5. Add seasonings
6. Let set
7. Cut and enjoy





The ingredients

Each student cut some of the vegetables.
CC added the broccoli, zucchini and peppers to the skillet after first sauteing the onions and potatoes for a few minutes 


The delicious frittata

All of the children ate this from our reusable plates.

Thanks to Gelson's for providing the ingredients.

Also thanks to the volunteer parents-Nona, Shelby, Christine and Winter






Tuesday, November 6, 2018

Caprese Salad

Last week Ms. Farrell's 3rd grade class made caprese salad using basil from the basil plant donated to them by Chef Sam of Tratto.

We've Received a Sponsorship from Gardening Know How!

We recently received a sponsorship from Gardening Know How, a website and blog run by gardeners for gardeners.  We are one of 20 school or community gardens to receive the sponsorship. This will enable us to expand our edible garden program.

Gardening Know How has three different websites and a blog devoted to gardening. It is a fount of information.  There are links about edible and ornamental gardens, garden problems, indoor plants, composting and much more.  Check out the home page here: www.gardeningknowhow.com


Thursday, October 25, 2018

Chef Saw from Tallula's Makes Quesadillas with Ms. Palo's 4th Graders

Yesterday Chef Saw Naing from Tallula's made quesadillas with Ms. Palo's 4th graders. He brought blue and white organic masa that he'd made at the restaurant.  He explained how the masa is made from corn. Most students chose to make their quesadillas from the blue masa.

Each child rolled a piece of masa into a golf ball sized ball and then put it in the tortilla press. After that, the flattened dough was quickly cooked on a griddle and cheese was added.

The children also made guacamole and cut vegetables that were sauteed.












Wednesday, October 24, 2018

Cooking in Ms. Chaides' 4th Grade Class

Laurel Gallucci of Sweet Laurel Cooks with Ms. Chaides' 4th Graders

This week Laurel Gallucci of Sweet Laurel made pumpkin muffins with Ms. Chaides' 4th graders.  Sweet Laurel is one of the new businesses in Pacific Palisades.   Laurel volunteered as part of Marquez Charter's Visiting Chef Program. She explained about each ingredient and where it comes from.  She also talked about whole foods and processed foods. Students helped make the muffins which were then cooked in toaster ovens. Each student went home with a muffin.

The muffins were delicious!


Pumpkin Muffins

3/4 cup coconut flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cardamon
3/4 cup 100% maple syrup
3/4 cup coconut oil (melted)
6 eggs
3/4 cup pumpkin

*Pepitas for optional sprinkle

Preheat oven to 350.

Prepare a muffin pan by lining with muffin tins. Set aside.

In a medium sized bowl, mix together coconut flour, baking soda, salt, cinnamon, ginger and cardamon. Set bowl aside.

In another bowl, whisk eggs, coconut oil, maple syrup and pumpkin. Slowly add in dry ingredients, then using an ice cream scoop, scoop batter into prepared muffin tins. Fill batter to nearly the top of each muffin liner, as muffins will rise.

Sprinkle optional pepitas on top of each muffin and bake for about 24 minutes.

Allow to cool and enjoy!

This recipe is by Laurel Gallucci Sweet Laurel and is paleo, and completely gluten free, grain free, refined sugar free, dairy free and nut free!















Monday, October 15, 2018

Ms. Newman's Kindergarteners Plant in their Raised Bed

Today Ms, Newman's students planted in their raised bed on the main patio. They planted seedlings and seeds.

The center of the bed has sensory plants: rosemary, lambs' ear and marigolds. The children dug holes and planted these seedlings. They learned that marigolds have edible flowers and that lambs' ear leaves are soft like a lambs ear.

They then planted carrot and lettuce seeds around the border of the bed.

After planting they ate carrots for a snack!




Sunday, October 14, 2018

Ms. Hain's Kindergarteners Plant a Sensory Garden

Ms. Hain's kindergarteners planted herbs, sage and flowers in their raised bed on Friday. They planted lemon verbena, white sage, scented geraniums and lambs ear.  They got to smell and touch the verbena, sage and geraniums before they planted them.