Tuesday, February 11, 2014

More 2nd grade arugula salad

On 2/10/14 Ms. Yoshida's class and Ms. Fein's class harvested arugula from the garden and made arugula salad. In the lesson we discussed the meaning of harvest and ingredients. We also discussed the fractions of 1/4 and 1/2. The ingredients for the salad included arugula leaves, arugula flowers, nasturtium flowers (yes, they are edible) and for Ms. Fein's class, peas.   After the children harvested (picked) the arugula, they washed it and tore it into small pieces. Other children measured the ingredients for the dressing. Some children added the stems of the arugula and the pods from the peas to the compost bin. The children and the volunteers enjoyed the snack! We saved the plastic forks and will wash them for the next eating experience-an example to the kids of reusing! Thanks to Ms. Ashley, Myra, Shelli and Carolyn who volunteered today!

The recipe and photos follow. We did not add the cheese to our salad on 2/10 but it's a tasty addition!

Arugula with Parmesan Cheese (from Ina Garten)

1/2 pound fresh arugula (3 large bunches) or less
Lemon Vinaigrette

1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 -pound Parmesan

If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula
for a few minutes to clean. Spin-dry the leaves and place them in a large bowl.
In a small bowl, whisk together the lemon juice, olive oil, salt and pepper. Shave the parmesan with a vegetable peeler. Pour dressing on arugula, toss and serve. You can add the parmesan to the salad with the dressing or serve on the side.

Washing the arugula

Adding arugula stems to the compost bin

Harvesting arugula from the class bed

Picking off arugula leaves

Making the salad dressing

Tearing the arugula into small pieces

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