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Food Day Recipes


On Friday, October 23, at 1:10, Littlebrook students K-5 came together to celebrate Food Day by tasting dishes prepared from crops they grew and harvested in our courtyard garden!  Each of the recipes used for each grade, can be found below:

 



Kindergarten: Refrigerator Pickles

INGREDIENTS:
  • mexican sour gherkin cucumbers OR green tomatoes OR radishes
  • 2 cups of cold water 
  • ⅓ cup pickling vinegar 
  • 1 Tbsp salt 
  • 2 tsp sugar
  • 5 whole peppercorns
  • dash of fresh ground pepper
  • 1-2 cloves garlic, whole
  • Mason jar or plastic container (not metal)
DIRECTIONS:
  1. Cut off the ends of the cucumber and slice them lengthwise to create spears.
  2. Combine water, salt, sugar, vinegar, ground pepper and the whole peppercorns in a bowl.
  3. Put the cucumbers in the jar, pour in the liquid and add the garlic.
  4. Then place the jar in the refrigerator for 2 days.


Kindergarten: Mixed Salad

INGREDIENTS:
  • lettuce
  • red noodle beans
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp maple syrup
  • salt and pepper to taste
DIRECTIONS:
  1. Wash and shred lettuce
  2. Hot soak and cook red noodle beans
  3. Prepare dressing, adjust quantities to taste


FIRST GRADE: ONION BISCUITS

INGREDIENTS:
  • 2 1/2 cups (325 grams) all-purpose flour
  • 2 1/2 teaspoons baking
  • 1/2 teaspoon kosher salt
  • 1 tablespoon (14 grams) granulated white sugar (optional)
  • 1 tablespoon caramelized onions or to taste (caramelized in grapeseed oil)
  • 1/2 cup (113 grams) cold unsalted butter, cut into small pieces
  • 3/4 cup (180 ml) milk
  • 1 large egg, lightly beaten 
  • Topping: 1 large egg, lightly beaten with 1 tablespoon milk
DIRECTIONS:
  1. Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven.  Line a baking sheet with parchment paper.
  2. In a large mixing bowl, sift or whisk together the flour, baking powder, salt and sugar. 
  3. Add the caramelized onion to the sifted mixture and combine with a fork. 
  4. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use pastry blender or two knives).  
  5. Add milk and slightly beaten egg and stir until just combined.  (The texture should be sticky, moist and lumpy.)
  6. Place mixture on a lightly floured surface. Knead the dough gently until it comes together and is a smooth dough.
  7. Roll out dough to about a 1/2 inch (1.25 cm) thickness.  Cut out biscuits with a round cookie cutter.  
  8. Place on parchment lined baking sheet and brush the tops with the beaten egg and milk and bake for about 10 - 15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean.  
  9. Remove from oven and place on a wire rack.  Serve warm with butter.
  10. Makes about 10 - 2 1/2 inch (6 cm) biscuits.



INGREDIENTS:
  • About half a large bunch of rainbow chard
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp orange juice
  • 2 teaspoons brown sugar
  • 1/2 teaspoon salt or to taste
  • Ground pepper 
  • 1/2 cup raisins
DIRECTIONS:
  1. Wash the chard well and let dry. Fold the leaves in half and slice away the tough stalk. Discard or compost. Cut the leaves in half, lengthwise, then slice into fine ribbons. You should have about 4-6 cups of finely sliced chard.
  2. Whisk the sugar, olive oil, apple cider vinegar, and orange juice together and taste. 
  3. Adjust to taste and add salt and pepper.
  4. Toss the raisins, chard and dressing all together.
  5. As an option you can also add some parmesan and nuts
Serves 4




INGREDIENTS:
  • 2 cups Fresh Parsley or Kale Leaves, packed
  • 1/3 cup Sunflower Seeds  
  • a clove of garlic (optional)
  • 1/2 cup Extra Virgin Olive Oil
  • 1 and 1/2 tsp. fresh squeezed Lemon Juice (more or less, to taste)
  • 1/2 tsp. Sea Salt
DIRECTIONS:
  1. In a food processor or blender, combine the parsley or kale leaves with the seeds, lemon juice and sea salt.  Pulse a few times until mixture is reduced in volume and the mixture is well incorporated.
  2. Add the garlic if using and pulse a few more times.
  3. Slowly add the olive oil in a constant stream while the blender or food processor is running, stop to scrape down the sides with a rubber spatula.
  4. Taste.  Add more lemon juice and/or salt if needed.



SECOND GRADE: Celeriac Ice Cream by Bent Spoon

INGREDIENTS:
  • milk
  • cream
  • skim milk
  • sugar
  • salt
  • egg yolks
  • celeriac



INGREDIENTS:
  • citron melon
  • 2 cups of cold water 
  • ⅓ cup pickling vinegar 
  • 1 Tbsp salt 
  • 2 tsp sugar
  • 5 whole peppercorns
  • dash of fresh ground pepper
  • 1-2 cloves garlic, whole
  • Mason jar or plastic container (not metal)
DIRECTIONS:
  1. Cut off the ends of the cucumber and slice them lengthwise to create spears.
  2. Combine water, salt, sugar, vinegar, ground pepper and the whole peppercorns in a bowl.
  3. Put the cucumbers in the jar, pour in the liquid and add the garlic.
  4. Then place the jar in the refrigerator for 2 days.


THIRD GRADE:  HERBAL TEA

INGREDIENTS:
  • Raspberry leaves
  • Basils
  • Lemon balm
  • Marjoram
  • Monarda
  • Sage
  • Scented geranium
  • Lavender


THIRD GRADE:  EASY PEAR BUTTER

INGREDIENTS:
  • 4 lbs. ripe pears, cored and diced
  • 1/3 cup sugar
  • 1.5 Tbsp. lemon juice
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. salt
  • pinch of ground nutmeg
  • pinch of ground cloves

DIRECTIONS:
  1. Stir all ingredients together in a medium saucepan, and bring to a boil over medium-high heat. Reduce heat to medium low and simmer for about 50 minutes, covering so that the lid is slightly open, and stirring occasionally. Keep an eye on the mixture so that the bottom does not burn. 
  2. Once it has reduced slightly and thickened, remove from heat and transfer to a food mill to sift out peels. 
  3. Transfer to canning jars or a heat-proof container, seal, and refrigerate until ready to use. Keep for up to a week.
  4. *If your pear butter is too thin, feel free to run the mixture through a strainer to remove extra liquid. Alternately, let the mixture simmer on the stove longer to reduce more. 


THIRD GRADE: APPLE BUTTER

INGREDIENTS:
  • 4 pounds crisp and sweet apples, such as Gala, Honeycrisp, and Braeburn, peeled (about 10-11 apples)
  • 1 1/3 cup apple cider or water
  • 1/2 + 1/2 cups sugar, divided 
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 Tbsp lemon juice

DIRECTIONS:
  1. Cut apples into 1-inch pieces. Bring apples, cider, and 1/2 cup sugar to a rolling boil in a Dutch oven over high heat. Cover, leaving lid slightly ajar, and boil 20 minutes or until apples are tender and most of the liquid has evaporated; stir every 5 minutes.
  2. Process cooked apples and cooking liquid in a blender until smooth (Or leave in pot and use an immersion blender). Return mixture to Dutch oven. Stir in cinnamon, cloves, lemon juice and remaining 1/2 cup sugar. Bring to a boil over high heat. 
  3. Reduce heat to low, and simmer, uncovered and stirring often, 15 minutes or until thickened. Cool about 45 minutes. Spoon into airtight containers, and refrigerate up to 2 months or freeze up to 6 months.
  4. Test Kitchen Tip: Use a wooden spoon to draw a line through the apple butter on the bottom of the pot; if the line holds for 5 seconds before the apple butter merges back together, it's finished cooking.


FOURTH GRADE: THREE BEAN SALAD

INGREDIENTS:

  • 1 pound green beans, trimmed, cut in half crosswise
  • 15 oz soaked and cooked dried kidney beans, or beans of your choice
  • 1/2 small red onion, minced, soaked in cold water for 5 minutes and drained
  • 1/4 cup honey
  • 1/3 cup cider vinegar
  • 1/4 cup olive oil
  • 1/2 teaspoon kosher salt plus more to taste
  • Freshly ground black pepper
  • 1 tablespoon minced flat-leaf parsley
DIRECTIONS:
  1. Bring a pot of salted water to a boil. Set up a large bowl of ice water. Add the fresh beans to the boiling water, and cook until crisp-tender, about 4 to 5 minutes. Drain and plunge the beans into the ice water to stop the cooking and set their color. Drain.
  2. In a medium bowl, combine the beans and the onion. 
  3. In a small saucepan, bring the sugar, vinegar, oil, and salt to a simmer. Pour the liquid over the beans. Marinate the beans at room temperature for 1 hour, tossing several times. 
  4. Just before serving, season with salt and pepper to taste, add the parsley. Serve.


FOURTH GRADE: PUMPKIN CORNBREAD 

INGREDIENTS:
  • 1 cup flour
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon EACH of ground cloves, cumin, cinnamon, coriander and nutmeg
  • 3 tablespoons brown sugar
  • 2 eggs (or egg replacer)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ⅓ cup olive oil
  • 2 tablespoons honey
  • ⅓ cup milk
DIRECTIONS:
  1. Preheat the oven to 400F (200C).
  2. Butter a 9 inch spring form pan and set aside. (I used a muffin tin, makes 12)
  3. Combine the dry ingredients in a bowl well.
  4. Beat the eggs well and add in pumpkin puree, oil, molasses and milk one by one whisking well each time.
  5. Add the dry mixture into the wet and mix until combined.
  6. Pour the mixture into the pan and bake for 30 minutes (less for muffins) or until a toothpick comes out clean.
  7. Cool for a few minutes in the pan and then remove it.



INGREDIENTS:
  • collards, okra, peppers, onion (or vegetables of your choice)
  • grapeseed oil
  • 8 eggs
  • 1/2 cup heavy cream
  • 1/2 cup parmesan 
  • salt
  • pepper

DIRECTIONS:
  1. Sautee enough vegetables (in the oil) to cover the bottom of a 13x9 pan.
  2. Separate the eggs. Mix egg yolks, heavy cream, cheese, salt and pepper with a whisk. Beat the egg whites until stiff. Carefully fold egg whites into the yolk mixture. 
  3. Then fold vegetables into the egg mixture. Pour into pan and bake for approx 30 min in oven pre-heated to 375F.



INGREDIENTS:
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1⁄4 cup sugar
  • 24 oz (1.5 lbs) sweet potatoes sweet potatoes
  • 2 eggs 
  • 6 tablespoons milk
  • 3 tablespoons grapeseed oil
DIRECTIONS:
  1. Mix together the dry ingredients: flour, cornmeal, baking powder, salt, and sugar.
  2. Separately, mix together the wet ingredients: sweet potatoes, cooked and mashed, eggs (or egg replacer), milk, and oil.
  3. Then mix the dry and the wet ingredients, just until it's all moist (don't overbeat), then put it in greased or lined muffin tins and bake at 375 until done-usually about 15 to 20 minutes.
  4. Makes 18 muffins




INGREDIENTS:
  • mexican sour gherkin cucumbers OR green tomatoes 
  • 2 cups of cold water 
  • ⅓ cup pickling vinegar 
  • 1 Tbsp salt 
  • 2 tsp sugar
  • 5 whole peppercorns
  • dash of fresh ground pepper
  • 1-2 cloves garlic, whole
  • Mason jar or plastic container (not metal)
DIRECTIONS:
  1. Cut off the ends of the cucumber and slice them lengthwise to create spears.
  2. Combine water, salt, sugar, vinegar, ground pepper and the whole peppercorns in a bowl.
  3. Put the cucumbers in the jar, pour in the liquid and add the garlic.
  4. Then place the jar in the refrigerator for 2 days.