Kitchen Class Notes

This week in Jeff’s Kitchen, we are still enjoying our fall harvest bounty. We have been making lots of salads with fresh farm kale, garden lettuce, and roasted squash. We have also been experimenting with ways to roast vegetables like carrots, green beans, potatoes, and cauliflower. Each week, we are scaling up our fresh baked baguettes and perfecting their airy and crispy goodness.

Our chefs have been preparing for a change in the weather, gearing up for more soups and warming meals. We had our first chili of the year with many toppings, and a delicious butternut squash soup with donated Balsam Farms squash. Our youngest chefs have just finished shucking the last bag of Balsam corn. They continue to make beautiful bouquets for our dining tables. This week’s bouquets featured lots of sage and eucalyptus. We are also enjoying the last of our Halsey Orchard apples in salads, baked goods, and more. We even worked with Tohanash and Javis’s class to make apple crumble.