Kitchen Class Notes

This week in Jeff’s Kitchen, we are enjoying the plentiful harvest of the Hayground gardens. Our lunch menus are overflowing with bright orange sungolds, heirloom tomatoes, cucumbers, greens of every kind, peppers, garlic, squashes, and herbs. To honor our abundant garden, we have created a new station in the lunch room called ‘the harvest basket’. Each day, our chefs put together a basket full of all of the harvested vegetables and herbs from the garden used in that day's school lunch. They also create assorted bouquets for each table in the dining room with flowers and herbs from the garden. This year, our focus is closing the loop between planting a seed, watching it grow, harvesting it, then cooking and serving it to our school community. We want to tell the story of the journey of each ingredient from the soil, to your plate.