March is a busy month in Jeff’s Kitchen. To kick off the month, we celebrated our annual Soul Food Night on the evening of March 4th to celebrate Black history, culture, music, and food. Our chefs spent the days leading up carrying picnic tables from around the snowy campus, baking cookies to fill platters for the dinner tables, and arranging flower bouquets.
Read MoreThis week in Jeff’s Kitchen, we are cleaning out our fridges before the break. This means that our chefs have the limitations, and inspirations of what remains of our fresh ingredients. For this week, that meant chocolate covered strawberries, Hayground salad with everything but the kitchen sink, butternut squash soup from the Hayground garden, and sprouts on top of everything!
Read MoreIn Jeff’s Kitchen, we have been cooking to keep our school community warm. Aside from many soups and stews, we have experimented with various curries and dishes that are warm, nourishing, and flavorful. We recently made a vegetarian version of Indian Butter Chicken, using Tofu.
Read MoreThis 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.
Read MoreThis week in Jeff's Kitchen, we embraced the cold and did a deep dive into the world of soup. Starting off the week learning about the making of Dashi (traditional Japanese broth) for this year's first miso soup, and ending the week using locally grown and donated potatoes for potato leek soup.
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