Tuesday, July 8, 2014

We're in Hudson Valley Magazine!

Check out this month's issue of Hudson Valley Magazine:

Any adult who says that kids don’t like vegetables has no idea!” declares Sandy McKelvey. Over the past four and a half years, the Cold Spring-based founder ofHudson Valley Farm to School has been bringing farmers, chefs — and vegetables by the bucketload — into classrooms in the Haldane, Garrison, and Beacon school districts. Read more:

Friday, June 20, 2014

Forrestal students make salads with lettuce from Common Ground Farm!

Butter lettuce from Common Ground Farm and fresh strawberries were the main ingredients for this month's Chef in the Classroom visit. Mrs. Gall's 3rd graders got busy chopping strawberries and tearing up lettuce in bite-size pieces. 

Then one by one, students came up and helped Chef Katie make the strawberry vinaigrette dressing. 

Sweet and sour and yummy!

Enjoy this recipe with local strawberries and Common Ground lettuce from the Beacon Farmers Market!

Strawberry Vinaigrette

5 oz baby lettuce leaves
1 cup strawberries, chopped fine
1 teaspoon whole grain mustard
2 tablespoons honey
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
2 shallots minced
Sea salt and black pepper to taste

In a medium bowl, mash the strawberries with a whisk.  Mix in the mustard, honey, vinegar, and oil.   Season to taste with the sea salt and pepper.  If dressing settles, whisk quickly before tossing with the baby lettuce greens. 

Dressing can be refrigerated for up to 1 week.

Thursday, June 5, 2014

Haldane High School Students learn to make traditional Mexican Quesadillas with Local Spinach

Chef Evelyn Garcia, graduate of the Culinary Institute of America visited Mrs. Pidala's high school Home and Careers class at Haldane last week and taught the students how to make quesadillas using freshly made tortillas.

She demonstrated how to make the dough from corn "masa" and water, and using an iron tortilla press, she made the tortillas within seconds!

Meanwhile, students made a spicy salsa verde with tomatillos and jalapeño peppers in a traditional Mexican Molcajete. Others sautéed fresh spinach from Madura Farms in Goshen, NY. And the rest worked on the guacamole. 

After grilling the tortillas for a few minutes, the students assembled the quesadillas with sautéed spinach and Mexican queso blanco. The quesadillas were topped with guacamole and salsa verde. 

Chef Evelyn brought in a traditional hibiscus iced tea to add to the delicious traditional Mexican snack.