The Garden at Oswegatchie School is a sustainable organic garden where children get a hands on experience learning where their food comes from while developing an appreciation and respect for nature. The Garden will be a learning center to teach gardening as well as incorporating art, music, literature, math and science. It is a place where children are encouraged to join in and participate in the process of creating, developing and maintaining the garden!

Tuesday, July 8, 2014

The Making of "Yummy Oswegatchie Garden Couscous Cucumber Cups"

Pretty enough to be in a magazine!
Today the children not only got to harvest veggies from the Garden but thanks to our school's head chef, Dianne Houlihan, they were able to create what the students dubbed "yummy Oswegatchie garden couscous cucumber cups"
The recipe is all by eye and can be adapted to whatever you have in your cupboard. We had carrots and cucumbers ready so we used those.

Couscous part
1 box instant couscous (we used parmesan flavor)
hot water (to box specifications)
small baby carrots (grated)
1 small cucumber (diced) for salad and however many needed to make 3inch "cups"
2 celery ribs (diced)
1 lemon (scraped for zest then squeezed for juice)
scallions (about 3)
fresh herbs (we used dill, basil, thyme)

Dressing part
Dijon mustard (about 2 tbsp.)
honey (about 2 tbsp.)
1/2 c. oil (we used avocado and olive)
salt and pepper to taste
herbs of your choice (we used the same ones from the salad)

The very first thing was to harvest the veggies
pulling carrots

enormous 13 inch cucumber

gigantic Shoyu long

snipping the basil
The children also pulled a couple of scallions from the garden to use as well. Next we gave them a quick bath from the hose. (The veggies, not the children) :)

Before any chopping was done we followed couscous package instructions and added hot water so it could "cook" while the rest of the prep was being done.

measuring the hot water

mixed together waiting for a lid

kept covered while they prepped the veggies.
Every child had a job to do in the preparation of this dish. Some learned how to zest a lemon, use a grater, and use a carver to add decorative stripes to the cucumber "cup".

chopping celery

getting the scallions ready

taking the stems off the baby carrots

tearing the herbs

zesting a lemon

juicing the lemon
starting to look really yummy (it smelled heavenly!)
To make the dressing all they did was mix all of the ingredients together in a jar, sealed it with a lid and shook it like crazy.

we used two jars to do a taste comparison of olive and avocado oils

adding basil

adding thyme
While some children made the dressing the others started making their cucumber cups. I would never have thought of this but Dianne showed us how easy it was. The children were give cucumber chunks about 3" long. They scooped out the seeds making sure to leave the bottom of the cup intact. 

using Dianne's special tool to cut around the seeds. ( a spoon works too)

scooping out the seeds with a spoon

Viola! a cucumber cup
The cups were made, the couscous was made, the veggies were chopped, and the dressing was well mixed. That meant it was time to put it all together.

in goes the dressing

plus the second jar of dressing

Mix it all together
All that was left was to enjoy it. Every single bit of the salad went. The conversation during the meal went something like this: "This is delicious!" "I never had this before, I never made this either. I'm gonna' ask Mommy if we can make some more at home." "The garden made this taste so good."" We are a good team!"
If there is one thing I've learned from being a parent and from doing this garden project it's children are more willing to try new foods (especially healthy ones) if they can either grow it themselves or make it themselves (both is ideal). 

blueberries were the perfect side

the best part of the cucumber cup is no spoon needed.

finger lickin' good!

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