of Todos Santos
Faith Jacobs and Ana-Sofia Gallardo Herreros, 7th graders
On the 20th of January 2016, Sierra School students made an organic, mixed salad from our school's garden. After all of our cleaning jobs for student labor were finished on a Tuesday morning, everyone helped with picking organic greens from our garden. As half of the students sorted the vegetables, the other half worked on bilingual labels so that we could identify and appreciate all the veggies we are growing. Molly Lou took pictures. Then we began washing the vegetables. Eli, Aliya and I washed the vegetables while other students chopped the vegetables into a chiffonade. Next, we chopped apples, cucumber and tomatoes. We also grated carrots and minced rosemary. To assemble the salad, we first put all the vegetables into a bowl. We were proud to harvest: spinach, collard, bok choy, red and yellow chard, thai basil, escarole, beet greens, Russian red kale, dinosaur kale, watercress and chicory. Then, we added the carrots, apples, tomatoes, grated cheese and sprinkled green pumpkin seeds and rosemary on the top. We enjoyed the salad at shared lunch. Several students brought various salad dressings. The salad was delicious and I hope to make it again.
Students and teachers edited this blog since January of 2018.