Citrus Week

The last week of January was citrus week at Peralta the entire school cooked recipes that featured citrus in one way or another

Kindergarten made a kale salad with lemon.  I have learned that knives and Kindergartners are not a good combination so making this kale salad with scissors was perfect.  We added lemon juice, lemon peel, tangerine slices, olive oil and salt.  The kale was grown in our gardens

 

    









Second Grade classes made orange cake that filled the entire pod with the most amazing aroma.                                                          

 1 cup flour

1 cup cornmeal

1tsp. baking powder

1 tsp baking soda

½ tsp salt

2/3 cup sugar

2 eggs

½ cup oil

2 oranges

Mix the dry ingredients in one bowl and the wet ingredients in another bowl.  We used the entire orange grated on a grater, the Cuisinart works also but isn't as hands on.  Mix the wet and dry ingredients and pour into a 9" x 12" pan and bake at 350 until done, about 20 - 25 minutes in our little convection oven, possibly a little longer in a conventional oven.  

Third Grade Students made a citrus salad with Oranges, Tangerines, Grapefruit, Pineapple and Lime Juice.  

 

A Fourth grade class made preserved Meyer lemons.  The recipe that I have been using has been a little too salty lately so you might add less salt.
 http://www.epicurious.com/recipes/food/views/Preserved-Meyer-Lemons-102747

Fifth grade students drew all the different kinds of citrus and then tasted them.

Broccoli and Citrus Salad

What's more fun peeling tangerines or cutting broccoli?

Even though some Presidents aren't fond of it kids usually like cooked broccoli. This recipe makes it even better.

To make this recipe we used -

Cooked or steamed broccoli
Peeled and segmented tangerines
A dressing of rice wine vinegar, a little roasted sesame oil and salt.

We made this salad with the addition
of steamed brussel sprouts
in a first grade class

The addition of some steamed brussel sprouts was also very good.  We made this salad right before lunch in a first grade classroom and the students couldn't get enough of it.

These are students lining up for seconds

Winter Greens and Pasta Salad

We have a nice crop of winter greens  
in the Peralta Garden this year
including red and green chard,
red kale, collards and sorrel. We made
a wonderful salad with all of the different
greens and some pasta

Red Chard 

Sorrel and Chard



This is of course a rough recipe but any combination
should be good. We added tomatoes and sorrel but
they are optional. The basic recipe is cooked greens,
pasta, Parmesan cheese, garlic and lemon juice.

1 pound cooked pasta
1-2 bunches cooked greens - kale is good
Zest of 1 lemon
Juice of 1 - 2 lemons
Grated Parmesan cheese
1 clove of smashed garlic
Olive Oil
Salt

Another Positive Review