Friday, September 27th, marked the first day of culinary classes of the school year, much to the fifth and sixth graders’ delight. On the menu was pesto, which they made with basil and pea shoots that they harvested the day before. The pesto also featured garlic grown at the school farm. The students were thrilled with their first seed-to-table experience of the school year!
The South Whidbey School Farm team prepped the pesto-making class by pre-measuring basil, pea shoots, sunflower seeds, parmesan cheese, garlic, olive oil and salt. The students received this “cooking show experience” due to time constraints, but will be measuring ingredients for themselves in future classes.
Kylie Neal, Culinary Coordinator as well as High School Farm Manager, shared a wonderful slideshow on ground rules and food safety in the culinary classroom (linked HERE).
Then students made the pesto by taking turns adding ingredients to the food processor and assessing the pesto for texture. The basil and pea shoots blended down quite nicely!
After preparing the pesto, students sat down to taste their creations: basil-based pesto, peashoot-based pesto, and a hybrid pesto made with both basil and pea shoots. They slathered farm-grown veggies — mostly cucumbers, kohlrabi and carrots — with the pesto, and loved it! Students agreed that it’s the perfect condiment for raw vegetables.
We are grateful for a successful first day in culinary, and excited about more to come!