A half hour before we expect the morning group of kids to appear at the garden gate, the class teacher sends down a message that instead of our usual hour-and-a-half class time, we have only one hour. That’s 60 minutes in which to fit 90 minutes worth of lesson activities. Furthermore, the reason that the class will be cut short is that it’s picture day, and so presumably we are not supposed to get the kids as dirty and disheveled as we normally do. Thank goodness we did the baking last week (although the 6th grade has filled our garden space with the smell of half-baked brownies; the finale to their solar cooking experiments).
Today is salad, and it’s pretty easy to do salad fast. The salad beds we planted at the start of the school year are ripe for harvesting.
Somehow, we manage not only to harvest, prepare, serve, and eat a salad, we also double dig a large section of the wheat field we will be planting soon (so they can have wheat with which to make their pizza when they are doing fractions next year in fourth grade), and start a crock of pickles!
Parent alert: the kids begged for the salad dressing recipe. We called it “Caesar Salad,” but the dressing is not really a Caesar dressing nor did we use all Romaine lettuce. But we did have some incredible gluten-free croutons on the freezer that Caesar-fied the whole thing.
Squeeze one lemon into a bowl; then squeeze a clove of garlic into the juice. Let sit.
Harvest, wash, spin, and tear up a big bowl of lettuce.
Add to lemon and garlic, according to taste and preferred consistency:
Toss the dressing, greens, and croutons. Serve. See how quick that was?
And one more picture from today in the garden (it's Picture Day, remember?)