Power Your Pasta with Heirloom Tomatoes

Power Your Pasta with Heirloom Tomatoes

August is primetime for making use of the bountiful produce available. Basil begs to be made into pesto, tomatoes weighing down the vine can be plucked and turned into sauce, jam, salad, gazpacho. The farmer’s market stands alive with different varieties of...
It’s A Spring Thing

It’s A Spring Thing

In case you missed it, I’ve been highlighted in a number of publications recently: ioby Visionary – Edible Queens – Epoch Times – and coming soon to HooplaHa! Make a tax-deductible donation to my next round of pop-up (non-after-school)...
(un-Hanukkah Hanukkah) Matzah Ball Soup

(un-Hanukkah Hanukkah) Matzah Ball Soup

This week, in honor of Hanukkah, my students made chicken soup with matzah balls. I know, matzah ball soup– not exactly part of the celebration of oil that is Hanukkah. Some sort of fried dough, dripping with honey, latkes, doughnuts, maybe even pretzels would...

The Science of Spinach Fatayer

I arrived Monday braced for defeat. It makes the week start with much more than a groan of wishful dreaming for that far off Friday. Our star ingredient this week was spinach. I was ready for false convulsions to the floor (they’ve happened). Ready for tantrums,...

It’s Not a Pumpkin, It’s Gazpacho

“What’s this?” I ask holding up a rainbow-hued heavily gnarled heirloom tomato to my new class of kindergarten to first graders. (It’s a dirty game where the unknown is fun in what I like to call, Mystery Fruit and Vegetables.) “A...

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