Children use heirloom tomatoes, tofu, and St. John’s Recreation Center’s garden organic basil to prepare this healthy snack. They were introduced to some new concepts:
- Local food and food in season, as opposed to food that is processed
- Kitchen gardens in Brooklyn (and how soon we will start our own community-garden)
- Organic vegetables versus produced that has been sprayed with pesticides
Several children in the group tried tofu and fresh basil for the first time. Olive oil was also a new taste for them. We had some basil left, and I was pleasantly surprised to see the children eating it on its own with olive oil. Loved it!
#St.Johns #St.John’s
GARDEN KITCHEN LAB 