Children use heirloom tomatoes, tofu, and Brooklyn’s roof 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
- Roof 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!
GARDEN KITCHEN LAB 