Spring on the plate
Consumption, Processing & Distribution, Production
The problem
After a bitter winter, spring comes and our body needs a reboot - vitamins. How to replenish them? Do we reach for vitamin pills or do we help ourselves with natural sources? We often do not realise what our planet Earth offers us, what wealth is hidden in herbs, vegetables and fruits.
The solution we used
In the school restaurant, we have potted up plants from local growers (parsley, lovage, celery, sage), which the pupils will use to prepare meals in the training kitchen. In other classes, the pupils and I germinated two types of seeds in a germination jar, fermented radishes, and pickled cheese. Together with the pupils we demonstrated how we can process what the spring garden has to offer. We processed bear garlic, nettle, rosemary, chives, spinach, spinach, radish, rhubarb in the preparation of dishes....
Implementation
IMPLEMENTATION - TIMETABLE OF ACTIVITIES
1. "SPRING ON THE PLATE" bulletin board
2. Purchase of herbs from local growers, planting of herbs in the garden of the school restaurant
3. Spring cleaning of the garden
4. Germination of seeds
5. Preparing meals using seasonal herbs and vegetables
Dishes prepared by the pupils:
- Pickled cheese with rosemary and bear garlic
- Spinach soup with vegetables
- Pagáče with bear garlic
- Nettle spread
- Rhubarb pie
6. Fermentation of seasonal radishes
7. Lecture on the occasion of " Earth Day"
Evaluation
The activity encourages pupils to realise that ingredients that are seasonal and local are always on hand and fresh with their natural, unbeatable smell and taste. Spring gives us the perfect opportunity to add to our plates what nature itself has to offer and what will give us a new and fresh strength, zest and energy for life. Let's not be afraid to reach for edible, meadow-growing herbs or flowers that can elevate even ordinary food.
