Last April, after cooking stir frys and making salads with all the classes, I once again had too many vegetables ready in the garden to use during garden class. They were starting to go to seed. Luckily, Mary Dalsin and Kim Cole came to the rescue, and cooked up several huge bowls of greens and spring onions from the garden to make a fabulous veggie fried rice dish for the children to choose at lunch. The recipe was simple, based on my ten minute stir fry (see previous post), with egg, served over rice.
The children gave it a thumbs up, and many wanted seconds. Part of the "Waste Free Lunch Week," we served it in paper containers (compostable), with a plastic utensil to be reused (we collected and washed them). I didn't notice any uneaten stir fry in the compost bin, which contrasts with the amount of food from the school lunch the students usually throw out. I think it just proves again that if the vegetables are fresh, and cooked fresh, children will ask for them by name. And really, who can blame them?
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