I want to thank you for the donations of time and supplies for the Fall Harvest. It was wonderful to see the students engaged in harvesting, preparing and enjoying salads. We will continue to work in the gardens for the rest of the year and continue to learn about plants, gardens and the foods that can be harvested in our garden. The students are continuing to learn about arthropods and how some are helpful and some are harmful. In math we have begun working measurement. We are measuring and comparing lengths in standard and metric units. Tomorrow we will be carving pumpkins and roasting the seeds. If possible have your child bring in a pumpkin for carving and sharing. I want to also thank you for all the parent donations and for volunteering to help out with this event.
Chef Ghini’s Vinaigrette
Servings: Enough to toss a salad for 24 people and maybe a bit more
1 cup water
½ cup red wine vinegar
4 cloves garlic
2oz Dijon mustard
2 cup olive oil or 1 cup extra virgin olive oil (evoo) + 1 cup vegetable oil.
Blend all ingredients EXCEPT OLIVE OIL for 1 min. While blending,
slowly add olive oil. If the hole (of the vortex) closes, add water till it
We don’t use extra virgin olive oil (evoo) for this recipe because it
becomes too bitter. If all you have is extra virgin, cut it in half with a
vegetable oil: so 1 cup evoo + 1 cup vegetable oil.