The youth have been creating some tasty food to nosh on for lunch after a morning spent in the garden. Lush lettuce and spinach, aromatic basil and cilantro, and fresh- from-the earth carrots have been making their way to the kitchen from the Frogtown gardens. Some favorites we prepared this week included black bean burgers with fresh spinach and a basil pesto spread, chicken and tofu fried rice incorporating garden carrots, a lettuce salad with a miso dressing, and chocolate-dipped strawberries. The youth had fun experimenting with adding seasoning and parmesan to dressing for flavor. They also really enjoyed swirling the chocolate around the strawberries to create delectable masterpieces. We have been eating well!