Our class consisted of a melange of using our 5 senses to experience these new and unusual foods, along with stretching our bodies as we learned about the important nutrients present in these delicacies.
We were truly impressed at not only the turnout that we received, but also how enthusiastic and open minded our food explorers were!
On the menu we explored these tasty recipes:
- ramp butter
- pickled and blanched fiddlehead ferns
- santa claus melon & basil soup
Our brave food explorers mixed together freshly chopped ramps, lemon juice, salt & pepper, and whipped it all up into a delectable spread for their fresh pieces of bread. Boy, was that butter a favorite!
Then they ventured onto the fiddlehead ferns, unfurling their leaves and learning that they can grow 6 feet tall! Tasting it blanched, then pickled our explorers shared their observations of the different preparations on their food explorer handouts.
Lastly, we ended our food adventures with a chilled melon basil soup made from santa claus melon – named that way since it’s usually the go-to melon available during christmas time. They couldn’t get enough!
We are ever grateful for our friends at Whole Foods UWS for inviting us to excite and expand the palates of our participants in celebration of National Fresh Fruits & Vegetables Month!
Stay tuned for more food adventures to come!