Fresh-picked sorrel from the JW-PPS gardens was among the toppings available for home-made pizzas during a recent food literacy session.Pizza dough, mid-process, is yeasty and slightly sticky.Chef demonstrates kneading the dough at the mirrored work station.Start with crust, and then, anything goes with personal pizzas.After the dough had risen slowly overnight to develop flavor and texture, the students began shaping portions of it into pizza shells.Potato, gorgonzola, sorrel and red onion pizza, fresh from the oven.
The Princeton Packet wrote a piece about NJDA Secretary Doug Fisher’s visit to Community Park School in celebration of Garden State on Your Plate. On the day of the visit, our program featured broccoli leaves grown by Farmer Jess Niederer of Chickadee Creek Farm and Princeton University chefs. For more information on how Garden State on Your Plate began, click here.
From left, NJDA Secretary Doug Fisher; Rose Tricario, director of NJDA Division of Food and Nutrition; Princeton Mayor and PPS parent Liz Lempert; and a student with a sample portion of broccoli leaf slaw.
Chickadee Creek Farm Broccoli Leaf Slaw.From left, Smitha Haneef, PPS parent and executive director of PU Campus Dining; Erin Metro, PU Community and Regional Affairs, funder of Garden State on Your Plate program for SY 2014 and SY 2015; Steve Cochrane, PPS superintendent and PU alum; NJDA Secretary Doug Fisher.Broccoli leaves from Chickadee Creek Farm and Farmer Jess Niederer were stars alongside NJDA Secretary Doug Fisher at our Garden State on Your Plate event at Community Park Elementary School in early October.Chef Dan Slobodien of Princeton University’s Campus Dining Services.
