karlacook

PMS Cooks+Gardens: Greens and eggs

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Spring session of JW Cooks+Gardens is under way, with students making scrambled eggs with fresh herbs and greens from the JW Edible Gardens! Thanks to all who make it possible, especially our volunteers and our funders, McCaffrey’s Food Markets and Church & Dwight Employee Giving Fund. Thanks to Chef Michelle Fuerst and to Priscilla Hayes, our Master Gardener and administrator of this program for middle school students. A special thanks to Jason Burr, principal, and to Janet Gaudino, science teacher, for the hard work that brings richness in experience to students in grades 6-8.

Funding PSGC programs

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Kirsten Cluver, left, of Church & Dwight Employee Giving Fund celebrates the $8,000 grant for Princeton School Gardens Cooperative and its JW Cooks + Gardens program. Thank you, Kirsten and colleagues!

Grow, cook & eat!

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Thanks to the generosity of McCaffrey’s Markets and in partnership with Princeton Public Schools, we are again offering our seed-to-table food literacy program for students in grades 8-12! Students can sign up at PHS or JW office. Students at PHS can also sign up at the club fair on Wednesday afternoon.
phs_poster_fall_2016

Cookbook author – and foods made from the book

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Chef Michelle Fuerst instructs on the finer points of home-made ice cream at a recent JW Cooks program.
Chef Michelle Fuerst instructs on the finer points of home-made ice cream at a recent JW Cooks program.

David Tanis, author of “One Good Dish,” and food writer at The New York Times, will be discussing his work at the Princeton Public Library (corner of Witherspoon and Paul Robeson) this evening from 7 p.m. to 9 p.m., and that’s good, and food for thought. Equally interesting will be snacks from his book’s recipes by Michelle Fuerst, chef for JW Cooks (which is becoming a school-day class in February for grades 6 and 7) and PPS Cooks, our seed-to-table program for grades 8-12!

Fall harvest at PMS Cooks kitchens & gardens!

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Jason Burr, JW principal, and Debbie Schaeffer, owner of Mrs. G's, toured the JW Teaching Kitchens and Edible Gardens - and she left with a beautiful lettuce bouquet for lunch! Thank you, Debbie, for your generous gift of 5 single-basin kitchen sinks and high-neck faucets for upgrading the Teaching Kitchens. They will make washing big pots and pans almost easy!
Jason Burr, JW principal, and Debbie Schaeffer, owner of Mrs. G’s, toured the JW Teaching Kitchens and Edible Gardens – and she left with a beautiful lettuce bouquet for lunch! Thank you, Debbie, for your generous gift of 5 single-basin kitchen sinks and high-neck faucets for upgrading the Teaching Kitchens. They will make washing big pots and pans almost easy!

Making frittatas with Chef Michelle Fuerst

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Fresh-picked mint, chives, cilantro and parsley
Fresh-picked mint, chives, cilantro and parsley
Use a mortar and pestle to make a fresh herb sauce with garlic, oil and lemon.
Use a mortar and pestle to make a fresh herb sauce with garlic, oil and lemon.
onions
Chef Fuerst prepared caramelized onions and several other frittata fillings in advance of PPS Cooks.
Chef Fuerst demonstrates a typical frittata technique before adding eggplant and caramelized onions as filling, and pounded herb sauce as a topping.
Chef Fuerst demonstrates a typical frittata technique before adding eggplant and caramelized onions as filling, and pounded herb sauce as a topping.
Begin with a good-quality pan. Add a knob of butter and, over medium heat, allow it to sizzle. Add egg mixture, sliding spatula beneath the cooked edges and tipping pan to allow uncooked mixture to flow beneath.
Begin with a good-quality pan. Add a knob of butter and, over medium heat, allow it to sizzle. Add egg mixture, sliding spatula beneath the cooked edges and tipping pan to allow uncooked mixture to flow beneath.
The pan goes off the heat while toppings are added.
The pan goes off the heat while toppings are added.
Frittatas are sometimes left open, but can be folded into various shapes.
Frittatas are sometimes left open, but can be folded into various shapes.
The finished frittata, garnished with fresh crumbled feta.
The finished frittata, garnished with fresh crumbled feta.

$8,000 for K-5 edible gardens from C&D fund

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Kirsten Cluver, an associate chemist at Church & Dwight, Co., Inc., presented the Princeton School Gardens Cooperative an $8,000 check from the company's Employee Giving Fund. The funds will be distributed equally among the PTO boards of the four elementary schools to be used for edible garden education during the 2015-2016 school year. The Church & Dwight Employee Giving Fund is a workplace giving fund which was established in 2005 to meet the desires of employees to actively support and participate in the good works of not-for-profit organizations. For more information on the fund, click on the photo.
Kirsten Cluver, an associate chemist at Church & Dwight, Co., Inc., presented the Princeton School Gardens Cooperative an $8,000 check from the company’s Employee Giving Fund. The funds will be distributed equally among the PTO boards of the four elementary schools to be used for edible garden education during the 2015-2016 school year. The Church & Dwight Employee Giving Fund is a workplace giving fund which was established in 2005 to meet the desires of employees to actively support and participate in the good works of not-for-profit organizations. For more information on the fund, click on the photo.

PMS Cooks, with Chef Kim Rizk, of Jammin’ Crepes

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Kim Rizk, owner of Jammin' Crepes, and students in PPS Cooks take note of the temperature creeping up past syrup to jam.
Kim Rizk, owner of Jammin’ Crepes, and students in PPS Cooks take note of the temperature creeping up past syrup to jam.
Crepe batter begins with flour, eggs and milk.
Crepe batter begins with flour, eggs and milk.
Crepe-making is an art that requires practice and a light touch with the trowel spreader.
Crepe-making is an art that requires practice and a light touch with the trowel spreader.
Crepe-making in one corner, and in the other, jam-making.
Crepe-making in one corner, and in the other, jam-making.
Kim Rizk's restaurant, Jammin' Crepes, is at 20 Nassau Street, opposite Princeton University.
Kim Rizk’s restaurant, Jammin’ Crepes, is at 20 Nassau Street, opposite Princeton University.