karlacook

PMS takes on Iron Chef & Gardens

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  • Garden Bounty
    GARDEN BOUNTY: Iron Chefs harvested Swiss chard, tomatoes, bell peppers and herbs for their risotto from the JW edible gardens.
  • SAFETY FIRST: Chef Jen Carson instructs on the proper way to use a chef's knife for chopping an onion.
    SAFETY FIRST: Chef Jen Carson instructs on the proper way to use a chef’s knife for chopping an onion.
  • START WITH FRESH: Swiss chard, onions, garlic and a corn from our new partner, McCaffrey's Supermarkets.
    START WITH FRESH: Swiss chard, onions, garlic and a corn from our new partner, McCaffrey’s Supermarkets.
  • Stirring risotto
    A LA MINUTE: Students learned that a properly made risotto requires attention, start to finish. First, saute and season the onion and heat the broth. Then add the arborio rice to the onion, and then add hot broth, ladle by ladle, stirring until each is absorbed, before adding the next. At the end, add the delicate fresh produce.

Now they’re cooking – and gardening

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Sharp knives.
Hot stoves.
Good dirt.
Middle schoolers.

Could be a recipe for disaster, but these budding chefs in the JW Iron Chef & Gardens program know how to handle serious tools – and end up with a delicious result.

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Today, on the first class day, students made risotto with ingredients from McCaffrey’s (our newest funder!) and with peppers, tomatoes, chard, basil, oregano, chives and from the Iron Chef gardens they planted in the spring.

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Princeton goes chard-core

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Everyone got into the game of Swiss chard for fall 2014 – from toy store owners to artists to restaurateurs to bookesellers, and all the teachers in between. Here’s a selection of chard-core Princeton, under the direction of Fran McManus, board member.

For a fast dinner, think chard

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Blanching the chopped stems to give them a head start on cooking.
Blanching the chopped stems to give them a head start on cooking.
In the pan: Cut washed chard leaves into thin ribbons. Saute 1-2 peeled and crushed garlic cloves in olive oil until lightly golden. Add chard, salt and more olive oil if needed. When well wilted and fragrant, remove from heat and garnish with a squeeze of fresh lemon juice.
In the pan: Cut washed chard leaves into thin ribbons. Saute 1-2 peeled and crushed garlic cloves in olive oil until lightly golden. Add chard, salt and more olive oil if needed. When well wilted and fragrant, remove from heat and garnish with a squeeze of fresh lemon juice.
Ready to eat: Two fat bunches of chard cost about $10 at McCaffrey's on Sept. 14. A family of four can have generous portions of Swiss chard for two meals - that's about $1.25 a serving. Chard, a relative to beets, spinach and quinoa, is a superfood - rich in antioxidants and helpful in regulating blood sugar.
Ready to eat: Two fat bunches of chard cost about $10 at McCaffrey’s on Sept. 14. A family of four can have generous portions of Swiss chard for two meals – that’s about $1.25 a serving. Chard, a relative to beets, spinach and quinoa, is a superfood – rich in antioxidants and helpful in regulating blood sugar.

Celebrating chard and partners at JazzFeast

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JazzFeast 2014: Jammin' Crêpes was among Princeton School Gardens Cooperative supporters with food booths at the popular downtown Princeton event sponsored by Palmer Square. Gerry Porcaro graciously agreed to wear Amanda Sharp's custom-designed Chardy costume to get the word out about the upcoming chard blitz at Princeton Public Schools and across town.
JazzFeast 2014: Jammin’ Crêpes was among Princeton School Gardens Cooperative supporters with food booths at the popular downtown Princeton event sponsored by Palmer Square.

Gerry Porcaro as Chardy
Gerry Porcaro graciously agreed to wear Amanda Sharp’s custom-designed Chardy costume to get the word out about the upcoming chard blitz at Princeton Public Schools and across town.

The art of chard

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Olivia Giblin and other YMCA summer camp participants painted pictures of Swiss chard and other produce that will be spotlighted at all K-5 schools for PSGC's Garden State on Your Plate program this school year. Children chose vegetables from the Princeton Farmers' Market under the direction of Martha Friend, science teacher at Littlebrook Elementary School, and were assisted in drawing and painting guidance by Maria Evans from the Arts Council of Princeton.
Olivia Giblin and other YMCA summer camp participants painted pictures of Swiss chard and other produce that will be spotlighted at all K-5 schools for PSGC’s Garden State on Your Plate program this school year. Children chose vegetables from the Princeton Farmers’ Market under the direction of Martha Friend, science teacher at Littlebrook Elementary School, and were assisted in drawing and painting guidance by Maria Evans from the Arts Council of Princeton.

Oatmeal Breakfast Cookies

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JW Iron Chef Food Literacy Program (Chef Jen Carson)
Yield: about 2 dozen

Ingredients:

  • 1 stick softened unsalted butter
  • ½ c brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • 1 tablespoon water or milk
  • 1 teaspoon vanilla extract
  • ¾ c all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 c old-fashioned oats
  • ½ c breakfast cereal
  • ½ c raisins or other dried fruit
  • ½ c unsweetened coconut flakes

Preheat oven to 375 degrees.

In a large bowl, sift together the flour, baking soda and salt. In another large bowl, beat together the butter with both sugars. Add the egg, milk, and vanilla to the butter mixture and beat well until the mixture emulsifies. Add the combined flour, baking soda, and salt to the butter mixture. Mix until completely combined. Fold in the cereal, dried fruit, and coconut. Mix until combined.

Drop dough by rounded tablespoons onto parchment-covered or ungreased baking sheets.

Bake for 9-11 minutes. Allow to cool one minute on the pan, then remove to wire rack to cool completely.

Granola

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Granola Parfait
PERFECT PARFAIT: Layer homemade granola with fresh berries and fruit and plain yogurt for a hearty and delicious brunch.

Ingredients:

  • 10 oz oats
  • 1 cup unsweetened coconut
  • ½ tsp. salt
  • 2 oz canola oil
  • ¼ cup brown sugar
  • ¼ teaspoon vanilla extract
  • 2 Tbsp maple syrup
  • 1/8 teaspoon cinnamon

Preheat oven to 375 degrees.

In a big bowl, combine the salt, canola oil, brown sugar, vanilla, maple syrup, and cinnamon.

Add the oats and coconut and coat with the sweet, wet mixture. Pour mixture into parchment-covered or greased baking sheet. Toast in oven for 15 minutes. Stir, then toast another 10 minutes if needed. Granola is finished when oats and coconut are golden brown, and the Maillard reaction and caramelization has occurred.