Cross-posted from Growing Food and Sustainability
GFS kicked off this fall with two bountiful, joyful events! On October 15th we worked with the MHS Ecology Club to put on the 8th annual Organic Dinner. It was really exciting because this was the first year the meal included produce that was grown in the school gardens. As has become tradition, The Roman Candle Pizzeria catered the main course, which was a pasta dish containing our veggies, Clasen’s, a local bakery, provided bread sticks, and the Chocolate Shoppe donated ice cream.
In order to have enough fresh veggies in the middle of October, a few weeks ahead of time we harvested a bunch of kale, onions, peppers, and eggplant and blanched and froze them so we could have fresh veggies, in the pasta dish. We also harvested kale the day of the event for a fresh kale salad. Between the dinner and the silent auction, the event raised $1,400 which will be split between the Ecology Club, the school’s Envirothon team, our program Growing Food and Sustainability, and the Friends of Pheasant Branch, the stewards of our local nature preserve.
It was a really great experience to work with both of the high school Ecology Clubs on the Organic Dinner. There was a lot of fun to be had harvesting the veggies and I think the experience of creating a delicious, sustainable meal to serve to their teachers, friends and family was really rewarding.