Garden Update ll-16-10

Garden Corn Bread

Ingredients:
• Approximately 1 1/2 cup greens, such as kale or spinach, chopped fine
• 6 spring onions, chopped with some of green top.
• 4 eggs, beaten
• 1 stick margarine (4oz), melted
• 3/4 cup cottage cheese
• 1/2 teaspoon salt
• 1 box Jiffy corn muffin mix

Preparation:
Combine all ingredients in the order listed. Mix well. Spread batter into a 8x11-inch baking dish. Bake at 400 degrees for 15 to 20 minutes.

First Harvest!

Today we harvested two gallons of fall greens. We cut red Russian kale, dwarf blue kale, India mustard, and southern giant mustard and will use them in a cornbread recipe on Monday. Although only 3 classes are actively growing vegetables this fall, we harvested enough that ALL SIX classes will be able to cook on Monday! (if you are in my 1st, 5th, or 7th pd. class and read this over the weekend..., surprise!) The recipe will be posted on Monday if it passes inspection.