Last Saturday morning, we launched our AGC Summer Family Workshop Series. Together we gathered at the picnic tables below our solar learning lab where we learned to make Carrot Tacos, Herbed Yogurt Dip and Melon Kebobs with Basil Syrup with the lovely Melissa Graham of Purple Asparagus. We had a blast foraging through our school garden to find the herbs needed to complete these family-friendly recipes. (Please check out the pictures and recipes!)
For workshop #2, this Saturday, July 16th from 10am-11am, we’ll welcome John of Backyard Chicken Run and Kate from the UIC Horticulture Extension to help us learn the logistics and benefits of raising organic chickens in our backyard and composting with munching worms in the kitchen. We hope you’ll join us for a family-oriented morning of humane and horticulture education!
Recipes Courtesy of Chef Melissa Graham
Herbed Yogurt Dip with Carrot and Celery Sticks
Serves 4 as a snack
8 ounces plain yogurt. 1 green onion, chopped. 1 tablespoon mayonnaise. 1 tablespoon of mixed herbs, any mixture of basil, parsley or chives, torn or cut into small pieces with a kid-scissor. fine sea salt and coarsely ground pepper to taste. carrots and celery sticks
Combine the first three ingredients in a small bowl and stir with a carrot or celery stick. Add salt and pepper to taste.
2 cups grated carrots. 1 teaspoon cider vinegar or lemon juice. 1/2 teaspoon honey. 1/2 teaspoon cumin.1 tablespoon extra-virgin olive oil. 1 head leaf lettuce, washed and separated into leaves.
Whisk together the vinegar, honey, and cumin in a small bowl. Add salt and pepper to taste. Fold the dressing into the carrots. Scoop a big scoopful of carrot salad onto the lettuce. Eat like a taco.
Serves 4. 36 melon cubes. Juice of ½ lime. 2 teaspoons honey. 1 teaspoon chopped basil. 12 5-inch skewers
Whisk together the lime juice, basil and the honey. Coat the melon with the sauce. Skewer them and serve.