Thrilled to report that JW Cooks+Gardens students made paratha with garden greens and radish raita to go along with cilantro chutney and red lentil dal in today’s after-school program. Chef Michelle Fuerst welcomed Gita Bakshi as guest demonstrator for the afternoon. JW Edible Gardens greens included Swiss chard, mint and spinach. Thanks to all our parent volunteers who assist and to McCaffrey’s Food Markets and Church & Dwight Employee Giving Fund for making this sense-sational (and delicious) learning possible.
