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. 
START WITH FRESH: Swiss chard, onions, garlic and a corn from our new partner, McCaffrey’s Supermarkets. 
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.
PPS Cooks+Gardens
Now they’re cooking – and gardening
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.
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.
Cleanup at PMS Edible Gardens
