The most magical urban acres is actually a former blacktop at 24th Street Elementary where The Garden School Foundation has created an edible outdoor learning center in the Adams Hill area of Los Angeles. It is here where fruit trees hang low enough so that young little hands can pick an apple and also where a mulberry tree has been pruned into a teepee for a sweet little area of respite. Walking around this space is sure to make your heart expand and to fill you up with wonder. With enthusiasm, I want to let you know that GSF is offering a Summer Camp for children aged 5-13. Science, cooking, arts, and crafts will all be conducted in this garden classroom. What a great experience!
During the regular school year, we like to visit GSF for some cooking lessons to teach a couple of simple recipes that the children can get excited about. Remember the knife skills class our Chef Matt conducted for teachers at GSF? We love to spend time here!
At this time, the garden is filled with nasturtium, strawberries and snap peas, so our Chef Matt thought it’d be fun to make some wraps with those things and some sticky rice.
STICKY BROWN SUSHI RICE
Makes 4 cups
1 sauce pan with lid or aluminum foil
1 fan (+1 paper plate/light weight plate, or accordion fan to cool rice)
2 cups brown rice (we like Koda Rice)
4 cups water
1/2 cup honey
1/2 cup rice wine vinegar
sea salt to taste
NASTURTIUM & SNAP PEA “HAND ROLLS” WITH MUDDLED STRAWBERRY DIPPING SAUCE
Makes 12 hand rolls
1 mortar and pestle
Look at these children go at it! Taking seconds even! To get children to eat healthy, a great place to start is engaging them in the cooking process. GSF is a public school in an underserved area and relies on volunteers and contributions to keep strong. To contribute, please click here.
Photos: Yolk & Flour