Digging in the Garden for Lunch

Meet three sixth-grade farmers that helped clear and build Sunflower Sentry Garden three years ago. Over that time they have done lots of digging, planting and harvesting—and sharing of their knowledge with younger students. Sunday, they came to dig and pick their lunch. The menu was completely dependent on what was ripe and ready. So, what did they cook for lunch?

Fresh picked vegetables and herbs taste great but they smell awesome.

A quick check of the planting beds and the kids discovered that we had zucchini, purple Peruvian potatoes, mixed greens, onions, garlic, basil, oregano and thyme. Oh, the possibilities.

Have you ever had purple mashed potatoes? None of the kids had—so they harvested the purple potatoes, chopped, mashed, whipped and devoured a pot full. During lunch, everyone agreed that these potatoes had great taste and were nothing like those from the supermarket. Nothing like them!

Zucchini is zucchini is zucchini—unless you stuff them Italian style— zucchini pieni. The kids halved, scooped and chopped the meat, then sautéed it with the fresh picked garden onions and garlic, three eggs from Goldie the hen, herbs, salt, pepper and lots of real parmesan cheese. While they baked, the kids whipped up a delicious batch of garlic bread. It was a most sensational lunch!

Zucchini Pieni–Fresh, mild zucchini is the perfect vehicle for classic Italian seasonings like onion, garlic, parsley and parmesan. These look lovely, taste scrumptious and are easy to prepare ahead then bake at mealtime.
http://beyondwonderful.com/recipes/side-dishes/vegetables/zucchini-pienistuffed-summer-squash-italian-recipe/