-Preschooler at lunch, enjoying the heck out of some organic carrots
|organic carrots from our farm share|
It's the first week of the new school year at BCS, and we're enjoying the best part of harvest season at lunch. Carrots, green beans, cucumbers, greens, herbs, melons, zucchini and more loaded our farm share boxes last week, and I "pickled" the carrots and beans using the lacto-fermentation method I learned from our friends at City Market. Just veggies in brine with dill, sealed and left to turn salty, crunchy and delicious.
|Lacto-fermented veggies. Aren't they gorgeous?|
The staff ate them with biscuits..
|I am obsessed with biscuits.|
|Lunch for my amazing co-workers|
and a veggie frittata for lunch during their week of setting up and settling in for the new year. We also had burgers, and two amazing salads I lifted from the fantastic food52.
|Raw corn salad...pretty much summer in a bowl|
I love those pickled carrots, so i made a lot. Like, a LOT. I served them to the kids for lunch on Monday.
|Actual preschooler's lunch plate|
Fall, here we come!