A new school year begins

"Do you have a....what's that word? Recipe! A recipe for these?"
                        -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
We also had pancakes with my secret maple cinnamon yogurt, and bananas. Simple, easy, and familiar. Just the thing to soothe those first-day-of-school jitters.  Not that there were many of those. The teachers at BCS are absolute masters at what they do, and everyone was humming along like they'd always been in their new classrooms by the time lunch rolled around.
Fall, here we come!


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