This is a season of abundance in the Waldorf School of Princeton garden—biodynamic and organic kale, some peas, spinach, lettuces, arugula. But with classes out for the summer, what do we do with it all?
Student and alumni volunteers as well as our campers have been helping with the harvest; during the summer months, much of it is donated to local organizations such as the Cornerstone Community Kitchen. Are you stuck for ideas with your own garden harvest?
I love an arugula pesto on ravioli, sauteed kale and garlic as a side dish, and peas just raaaaaw! What about homemade kale chips with a little sea salt and sesame oil?
And don’t forget foraging. Here on campus we have wild blackberries (perfect mixed into a little Greek yogurt)!