This week in our Harvest Kitchen training program, our youth trainees got to work creating more elaborate recipes than ever before. We learned about the globalization of food, and how many of our favorite dishes are often traditionally made with ingredients not necessarily native to the Southern New England region.
Trainees applied that knowledge to read and create their own recipes. They stretched their brains to practice some complex kitchen conversions (Do YOU know how many teaspoons are in a cup?) — as well as broke down some of their favorite foods into their basest ingredients.
Star food of the week: Berry Delicious Blondies! Everyone raved over our trainee J’s experimental sweet treat. Though you can’t get J’s treats in our cafe (yet!), look out for our youth-made preserved peaches made using produce from Horse Listener’s Orchard in Ashford, CT!
