Farm to Fork: Fresh Produce in Everyday Meals

By Andrew Schmidt, GAP Coordinator.

In our last article, we introduced the newly formed “Farm to Fork” program implemented through out GAP student garden. We at GAP wanted to take some more time to dive deeper into the goals, opportunities, and educational avenues this innovative experience has presented to our students.

Starting from the ground up, our volunteers are privileged in gaining the understanding of how labor intensive producing a single crop really is. In just one season we grow a large number of crops for harvest yet each and every one of those crops has specific needs and time frames for watering, growing, germinating, and eventually harvesting. Having an insiders perspective of how much work is involved in the maintenance of such fragile vegetation allows students to appreciate each and every herb, lettuce, and vegetable that is harvested for the sole purpose of healthful consumption.

Most recently, after harvesting vegetables earlier that day with students, GAP garden staff hosted a cooking activity at the apartment of one GAP student, David. Both David and GAP student Kharlo participated in an evening of cooking etiquette, safety, and technique, setting them up to host at future Farm to Fork events. Not only are these students gaining important safety and cooking skills, but they are also leaning the steps of how to be a gracious host. When asked about the experience David replied, “My favorite part of the experience was the social interaction and teamwork….it really opened my eyes as to how many different recipes are out there in the world.” On the same subject, Kharlo stated, “I liked learning how to safely cut with a knife, always putting my finger on the top of the knife when applying pressure to cut something.”

In addition, students gain helpful insight in learning how to find recipes with the select ingredients they are granted from the garden. For example, our harvest consisted of mustard greens, carrots, snow peas, and spinach. Taking these few ingredients, we decided to make a shrimp stir-fry and an asian style salad incorporating all ingredients yet also learning of region specific recipes.

This activity has so many facets for students learning and growing that beneficial, constructive, wholesome, valuable, and useful are all words that come to mind in describing this ingenious program. Stay tuned! We are all very excited to keep you updated with more progress!!! And if you have a chance, check out our Facebook page photo album where we post lots of great pictures.