Over the past two weeks we completed our final local foods taste test of the year- salad greens from 3 Level Farm in Phippsburg. First, the Chefs of Woolwich and Mrs. Vise's 2nd grade class tried the greens with two varieties of dressings, and selected the most popular, Lemon-Olive Oil Vinaigrette, for the whole school to try.
Thank you for following our taste testing adventures, and many thanks to the Flannel Shirt Fund for making this possible. We also had help from numerous staff, parents, and children at the Woolwich Central School. Thank you for your help in making this a success!
Photos from Mrs. Vise's class taste test:
Christopher Hahn, the farmer who owns 3 Level Farm, came in to speak to Mrs. Vises's class about his greens, and his farm. They had prepared numerous questions for him, and were very inquisitive about what he does.
Two of the Chefs of Woolwich proudly display their greens and dressing, which they served up to the whole school.
Two of the Chefs of Woolwich proudly display their greens and dressing, which they served up to the whole school.
Then, after serving the taste test in compostable corn cups, with compostable corn forks, we experimented with putting some of the cups in our compost!
Try the recipe at home!
Recipe: Salad Greens with Lemon-Olive Oil Vinaigrette
-a bunch of greens- half a pound will serve a good salad portion to a family of 6
-1 small clove of garlic, peeled
-1/4 lemon (pulp and rind), seeded and finely minced (this ingredient is optional)
-1 tsp Dijon mustard
-1/4 cup fresh lemon juice
-1/4 cup red wine vinegar, or apple cider vinegar
-1/4 tsp sugar
-1/4 tsp salt
-1/4 tsp freshly ground pepper
1 cup olive oil
1.First, make the dressing: combine garlic, lemon, onion, mustard, lemon juice, vinegar, sugar, salt, and pepper in food processor or blender. Process until smooth, about 30 seconds.
2.With the motor running, add the olive oil in a slow, steady stream and process for 30 seconds more to form an emulsion. (If your motor will not run while the top is off, simply add the olive oil at step 1- your dressing will still taste great) Use immediately, or refrigerate in an airtight container for up to 2 weeks.
3. Gently toss the greens with the vinaigrette- start with a small amount at first, and add dressing to your taste.
-a bunch of greens- half a pound will serve a good salad portion to a family of 6
-1 small clove of garlic, peeled
-1/4 lemon (pulp and rind), seeded and finely minced (this ingredient is optional)
-1 tsp Dijon mustard
-1/4 cup fresh lemon juice
-1/4 cup red wine vinegar, or apple cider vinegar
-1/4 tsp sugar
-1/4 tsp salt
-1/4 tsp freshly ground pepper
1 cup olive oil
1.First, make the dressing: combine garlic, lemon, onion, mustard, lemon juice, vinegar, sugar, salt, and pepper in food processor or blender. Process until smooth, about 30 seconds.
2.With the motor running, add the olive oil in a slow, steady stream and process for 30 seconds more to form an emulsion. (If your motor will not run while the top is off, simply add the olive oil at step 1- your dressing will still taste great) Use immediately, or refrigerate in an airtight container for up to 2 weeks.
3. Gently toss the greens with the vinaigrette- start with a small amount at first, and add dressing to your taste.
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