Kindergarten: Miso Tomato Bisque, Parmesan Herb Scone, Dehydrated Apples

It’s never too young to do some volunteer work. My 3.5 year old son completely enjoyed shucking (and eating) organic corn alongside Santa Monica College volunteers at The Learning Garden in Venice before the winter break. Thanks again to Master Gardener Eleu, we went home with pounds and pounds of last of the season’s organic heirloom tomatoes donated for our school garden tastings. His support towards our school garden program allows our kids to be exposed to many delicious, organic veggies that I can’t seem to grow successfully at school. CMCS parents, if you would like to return the generous gesture, please consider volunteering or donating to Feed The People, Venice, CA. Eleu coordinates the Sunday Food Share for the homeless in Venice to provide warm and healthy 4-course meals every week.

Using some fresh herbs from the garden, savory Parmesan Herb Scones were a great accompaniment to the Miso Tomato Bisque. Teachers and admin staff raved about the flavorful soup and were surprised to hear that the secret ingredient was white miso paste. A traditional Japanese seasoning, white miso is made with fermented soy beans and rice. It’s fermented for a short period of time, which makes it more mild and sweet in taste than the darker varieties. It’s great in soups, dressings, marinades and certainly added that umami flavor to this soup. Did the kids like it? Well…, I’d say 10 out of 75 enjoyed it, but it’s all good… the goal has always been to get them to try it. With lots leftover, 4th and 5th graders were more than happy to finish it off.

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