By Erin Dodds, Chairman of the Green Committee
When was the last time you went on a field trip? The PIFS Green Committee and Education Committee recently co-hosted a field trip for PIFS parents to the Stamford warehouse of Mike’s Organic Delivery. Most of us know Mike from his amazing summer baskets and home delivery service, but did you know that you can now order a la carte from his website? In even bigger news, did you know that he now hosts an under-the-radar, private market every Friday morning at his warehouse in Stamford? There he offers direct access to his stash of fresh produce, local dairy, pasture raised meats, eggs from pasture raised hens, fresh bread, grass fed butter… the list goes on!
If you haven’t been to Mike’s website recently, please stop in.
What We Are Reading
Our PIFS students are learning quite a bit about planting seeds that support their snacks and lunches. They love nurturing the seeds that will grow into the tomatoes and basil that will end up on their pizzas in September! In addition, our children are also learning about planting seeds that will support our local wildlife and pollinators. Here is a great article about how you can do the same at home: http://www.rodalesorganiclife.com/garden/5-ways-your-garden-can-support-the-local-wildlife.
What We Are Cooking
I’ve known Alexa Fishback and Hala Si-Ahmed since our oldest kids were toddlers at PIFS. Those toddlers are now 9 years old and we are still great friends. Alexa and Hala are the talented creators of AaHa Restart Cleanse and their post-holiday, January cleanse featured a recipe that is now in weekly rotation at my house. I begged them to let me share it with you. Here is a link to their website in case any of you want to join their next cleanse, which starts on May 8: http://www.aaharestart.com/
Thank you, Alexa and Hala for sharing this delicious recipe with PIFS! This is the kind of food you can expect to eat when you do an AaHa cleanse week…
Roasted Veggie Quinoa Bowl with Tahini Dressing
- 1 Cup quinoa
- 1 Bunch of asparagus, with hard ends removed
- ¾ cup small Brussels sprouts, halved
- 2 Tbsp olive oil
- 1 Tbsp salt & pepper
- Protein options: Sliced roasted chicken, steamed fava beans, grilled shrimp or sliced salmon
For the Tahini Dressing:
- 3 Tbsp tahini
- Juice of 1 lemon
- About 3 Tbsp water (add 1 at a time and you may need more or less to get a thick but runny consistency)
- 2 Tbsp fresh chopped parsley
- 2 Tbsp fresh chopped cilantro
- 1 garlic clove, peeled
- ½ Tsp salt & pepper
- Optional garnish: More chopped flat leaf parsley, pomegranate seeds and/or pine nuts
- Pre-heat oven to 400°
- Cook quinoa as per package directions
- Arrange asparagus and Brussels sprouts on baking tray lined with non-stick foil
- Drizzle each tray with olive oil and season with salt & pepper
- Bake vegetables for about 20 minutes or until slightly crispy
- When quinoa is cooked, place in serving bowl
- Cut cooked asparagus spears into small 1″ pieces
- Top quinoa with asparagus pieces and roasted Brussels sprouts
- Add your protein of choice to top the dishFor the Tahini Dressing:
- Mix all ingredients together in mini-prep food processor
- Add in water slowly until you reach a consistency that is creamy but not too thick or too watery
- Drizzle the dressing over the quinoa dish
- Garnish with additional parsley, pomegranate seeds and/or pine nuts
Search for frogs, salamanders and more this weekend at the Greenwich Audubon: http://ct.audubon.org/events/ponds-vernal-pools-search-frogs-salamanders-more.
Garden Education Center of Greenwich
Join the Garden Education Center as they design a stunning arrangement for your home with garden cutting flowers, houseplants and herbs reflecting nature’s summer bounty. Leading designers use begonia and geranium leaves along with thyme and mint in arrangements. A variety of annuals, houseplants and herbs will be available for purchase. Bring clippers.
This week’s simple tip from Diane Gordon…
As you plan your garden this year, try a new vegetable or flower to add some variety.