Middle school kids from Greensboro Montessori (on Horsepen Creek Road, 688-0119) harvested, prepared and served food from their school garden last Saturday, September 16 at the Greensboro Curb Market. Chef Brian Dahlstrom, head chef at the Greensboro coliseum, along with Mary Ellen Smith, their kitchen and catering manager volunteered their time and equipment to conduct a tasting of autumn food. Angie Thompson and Jon McLean of the Montessori school came along for support and picture taking.
Everyone got there early at 7am, heated the grill, sliced and diced, and eventually offered a delicious vegetable hash of potatoes, butternut squash, onion, peppers and basil served on a toasted tortilla to hundreds of marketers.
Everyone had a good time and enjoyed the food. It is part of Slow Food’s presence at the Saturday market as well as a demonstration of the fruits of a school garden. We hope to do it again soon.