Last week, Chef Jaime Allred led a hands-on cooking workshop for Habersham County’s Farm to School Youth Ambassadors. The goal of the workshop was to expose students to culinary skills using produce from local farms that they have visited. The students learned knife skills, zesting and peeling, as well as food safety and proper hand washing. This week, the entire student body at Wilbanks Middle School will view this video.
Teri Hamlin, Ph.D., and Georgia Organics Northeast Georgia coordinator, said engaging youth in the farm to school project is a critical step. “When students participate in trainings like this, they take ownership of what they create, so it’s more likely that they are going to like it, and it eat. Each student made enough of the Glazed Rainbow Carrot recipe to take it home and share with their families. They also brought the recipe home so they could make it again with their family.”
The highlights? Dr. Hamlin told us that the students’ favorite activity was learning how to zest and that they loved the the taste of the carrots. The school system plans to use this recipe again as part of the March taste test.
A special thank you to Chef Jaime! He has led numerous hands-on workshops for the Northeast Georgia farm to school project, including workshops with cafeteria staff and nutrition directors. He is the former chef at Lake Rabun Hotel, and will be opening up his new restaurant, Fortified, in March.
Honey, Orange, and Ginger Glazed Rainbow Carrots
5 rainbow carrots, washed/peeled/ cut in 1/4 inch rounds
1/4 cup butter
1/4 cup chopped fresh ginger
2 oranges, zested and juiced
3/4 cup honey
Salt and pepper to taste
Bring salted water to boil, add carrots and boil five minutes and strain. In separate pot, melt butter and add ginger. Sweat three minutes, add carrots, and cook additional three minutes, stirring often. Add orange zest and juice, reduce by half. Add honey, salt, and pepper, stir to combine. Serve.