We were so pleased to welcome the Chrysalis School to 21 Acres this month.  They’re our neighbors to the east of us.  We even have a wonderful guest post from Debbie Walcker who led the group.  We encourage anyone working with youth to contact us – we love having young people on the farm and in the kitchen!

Hello all!

What a great afternoon today 🙂

Our 8th grade Washington State History class has been studying the resources and products of Washington. In culmination of this unit, and to amplify their learning, we cook a meal (with appetizer, soup, salad, entree, and dessert) all of apple recipes. This year we were afforded the unique opportunity to work in a professional kitchen for this activity.

The amazing people at 21 Acres welcomed our boisterous and energetic group into their lovely facility. The Nutrition and Local Food Education Coordinator, Matt Keen, provided instruction in kitchen safety and helped us (Tammy, Sean, and Debbi) monitor, guide, and encourage the kids through the process of slicing, peeling, chopping, sautéing, pureeing, and caramelizing about 20 pounds of apples into lunch for our staff tomorrow. Every ingredient (with the exception of a few spices) is organic and was produced within the state. When we are all back in class together, the kids will take a little time and locate the area of each of these farms/ranches. The dishes prepared this year are:

• Apple Mint Chutney – served with crackers and a Ladysmith Chive soft cheese
• Apple Walnut Salad w/ Dried Cherries & Honey Dijon vinaigrette
• Hungarian Apple Soup
• Apple Chicken Salad – served on butter croissants
• Chicken with Apples & Leeks – served in mini pastry shells
• Caramelized Apples – served over vanilla bean ice cream

It was an invigorating afternoon, which previous students have said was a major highlight of the year!

— Debbie