Cooking Blog

We grew herbs and made a herb garden in our classroom to to show sustainability. We then used the herbs to make food, as I will show. The way that this answers the essential point of the LULS project is that you learn about sustainability by growing and making your own food.

First we harvested our basil plant. Then we got some organic mint and flat leafed parsley.

We then added a 1/4Th

cup of each of them. and placed them in a blender with a cup of yogurt and a teaspoon of lime. Also a tablespoon grey poupon.

After thoroughly pureeing it I poured it into a bowl with another cup of yogurt and then stirred it slowly.

Then pour it on chicken or fish and you are done.

..... I Learned how to cook using herbs and such and how to grow herbs and use them in a recipe. The sauce tasted great it might have tasted better if we added the missing ingriedient (cilantro). Cooking this way has changed my thinking because I learned that cooking with herbs is fun and I will do it more often because it tastes fresher.

I got the recipe out of the Union Tribune newspaper on June 4th, 2009.

I went to a

farmers market on

Mission Blvd. And I got to take a look at all of the fruit, vegatables and juice made by local farmers. I realized how good fresh squeezed juice tastes compared to things that are sold in the grocery store. I think I will be going to the farmers market a lot more because there is a group there called Schaner Farms that sold the most amazing fresh tasting orange juice and I want to get some every Saturday. Its good to support these small businesses because they are better and fresher and more natural (organic) and have no pesticides.