Fries and Ketchup – Farm to School Style

60s friesThe Persian cucumber harvest in the greenhouse is on a roll! And this week we also continued to receive “freezer-grade” strawberries from Frog Song Organics farm! So.. Daniel, our kitchen training coordinator, came up with this fun dish! We tested it at the downtown market Wednesday night and it got great reviews!

Matthew serves up a side of

Matthew serves up a side of “fries.”

Here’s the recipe for the dip:

Strawberry Dip:

1 3/4 cup frozen strawberries, thawed
2/3 cup low-fat plain yogurt
3/4 cup lite mayo
2 teaspoons white vinegar
1/2 tablespoon each granulated garlic, dried basil, and paprika
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper

Whiz together in blender until puréed. Simple, tasty, and it meets school standards!

Taking it into the community

Daniel, Matt, and Arthur serving up salad at the market

Daniel, Matt, and Arthur serving up salad at the market

We had a booth at the Downtown Farmers Market last week. Matt and Arthur prepared a tasty salad with their famous Florida Dip as a salad dressing this time. Nearly 100 market-goers tried it and liked it! Thanks to The Repurpose Project for the materials for our new sign – and to Rob Brinkman, volunteer extraordinaire, for building it for us.

tiny salad 3.9

tiny salad featuring spring greens and roots plus edible flowers