Planet Green
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An Edible Schoolyard is a place where students of all ages learn to prepare fresh, nutritious meals with produce they've harvested from their very own garden. It helps young people really understand where good food comes from.
Today, Emeril cooks with a Chef Instructor and two young budding chefs from the Green Charter School. They'll make dishes from the garden like a Power Packed Spinach Salad and a soup that's good for the whole family Hot and Hearty Minestrone. A lunchtime favorite, Grill It Up A Notch Ham and Cheese, and for dessert, an Apple Of My Eye Crisp.
Emeril's Herb Tips:
How to choose: Choose herbs that are erect and can be held upright without limping or drooping. Leaves ought to be vibrantly colored and without brown spots, and their scent should be strong and fresh smelling.
How to store: To help herbs last a few days longer, refrigerate them. Flat leaves or small stems can be gently wrapped in a damp paper towel and then sealed in a plastic bag. If you have larger quantities or for bigger herbs, like a bunch of basil, stand them upright in a glass filled with water before refrigerating.
Fresh vs. dry: Try to use fresh herbs and not the dried versions, but if you do substitute dried herbs, the general rule of thumb is one teaspoon dried for one tablespoon chopped fresh.
Add at the end: When using fresh herbs in a recipe, add them at the end so the heat doesn't destroy their flavor.
Recipes featured in this episode:
Power Packed Spinach Salad
Hot and Hearty Minestrone
Grill It Up A Notch Ham and Cheese
Apple Of My Eye Crisp
Emeril Green: Edible Schoolyard (VIDEO)
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