Last Friday, the farmer’s market at our hospital hosted field trips from 1st graders, third graders, and then 33 juniors from an Oakland High School environmental sciences and physiology class.
Being one of the most diverse cities in America, the conversations at the market covered many different cuisines. We discussed an option for potatoes other than mashing or frying them. It’s been a long time since I have hung around young people this age and was amazed that about fifteen of them were willing to listen to me talk about roasting red potatoes with fennel and onions.
Colleagues and I then fed them lunch in our hospital’s garden area while we talked about organic foods and the challenges of growing them. They also had a chance to talk with various health professionals about their work.
I asked my colleagues to simply share what they found exciting about their jobs and what kind of training was needed post-high school for their particular profession. I believe I will see one young man someday back at Kaiser Oakland as an RN in a critical care area.
For me, the best part of the day was having a tall, strong, and beautiful young man come back for his third big helping of Caesar salad, look at me, and say “I don’t eat salad”.
One step at a time.
Here’s the recipe — actually easy to do for about 50 servings.
We’ve got another high school class coming to the market and for lunch in three weeks. Does anyone out there have other lunch menu ideas using spring market ingredients for that event?
The best way to taste test any dressing is to dip a lettuce leaf in and sample it. If you taste test by dipping your finger repeatedly, at least do it when no one is looking.