We had a great visit from the PDS middle school ‘Top Chef’ class this week! On Day 1, the group came to the farm, then had a special lunch at the market.
One of the first things they saw (our best party trick, really) was Blue herding the sheep.
Then we boarded the bus for the Martin tract to see more animals. The chickens and Kasey were inside after the blizzard and will likely stay there until after this cold snap.
Then through the pig enclosures (piglets!! more piglets!!!), we saw the sows roaming the fields.
They were intrigued…
But it was the hulking figure in the trees beyond that caught our attention. An enormous bald eagle.
Then, for a slightly more intense part of the tour, we headed to the slaughterhouse (not in use) to look inside. The kids were respectful of and interested in the space. And Zach was just the guy to give them information. Here is Zach telling the kids exactly how it all takes place and why it’s so important to harvest animals the way we do it. Great questions and great answers!
We then moved to the market where Chef Chase Gerstenbacher had prepared a menu for the group. Kids’ classics such as brick oven pizza, turkey wraps and burgers but with jersey tomatoes, Double Brook turkey, 100% grass-fed beef and baked items from our bakery out back.
On Day 2, Chef Chase went to Pretty Brook Farm to show the students how to make polenta with tomato-braised greens. As I was walking out the door I heard this: “we put 2 TABLESPOONS of salt in, when it was supposed to be 2 TEASPOONS! What do we do??!’” Culinary teaching moment!!