Cape Gazette

Straight from the garden to the table

Youngsters pick veggies and prepare them for dinner
By Ron MacArthur | Aug 18, 2014
Photo by: Ron MacArthur Ethan Curry shows off a large squash he picked in the Lewes in Bloom Children's Learning Garden. Helping out with the harvest are (l-r) Nancy Phillips, chairwoman of the garden, Katie Freer of Sprouting Chefs, and Paul Gallo, chef at Nage.

It couldn't get any fresher.

Children and volunteers picked vegetables and herbs from the Lewes in Bloom Children's Learning Garden and the very next day children prepared what they picked for dishes – including spaghetti sauce – served at Nage restaurant that night.

Children picked new potatoes, string beans, squash, zucchini, eggplant, cherry tomatoes and herbs. They returned the following day to prepare ingredients at Root Gourmet under the watchful eye of Nage chefs.

Nancy Phillips, Lewes in Bloom chairwoman of the garden project, said the garden-to-table event was a first for the organization, and not the last.

Katie Freer, owner of Sprouting Chefs – Farm Fresh Chefs in the Making, coordinates programs at the garden in Stango Park next to the Lewes library.

Freer, a first-grade teacher at Shields Elementary School in Lewes, offers several programs for children during the summer including cooking classes, yoga, zumba and music. She also does parties and summer camps, all geared toward cooking and eating local farm products.

This is the second year for the garden.



Nancy Phillips, chairwoman of the Children's Garden project, helps Ethan and Katie Curry look for butterflies. (Photo by: Ron MacArthur)
Katie Curry eats the last blueberries from the garden. (Photo by: Ron MacArthur)
Nage chef Paul Gallo and his son, Logan, pick string beans from the garden's bountiful vines. (Photo by: Ron MacArthur)
The picking box is filled with squash and zucchini. (Photo by: Ron MacArthur)
Katie Curry has a handful of sweet blueberries. (Photo by: Ron MacArthur)
Little Bennett Curry has a tiny squash to add to the pile. (Photo by: Ron MacArthur)
Lewes in Bloom volunteer Fred Phillips digs new potatoes with some help from his young friends. (Photo by: Ron MacArthur)
Alex DeEmedio scrapes off little bits of garlic for the spaghetti sauce. (Photo by: Ron MacArthur)
Four young chefs, (l-r) Hazel Mancari, Nick DeEmedio, Brennan Kennedy and Alex DeEmedio, prepare ingredients to be placed in the sauce. (Photo by: Ron MacArthur)
With the help of Katie Freer, Nick DeEmedio stirs tomatoes in a food mill. (Photo by: Ron MacArthur)
Nancy Phillips, chairwoman of the project, helps Hazel Mancari, Nick DeEmedio and Brennan Kennedy cut up pieces of garlic. (Photo by: Ron MacArthur)
Brennan Kennedy fights back tears as he slices up onions. (Photo by: Ron MacArthur)
Nage chef Paul Gallo shows Ethan Curry, left, and Keller Mancari, how to use a food mill. (Photo by: Ron MacArthur)
Alex Muncie – in the background – strains to get a better look as Alex DeEmedio and Katie Curry strain tomatoes. (Photo by: Ron MacArthur)
Ethan Curry pulls leaves off basil to add to the sauce. (Photo by: Ron MacArthur)
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