Students receive instruction from Jean Kerrigan, the general manager of Damariscotta River Grill.
Our class went to the FARMS Kitchen on Monday, March 6 to learn how to cook three different African dishes. We are studying Africa and we are learning how farming and cooking is different there. Karen showed us lots of different vegetables that we were going to be using in the recipes. We got to touch them and smell them. Most of the vegetables we knew the names of, but there were some that we didn’t know.
We were divided into three groups. We put on our aprons, we washed our hands, and we went to our stations. One group made sweet-and-sour carrots, a dish from Morocco. It had butter, onion, carrots, raisins, sugar, vinegar, and nutmeg in it. Another group made a vegetable curry from Kenya with lots of different vegetables and spices. The third group made a carrot soup with North African spices in it. The spices were ginger, coriander, and cloves. We learned that Goranson Farm grows ginger.
When everything was ready, we laid the table and sat down to try our cooking. It was delicious! Lots of us wanted seconds and thirds!
“I loved all the food,” said Nathaniel Hufnagel.
“I think we all worked really hard on this together,” said Curtis Drake.
“It is the best food I ever tasted,” said Griffin Beavis.
We recently earned money doing chores at home and bought a goat for a family in Africa through the Heifer International project, so Karen gave us some goat cheese to try. We put it on top of cooked beets. “I liked the goat cheese and I had never tried it before,” said Jakobi Hagar.
We did a little community service for our area. Karen is taking the food we made to the Ecumenical Food Pantry. We hope they enjoy it as much as we did.
We all want to go back to FARMS Kitchen. We would like to thank Karen, Winslow, Jean, Sarah, Dean, Amy, and Mrs. Fake for helping us.
