Culinary II Honors and the Horticulture class went on our annual Farmer's Market trip this fall! Each culinary lab group got $5 and they had to use squash. Everyone agreed that this was their favorite lab to date! They were put on the spot to create a menu item featuring seasonal squash and I was so impressed with their innovative ideas! They made spaghetti squash primavera, acorn squash 3-ways (roasted, pureed, and casserole-style), veggie squash fajitas, and stacked fried squash and eggplant caprese. Pretty neat, huh? Here are some photos that they students took from the field trip, along with a few that I took from the next day's lab!