Farmer's Market 2013

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!