Turning Point School Blog
Summer Camp is well under way at Turning Point, and once again, students in our Dirt to Dish program are knocking it out the park with help from some fabulous friends.
As part of our summer curriculum, campers have been learning about where our food comes from. On Tuesday, our friends at Hayseed BBQ came and helped our Dirt to Dish students prepare snack for all 90 of us. We used Lodge Bread Co., as we always do; we know the organic wheat comes from Montana, the salt from the sea, and the water and yeast comes from LA. We know all our produce came from the Turning Point garden, and we know that the amazing pulled pork came from Apricot Lane Farms in Simi Valley. Thanks so much to Chef Robb and Chef Pat of Hayseed BBQ!
On Thursday, Nathalie and Guillermo Zapata of Sur Restaurant joined us to help make both beef and cheese empanadas in the style of Guillermo’s native Argentina, garnished with nasturtium from the Turning Point garden and cilantro from our neighbors at Co+oportunity Market. As we prepared the food, we discussed the dumpling as a global dish with meat or cheese or fruits and vegetables cooked inside a flour covering. In Argentina, these dumplings are called empanadas, in the United States, a turnover, in China, shumai, and in Italy, a gnoccho or raviolo.
After the fabulous empanadas, we washed it down with freshly made lemonade with lemons from the Zapata garden. Tasty!
Thanks so much to our friends at both Hayseed BBQ and Sur Restaurant for lending your expertise and helping us create such incredible food!