Harvest Day (In A Bag!)
Mon, Nov 16 3:42pm

PS 107 Families,

Since we can’t hold Harvest Day as we have in the past, we wanted to have this fun event live on in some way. Hence, we have put together Harvest Day (in a bag!)

On Tuesday(tomorrow) and Wednesday (assuming school remains open!!!) your child will bring home their very own Harvest Day (In a bag!). Remote families can swing by the school either day- see below for more details.

This bag includes the produce needed to make a kale salad that has been a hit in previous years.  We have also included a recipe for salad dressing that uses staple ingredients.

While it’s not the same as having our kids coming home with an “I tried kale, apple & beet juice” sticker, we hope your family enjoys Harvest Day (In a bag!).  

Also included here are two additional recipes that have been very popular- dill pickles and pumpkin bread.

 

For remote families, please swing by the school either Tuesday between 11:30 and 1pm or Wednesday from 2:30- 4:30pm to get your bags. Tuesday we will be in the garden and Wednesday we will be either in the garden or big yard. 

 

Should school close we will send updated information on where to pick-up bags.

Thanks and we hope you enjoy!

PS 107 Harvest Day Committee

 

 Recipes:

Best Dill Pickles EVER

  •  1 gallon cucumbers- kirbys not regular cucumbers 
  •  1/3 cup dried minced onion
  •  6 cloves garlic, peeled and chopped small
  •  1/2 tablespoon mustard seeds
  •  6 heads fresh dill
  • 1 and 1/2 quarts water
  •  2 cups apple cider vinegar 
  •  1/2 cup canning/kosher salt (do not use regular table salt)

1. Put liquids and seasonings (not garlic) together in a deep pot. Bring to a boil until the salt is dissolved. Stirring well

2. After liquid comes to a full boil, add minced garlic and turn off stove and wait for liquid to fully cool. Don’t rush this or your cucumbers will not be crisp. They will get soggy from the hot liquid. 

While liquid is cooling move on to next step:

3. Wash and slice cucumbers in to whatever shape you prefer, either spears or slices work great. Set aside in large colander. 

4. Take a large mason jar and lay on its side to insert large sprigs of fresh dill. Then add cucumbers to mason jar until as full as you can get it. 

5. When jar is full, ladle cooled brine over cucumbers until it reaches the top and the cucumbers are all fully submersed. Close jar and set aside

Jar should remain on counter for 3 overnights. Once a day shake jar and flip over. So on day one lid is on the top and the second day the jar should be upside down.  On the 4th day pickles are ready for eating. Please refrigerate at this point to keep them remaining fresh. 

** side note....please be aware of two things: waxed cucumbers will not work in this recipe and....the cooking vinegar brine will smell fairly pungent so be aware. Your apt may smell like pickles for the next day or so. 

 

PUMPKIN BREAD

  • 1 and 1/2 cups flour
  • 1 1/4 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg 
  • 1 cup solid pack pumpkin purée 
  • 1 cup packed brown sugar
  • 1/2 cup buttermilk
  • 1 egg
  • 2 tbs butter, softened
  1. Preheat oven to 350’
  2. Sift flour, baking soda, salt, cinnamon and nutmeg in a large bowl
  3. Mix in the pumpkin, brown sugar, buttermilk, egg and butter until well blended
  4. Pour in to a 9 x 5 inch loaf pan and smooth the top
  5. Bake for 1 hour in the preheated oven, or until a toothpick inserted in to the center comes out clean

Kale Apple Salad

  • 1 bunch kale
  • 1 sweet crisp apple
  • 3-4 scallions thinly sliced
  • 1/3 cup pepitas (or walnuts)
  • 1/3 to 1/2 cup olive oil (or to taste)
  • Scant 1/4 cup apple cider vinegar (or to taste)
  • 1 clove garlic, minced
  • Fresh lemon juice from ½ lemon
  • Scant 1 tsp mustard- (any variety will work)
  • 1 Tbsp real maple syrup
  • Salt and pepper to taste
  1. Toast seeds lightly. (Over a low flame on the stovetop seems to be the easiest way). When they start to become a bit fragrant and lightly toasted in color turn off heat. Transfer to a bowl to cool before adding to the rest of the ingredients.
  2. Wash kale well and dry fully. Remove all hard ribs from center of kale. When it is fully dry, dice it into very small pieces. (Do not rush through this part. The more the kale is worked and cut the more tender your salad will be.) 
  3. Add minced kale to bowl. Thinly sliced scallions and add to bowl with kale. Dice apple, skin on, and add to bowl with the rest of the ingredients. When nuts are fully cool add to the bowl as well. 

For the dressing:

  1. Combine olive oil, apple cider, minced garlic, lemon juice, mustard, maple syrup, salt and pepper. Whisk all ingredients together to emulsify. (Or shake in a closed jar to mix)
  2. Generously add dressing to the bowl.
  3. Mix thoroughly and be sure all kale pieces are coated.
  4. Season to taste or add more syrup/vinegar/lemon as needed.
  5. (If you like the addition of cheese, stir in a handful of crumbled feta. Although the salad is equally delicious without this addition, some people prefer it.)
  6. Before serving, remix all ingredients and add more dressing as needed. Salad should be fully coated in dressing but not overly wet and oily.

**Salad does well to sit and incorporate flavors prior to serving. Kale, unlike lettuce, will not wilt from sitting in the dressing.