Dear PS107 Community,
Another Harvest Day successfully in the books! Together with the Green and Healthy committee, I would like to take a moment to send out a huge thank you to everyone that made this event what it was, an enjoyable day for the kids to sample some delicious new foods in the hopes of expanding their culinary horizons.
There were some changes this year in the committee that made it all happen. A huge thank you to Rebecca Calvani for hosting our planning meeting, traveling with me and Becky Hutcheson to the Park Slope Food Co-op to procure all the bulk produce for the juices and going a step further to deliver it to various homes to be washed and prepped. Becky, you were there with me to make all the hard shopping choices of the fun items that the kids would try this year. Hats off to you! Maybe kohlrabi will be a new family staple … hey, you never know. Joanna Lumbang Dowding, you did a bang up job in the olive oil department. What a great idea you had to put this all together and then to make it such a fun table that the kids really did enjoy. And while we’re at it, a huge shout out to both Sahadi’s for donating the delicious olives that the children tasted at this table as well as Baked in Brooklyn for donating all of the delicious breads to sample the infused oils. Please thank them the next time you're shopping there; both are wonderful local businesses that were more than happy to support our big event. I’d like to thank both Brooke Katz and Miri Breskin for being there both in the planning stages and being there all day to support the effort. Brooke, excellent job roasting the delicious brussels sprouts and potatoes, in addition to washing and chopping. You are truly a team player if ever there was one! Miri, thanks again for all your help as well. I appreciate all the chopping and prepping that you put in, in addition to monitoring the roasted vegetable table for the majority of the day. A huge thank you to all of you, we couldn’t have done it without you!
I’d like to thank both Becky Hutcheson and Crystal DeMarco for coming over on a crazy and very long Friday night to help in the pickle making process this year. I know it isn’t always so fun to wash, chop, blanch, and brine enough vegetables for 600 tastes but you guys did it, and did it well! Thanks again! Hope the kids enjoyed them as much as we enjoyed making them.
To my bakers this year, Terri Desai, Kristin Bane, Victoria Burnett, Jill Novatt, Eunice Lee and Lisa Smith, your apple pie granola bars were delicious. They were all a bit different with your own personal touches and they were all wonderful, there wasn’t so much as a crumb left.
As always, a great big thank you goes out to Julie Rosenberg for procuring the delicious apples for our apple tasting station, then maneuvering all four cases, to the school that morning. I really do appreciate this!
A shout out to my delicious dip makers for this year’s event. Marjorie Ely made the most delicious guacamole, and tons of it for the kids to enjoy. Joanna Lumbang Dowding made both the hummus and the tzatziki. Excellent work!!
To Jason Novatt for always making the fabulous stickers that the kids will try anything to get their hands on. The juice stickers this year were just perfect. If I could only get these for every meal I made, maybe my kids would try more food at home…
To both Lillian and Cathy, our lovely ladies in the kitchen, thanks again for all you do and for all your help on this day in particular. We really do appreciate it!
To Santi and Mikey for being there to help with both set up and break down and everything in between. You guys are great and I know this is just extra work on your plates. I really do appreciate everything you do, and always with a smile on your face. Thanks again, guys!
To the PTA Board, thanks for always being there for this event. I appreciate having your smiling faces working juicers and handing out pickles and everything in between. Much thanks to you all! And a special big thanks to super dad Bobby Markowitz for running home and grabbing his own personal juicer to help with the event. Thanks again!!
A special thanks to all the people that stayed at the end to help break down and clean up and wash and dry endless dishes, your work is not overlooked! To Crystal DeMarco, who not only stayed and served Kale Salad for pretty much the entire day, but also stayed until the bitter end. She and Sarah Ladner Gomez were my last standers this year who literally helped put every last item back in its place, from juicer parts and pieces to organizing all of the PTA closets. Without you I might still be there sorting things through.
And lastly to every mom and dad and grandparent at the school that was in some way part of this event. From washing and prepping to schlepping and baking, from dip making to pomegranate seeding, it all took place because you guys put in the effort and for that a HUGE thank you! And to my family, a great big hug and thanks for dealing with me when I get overwhelmed and crazy with you guys, as well as for making the house smell like pickles for the month of October every year. Thanks guys, you are the best!
Until next year… Happy fall, and a healthy happy Harvest Season to all,
Kate and the entire Green and Healthy Committee
P.S. A final thank you to my old partner-in-crime, Kristin Earhart. Kristin, you were missed this year in the planning stages, and the pickling and everything else we did together, but I do appreciate so much you coming to help out on Harvest Day even though your son has graduated from the school. It was great to have your smiling face there with me. Thanks again!
Juice Combinations - try these at home!
Apple Pie Granola Bars
[Makes 16 Bars]
7 tablespoons unsalted butter
1/3 cup loosely packed light brown sugar
3 tablespoons golden syrup, honey, agave syrup, or brown rice syrup
2 medium apples, grated (1 scant cup grated)
2 1/4 cups instant oats
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/4 teaspoon fine salt
1 medium apple, cored, halved, and very thinly sliced (optional)
Optional: Add in a few tablespoons of chopped nuts, seeds, or dried fruit
Arrange a rack in the middle of the oven and heat to 350°F. Line a 9x13-inch baking dish with parchment paper, leaving excess paper hanging over the 2 long sides; set aside.
Melt the butter, sugar, and syrup in a medium pot over medium heat, stirring until the butter has melted. Remove from the heat. Add the grated apples, oats, cinnamon, nutmeg, cardamom, and salt. Stir until well-combined.
Transfer the mixture to the baking dish. Use the back of a spoon to press evenly into the baking dish. If using apple slices, fan them out over the mixture and press them down slightly. Bake until just starting to turn golden-brown at the edges, 25 to 35 minutes.
Let cool in the baking dish for 15 minutes. Remove the slab from the pan by lifting the parchment edges. Cut into 16 pieces. Bars can be stored in an airtight container at room temperature for up to 4 days, or tightly wrapped individually in plastic wrap.