Images and text by Daniel Efram
The 6&B Garden Kids Cooking Workshop series continued on Aug. 21 with Gallo Pinto Collard Green Wraps on the menu, a recipe shared by one of the community garden's members from Costa Rica.
This program for kids (ages 5 and up!) has been running since the fall of 2016, with a break during the worst of the pandemic, and offers not only some tasty recipes but also resources about gardening and sustainability.
"Our goals for the program are to share with kids from the neighborhood the experience of picking vegetables and herbs straight from the garden and cooking and eating them outdoors," explains 6&B's Michael Mangieri. "As a cook and chef, this has always been my greatest delight. It never gets old. I am happy to have a way to share with the next generation."our local food pantry at Trinity Church on Avenue B. Most of our recipes are shared with us by our garden members or folks from the community, with a special emphasis on sharing cultural food traditions."
Next, the crew cut up tomatoes, avocado and crumbled cheese. Mangieri boiled the collard skins until they were bright green and tender and cooked down onion, garlic and peppers with coconut oil to get the sofrito in shape. He then added black beans and rice to the sofrito base for the kids to stir together.
The next 6&B Garden Kids Cooking Workshop is on Saturday (Sept. 17) at noon, featuring recipes to celebrate Mexican Independence Day.
For more information, please please visit the garden's website or email email@example.com.