Summer program yields a bounty of learning
We recently completed the second week of our summer culinary arts program, and we are having a great time. Our garden is flourishing, and the kids learned how to grow, harvest and cook the vegetables we planted. We have been delivering some of our produce to local restaurants to rave reviews.
As part of the program, we also went to a chicken farm in East Hampton where the students were given a tour, learned how chickens are raised and got a chance to work with them. True to form, the next day we went into chicken fabrication and the students paired up into teams and had a chicken cook-off.
During a trip to Mystic, Dr. Paul Anderson presented a lecture at Mystic Aquarium on hydroponics and aquaponics. On Thursday, we will go out fishing aboard Mijoy out of Waterford; that trip will bring us to the last day of the program and we will end it with a family day and fish-fry feast for the families of participating students.
If you haven’t had a chance to come out and meet us and try our phenomenal focaccia bread, you will find us at the farmers market at Washington Park in Groton on Tuesdays from 3 to 6 p.m. and at the farmers market in New London at L+ M Hospital from 3 to 6 p.m. Have no fear if you can’t make it to either one of the farmers markets, because we are selling our bread at Fiddleheads in New London, too.
Last but not least, we now have added fresh-water shrimp to our aquaponics project’s “menu,” which also includes tilapia and trout.
Going forward this school year, students will continue to learn about gardening and growing techniques, and one of our priorities will be to forge partnerships with local farms. In my advanced classes, we will get a pig from a local farm and students will learn how to use the entire pig from hoof to snout. Students also will learn how to make bacon, various sausages, smoked ham, ham hocks and head cheese among other things. We also will go to local farms to pick apples and other fruits to use in class.
In September we will hold our third annual Brats and Beer (root beer, of course) event to celebrate Oktoberfest. We also hope to go into the middle school and grammar schools to develop grade-specific farm-to-school curriculum.
As you can tell we have set high goals for ourselves, and we look forward to making them into reality. “From the Whaler Cafe” presents updates and recipes from the culinary arts program at New London High School. The program is helmed by chef instructor Thomas Johnson, who welcomes questions from readers at JohnsonT@newlondon.org.