Farm to Table

Another great summer with four students from the Coatesville Youth Initiative (CYI) has come to a close.  The Mogreena Garden Project is also partnered with the Chester County Food Bank which provides the plant material that we then grow and donate back to the community.  It has been a great eight weeks of planting, maintaining, and harvesting from the gardens.  The students’ also prepared their own lunches on most days with fresh produce harvested directly from the gardens.  We were fortunate to have Chef Kevin Coley come out and cook for us on a couple occasions.  Here is a recap of one of these visits written by the students:

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Today was an exciting day for us; we had a guest Chef Kevin Coley (from High St. Caffé) come out and introduced us to some new and impressive dishes, using fresh ingredients from the MoGreena Gardens. Students from Camp Rainbow, as well as State Representative Harry Lewis also attended the cooking demonstration and got the chance to sample the food.

Chef Kevin showed us how to prepare Kimchi pork belly tacos and chocolate mousse. Kimchi is a traditional Korean dish made with fermented cabbage, but we used fresh kale, chard, and carrots out of the garden. I wrote down every step of the process, so you can try to recreate these meals at home.

Kimchi Pork Belly Tacos 

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Ingredients:

-Kale

-Carrots

-Chard

-Garlic

-Fish sauce

-Korean chili powder

-Spices

-Pork belly

-Marinade

-Tortillas

-Chopped peanuts

Kimchi:

Dice up the veggies, shred the carrots, combine into a large bowl

Chop up some garlic and smash it wish a knife to make a garlic paste, then add that in too

Add the fish sauce, chili power, ginger paste, and spices

Mix everything together (Quick tip: Kevin uses gloves so his hands don’t get stained red from the chili powder.

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Pork:

Marinate pork belly beforehand for 48hrs,

Marinade: soy sauce, brown sugar, shallots, vinegar, lime juice,

Sprinkle Mediterranean sea salt on the top and cook in the oven for 4hrs at 275 degrees.

Cut the pork into slices and its ready for whenever you want to put it on the grill

When the pork is grilled and the kimchi is prepared, grab some tortillas and chopped peanuts and assemble your tacos

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Chocolate Mousse

Note: this recipe makes a large batch that will feed around 20 people.

Ingredients:

1 qt heavy cream

Dash of vanilla

1 lb semi sweet chocolate chips

Combine heavy cream and vanilla into mixer

You will need a double boiler for the chocolate; put water on the bottom and fill the bowl of chocolates chips on the top

Be careful: the bowl gets hot, so have an oven mitt or glove ready

When chocolate is mostly melted, stir in heavy cream and vanilla until its a lighter brown color

Then refrigerate until you want it, or try it hot

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Bonus: make your own whipped cream for the mousse

heavy cream, vanilla, cinnamon

Put it in the mixer, and just whip it up

These recipes are simple but tasty and show how easy it is to incorporate fresh ingredients into food.

Overall the day was a success. We got the chance to provide many people with a healthy lunch and everyone who came out enjoyed their meal. There were barely any leftovers because everyone wanted seconds. Also, I learned just how easy it is to make an impressive chocolate mousse, and will definitely be making it again in the future. Everyone had a good time today, and thanks again to Kevin for stopping by.

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Brendan Steer

Brendan Steer

Brendan Steer is Co-founder of Waste Oil Recyclers. And manages sales and business development.
Brendan Steer

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