This past Friday, Green Club spent a warm February afternoon cooking up the garden vegetables. They harvested and prepared chards, spinach, cheddar cauliflower, and kales for the meal. With their own creation of veggies, olive oil, garlic, butter, and honey, the result was a delicious, sweet and buttery sautee. The meal was then paired with a cold salad picked from the freckled lettuce in the garden. At the end of lunch, we even had a surprise visit from Principle Szeto who sampled their creations.