Our middle school Green Club members prepared a fun and simple snack last week using White Russian and Scarlet Kale from the garden. Students harvested the kale, rinsed them, and dried them out in the salad spinner. We then brought our leaves down to the red kitchen where students ripped the leaves into pieces and placed them on the baking trays. With a drizzle of olive oil and salt to taste, we baked them in the oven at 375 degrees for 15-20 minutes. Once they were ready, we served them and plates were empty in an instant! We’ll have to make sure we harvest a lot more next time. Here are some photos from the day that some of our club members helped to take as well.