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We welcome both parents and students who are interested in our Farm-to-Table (FtT) program, which is meant to encourage healthy, delicious eating from locally grown food. Our events include working in the Heights gardens, touring local gardens that supply restaurants, and both on- and off-site events featuring local chefs preparing dishes using ingredients our children have grown in the Heights Garden. Read more about our other Garden Programs here.
Students should expect to spend one hour a month in garden activities and have the opportunity to attend up to six on- or offsite events during the year. No experience is necessary and there is a role for any type of involvement. Parents will enjoy working in the dirt alongside your children and learning gardening tips from Heights' fantastic garden coordinator, Stephanie Murphy. You’ll be amazed to see your picky eater happily snacking away on healthy, homegrown food that they had a hand in growing! Interested in the FtT program? Want to stay informed about upcoming events? Sign up here. Questions? Contact Mike Tanghe. |
Farm-to-table events 2016-2017
Cooking Demo at Snooze, an AM Eatery
Thursday, May 24th
Chef Andrew Keating & General Manager Justin Fritsch hosted a fun and fabulous event for our students at Snooze, an AM Eatery. Chef Andrew did a cooking demo using zucchini, red and blue potatoes, onion and garlic grown by students in our garden. The crops were used to prepare veggie tacos, home fries, and strawberry pancakes! YUM-O! We thank the Snooze team for once again being a great community partner and showing our students the true meaning of Farm-to-Table.
Thursday, May 24th
Chef Andrew Keating & General Manager Justin Fritsch hosted a fun and fabulous event for our students at Snooze, an AM Eatery. Chef Andrew did a cooking demo using zucchini, red and blue potatoes, onion and garlic grown by students in our garden. The crops were used to prepare veggie tacos, home fries, and strawberry pancakes! YUM-O! We thank the Snooze team for once again being a great community partner and showing our students the true meaning of Farm-to-Table.
Beet Root Celebration at Sur La Table
Wednesday, April 5th
Students worked in the beautiful cooking class kitchen of Sur La Table. Along with Chef Gabriel Ferguson, students made several yummy dishes using crops grown in our school garden. Ruby Beet Root and Verbena Sorbet, Cannelini Bean and Beat Greens Tomato Soup, Pickled Beet Stems, and salad with creamy herb dressing were on the menu. After making all the tasty dishes, students ate to their hearts content!
Wednesday, April 5th
Students worked in the beautiful cooking class kitchen of Sur La Table. Along with Chef Gabriel Ferguson, students made several yummy dishes using crops grown in our school garden. Ruby Beet Root and Verbena Sorbet, Cannelini Bean and Beat Greens Tomato Soup, Pickled Beet Stems, and salad with creamy herb dressing were on the menu. After making all the tasty dishes, students ate to their hearts content!
Halloween Bash at L'Auberge
Wednesday, October 26nd
For the second year in a row, Kitchen 1540 of L’Auberge Del Mar used our student grown crops to prepare several dishes. This year, it was sweet potatoes, pomegranate and pumpkins! First, Executive Chef Nathan Lingle and Sous Chef Laura Simpson-Eng taught the history behind the crops. Then, students chopped, tossed, stirred and seasoned their little hearts out while preparing sweet potato fries, pomegranate ketchup, and roasted pumpkin seeds in a variety of flavors. We also got to taste pomegranate lemonade, pumpkin cookies and pumpkin cupcakes, made with Del Mar Heights crops. Yum-O!
Wednesday, October 26nd
For the second year in a row, Kitchen 1540 of L’Auberge Del Mar used our student grown crops to prepare several dishes. This year, it was sweet potatoes, pomegranate and pumpkins! First, Executive Chef Nathan Lingle and Sous Chef Laura Simpson-Eng taught the history behind the crops. Then, students chopped, tossed, stirred and seasoned their little hearts out while preparing sweet potato fries, pomegranate ketchup, and roasted pumpkin seeds in a variety of flavors. We also got to taste pomegranate lemonade, pumpkin cookies and pumpkin cupcakes, made with Del Mar Heights crops. Yum-O!
Lay the Groundwork!
Sunday, October 2nd
For our first Farm-to-Table event of the new school year, we prepared our patch for the abundance to come. We did the groundwork by weeding, tilling and raking the soil. It was hard work, but fun too! Thank you to everyone that helped!
Sunday, October 2nd
For our first Farm-to-Table event of the new school year, we prepared our patch for the abundance to come. We did the groundwork by weeding, tilling and raking the soil. It was hard work, but fun too! Thank you to everyone that helped!
farm-to-table past events
Snooze, A.M. Eatery - Spring 2016
Chef Andrew Keating of Snooze, A.M. Eatery used a giant cabbage and peaches grown by Heights students to make pork tacos and peach melba pancakes!
L'Auberge - Spring 2016
Chef Nathan Lingle of Kitchen 1540 at L'Auberge prepared student-grown mint and multi-colored carrots in several different forms, including carrot mac 'n cheese! Students participated in the live demo and decorated carrot cupcakes.