Many students from the Second Street School FoodPrints class are enjoying the recipes that we make and taste in class and ask for the recipes. We will periodically post recipes here so that families can make them at home. In the first two weeks of school, we have made watermelon peach salad and flatbread crackers with our elementary school students and some students tasted a black bean dip and salsa verde that our middle schoolers made with their crackers. We have also been eating lots of slices of cucumbers and peaches in class and having fun threshing, winnowing, and grinding wheat.

FLATBREAD CRACKERS (YIELD: 55 1 ½-inch crackers)

Recipe from FoodCorps

INGREDIENTS: 

1 cup whole grain flour (whole wheat, spelt, etc.) 

¼ teaspoon salt 

2 tablespoons + 2 teaspoons canola oil 

½ cup water Sea salt 

2 teaspoons minced rosemary, thyme, or other herb from garden (OPTION: Instead of adding the optional herbs, consider a blend of seeds such as sesame and poppy or your favorite seasoning) 

DIRECTIONS:

1. Preheat oven to 500˚F. 

2. Mix flour, salt, and oil with a fork until crumbly and mealy. 

3. Add ¼ cup water, stirring while you add. 

4. Switch to kneading by hand when dough gets difficult to mix with a fork. Add water as necessary, until dough forms a firm ball. It should not be sticky. 

5. Add flour to rolling pin, and roll out dough as thinly as possible. You should be able to see through the dough. Use cookie or biscuit cutters or a sharp knife or pizza cutter to cut crackers into desired shape. 

6. Reroll scraps and repeat. 

7. Sprinkle with choice of, herbs, seeds, and/or sea salt. 

8. Bake crackers for 2 to 3 minutes, until they puff up and brown, and then flip and bake them for 1 to 2 minutes more. They burn quickly and will still be pliable until they cool, so don’t worry about underbaking them.

PEACH WATERMELON SALAD

Recipe from SavoringMoments.com

INGREDIENTS:

3 cups seedless watermelon, cubed

3 ripe peaches, sliced

1 cucumber, thinly sliced or cubed

1/4 cup fresh mint leaves, chopped

2 tablespoons fresh lime juice

1 tablespoon honey (optional)

Pinch of sea salt

DIRECTIONS:

1. Cube the watermelon into bite-sized pieces. 

2. Slice the peaches into wedges or thin slices—no need to peel unless you prefer it. 

3. Toss them together in a large mixing bowl.

4. Thinly slice the cucumber and add it to the bowl. 

5. Chop the fresh mint leaves and scatter them over the fruit (we used lime mint from the SSS Playground Garden in our recipe at school. Feel free to come harvest some lime mint if you like.)

6. Whisk the dressing: In a small bowl, whisk together the fresh lime juice, honey, and a pinch of sea salt. 

7. Drizzle the dressing over the fruit and toss everything gently, being careful not to break up the peaches. The goal is a light coating that enhances, not overwhelms, the fruit.

8. Serve and enjoy!