Students from Serendipity Center’s Farm to Table Cooking Club meet each Thursday and Friday to harvest veggies from the Growing Minds Garden and practice their cooking skills in the JFR Life Skills room. On Friday the Farm to Table Club prepared sauteed eggplant with miso sauce, sauteed shishito peppers, and sticky rice. Serendipity case-manager Chifumi Brown was a special guest chef at this week providing the club with her delicious homemade miso! Students and staff alike were blown away by this simple, yet delicious meal.
Serendipity is grateful for the support from all of our Growing Minds Garden stakeholders, including our Pearls of Hope and our corporate sponsors. We would also like to thank the Philoptochos Society of Holy Trinity Greek Orthodox Cathedral for their generous grant in support of our farm to table program.