This jajangmyun isn't as strong as the Tianjin kind I'm used to (I have yet to have it again though) it's similar to the Korean kind but with less onion and more meat in the sauce. The cucumber and cilantro make it really Chinese style though, so it's a bit of both korean and chinese.
Tired of the same salad everyday? Not sure what to do with your leftovers? Why not combine it all? Here we have leftover salmon and asparagus on a bed of organic spring mix, topped with freshly made scrambled eggs, cilantro, fried garlic, and sriracha. Bursting with health and flavors! 👅
Take a look at photos of the school garden at Maynard High School! Whitsons’ Food Service Director, Chris Piercey, Food Service Worker, Joan Irish and team members from Maynard School District have gone above and beyond in helping to start a school garden project at Maynard High School.
The garden was created in March and has been carefully tended to for months. It has now transformed into a lush vegetable garden that is now a learning resource for students of Maynard School District such as CASE Collaborative, Maynards’ special education program. Working with the town of Maynard, staff, and students, both Chris and Joan coordinated efforts in receiving donations such as compost, soil and plants and donating items themselves such as plants, cages, fertilizer and time to the project.
Students have helped in planting watering and moving compost into the garden beds with wheel barrels and with creating beautiful markers for the garden plants. Two different student groups will be monitoring and maintaining the garden over the summer along with faculty and periodic check-ins by Chris and Joan. The school's summer program will be using the vegetables harvested for students. "The school garden at Maynard High School will be utilized as a valuable resource for the student lunches in Maynard and continues Whitsons’ commitment to bringing a "garden to table" experience for the students,” said Chris Piercey, Food Service Director for Maynard School District, "It has been a pleasure to help create a fun learning experience for students." Upon returning for the next school year, there are plans to work with the “green committee” at the high school to help harvest and prepare student lunches for a day using vegetables grown from the garden. More to come from Maynard. Great work team!
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My cilantro is officially bolting so I cut it all down yesterday. I kept a bunch of fresh cilantro in my fridge and decided to preserve the rest. My favorite way to preserve it is by freezing it. It maintains its flavor and texture better than any other method I've tried. .
To freeze cilantro I rinse it and dry it well. I then chop it up and combine it with just enough extra virgin olive oil to coat each leaf. I like freezing it in ice cube trays--each of my ice cubes is just over 1 tablespoon so that it's easy to add to know how much to use in recipes.