Cooking Reyveulto de Espinaca
May 02, 2012 by Susan DeBlieck | 2 marked as inspirational | 0 comments
The AgCulture teens have been learning about the food system in Ames, Iowa with hands-on activities. They now know how to cook with fresh local food, set up a local food market, and manage a garden. On May 1st they got to learn how to make a Uruguayan dish with local bacon, eggs, zucchini, and spinach - Reyveulto de Espinaca. The teens got to hear about how the guest chef, Diego, learned this...Error: template '/includes/content/login.toseejournal.inc' not found Error: template '/includes/mustlogin.inc' not found
