Chef Lee Burton and his helpers from the Boys & Girls Club of Perris pick edible flowers to garnish their salads this week at the City’s community garden project.
The City of Perris hosted its first “Chef in the Garden” program this week as chef Lee Burton assisted several members of the Boys & Girls Club of Perris as they made a garden salad of lettuce, basil, strawberries, almond slices and edible flowers. Most salad ingredients were picked fresh by Burton and his 8-to-12-year old helpers from growing towers and planter boxes constructed recently as part of Perris’ “Green City Farm Program,” which continues the ongoing “Live Well” healthy eating active living campaign. The community garden project features a variety of high-yield, low-water growing platforms and includes partnerships with local nurseries, community groups, senior citizens and school kids.
The best part about making the salad? Why of course eating it!
Youngsters from the Boys & Girls Club of Perris look on as Chef Lee Burton preps a salad for a healthy snack June 15 during the City’s initial “Chef in the Garden” program.
Members of the Boys & Girls Club of Perris look on intently as Chef Lee Burton begins portioning out the healthy salad he and his helpers created as part of the City of Perris’ community garden, known officially as the Green City Farm Program.
Bon appetit! Color, flavor and taste made the healthy salad a big hit with the children from the Boy & Girls Club in Perris, who helped create the dish as part of the City’s ongoing Live Well healthy-eating active-living campaign.