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3rd Annual "On Cuisine du Jardin" - Garden Cook-off

Feb 08, 2017 02:55PM ● By News Desk

Lafayette Parish Child Nutrition Services has partnered with LSU Ag-Center and the Lafayette Master Gardener Association to create the School Garden Initiative Program (SGI).  During the 2016-2017 school year, nine schools were awarded funds through SGI in order to provide a curriculum-based garden experience to their students.  Each classroom ties the garden into their curriculum as an outdoor laboratory; the garden can be tied to any subject the teacher chooses. Each school receives technical assistance from Lafayette Master Gardeners and nutrition lessons from a Child Nutrition Registered Dietitian.

Five local schools participated in SGI’s 3rd annual "On Cuisine du Jardin" cook-off (We Cook from the Garden). Students were teamed with an area Chef and challenged to use at least two items from their school garden to prepare an age-appropriate meal which had to fit into the USDA "My Plate" guidelines.  The winner's dish will be served across Lafayette Parish schools next October for National School Lunch Week and National Farm to School Month.

Congratulations to all of the student participants!                       

This year’s winning recipes included:    

1st Place - Charles Burke Elementary 

“Recipe” and “Cleanest Work Station" winners

-Grilled cheese sandwich on sourdough bread, topped with a mixture of cooked mustard greens, spinach, and kale.  

-Creamy Tomato Basil soup

-Side of fresh Strawberries, Blueberries, and Raspberries drizzled with honey

          *Pictured:Charles Burke Elementary – 4th Grade Cooking Team

           Emma Richard, Paiten Meyer, Ryleigh Comeaux, Saniya Henderson

           Pam Duhon - PE Asst. Coach & Britt Latiolais - LPSS Board Member, District 5

2nd Place - Green T. Lindon Elementary     

-Sloppy Joe with spicy Coleslaw

-Homemade sweet potato tater tots

-Broccoli and cheese

-Brownie made with carrot puree

3rd Place - Earnest Gallet Elementary

-Root Beer Chicken on top of an Acorn squash and sausage hash

-Brussels sprouts chips

-Mixed arugula salad topped with apples and vinaigrette


Alice Boucher Elementary – Prize winner for "Most Grown Vegetables"

-Posale - traditional "puffed corn" soup with ground meat.    

-Side of lettuce with radishes and lime wedges

-Corn Tostada topped with white cheese

-Dark chocolate pudding made with avocado puree

Leo Judice Elementary - Prize winner for "Most Creative"

-Chicken with fresh marinara served over spaghetti squash

-Toasted Nan Bread

-Caramelized satsumas and honey blended with Greek yogurt

Congratulations to all of the student participants!  

Special thanks to: Celeste Hay Finney, LPSS-
Nutrition Program Coordinator for her contributions to this article.