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Straight from the garden to the table

Youngsters pick veggies and prepare them for dinner
Ethan Curry shows off a large squash he picked in the Lewes in Bloom Children's Learning Garden. Helping out with the harvest are (l-r) Nancy Phillips, chairwoman of the garden, Katie Freer of Sprouting Chefs, and Paul Gallo, chef at Nage. BY RON MACARTHUR
August 18, 2014

It couldn't get any fresher.

Children and volunteers picked vegetables and herbs from the Lewes in Bloom Children's Learning Garden and the very next day children prepared what they picked for dishes – including spaghetti sauce – served at Nage restaurant that night.

Children picked new potatoes, string beans, squash, zucchini, eggplant, cherry tomatoes and herbs. They returned the following day to prepare ingredients at Root Gourmet under the watchful eye of Nage chefs.

Nancy Phillips, Lewes in Bloom chairwoman of the garden project, said the garden-to-table event was a first for the organization, and not the last.

Katie Freer, owner of Sprouting Chefs – Farm Fresh Chefs in the Making, coordinates programs at the garden in Stango Park next to the Lewes library.

Freer, a first-grade teacher at Shields Elementary School in Lewes, offers several programs for children during the summer including cooking classes, yoga, zumba and music. She also does parties and summer camps, all geared toward cooking and eating local farm products.

This is the second year for the garden.