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From Tank to Table
This spring, the SOIL Lab transformed into a high-stakes kitchen and processing facility. Students from the Durango High School Culinary class joined us for a two-day "Deep Dive" into our aquaponics system.
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The Harvest: Students harvested and fileted tilapia raised right here in the Grow Dome.
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The Menu: Grilled tilapia, fresh-made pasta with SOIL pesto, dutch oven herb bread, and garden-fresh salads.
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The Sweet Finish: Hand-cranked ice cream flavored with ingredients foraged from the garden.
This is "Farm-to-Table" at its most literal, teaching students the true cycle of food production—from nutrient-rich fish water used to grow herbs and veggies to a finished, gourmet meal.
Top right: Students fillet tilapia fresh from the Grow Dome
Bottom Right: A Tank to Table plate, featuring salad, tilapia, roasted potatoes, pesto, and focaccia bread
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