Gastronauts cooking with parents at Partsi windmill

"The nettle includes the highest value plant protein on our latitude," told Mercedes Merimaa to thirty-five foodies, that had gathered yesterday in Partsi windmill. "The proteins in nettles are similar to meat. It can be made into a cutlet or bouillon." The eaters couldn't stop gushing how good the food was.

The workshop that took place on the 7th of May in Partsi windmill is part of the Growing Gastronauts project. This time the cooks were from the class 5b of Kärdla gymnasium with their parents. First, Mercedes Merimaa took the cooks outside to gather plants from around the windmill. They found ground elders, aforementioned nettles, wild radish (which tastes like asparagus when boiled!), marsh horsetails, cowslips, chives, the leaves of yarrow, dandelions, etc. In other words - plants, that we know, but didn't dare to put in our pots before. Child-Gastronauts, that have already demonstrated their abilities on previous cooking sessions, encouraged their parents to look at food with greater sense of creativity. The nettle-cutlet tasted really good, as well as the spruce needle smoothie!

Here are the recipes for trying at home menu in Engl.pdf (83,1 kB)