YHS FOODD Club harvested a variety of veggies which they then used to cook with in their many farm-to-table recipes. Garlic came in beautifully and was the basis for many recipes - Garlic Hummus, Tzatziki, and their favorite, Garlic Knots. Carrots were incorporated into Cream of Carrot (without the cream) soup and yummy carrot cake muffins. Potatoes are the clubs favorite tuber, and students love to make ladtka's each year. Twenty seven pounds of fingerling potatoes were dug up this fall!