Road Trip Down Route 66 – July 28th

After harvesting eggplant, green beans, and summer squash in the garden in the morning, we headed up to the kitchen to cook for Campus Kitchens, an organization that prepares meals for people who need them using food donated by local grocery stores. Using donated items that they provided, we made roasted chicken, vegetable succotash, potato salad, and lemon blueberry quick bread. After a quick lunch, we delivered the 30 meals we prepared┬áto Campus Kitchens on SLU’s main campus and got a brief tour of their huge kitchen! Then we headed over to the pool for some volleyball and swimming.

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