Ten swift little cooks churned their box of produce into quite the palatable lunch at the Hub this Tuesday. This crew was all business today, immediately washing, chopping, slicing, and sauteing upon the farm box arrival. Dishes included 3 large crunchy salads, basil ricotta crostini's, mushroom orzo, cheesy broccoli, and fresh strawberries tossed with ricotta, cream, and honey toasted almonds.  The students got creative with their salads, one was brightened with grapefruits and tangerines, another was tossed with vinaigrette, crisp apples, cheddar cheese, and red onions, while the last disappeared in a flash due to the homemade garlic croutons, olives, and ricotta toppled over the lettuce.  As usual, many happy and hungry Hub workers came to join the kids for the meal they prepared.  The strawberry ricotta dessert was also quite the hit, and students shared the recipe with some curious Hub workers.