Here are some of the highlights:
We started off the year with fresh corn on the cob in the cafeteria donated by a local farm in Garrison.
|Parents volunteered to shuck the corn.|
The kids couldn't get enough of it!
|Mrs. Pray's class couldn't get enough Haldane garden tomatoes!|
Mrs. Moeller's and Mrs. Pray's 3rd grade classes' enjoyed their Farm to School Month starting with a Farmer in the Classroom visit from farm educator, Carolyn Llewellyn. This was followed by Chef Nick's Chef in the Classroom visit where the students became his prep cooks and learned how to make a fabulous classic tomato sauce.
Chef Nick taught them how to make a Broccoli and Carrot Chinese Stir Fry.
They planted over 50 garlic cloves which will grow into 50 heads of garlic by mid summer.
Later, Mrs. Scrocca's second graders had fun digging up carrots and munching on them for morning snack.
In the garden they learned about the Three Sisters and why the Native Americans planted corn, squash and beans together.
They harvested dried corn and ground it into cornmeal with an old fashioned mortar and pestle.
We had a few families volunteer to make the butternut squash cornbread for the school-wide taste test.
And we served over 400 pieces!
Spaghetti Dinner Fundraiser for Farm to School. The tomatoes and garlic came from Haldane's school garden, supplemented by local farm tomatoes. The ground beef was donated by Slope Farms. The kale and arugula for the salad were donated by Glynwood Farm. The baked apples were donated by Fishkill Farms. Over $1,200 was raised to purchase Slope Farm ground beef for the school lunch. Stay tuned to find out when the first local burgers will be served in the cafeteria!
Also in November on pizza Friday, in honor of the Veggie of the Month, Chef Lauren made a specialty pizza with butternut squash and carmelized onions on top.
December's Veggie of the Month was Kale.
It was Mr. Peparo's and Mrs. Isler's 2nd grade classes' Farm to School Month. First they got their Farmer in the Classroom visit from Carolyn Llewellyn. She took them to the school garden and they saw that kale was still growing in mid December! Most were eager to try it as well as a few other varieties of kale she brought in, both cooked and raw.
Chef Evelyn came in next with a recipe for Kale Salad with Maple Citrus Dressing and an easy recipe for kale chips. The salad had local kale, local carrots, local apples and local maple syrup!
|Massaging the kale was the most fun!|
The kale chips were simply kale mixed with a little olive oil and sea salt. (Any teacher who would like to do this with his/her students can find the dehydrator in the garden shed.)
The Kale Salad with Maple Citrus Dressing was made by the 8th graders in their Home and Careers class and served on the last day of school before the holiday break.
The cafeteria also served special kale dish in December: Creamy Kale and Potato Soup. The word is the high school students thought it was terrific!
Don't forget to check out our growing recipe bank. Over fifty kid-approved recipes to try at home with your family.