Each Fall many classes get the opportunity to prepare Small Bites with the bounty of summer harvest. Many of the cooking ideas originated (for me) through my work with the OLG (Outdoor Learning Gardens) program at Atksinson. Here the student get to harvest from their "Legacy Garden". I thank the Founding Mothers of the OLG program for this fabulous concept: each spring classes plant a garden for the incoming class. So, for example, second graders plant for the current first graders, and when the first graders return in the fall they have a ripe garden ready for them. Fabulous.
This year we prepared the following dishes with students:
Atkinson :
- All 2nd graders: Stone Soup (a variety of veggies crock pot cooked all day)
- All 3rd graders: Pizza (fresh tomato sauce from the gardens, basil, thyme, cherry tomatoes, and a few more creative ingredients topped the dough)
- 4th graders: Succotash (3 Sisters Garden: corn, beans, squash, plus some green tomatoes, herbs onions and garlic--yum!)
- 5th grade: Salsa (Tomatoes, cucumbers, garlic, onion, and garden herbs)
- 5th graders in Ms. Tellis's class created their own Green Tomato Salsa (Roasted Green Tomato base with additional ingredients to choose from such as pepper flakes, fresh leeks, cilantro)
- 5th graders: Salsa (Variety of tomatoes, onions, garlic, cilantro)
- Mid-Level: in preparation for their Garden to Table Dinner
- Fresh Salad with White Balsamic Orange Dressing
- Beet and Asian Pear Salad
- Roasted Squash with a Herb Reduction
- (Soon: this week) Stuffed Cabbage
Wow, that's a lot of nice food.
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