Fall gardens are being put to bed. The carrots that our 1/2 class grew last year are BIG and ready to harvest for this year’s K/1 class to use in their Stone Soup- to be made for our First Annual Harvest Pot-Luck (in conjunction with our annual Turkey Trot, the Tuesday before Thanksgiving).
For the Harvest Pot Luck, each classroom is creating a healthy dish to share with the entire school community. We have chicken pot pie, mashed potatoes, applesauce, maple-glazed carrots, corn bread, Stone Soup, and even a pumpkin square dessert! To fill in the cracks, Chef Paul Pellegrino will be loading up the salad bar with great salad fixings. This pot luck is one of the initiatives of our Farm to School Planning grant. This delicious meal will be served up by students before the Turkey Trot begins in the afternoon. Then we’ll all run off the calories!
We love that farm-to-school initiatives fit right into already established routines and traditions. Classes really enjoy creating taste-tests for everyone and collecting data. This data is shared with Chef Paul who incorporates the new delights into his lunch menu.
Lastly, we’ve built 6 new raised beds that will be planted in early spring. Classes will plan how to use their bed to support classroom goals or to support our sustainable salad bar program. – Kim Goody, Newbury Elementary School, Newbury, VT