Thursday, June 9, 2016

End of the Year Farm to School Updates!

Well we certainly ended the school year on a high note! Our final taste test at both schools was by far the most popular of them all! Students at RES & CHMS taste tested basil pesto pasta with basil from Maple Wind Farm as well as some from our very own CHMS garden (Recipe Below). Our elementary school students had an added treat of mint lemonade with mint from our garden during field day and gave both items a resounding thumbs up! Our RES students also helped to design a canvas banner that will hang at American Flatbread on Tuesday, June 14th during our Community Benefit Bake event-we hope to see you there!

Basil Pesto
Yield: 1 cup
Ingredients:

  • 5 cups loosely packed basil leaves
  • 2 cloves of garlic, peeled
  • 5 Tbsp. olive oil
  • ¼ cup grated hard cheese, such as cheddar or parmesan
  • salt, to taste
  • optional: the zest of one lemon

Directions:
1. Combine all ingredients in a food processor and process until finely chopped.
2. If desired, add hot water to the mixture to thin it out.
3. If desired, add chickpeas to thicken the mixture/incorporate protein.
Every RES student had a hand in making this banner for our fundraiser on June 14th at American Flatbread. We hope to see you there!

Mint Lemonade at Field Day

Making our Banner at Field Day!

Mmm Basil Pesto Pasta


Tuesday, May 31, 2016

Benefit Bake at American Flatbread

Come on out and celebrate the start of the summer with a pizza pie! On Tuesday, June 14th from 5pm-11:30pm American Flatbread in downtown Burlington will donate a portion of all dine-in and take-out pizza orders to our Farm to School Program. We hope you can make it!



Benefit Bake at American Flatbread in Downtown Burlington
Join us the evening of Tuesday, June 14th and celebrate the end of the school year with a pie! American Flatbread will donate a portion of their pizza sales from this night to our Farm to School Program at RES & CHMS ($3.50 for each large and $1.75 for each small). This includes take out and dine in! We hope you will join us for dinner and support Farm to School for years to come!

When: Tuesday, June 14th from 5pm-11:30pm
Where: American Flatbread Restaurant 115 St. Paul Street Burlington, VT
What: Benefit Bake & Raffle

Thursday, May 19, 2016

What a great week for Farm to School!

What a week it's been! From fundraisers to field trips, taste tests to community nights we've been keeping busy! Last Sunday, we had a successful silent auction at the Skinny Pancake with all proceeds going to Farm to School for the 2016-2017 school year. We're still tallying up the total but we raised upwards of $300 for the program! We also visited our farm partners at VYCC with the kindergarteners where we seeded sunflowers, planted two apple trees, and journaled about baby chicks, rabbits, and cows! Check out the video Ms. Gilbar made here: RES Kindergarten visits VYCC. On Wednesday and Thursday we had taste tests at RES & CHMS featuring local greens from another farm partner, Jericho Settlers Farm and it was a hit with the students at both schools. Thanks to those who came out to the 3rd and 4th grade art & music night on Wednesday where we prepared some tasty snacks! We'll be back at it next week for the 1st and 2nd grade event so swing by and see us.

Planting perennial apple trees at VYCC Farm!

Seeding Sunflowers at VYCC Farm!
Mmm local greens!

Monday, May 9, 2016

Silent Auction Items & Preview!

Check it out! You could win a family membership to Shelburne Farms for the 2016 season this Sunday, May 15th at the Skinny Pancake during our Silent Auction event to benefit Farm to School programming. We've got tons of great auction items and tasty food is guaranteed during Bluegrass Brunch! We hope you'll join us in supporting Farm to School at this event from 11am-3pm this Sunday, May 15th! Questions? Contact Mae at farmtoschool@cesuvt.org. 

Monday, May 2, 2016

Carrot Coconut Muffins a Big Hit in Health Class!

Last Friday in Miss Thompson's health class at CHMS we learned about carrots: how they're grown, how to prepare them, and their nutritional quality before heading into the kitchen. We whipped up some tasty coconut carrot muffins with local carrots from our farm partners at the Farm at VYCC and the students gave them a thumbs up! Check out the recipe below and stay tuned for our next harvest featuring mixed greens!

Coconut-Carrot Morning Glory Muffins (from Eating Well magazine)

ACTIVE: 20 MIN
TOTAL: 1 HR

Ingredients:

  • 1 cup whole-wheat or white
  • whole-wheat flour
  • 1/2 cup old-fashioned rolled
  • oats plus 2 Tbsp., divided
  • 2 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/4 tsp. ground allspice
  • 2 large eggs
  • 1 cup unsweetened applesauce
  • 1/3 cup honey
  • 2 tsp. vanilla extract
  • 1/4 cup coconut oil (see Tip),
  • melted if necessary
  • 2 cups shredded carrots
  • 1/2 cup unsweetened shredded
  • coconut plus 2 Tbsp., divided
  • 1/2 cup raisins (optional)

1. Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.

2. Whisk whole-wheat flour, 1/2 cup oats, baking powder, cinnamon, salt
and allspice in a medium bowl.

3. Whisk eggs, applesauce, honey and vanilla in a large bowl. Whisk in
coconut oil. Gently stir in the flour mixture just until moistened. Fold in
carrots, 1/2 cup coconut and raisins.

4. Divide the batter among the muffin cups. Sprinkle with the remaining 2
tablespoons each oats and coconut.

5. Bake the muffins until they spring back when lightly touched and a
toothpick inserted in the center comes out with only moist crumbs attached,
30 to 35 minutes. Let stand in the pan for 10 minutes before turning
out onto a wire rack. Serve warm or at room temperature.

MAKES: 1 DOZEN MUFFINS

TIP: Look for coconut oil, in jars or tubs, near other cooking oils. It is solid at
temperatures below 76°F. To melt solidified coconut oil, remove the lid and
place the container in a bowl of very hot water; stir frequently until melted.






Thursday, April 28, 2016

Carrot Fries!

Check out these tasty Carrot "Fries" from this week's taste tests at RES & CHMS and try out the recipe posted below! The kindergarteners will learn more about carrots in their Harvest of the Month lesson today and the 5th, 7th, and 8th graders at CHMS will be taste testing and making carrot muffins tomorrow in health class. Thanks to our farm partners at VYCC for sharing the harvest!



Carrot Fries: 

Pro Tip:  You can mix up the flavor and use whatever spices you have at home!

YIELD
6 servings

INGREDIENTS
2 lbs carrots, peeled and cut into thin sticks
2 Tbsp oil
½ tsp salt
pinch of black pepper
¼ tsp ground oregano
½ tsp chopped raw garlic

DIRECTIONS
Preheat oven to 400 degrees.
Toss carrots with remaining ingredients: oil, salt, pepper, oregano, and garlic.
Spread out on a baking sheet lined with parchment paper. Bake until tender (15-20 minutes), stirring occasionally.


Some favorite quotes:

"These are actually pretty great"
"How come they're sweeter when you cook them?"
"I love when you do these!"

Monday, April 25, 2016

Spring Harvest!

Check out this week's bounty featuring 200 pounds of carrots from The Farm at VYCC and organic baby kale, spinach, and parsnips from Jericho Settlers Farm! Keep an eye out for these goodies in the cafeteria and for our taste tests on Tuesday and Wednesday at RES & CHMS featuring carrot fries!