Wednesday, November 18, 2015

Green Monster Pops

Today in Farm to Afterschool we made Green Monster Pops with Pete's Greens Kale, Jericho Settlers' Farm spinach, bananas, pineapples and water. The students loved them and we were able to highlight the Harvest of the Month: Kale. Check out the recipe below:

1 medium pineapple peeled and sliced
2 medium bananas peeled
1 cup chopped spinach
1/2 cup chopped kale
3/4 cup water

Blend all ingredients together in a blender adding more water as necessary. When consistency is similar to a smoothie, pour into cups, toss in a popsicle stick and set them in the freezer for 12-24 hours. Enjoy!

Friday, November 13, 2015

Farm to After School Recipes

Greetings! For the past month, we have been hosting a great group of students in a Farm to After School cooking class as part of the enrichment program. Since not everyone is able to participate, I thought I'd share some of the recipes for what we've made so far. We started off with a seasonal apple crisp with local apples, then made local parsnip chips with homemade hummus, crepes with fresh squeezed orange juice, kale chips, and banana bites just to name a few. Next week is our last session and the students are excited for Green Monster Pops! Check out a few recipes below and e-mail farmtoschool@cesuvt.org for the rest!

Parnsip Chips Recipe:

Ingredients:


  • 3 parsnips, peeled
  • 2 tsp of olive oil
  • Kosher salt to taste


Directions:


  1. Pre-heat the oven to 350.
  2. Slice the parsnips into thin coins.
  3. Toss parsnips in the olive oil and sprinkle with salt.  Lay parsnips out on a rimmed baking sheet (making sure that they do not overlap).
  4. Pop in the oven for twenty minutes.  Remove, flip the parsnips and put back in the oven for another 15 minutes or until they are golden brown.

Banana Oat Cookie Bites Recipe:

Ingredients:


  • 2 large overripe bananas
  • 1 cup quick oats
  • 1/2 teaspoon cinnamon
  • 3/4 teaspoon sugar
  • pinch of salt
  • 1/4 teaspoon butter
  • butter or oil to grease two cookie sheets

Directions:

1. Preheat oven to 350 degrees F.
2. Mash bananas with oats, cinnamon, sugar, salt, and butter.
3. Drop a tablespoon of banana-oatmeal mixture on a greased cookie sheet and then flatten with the back of a spoon. (Skip flattening if you like soft cookies). To make 16 flat cookies, you’ll need two cookie sheets.
4. Bake 35 minutes. If the back of your oven tends to get extra hot, rotate midway.
6. Flip cookies.
7. Bake an additional 10 more minutes.
8. Cool “cookies” and enjoy. The “cookies” will harden more as they cool.
*Tip: Add 1/4 cup chocolate chips for a sweeter treat!

Friday, November 6, 2015

Farm to School Update

Greetings Farm to School enthusiasts! I just returned from Green Mountain Farm to School's Second Annual Conference at Sterling College and am feeling excited about all of the possibilities at RES. So far this year we have had our first taste test, our 6th annual Harvest Fest, two community dinners featuring local food, farm to after school enrichment, and much more. Looking ahead to November we have our taste test on November 18th featuring the Harvest of the Month: Kale! With the second graders we have a field trip to Jericho Settlers Farm this coming Tuesday and we are working on pulling together a field trip to a dairy farm with the first graders. NOFA-VT is hosting Agricultural Literacy Week November 16-21st so we will be featuring information about events around the state and trying to incorporate the curriculum here at RES. All in all, there's lots of exciting things happening at RES and all over Vermont with Farm to School. Stay tuned and get involved! Contact Mae at farmtoschool@cesuvt.org for more information or ways to help out.

Wednesday, June 10, 2015

Smoothie FRIDAY!

Due to the schedule changes our last smoothie day of the school year will be on Friday. Students will be able to choose between peach-mango and maple-banana. 

Monday, June 8, 2015

RES Farm to School Big BBQ Bonanza!



Wednesday, June 10th , 2015 

Grade                  Lunch

4th grade            11:00-11:45

Kindergarten       11:15-12:00

1st grade            12:00-12:45

2nd grade           12:20-1:05

3rd grade           12:30-1:15

Local Hamburgers & Cheeseburgers 

Gardenburgers, Vermont Smoke & Cure Hot Dogs, Tofu Pups

A Variety of Salads, Watermelon, Beverages

$8.00 adults, $3.00 children

Please click HERE to access the reservation form and see you Wednesday!

Wednesday, June 3, 2015

Farm to School Meeting on Friday

Please join us on Friday for our end of year Farm to School meeting. It will be at 2:45 in the art room at Richmond Elementary School. We are looking forward to sharing some highlights from the year, talking about the Harvest Festival with a focus on including CHMS in the planning and celebration, as well as brainstorming other fundraising ideas. Your presence and input is greatly appreciated!

Tuesday, May 26, 2015

Menu Change for Thursday


Sub Day will be Thursday 
rather than Sloppy Joes 
as listed on the menu.
~ Sorry for the confusion. ~

And Thursday's smoothie flavor will be
Verry Berry!

(strawberries, blueberries, raspberries)

Tuesday, May 19, 2015

Vermont Fish Chowder Championship

Tune in to Vermont Public Television Thursday at 7:30 and watch Mrs. Kent cook up Fish Chowder!



















For more information click HERE.

Wednesday, May 13, 2015

Smoothie Thursday!


They're all 
smiles about...
Smoothie Thursday!
May 14th's smoothie flavors ARE:
Chocolate-Banana
OR Strawberry Mango

Served with a delicious whole grain breakfast snack.

Thursday, May 7, 2015

This Week's Taste Test






This week we welcomed this summery weather with a refreshing and delicious taste test...lemonade! But it wasn't just plain, old lemonade...it was lemonade infused with an herb. When asked to name some herbs that we might have used to liven up the lemonade students responded with lots of ideas. Oregano, rosemary, parsley, mint, thyme, sage, lemongrass, basil, and lavender were all suggested. But when they took their first sip their taste buds picked up on the subtle flavor...MINT! It was a huge hit (thumbs, fingers and toes up!) and students were begging for more.

You can find the recipe on this page in case you'd like to try it out at home! http://www.vermontharvestofthemonth.org/june--herbs.html

Secretly Healthy Chocolate Brownie Cookies



Last month, Mrs. Kent responded to lots of persuasive letters, written by second graders, by making some additions to her already delicious lunch menu. Among these additions were some very special, delicious, and secretly healthy chocolate brownie cookies. This delightful treat was suggested by a persuasive letter from Haley Kaleita. Students have been demanding the recipe so here it is!

Secretly Healthy Chocolate Brownie Cookies
Adapted from  www.elizasedibles.com

Ingredients
1 can no­ salt ­added black beans, rinsed well
2 Tbsp. milk
1.5 Tbsp. peanut butter/nut butter of choice
2 Tbsp. olive oil
(we  substituted 3.5 Tblsp Butter for the nut butter and olive oil)
3 Tbsp. flour  (Whole wheat or white whole wheat can be used)
¼ cup unsweetened cocoa powder
½ cup + 1 T. sugar (see note)
1 tsp. baking powder
1 tsp. vanilla extract
pinch of salt
⅓ cup dark chocolate chips, plus more for sprinkling on top

Instructions
1. Preheat oven to 375 and line a large baking sheet with parchment paper.
2. Combine black beans, milk, nut butter, and olive oil (or butter)  in a food processor and process until smooth. 3. Add in flour, cocoa powder, sugar, baking powder, vanilla, salt, and continue processing until combined and mousse­ like.
4. Stir in ⅓ c. dark chocolate chips.
5. Spoon 16 dollops evenly spaced dollops of the batter onto the baking sheet and sprinkle with the extra chocolate chips.
6. Bake for 10 minutes.
7. Let cool slightly, then put on a baking rack until they are cooled completely.
8. ENJOY!!
Note: Store in the refrigerator due to the black beans!

*The sugar in this recipe can be reduced to about ⅓ c. if you prefer the cookies to be less sweet. 

Wednesday, May 6, 2015

Smoothie Thursday!


May 6th's smoothie flavor is:
Chocolate-Banana

Served with a delicious whole grain breakfast snack.

Wednesday, April 29, 2015

Smoothie Thursday!

Smoothie Thursday!



April 30th's smoothie flavor is:
Blueberry-Pineapple



Served with a delicious whole grain breakfast snack.

Monday, April 13, 2015

Friday's Frittata, Jeh Kulu, and Smoothie Thursday

Last Friday we had some delicious bacon & cheese and cheese frittata on the lunch menu. The best part was that all of the eggs came right from Jericho Settlers' Farm. It was a huge hit (especially with a little ketchup) and we're so glad that Makayla finally got some bacon! YUM!


This week, RES will be hosting the dance and drum ensemble, Jeh Kulu. Not only will students have the opportunity to dance with and learn from these talented artists, but they will also have the chance to taste of the of the traditional food of West Africa at lunch. Mrs. Kent has been hard at work making some foods that will be new, but delicious, to many of you. Here is what is on the Wednesday's lunch menu:

Jeh Kulu Dancers & Drummers West African Special lunch
Chicken Yassa- marinated& roasted
Couscous – ( like rice)
Futari – cinnamon sweet potatoes
Ethiopian Cabbage Salad (like bubble & squeak)
Bennes Cakes – sesame cookies
Mango, pineapple, papaya salad
(Turkey Sandwich option)

Lastly, Thursday's smoothie flavor will be Blueberry-Pomegranate. It was a favorite last time we served it so plan on another scrumptious breakfast or snack on Thursday.

Thursday, April 9, 2015

Smoothies and More Sugar on Snow

It was another busy week at RES in the culinary department. The school wide celebration on Tuesday was wildly successful and left everyone feeling very happy to be a Vermonter -- sugar on snow with warm Slopeside Syrup, pickles to cut the sweetness, and doughnuts, just because!


Last month when students were delivering their very persuasive letters to Mrs. Kent she received one from Eben suggesting that smoothies be served, not just on Thursdays, but EVERYDAY! It's a great idea, in theory, but Mrs. Kent wasn't so sure how it would work out in practice. Making smoothies is a lot of work! Mrs. Kent invited Eben to come in and help her prepare the smoothies on Wednesday afternoon in order to have them ready for the 7:30 a.m. breakfast rush. After an hour of scooping, pouring, puréeing, blending, mixing, and tasting Eben realized the time and effort that goes into making these delicious smoothies and agreed that once a week was just right. Eben's Raspberry-Peach smoothies were a huge hit!
In go the puréed peaches. 
Scraping the last bits of raspberry yogurt. 
And a little skim milk...
Finally, a vat of raspberry-peach smoothie for RES! Thanks for all of your help Eben!

And lastly, we had one more visit to make today for the sugar on snow celebration...Pre-school! Our pre-schoolers weren't in school on Tuesday when everyone else was celebrating so Mrs. Kent made sure they were included in the fun! Mrs. Kent even showed-off her skills by whipping up some maple sugar candy on the spot. It was pure magic, and deliciousness. 
Mrs. Kent and Kyle hand out sugar on snow to the RES pre-schoolers. 

The magic show begins. 
Maple sugar candy is made. 
And enjoyed by all...
Of course Kyle and Ms. Redman had to try it for ourselves back in the kitchen.
Keep stirring and...
Voila!















Wednesday, April 8, 2015

Smoothie Thursday!


April 9th's smoothie flavor is:
Raspberry-Peach
Raspberries, Monument Farms skim milk, 
Kingdom Creamery of Vermont peach yogurt, Slopeside maple syrup

Served with a 
delicious slice of 
homemade banana bread 
or other whole grain breakfast snack.

Thursday, April 2, 2015

Second Graders Write to Mrs. Kent

           
Earlier this month, second graders had the chance to write opinion letters to people at RES informing them of a change that they would like to see made in their classrooms or other parts of the school. Some students chose to write to Mrs. Kent. They had some strong opinions and lots of reasons to support their opinion. Click here to read these opinion pieces by second grade. Also, please check the RES Cafe menu for the month of April and see how persuaded Mrs. Kent was by many of these letter.

Thursday, March 26, 2015

Baby Goats at Midnight Goat Farm

This just in from our friendly goat farmer, Yves, at Midnight Goat Farm in Huntington. He has been eagerly awaiting the arrival of lots of new kids on the farm and five have already arrived! Meet the new additions to the farm below. They're the reason for that delicious goat cheese after all...

Phew!  We have our first bunch of kids.  I thought I would send you a few shots as I waited for milk to warm for their 10pm feeding.  

In honor of the year of the goat and our first born on our new farm little miss Yi.

She was soon followed by her sister Iggy (born a little Icky)

and brother Hank (Hanksville). 

Our boss Lady Shawna had just one, Caesar. 

And finally, this afternoon, our Princess Phyona gave us a huge girl we named Eloise.