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 for the rest!

Parnsip Chips Recipe:


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


  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:


  • 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


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 for more information or ways to help out.