Friday, January 29, 2016

Parsnip Tastin at CHMS & RES

This week, we featured the Harvest of the Month: Parsnips with a taste test at RES and in Miss Thompson's health class at CHMS! At RES, we had parsnip hummus with carrots (check out the recipe in a previous post) and at CHMS we made parsnip chips with 5th, 7th, and 8th grade classes. Both parsnip recipes were a hit! Before diving into the kitchen, the CHMS students learned about parsnips and completed a number of activities comparing parsnips with their cousin the carrot. We then worked together to prep the recipe and bake them into a tasty snack. Check out the pictures below and stay tuned for updates on February's Harvest of the Month: Cabbage!




Thursday, January 28, 2016

CHMS Eighth Graders Attend Leadership Development Training on Food Systems

What a great day at UVM yesterday with CHMS 8th graders who've signed on to be part of the TRY for the Environment Program this school year. We spent the day learning different lesson plans and teaching practices so that our CHMS students can teach younger students all about the food system! In this 6 part lesson series, CHMS students will develop leadership skills, strengthen their knowledge of the food system, and have the opportunity to share their learning with younger students both at CHMS and next door at RES-what a great way to connect our campus and continue to strengthen farm to school practices! Keep an eye out for updates and contact farmtoschool@cesuvt.org if you or your classroom is interested in participating! Check out these pictures below of hand made flowers from our pollinator lesson, food system bracelets representing each lesson, and the students with their certificates of completion!








Tuesday, January 26, 2016

January Harvest of the Month: Parsnips!

With the winter weather setting in, it can be a little tougher to find local produce. Thankfully, Vermont Harvest of the Month makes it easy by providing a guide to what's available each month. We've been following this model for taste tests over at RES and have started to incorporate some Harvest of the Month curriculum into Miss Thompson's health class over at Camel's Hump next door! This week, we will be taste testing parsnip hummus with carrots from our neighbors at Jericho Settlers Farm in the RES cafeteria on Thursday and in health class on Friday. Stay tuned for pictures and feedback and check out the recipe below for a tasty snack:



Parsnip Hummus:

YIELD

1 1/2 cups

​INGREDIENTS


  • 2 medium parsnips
  • 1 garlic clove
  • ⅛ cup olive oil
  • ⅛ cup tahini
  • juice of 1 lemon
  • ½ tsp cumin
  • Salt and pepper, to taste


​DIRECTIONS

1. Wash and cut parsnips into 1-inch cubes. Steam or roast until soft, then let cool.
2. Puree parsnips, garlic, and 3 Tbsp water in a food processor until smooth.
3. Add remaining ingredients and process until well-incorporated. Adjust seasonings, if needed.