Digging these roots recipes

24 Jun

George Watts Montessori kicked off its first gardening-nutrition-cooking classes during the final two weeks of school. Photographer Susie Post Rust took so many fabulous photos, I just had to post a few here. (Scroll down to see them all.)

Students harvested for ingredients then made these two “roots” recipes — and only a handful left food scraps on their plates. So you might enjoy making these with your kids at home. (Ever notice how kids seem to like foods more when they cook themselves?)

You can even come to the school’s Edible Garden to pick a radish or carrot to add to your grocery-bought veggies!

Carrot Salad


  • 2 large carrots
  • 1/2 cup raisins
  • 1/4 apple, chopped
  • 1/4 cup plain yogurt


Grate carrots and place in a bowl. Add raisins, apples and plain yogurt to the bowl. Mix well and eat!


Root Vegetable Slaw


  • 2 carrots
  • 1 parsnip
  • 3 radishes
  • 1/2 celery root (or less)

Salad dressing ingredients:

  • 1/4 cup well-shaken buttermilk
  • 1 tbsp mayonnaise
  • 1 tbsp cider vinegar
  • 1 tbsp minced shallot
  • 1/2 tbsp sugar
  • 1 1/2 tbsp chopped chives

Grate all the vegetables and add to a bowl. Kids can use a vegetable peeler to create “strips” of vegetables, which is safer and also makes for a pretty salad. In a separate bowl, mix the salad dressing ingredients. Pour dressing on vegetable mixture. Eat!

Upper El students harvesting carrots with nutritionist Becca Wright

... and picking herbs.

Fresh vegetables from the garden!

After harvesting, Primary students prep carrots for the salad.

Practical Life lesson: Learning to use a knife properly!

Measuring ingredients = math.


It gets messy.

Master nutritionist Becca Wright talks nutrition with students.


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