Two-bean kale soup. Brussels sprouts with caramelized shallots. Sweet potatoes with cinnamon pepita seeds. Gingerbread with skillet apples. That’s what was on the menu for the Harvest Mini-Feast at George Watts Montessori. And pre-K through 5th grade students cooked it ALL.
Over four days, students created the meal by working with fresh ingredients — some of which came straight from a farm to our school. These were the latest in a series of cooking classes we’ve held at the school. Counting these sessions, we’ve had 52 cooking classes in the school this semester!
The goal is to help teach a generation of kids how to eat healthier by showing them where real food comes from, how to cook it, and how to enjoy it.
And, of course, the cooking connects with the Edible Garden, where we’re growing the kale, lettuce, tomatoes, basil, sweet potatoes and radishes used in the recipes.
We wouldn’t have such a robust program — and wouldn’t have been able to pull off the Harvest Mini-Feast — without Becca Wright, our nutritionist through the Health Department’s “Dine for Life” program. Thanks, Becca!
Also, big thanks to the businesses who made the feast filling and gorgeous: Whole Foods, Walmart, Ninth Street Bakery, Loaf, Berenbaum’s Bakery and Ninth Street Flowers.
Photos courtesy of Morgan Carney.