Farm-to-School 2017-2018 April: Black Turtle Beans As we approach Spring, a nice way to get excited about the gardens coming back to life is starting seeds inside. Beans are technically the seed of the bean plant, encased in a pod that may or may not be edible depending on the kind of bean. There are […]
Farm-to-School March 2018: Maple Syrup
Farm-to-School 2017-2018 March Harvest: Maple Syrup It’s March, which means here in Vermont, the Maple sap is a flowin’! This month in Farm-to-School the students explored how this sap, which is mostly just water, gets transformed into the golden goodness that is Maple Syrup. The Native Americans were the first people to understand the process […]
Farm-to-School February 2018: Dairy
Farm-to-School 2017-2018 February: Dairy This month in Farm-to-School, the students explored the importance of dairy in Vermont’s agricultural landscape. There are over 900 dairy farms in the state of Vermont, milking not only cows, but sheep and goats too. The students sampled a variety of cheddar cheeses from Cabot Creamery and Shelburne Farms, and although they […]
Farm-to-School January 2018: Cabbage
Farm-to-School 2017-2018 January Harvest: Red Cabbage To ring in a new year of healthy eating, we began our 2018 with a purple sauerkraut recipe. In Vermont we experience a shorter growing season and during the month of January, there are not many plants being harvested. But what happened before the time of refrigeration? How were […]
Farm-to-School December 2017: Acorn Squash
Farm-to-School 2017-2018 December Harvest: Acorn Squash As the weather grows colder, it is an important time to utilize the medicinal properties of our food to heal our seasonal imbalances. This month, we made a curried squash soup chock full of potent medicinal ingredients, like ginger root (which can be a digestive aid and clear congestion) […]
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