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You are here: Home / Archives for Farm to School

Farm-to-School April 2018: Black Turtle Beans

April 9, 2018 by Megan Davidow

Farm-to-School April 2018: Black Turtle Beans

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 […]

Filed Under: Farm to School, Recipes Tagged With: april, bean dip, black beans, black turtle beans, germination, protein, spring, sprouts

Farm-to-School March 2018: Maple Syrup

March 13, 2018 by Megan Davidow

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 […]

Filed Under: Farm to School, Recipes Tagged With: Granola, Maple Syrup, Native Americans, Sap

Farm-to-School February 2018: Dairy

February 23, 2018 by Megan Davidow

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 […]

Filed Under: Farm to School, Uncategorized Tagged With: beta-carotene, cabot, cheddar, cheese, dairy, shelburne farms

Farm-to-School January 2018: Cabbage

January 10, 2018 by Megan Davidow

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 […]

Filed Under: Farm to School, Recipes Tagged With: fermented foods, food preservation, gut, probiotic, puprle kraut, sauerkraut

Farm-to-School December 2017: Acorn Squash

November 29, 2017 by Megan Davidow

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) […]

Filed Under: Farm to School, Recipes Tagged With: acorn squash, curried squash soup, December

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22 minutes 23 seconds ago

Farm to Go middle school students are busy cooking ethnic meals during this session and learning to use different spices and techniques to make a variety of recipes from around the world to take home and share with their families! The smells, tastes and colors are awesome! And delicious too! Yum! 🍽🍠🌶🍗

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Common Roots
Homestead at Wheeler Nature Park
P.O. Box 9335
1100 Dorset Street
South Burlington, Vermont 05407

Mailing:
P.O. Box 9335
South Burlington, Vermont 05407
802.652.0188
info@commonroots.org

Special thanks to Jennifer Blonaise, Logan Hall-Potvin, Michelle Keefler, and Lizzie Bogosian for photographs.

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