VEGETABLE STONE SOUP
KINDERGARTEN
After the Kindergartners read and discussed "Stone Soup" in class, Farm to School brings in Chef Gene. The students get to watch him demonstrate how to make Vegetable Stone Soup while he ties in the book as well as where all these food come from.
Each student gets to try the soup and is provided the recipe to take home.
BLUE JAY
PASTA SAUCE
FIRST GRADE
Chef Gene comes in to show them how to make Blue Jay Pasta sauce. During the process of the demonstration Chef Gene ties in the story Strega Nona which they have been reading in their own classroom. He also talks about where each ingredient came from and explains that as Chef you get to make the decisions of what ingredients go in.
Each student gets to try the Blue Jay pasta and is provided the recipe to take home.
THREE SISTERS SUCCOTASH
FOURTH GRADE
During the 4th grades Native American theme Chef Gene joins the classroom cooking up Three Sisters Succotash. Chef Gene talks about the Three Sisters and companion planting. The kids LOVE this recipe!
Each student gets to try Three Sisters Succotash and is provided a recipe to take home.
MIDDLE EASTERN CHICKPEAS
THIRD GRADE
The 3rd graders study a multicultural theme in their classroom and each student chooses a country to research and create a presentation to share. To correspond with the theme Chef Gene shows them a little Middle Eastern Cuisine using chickpeas. He talks about the history of spice trade and some of the ways you can use chickpeas. The hummus is made with cooked chickpeas where the falafel is made with soaked dry chickpeas.
Each student gets to try the falafel and hummus and is provided a recipe to take home.
BUTTERNUT SQUASH PANCAKES
SECOND GRADE
Butternut Squash Pancakes has been a favorite since the program started. What a great way to introduce the versatility of vegetables! Students also get to learn about maple syrup and the how it is made. To tie in with them learning about the states of matter he talks about the reactions that occur when making these pancakes.
Each student gets to try Butternut Squash Pancakes and is provided a recipe to take home.
SPINACH TORTELLINI SALAD
FIFTH GRADE
This event falls concurrent with CES Farm Day/Week the third week in May. Chef Gene Gowan whips up a seasonal salad of local spinach with tortellini. As he cuts up the vegetables for the salad, he demonstrates different classic cuts (dice, julienne, chiffonade). He shows us how easy it is to make a homemade dressing.
Each student gets to try the Spinach Tortellini Salad and is provided a recipe to take home.
