FALL 2014 COOKING PROJECTS.
After harvesting the bell peppers from the garden we made stuffed bell peppers with tofu, tomato, and more. See the recipe at http://allrecipes.com/recipe/stuffed-bell-peppers/.
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Second graders started the year with a tasting of turnips and turnip greens. Almost all of them liked the unique flavor. They will continue sampling other green veggies, perhaps next the garden collards that are ready to be harvested.
Fourth graders ended the 2013 fall semester with sampling of V-8 low-sodium juice, preparation of fruit pizzas, vegetable pizzas, sauteed yellow squash, zucchini, and sauteed eggplant.
The fourth graders created their own salads as teams by selecting vegetables and herbs from the garden, as well as making the salads and seasoning them individually. The children were very motivated and seemed to enjoy their salads immensely. May 6th.
One group is missing, but I'm not sure what exactly happened to its photo.
April 22, 2013
After harvesting the bell peppers from the garden we made stuffed bell peppers with tofu, tomato, and more. See the recipe at http://allrecipes.com/recipe/stuffed-bell-peppers/.
A happy face for getting to eat roasted cauliflower.
Kids with collards!
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Enjoying the dish |
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Kale salad with pomegranates.
Making veggie scrambled eggs in May.
April 7, 2014 making quinoa salad on a bed of lettuce.
March 31, 2014 second grade made coleslaw.
Mrs. DeMesa's class making salsa in April.
Fourth graders ended the 2013 fall semester with sampling of V-8 low-sodium juice, preparation of fruit pizzas, vegetable pizzas, sauteed yellow squash, zucchini, and sauteed eggplant.
The fourth graders created their own salads as teams by selecting vegetables and herbs from the garden, as well as making the salads and seasoning them individually. The children were very motivated and seemed to enjoy their salads immensely. May 6th.
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| Each group wanted to show their creations! |
One group is missing, but I'm not sure what exactly happened to its photo.
April 22, 2013
Egg and herb tacos!
April 15th dipped strawberries
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| On March 25th fourth grade made cucumber sandwiches with dill. |
Fourth grade girls made a decorative plate to take home...
Two of our girls created artwork with food, it seems! They used cooked cabbage from our gardens, plus cooked potatoes and sliced corned beef to make a St. Patrick's Day plate sampler to share with their mothers. Is that nice, or what?
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We have become familiar with the culinary cart tools. In addition, we practiced using cutting boards and chopping knives. We also have learned about cleaning up our messes with teamwork.
ReplyDeleteOn Monday, fourth grade made fruit salad. Yummy!
The refrigerator came this week! The kitchen is getting more efficient. Fourth grade is doing a great job of practicing the transitions from one activity to another. There are so many volunteers willing to do whatever is necessary.
ReplyDeleteWe also have learned about cleaning up our messes with teamwork.
ReplyDeleteSO important to learn this early in life
We have some hard workers, that's for sure. I am proud of our fourth graders for helping harvest radishes for a salad. They learned about the greatness of adding fresh radish leaves, as well as the radish itself, with the various other greens.
ReplyDeleteToday we made coleslaw from the cabbage in our garden. We added carrots (not from the garden) and scallions from the garden. Some of the fourth graders comments were "it was good, very good."
ReplyDelete