Flavor Day Fridays Food Tasting events are intended to offer all of our students an opportunity to try new food flavors and textures. Today's event starred two root vegetables, one that most kids love (carrots) and one that is a new or often, begrudged, vegetable (beets). Smothered in olive oil, red wine vinegar, and olive oil, sprinkled with sea salt and rosemary, then roasted...these two become something savory and wonderful.
Kids throughout the school tried this roasted root vegetable dish and learned respectful ways of responding to a new food, or one that they think they "don't like".
We'd like to share a special thank you to the following farmers, businesses and parent volunteers who actively support edible education at Evergreen. Without their enthusiasm and hard work, we couldn't do what we do as well as we do it!
Matt at Second Spring Market Garden for selling us a whole bunch of amazing carrots with hardly any notice.
ASAP and the Growing Minds Cooking Stipend grant program for funding this cooking project.
Mother Earth Produce for donating the beets.
EarthFare grocery store for donating tasting cups for our food tasting events.
Parent Volunteers: Molly Pritchard, Allie Schantz, Rosetta Starshine, and Melanie Derry for preparing the recipe at home.
Why do we do food tasting in school? ...in case you are wondering, check out this great Op Ed piece from the NY Times about the far reaching positive effects that regular “food tasting” experiences can have in the lives of our students.