Carrots & Beets, Beets & Carrots: Evergreen students expand their palates.

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.

Roasted beets and carrots prepared at home by parent volunteers for our "Flavor Day Friday" School Wide Tasting Event

Roasted beets and carrots prepared at home by parent volunteers for our "Flavor Day Friday" School Wide Tasting Event

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".  

Kindergarten uses the "Thumbs Up, Thumbs Down" protocol to respond to questions about the tasting experience.  

Kindergarten uses the "Thumbs Up, Thumbs Down" protocol to respond to questions about the tasting experience.  

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!

Thanks to...

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.

 

Field to Feast: Chop it, Cook it, Wrap it!

In this trimester's Field to Feast after school club, our theme is Chop it, Cook it, Wrap it!  Students will be learning various chopping and cooking skills and preparing healthy dishes all within the theme of "wraps".  Just think about it...there are SO many things that are fun to eat that are wrapped up: sushi, enchiladas (with made from scratch tortillas, of course), egg rolls, crepes, hand pies, and so much more!

Field to Feast students chop vegetables for filling our Thai Noodle Lettuce Wraps

Field to Feast students chop vegetables for filling our Thai Noodle Lettuce Wraps

 

This week we learned how to cut our vegetables into "matchsticks" to prepare the filling for Thai Noodle Lettuce Wraps.  This takes a lot of knife control and caution and the kiddos did amazingly well. Kids piled their lettuce wraps high with fillings and smothered them with peanut sauce. Delicious!
 

 

For more information about Evergreen's Field to Feast afterschool clubs, go to the Evergreen Everafter Clubs & Sports webpage.  Remember, Evergreen's afterschool clubs are open to the public!