Black History Month is a time to reflect, learn, and celebrate the past and present achievements of Black people in America. This is an opportunity to learn more about foodways and the impact of the African diaspora on the culture of American food, and to take a look at these chefs, innovators, and culinary historians.
February's Harvest of the month is beets! Beets are full of nutrients and add a pop of color to any meal. Beets can be red, purple, yellow, white, and pink and white striped. Click the photo for a link to more information on beets. Our famous beet hummus recipe is not only a nutritious and delicious veggie dip, the bright pink color is also a great way to celebrate Valentine's Day.
Buckley
January's cafeteria taste test was parsnip mash made with local parsnips!
We also hosted a plethora of lessons! In nutrition lessons, the 1st and 3rd grade students learned about eating a rainbow of fruits and vegetables and why that is important for our bodies. With this lessons, they enjoyed salsa veggie roll-ups with a rainbow of vegetables. The 5th grade students learned about macronutrients and how to read a nutrition label. With this lesson, they made pumpkin oatmeal.
In farm to school, the 2nd graders learned about how seeds travel and enjoyed a seed snack of edamame, chickpeas, and popcorn. The 4th grade students learned about the Earth's resources related to agriculture. This lesson used an apple to represent the Earth and students practiced their fractions as they learned about resources available for agriculture. They enjoyed apples and fruit dip with this lesson.
Courtade
Each class at Courtade enjoyed farm to school programming in January. The junior kindergarten and 1st grade students learned about where their food comes from. The kindergarten students also learned about where their food comes from and had the opportunity to plant spinach and lettuce. The 2nd and 3rd grade students reviewed how seeds travel and started a seed cold stratification project. All students from JK-3rd grade enjoyed a tasting of a green smoothie with spinach and kale. The 4th and 5th grade students learned about food waste and composting with a guest presentation from Carter's Compost.
The cafeteria taste test this month was parsnip mash made with local parsnips.
Northport
The cafeteria taste test at Northport was parsnip mash made with local parsnips.
Suttons Bay
So far, students have learned about proper handwashing to prevent the spread of germs, MyPlate and the 5 food groups, the benefits of eating a rainbow of fruits and vegetables, healthy goal setting, go/slow/woah foods and snacks that fuel our bodies, and how to read a nutrition label.
With these lessons, students tried sticks, stones, and bricks (a fruit and veggie snack plate), rainbow fruit salad, and pumpkin oatmeal. The 4-5th grade students had the opportunity to learn knife skills and practice cutting fruits and vegetables as part of their lessons.
