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Local Guest Chefs Make Pesto Pizza
On Wednesday, March 31st, our school welcomed local business owners Jessica and Craig Goodman to our cafeteria. Jessica and Craig prepared pesto pizza with locally grown basil from our own school garden. Early this year, 3rd graders harvested the basil from the school garden and then blended in some cheese, olive oil and lemon with the basil to create pesto. This treat was taste tested by all Cavendish students and staff. It was an overwhelming "Yes, we want pesto pizza as a choice on pizza day."
Jessica and Craig Goodman are the owners of Goodman's American Pie in Ludlow on Main Street. They are also the proud parents of a current 4th grade student at CTES and incoming kindegartner next year.
Most likely basil is native to India, but there are some indications it may have originated even farther east. Ancient records from 907 A.D. indicate sweet basil in the Hunan region of China. It migrated westward as whole plants, since it could be grown easily indoors away from frost exposure. Basil is also known as St. Joseph's wort.
Today, basil is not only used as a food flavoring, but also in perfumery, incense, and herbal holistic remedies.
Basil is one of the easiest herbs to grow. It can be grown in small pots in windowsills, in planter boxes, or as a plant along the edges of gardens. So, one way the Farm to School Committee would like to encourage families to support this new choice of food, is to grow some basil at your own home and donate it to CTES kitchen so that students can continue to eat locally grown food, and enjoy yummy pesto pizza.
March 4, 2010--In conjuction with the Cavendish Historical Society, the Young Historians worked together with locally grown beef, potatoes, and carrots to cook up several pots of Hobo Stew. Students voted and requested that Hobo Stew become a regular item on the school lunch menu.
5th Grade Makes Pumpkin & Zucchini Bread for the School and Community Dinner
Our school garden's zucchini and pumpkin were used generously in Grade 5's contribution to our farm-to-school initiative for 2009. Mixing up eight double batches of mom's zucchini and pumpkin bread, 16 of our CTES children used equivalent fractions to manage a recipe for over 150 people. On December 17th, five of the wrapped and personalized loaves were sent over to the Proctorsville Community Dinner with members of our Resect Club. Fifth graders Lily Burgess and Ariana Webster remarked how proud they were to serve something homemade from our school kitchen. The following Tuesday, staff and students finished off the rest. Thanks to Melissa Moore for furnishing many of the ingredients and bread pans from our school kitchen, the farm-to-school grant monies for local whole wheat flour, and of course,
the 5th grade kids for their culinary efforts. |
Recipe: 3 cups flour 1 teaspoon salt 1 teaspoon baking
soda 1 teaspoon baking powder 3 teaspoons ciinamon 3 eggs 1 cup veg. oil 2 1/4 cups white sugar 3 teaspoons vanilla 1 cuo zucchini 1 cup pumpkin
1. Grease and flour 2 8X4 inch loaf pans. Preheat oven to 325 degrees F. 2. Sift flour, salt, baking soda, bakin g powder, and cinnamon together in a bowl. 3. Beat eggs, oil, vanilla and sugar together in a large bowl. Add sifted ingredients to the creamed mixture and beat well. Stir in zucchini and pumpkin until well combined. Pour batter into prepared pans. 4. Bake fo 40 - 60 minutes. Remove bread from pan and completely cool. |
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Monday, January11, 2010--Students at CTES enjoying potato and leek soup prepared by local farmer and chef, Rick Thompson, of the Cavendish Gamebird Farm.
Fresh Corn Bread and Homemade Butter
The 3rd grade has undergone their first social studies unit of the year, Apple Valley School. This unit was a simulation of pioneer life in a one-room school house. Students experienced the joys and frustrations of going to a one-room school house during the pioneer days. Each child has developed a strong sense of our early history as they explored this unique time in our past. Students were assigned pretend pioneer identities. They were given a new name, age, and family. The unit lasted around two weeks. We came to the end of our unit, we were preparing for our Apple Valley School graduation. To help celebrate this accomplishment, children learned songs of the pioneer
era such as Oh my Darling, Clementine and Home on the Range. Also, our class spent time in the kitchen making homemade cornbread and butter. Each child created their own special chant to help pass the time while making homemade butter! We served the homemade cornbread and butter to the rest of the school for lunch. We had two class representatives explain to their fellow students about why we made the cornbread and butter. |
Taste Testing--Spanikopita -- October 2, 2009
"It's a Thumbs Up for Spanikopita!"
On Friday, October 2nd during lunch, we were treated to a taste test of Spanikopita, a Greek specialty, with swiss chard from local gardens. The parsley was from our own CTES garden. This great treat was made for us by our librarian, Kata Welch. At both lunch times, many children participated in trying something new. After the taste test, data was collected from the students on three questions: •Who tried it? •Who liked it? •Who would eat it again? Their raised hands were then tallied, and the results are as follows. K-2 Students 3-6 Students Tried it:
40 44 Liked it: 19 23 Will eat it again:
19 15
So, out of 114 students here at CTES, 84 students tried the Spanikopita. There was a total of 42 students who liked it and 34 students who would try it again. Thank you to Kata Welch and the parents who helped out with this great taste test opportunity. By the way, the data collectors LOVED the Spanikopita! |
Shelling Beans--4th Grade--September 24, 2009
HARVESTING BEANS--4th and 5th Grade
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