Things are turning up “Green” in Kitchen Classrooms

This week at the Creekside Kitchen Classroom, students in 5th and 6th grade prepared small bites of homemade sauerkraut, sausage and spaetzle.  The sauerkraut was made from cabbage grown in the Creekside Kitchen Garden and was part of an ongoing lesson about the process of food fermentation.

IMG_1634 (1).jpg

Food and Kitchen students at Mill Creek prepared and baked zucchini chocolate chip muffins.  The zucchini was grown at Dexter School Gardens and was prepped and frozen by Creekside students this past fall.  Yum!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Creekside's Garden

Just another site

School Lunch Boston

News and Information from Boston Food & Nutrition Services

Eat Local. Learn Local.

Northeast Georgia Farm to School

"Provide Fresh, Nutritious Produce To Northeast Georgia Students While Supporting Local Farmers"

The Friedman Sprout

Student e-newspaper of the Friedman School of Nutrition Science and Policy

Great Lakes Heirloom Seed Trial

Information on the Great Lakes Heirloom Seed Trial

Farm and Food Jobs

connecting people, farms, and food

School Meals That Rock

Featuring school nutrition programs that serve kids well

Michigan Voices for Good Food Policy

Uniting Michigan voices around policies that support healthy, sustainable food systems

Wood's Earth

Living Classroom

Education Outside: Miraloma's Outdoor Classroom and Garden

Following the growth of student scientists and plants


Green and Growing

%d bloggers like this: