Farm to School and Child Nutrition

April 2019

Harvest of the Month

April's Harvest of the Month is CARROTS! On the last day in April, students across our K-8 schools will have an opportunity to try a brand new carrot recipe during lunch.


Maple Carrot Bread


Ingredients

-3 cups whole wheat flour

-1 tsp salt

-1 tsp baking soda

-3 tsp baking powder

-1 tsp ground cinnamon

-3 large eggs

-1 cup canola oil

-1 cup brown sugar packed

-2 tsp vanilla extract

-1/2 cup maple syrup

-1/2 cup milk

-3 cups grated carrots (about 6 medium)


Directions

1) In a large bowl, combine the first five ingredients. In another bowl, mix together the remaining ingredients.

2) Stir wet ingredients into dry ingredients just until moistened and then fold in carrots.

3) Pour batter into 2 greased loaf pans.

4) Bake at 350 degrees F for about 20-25 minutes or until a toothpick inserted comes out clean. Cool before removing from pan.

Ready for Spring

Students in Ms. Mahoney's Kindergarten class at Summit Street School have been learning all about what it takes for a plant to grow. They started vegetables and flowers right in their classroom with the help of grow lights. Every plant that they have started will go directly into their school's garden!

Celebrating the March Harvest of the Month in a new way

The Vermont Harvest of the Month in March was Maple! The students and staff in the Center for Technology, Natural Resources Program set up an amazing maple event with active games, tree tapping and of course, a taste test. Fleming and Founders students had this incredible opportunity to learn all about what it takes to get maple syrup from the tree to our tables.

Salsa at Summit

Third graders and kindergartners at Summit Street School teamed up to make a delicious salsa recipe! They also hosted a school wide taste test to try it out and it was a big success!