Fresh Food Comes From the Farm

Fresh Food Comes From the Farm

Apr 20, 2011
By
No Comments Yet

This three-hour experiential program, held May through October, introduces young people ages 7 to 18 years to seasonal cooking and gardening activities. Basic gardening skills such as planting, weeding, harvesting and composting connect children with the origins of food and the cycles of nature. Additional activities include a farm tour and a visit with the chickens.  Students help instructors transform the harvested vegetables into a healthy lunch, including salad and seasonal entree.  Children leave with a better understanding of how food grows and with the ability to assist their families in preparing meals.

(first grade through high school)
Program length: 3 hours
Days/hours of operation: Monday-Friday 9 a.m.-3 p.m.
Small group fees: $250 for 25 or fewer; $10 for each additional child Large group fees: $500 for a full school bus.


Comments are closed.

  • Stay in Touch

    Email Newsletter icon, E-mail Newsletter icon, Email List icon, E-mail List icon Sign up for our Email Newsletter

    Featured Seasonal Recipe

    Baked Pears with Yogurt, Honey and Cinnamon



    Baked Pears with Yogurt, Honey, and Cinnamon Serves 12 (1/2 pear per person) Ingredients: 6 Bosc Pears, peeled, halved lengthwise, and cored 4 tablespoons salted butter, melted 2 cups yogurt 1/3 cup honey 1 teaspoon ground cinnamon 12 fresh mint leaves 1. Preheat the oven to 400°F for 20 minutes. 2. Meanwhile, brush the pears with butter and place them, cut-side down on a parchment-line baking sheet. Sprinkle with cinnamon. Bake until the pears are caramelized and tender, about 40 minutes. 3. Transfer the pears onto a platter, cut-side up, and let cool. Fill each pear half with yogurt, drizzle with honey, and serve.
  • Gallery