CIRCLE OF LIFE IN A SCHOOL GARDEN

aDIRONDACK FARM TO SCHOOL INITIATIVE

Our goal is to connect classrooms, cafeterias, communities, school gardens, and local farms to bring 15%locally grown fruits and vegetables into Tupper Lake, Saranac Lake, and Lake Placid school districts by 2015.

Helpful RESOURCES:

Food and sustainability in schools and communities:

Exploring, modeling and inspiring more conscious and restorative ways of life:

Working with community leaders to increase the amount of locally grown food served in public school, college and university food services:

A general reference to USDA farm to school initiative:

Working with schools and communities to raise awareness about healthy food, the role of Vermont farms and farmers, and good nutrition:

Helping children understand where their food comes from and how their food choices impact their bodies, the environment, and their communities at large:

NY agriculture in the classroom: lesson plans for several age groups and areas of study:

Example operating manual for a school garden and greenhouse:

Cornell cooperative Extension: To contact your local office:

Celeriac and Parsnip soup

Yield:18to 24 servings

Ingredients:

  • 5 pounds cubed celeriac root
  • 5 pounds chopped parsnip
  • 6 tablespoons olive oil
  • 15 cups vegetable stock
  • 1 bundle of thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Preparation:

How to make celeriac parsnip soup:

Preheat the oven to 400F. Toss the celeriac and parsnip with the olive oil. Arrange the vegetables in a single layer on a foil covered baking sheet. Roast them in the preheated oven for 35 to 45 minutes, stirring once, until they are tender and have turned golden brown. Transfer the caramelized vegetables to a large stockpot.

Bring the vegetables, stock, thyme, salt, and black pepper to a boil over medium-high heat. Reduce the heat, and simmer the soup for 15 minutes. Process the soup in a blender or food processor until it is smooth. Serve hot.

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Kale Chips

Yield: 24 servings

Ingredients:

  • 4 Bunches Kale (Dino is the best)
  • ¼ cup Olive oil
  • Salt free seasoning blend

Preparation:

Preheat oven to 300 degrees (275 convection oven)

  • With a knife of kitchen sears carefully remove the leaves from the thick stems of clean, dry kale and tear into chip size portions. 2”x2”
  • Drizzle with oil and season with Salt or salt free seasoning
  • Place in a single layer on sheet tray and slowly bake until crisp but not browned
  • About 15-20 minutes