Recently, some elementary classes had the chance to expand their culinary knowledge and skills.
Second grade students prepared a squash soup with carrots, onions, and butternut and acorn squash. The vegetables were harvested by the grade from Sidney’s school garden.
Students utilized blender bikes to purée the roasted squash to a smooth consistency, before they combined the rest of the ingredients.
Fourth graders had the chance to make pickles, combining school-grown cucumbers with garlic, dill, and other herbs and spices to make two dozen jars of pickles. Students will have the chance to sample the pickles as part of their Thanksgiving celebration.
For a gallery of photos, please see below.