Neighboring schools Richmond Elementary School and Camels Hump Middle School have integrated Harvest of the Month into their farm-to-school programs through monthly taste tests and hands-on cooking activities. Sourcing produce from local farms including the Farm at VYCC, students have had the opportunity to try a number of dishes showcasing local, seasonal vegeteables including roasted broccoli, kale salad, and buttercup squash roasted with maple syrup and sage. Yum!
During a recent health class at Camels Hump, students learned about the different squash varieties available and even cooked with squash.
Check out Richmond Elementary School's farm-to-school blog, as well as this recent article by the school's chef, James MacPherson about his journey to working in a school cafeteria.
During a recent health class at Camels Hump, students learned about the different squash varieties available and even cooked with squash.
Check out Richmond Elementary School's farm-to-school blog, as well as this recent article by the school's chef, James MacPherson about his journey to working in a school cafeteria.
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