Young eaters can often be the most open to trying new foods, and the eleven students at Valley Cooperative Preschool are a great example of this.
Community collaboration is key for this site. Each month, Chef Alex McKinnon, a parent and cook at Kendron Valley Inn, visits the preschool to lead a cooking activity with students. Children have the opportunity to taste the featured vegetable, explore ingredients, and watch Chef Alex prepare a dish before taste testing that new recipe.
During their March lesson, students used their senses to examine raw beets, and tasted three different beet recipes: sauteed beet greens, raspberry-beet soup, and pineapple-glazed beets. Some children observed that the raw beets smelled like dirt or soil, and learned that the beet root grows underground! Teachers were also growing beet greens in the classroom, allowing children to observe the life cycle of a beet plant.
Previous recipes that children have cooked and tasted include kale and winter squash scones, parsnip-apple soup, and gingered cabbage salad.
Great work, Valley Cooperative Preschool!
Community collaboration is key for this site. Each month, Chef Alex McKinnon, a parent and cook at Kendron Valley Inn, visits the preschool to lead a cooking activity with students. Children have the opportunity to taste the featured vegetable, explore ingredients, and watch Chef Alex prepare a dish before taste testing that new recipe.
During their March lesson, students used their senses to examine raw beets, and tasted three different beet recipes: sauteed beet greens, raspberry-beet soup, and pineapple-glazed beets. Some children observed that the raw beets smelled like dirt or soil, and learned that the beet root grows underground! Teachers were also growing beet greens in the classroom, allowing children to observe the life cycle of a beet plant.
Previous recipes that children have cooked and tasted include kale and winter squash scones, parsnip-apple soup, and gingered cabbage salad.
Great work, Valley Cooperative Preschool!
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