Back in November, I introduced a local CSA (Community Supported Farm) and community organization called Greener Partners, who have been visiting our school monthly sharing fresh farm grown foods and simple kid-friendly recipes with the children at our school.
One recipe they made with us is Sweet Potato Dip, highlighted in my November 19th post, perfect for young child to make and enjoy.
This past Tuesday, the ladies from the farm revisited us bringing with them some yummy winter squash. What I love about their presentations is that they not only bring some unique flavors for the children to sample and savor, but also informative facts about the foods we are about to taste. Education and experience at its finest!
Here are the January "Veggie Facts" given to us this week from the farm: January is a good time to buy winter squash. Winter squash have thick, tough outer shells that protect the sweet, rich inner flesh. Their protective shell makes them an excellent storage vegetable and they can last for several months after they've been harvested in the fall. Some varieties are available year-round, but their natural season lasts from late summer to mid-winter. Winter squash is a good source of Vitamin A, Vitamin C and Potassium.
The ladies brought an acorn squash, a butternut squash and a spaghetti squash for all the children to see, feel and of course taste, baked with a little olive oil and sea salt. Simply delicious! During each taste, the children described what the squash looked like, the color and what it tasted like, comparing it to other foods and flavors. The children guessed which squash was which and had the excitement of seeing the inside of each unique vegetable.
In addition, the ladies brought along their portable stovetop and got to cooking! Here is the very simple and wonderfully delicious recipe they made with our children this week:
Spaghetti Squash Spaghetti
1 large spaghetti squash
1 tsp. olive oil
Preheat oven to 400 degrees. Cut squash in half lengthwise. Drizzle with olive oil and sea salt and place skin side up in a baking pan. Bake for 25-30 minutes. When the squash is "fork tender" remove from oven. Scoop the noodle-like flesh into a saucepan. Combine with your favorite sauce and sprinkle with Parmesan cheese.
Join me next week for my interview with Amy Johnson, the Director of Farm Operations at Greener Partners.