In January the school garden expanded into the realm of fresh food preparation. We are now teaching cooking classes for the third though fifth grade students. There have been four successful classes so far where the students made a delicious pumpkin dip. We used the pumpkin puree that was processed and frozen from our all school Thanksgiving Feast. Our goal is to source food directly from the school farm and increase the connection from garden to table.
This new program is called SNACC (Student Nutrition and Culinary arts Community). It integrates the importance of fresh food and community through cooperation and sharing the food that the students have grown and prepared.
Here is the recipe if you want to try our Pumpkin Dip at home!