Taste Washington Day is a state-wide celebration of Washington-grown foods in school lunches. The Langley Middle School cafeteria and students took it to the next level by celebrating our school grown produce.
Susan Milan’s 7th grade Health and Wellness elective organized the Thursday, Oct. 6th event with drawing publicity posters, selecting recipes, preparing them for a sampling table of delicious local food, and serving it all to their fellow students.
On Wed., Oct 5th, some of the students came to the Whidbey Island Nourishes kitchen at the Primary School to prepare, all from school-grown produce, these dishes for the sampling table during lunch:
- carrot/zucchini/cabbage coleslaw
- zucchini noodles with fresh tomato sauce
- basil pesto with carrot sticks and green beans for dipping
- cucumber salad
Then, on Thursday, Oct 6th, the students set up the sampling tables. To the fresh food prepared at the WIN kitchen, students brought baked items from home including kale chips (school grown), baked cinnamon apples, and Thunder cake (chocolate cake made with tomatoes). All these delicious offerings were very much enjoyed by the Middle School students, teachers and staff!
Last but not least was the regular school lunch offering! Cafeteria lunch chefs DeeDee Curtis and Patti Dunigan cook with school grown produce every day in season. On Taste Washington Day, the menu included:
- Fettucini Alfredo topped with school-grown sauteed broccoli, zucchini, beans and carrots
- Pasta with school-grown and scratch-cooked tomato sauce with meatballs
- Caesar salad with school-grown romaine lettuce
- Veggie platter with school-grown peppers, broccoli, carrots, cucumber, tomatoes
- Potato salad with school-grown Makah Ozette potatoes
- Coleslaw with school-grown cabbage coleslaw
- Apple crisp with Washington state apples. Next year our orchard will be producing and we’ll have school-grown apples!
Taste Washington Day was Taste South Whidbey School Gardens Day at the Middle School. Delicious, healthy, fun… and as local as you can get!
This year, 600 students from the K-5 classes at the Elementary School and South Whidbey Academy eagerly headed to the School Farm the second week of school. Classes are weekly or bi-weekly depending on grade. The farm is delivering produce to the cafeterias and providing plenty of garden nibbles during class for all the students. Here are some photos of the learning, eating and exploration that’s been happening this September!
Several articles recently in the local press about the School Farm and Garden program!
In the Pacific Northwest Magazine of the Seattle Times, an article from local writer Valerie Easton HERE.
From the website “Getting Smart” website about Place-Based Education click HERE for “Four Ways Kids Learn from School Gardens” by Liz Wimmer.
In the South Whidbey Record, read about the Goosefoot campaign to raise money for the program HERE.
In the Whidbey Weekly, there is an article by Kathy Reed about the School Farm and our fundraising campaign on page 8. Click below to read.
We’ve been growing all summer long getting ready for the children to return in September. The scarlet runner bean teepee has now reached the top of the 15 ft bamboo poles! Cucumbers, lettuce, tomatoes, basil, kale, beans, zucchini, basil, cabbage, peppers, broccoli, ground cherries, pea sprouts and spinach… we’ll be ready for the classes, for garden tacos at the end of class, and also for deliveries to the cafeteria!
The pizza camps were great fun and quite delicious, with the children preparing the tomato sauce, pesto, dough, cheese and veggies they created the pizzas with.
Tuesday morning work parties will continue though the last Tuesday in August, and then… school begins!
Here are some photos of one of our work parties taken by Kathy Reed, who wrote about the School Farm in the Whidbey Weekly (pg 8).
The Goosefoot Community Fund has kicked off the fundraising for the School Farm and Garden Program for the coming school year… with a match from the Goose Grocer up to $30,000!
Donate on-line at goosefoot.org, or send a check to Goosefoot, PO Box 114, Langley, WA 98260. Thank you for your support!
Garden Pizza Camp was a tasty hit!
Over the past two sessions we worked hard to harvest and create garden pizzas from scratch. Camp started by making dream pizzas using modeling clay to get creative juices flowing. We played around with different colored sauces and all sorts of topping ideas with the clay. Everyone participated in making and gathering the pizza ingredients from harvesting the basil for pesto, tomatoes for pizza sauce and both peppers and squash for toppings. We even learned a song all about pizza!
The farm had two pizza circle beds that grew almost all of the necessary ingredients for making a pizza! In these beds we harvested our basil, pepper, and zucchini and the beautiful tomatoes came from the hoop houses where they are growing like crazy. We were just missing the wheat.
Karl, a professional baker who sells at the Bayview Farmers Market, taught us how to make pizza dough with both yeast and sour dough starter! We worked with both types of dough and hypothesized which one we would like better. We learned how to make paneer cheese from goat milk as a group. Everyone was amazed to watch the whey separate from the milk curds and realize how easy it would be to make at home. On Friday we had all hands on deck and created around 20 different pizza’s using our home made pesto, raw pizza sauce, cooked pizza sauce, our home made cheese and all of the amazing vegetables from the garden to top with.
The camp taught the kids about where pizza ingredients come from and everyone was very adventurous in trying all of the different recipes we worked with.
You really can’t beat eating fresh garden grown pizza outside in the sun paired with a fresh garden salad! We are lucky to have access to all of this fresh and healthy food. The school farm is here for the whole community to enjoy. If you have not yet attended please join us for our Tuesday morning work parties through August 30th.