Yesterday we celebrated my favorite BCS tradition...Thanksgiving Family Dinner. This was our fifth year in a row, and the day has become a real part of the culture of our school. Sarah is the true mastermind and leader, (she will deny this but it's true).
|Our fearless leader|
She always arrives early and gets everything beautifully organized and half-prepped so that by the time I get there things are humming along smoothly.
We roast three enormous turkeys...
Parents and friends stop by throughout the day to chat or help a little, kids and teachers pop in and out of the kitchen..
In the afternoon the real work starts, and the kitchen at the Senior Center fills up with volunteers...
|Parents and friends whipping up mashed potatoes and homemade stuffing|
|BCS teachers hard at work prepping dinner|
And before you know it we have fed 150 people!
We love our school, our community, and Thanksgiving. We are thankful for each other. And for you.
Happy Holidays from the Lunch Lady!
Kale salad with the curly green, white and purple kale we got from Black River Produce...
and we tried wild rice made with veggie stock. With a little butter and special seasoning, it was a hit!
|pulled chicken, wild rice, and kale salad|
|actual preschooler's lunch plate|
Lunch was turkey quinoa meatloaf, mashed potatoes, ginger red cabbage slaw, and rolls.
Today we had Morrocan Stew, based on a City Market recipe taught to us by Caroline Homan. Sweet potatoes, zucchini, onion, garlic, chick peas and black beans stewed with crushed tomatoes, olive oil, cumin, turmeric, and cinnamon. Rice, roasted zucchini, and oranges to round it out and we've got ourselves lunch for a chilly day!
We are so lucky to be connected with Grow Team One, and the Friends of Burlington Gardens!
We celebrate our connection to our local farms just about every day, thanks to the Intervale Food Hub, and their amazing work to get gleaned organic produce into the hands of local kids through programs like ours.
|A preschooler digs in to local, organic spinach and apples at lunch|
Thank you Intervale farmers, and everyone involved with this awesome initiative!
|amazing fall weather|
|The red barn|
|the inside of the new storage barn|
And we put it to good use!
Tonight is our fall family dinner, and we'll be having kale chips, roasted carrots and potatoes, and cilantro garnish for our curried squash soup all thanks to the Intervale!
|soon to be roasted and delicious|
|kale, tomatoes, and basil|
It was super fun to poke around a giant restaurant supply store.
|Sarah compares fridge models|
|Bus tubs!!! Storage containers...with lids!!|
|Abbey Duke and I, excited about kitchen supplies!|
And... here is the beauty we picked out for the kitchen!
We can't wait !!!!
Let's see. We had 6 incredible family dinners including a huge Thanksgiving feast!
We discovered some new favorites at lunch...curry chick peas (recipe at the end of this post!) and kale gratin (and kale salad, and kale chips!) were big this year.
The kids made amazing investigations of textiles with quilting, sewing and needlework projects. They also investigated maps, clay, kindness, and beautiful things.
They baked bread, granola bars, and muffins, and worked on many other "experimental" cooking and baking projects with their brilliant and dedicated teachers.
We ran!! The 2nd annual BCS Fun Run raised $300 with staff, parents, kids and friends participating. We love our Intervale, and this great community-building event.
The first ever BCS Key Bank VT City Marathon teams raised over $3000 to put toward our long term playground renovation! The staff is working on a collaborative model to design the last phases of the playground transformation this Fall.
We received 2 grants to help expand our food program and make our school - including the kitchen - more energy efficient. A new stove, refrigerator, freezer, storage spaces and more are coming our way for the new school year!
And finally, earlier this month Sarah helped me run a workshop for the Child Nutrition Summer Institute put on by CACFP and Hunger Free Vermont. We shared recipes, tips, challenges and successes with cooks from around the state. It was so much fun to cook with so many fantastic folks, and inspired me to do more of the same. Cooking class for parents, perhaps??
So here we go! Fall is almost upon us. Apples, pumpkins, changing colors, and new explorations!
Here are a few pics from the staff in-service week. Icebox pickles from a recipe by Deb Perelman of the Smitten Kitchen
|New ceiling tiles!|
|Pot holders and dish towels!|
And finally, our first lunch of the new school year. Ham and cheese rolls, roasted red potatoes, and honeydew.
If you had a "first day back" at anything today I hope it was terrific. Let's hear it for Fall.
p.s. super easy and fast recipe below!