Postville Summer School had delicious Snap for Snap Peas celebration for lunch! Grades 4-6 chose recipes and organized ingredients lists, then prepared their dishes and served taste tests to students. Continue reading
Postville Summer School Students took a field trip to the Postville Community garden on Friday. Students explored the garden space where the 4-H Garden Club grows produce for the school lunch program. Kindergarten students were most interested in the ripening strawberries! Continue reading
Postville 4th graders recently had a “let’s jam!” lesson.
They learned about different steps of the food system by completing important roles in the process of making strawberry jam. Continue reading
Third grade students at Postville elementary learned about why we process and preserve foods in a quick pickling activity. Continue reading
Postville Elementary School celebrates Farm to School month with school garden sweet potatoes!
We’re back to school and excited to see how things have grown! Third-grade students helped FoodCorps service member Claire Anderson plant kale seedlings in the Postville school garden in May and by late August, the kale was plentiful for a taste-test in the cafeteria. Continue reading
Postville third-grade students took advantage of an unseasonally warm December afternoon to plant garlic in the elementary school garden. Three third-grade classes joined FoodCorps service member Claire outdoors to plant garlic cloves before the ground froze for the coming Winter months. Students considered the seemingly unusual Fall planting process, as many think about planting seeds in the Spring for Summer and Fall harvest. The groups talked about the near year-long process of planting, growing, harvesting and curing efforts that make the garlic plant ready for culinary uses. Continue reading
The Postville Cooking Club baked pumpkin muffins using the pie pumpkins they harvested from the school garden this Fall. Continue reading
One of my first activities in the Postville lunchroom was a kale taste-test. The kale used was harvested from the raised beds at the elementary school grown by the 4-H Garden Club. Continue reading