Harnessing the Harvest

It is harvest season here at Allamakee and boy do we have a bounty! In clearing the garden beds for a winter planting, we harvested beautiful beets and krafty kohlrabi to be used by the Waukon Middle School Cooking Club. We also pulled a few surprise carrots from the beds! Continue reading

Recipes for Little Hands

There is no way around the fact that cooking with children can be a little messy. Crumbs and spills aside, cooking with children is a great way to spend quality time and teach important skills like measuring, counting, fractions and following directions. Not to mention the fact that children will be more likely to taste something they helped to make. Below is a recipe roundup of dishes that are fun to make and eat with kids. Continue reading

This Holiday Season, Win Over Your Kale with a Nice Massage

A few weeks ago I was giving a Stone Soup Lesson at N. Winneshiek where we were using all the left over vegetables from the final harvest of our school garden to make a huge “Stone Soup” for national Food Day. The kindergarten, 1st, 2nd, and 4th grade classes all helped to make the soup and read the story in advance. Students were chopping carrots, potatoes, parsley, onions and thrashing beans. Continue reading

Rosemary Sweet Potatoes

What is the month of November without our favorite fall dishes? To me, eating seasonally in the fall means stuffing myself full of all types of squash as well as roasted potatoes and sweet potatoes. The hardest part of my job as an AmeriCorps member is to get people as excited about eating delicious, local food, as I am. What better way to start, than to have a local sweet potato taste test! I ordered sweet potatoes off the Iowa Food Hub and while I waited until they were delivered, I brainstormed about how I should prepare them. I have never been a fan of sweet, sweet potatoes. All of the marshmallows and brown sugar are not my ideal toppings. I enjoy my sweet potatoes with a savory edge. So I decided to prepare them with olive oil, butter, salt, pepper and rosemary. The rosemary filled the entire cafeteria with a homey, Thanksgiving feel. Continue reading

Homemade Ranch

I walked into my doctor’s office early in the morning, barely awake. The nurse behind the counter greeted me warmly. A pink sparkle on the desk caught my eye. I stared blankly, it took me a few seconds to recognize the pink energy beverage she was drinking. This is my least favorite part about being a FoodCorps service member – casually observing the eating habits of others. Whether in the grocery store or restaurant, I unconsciously take note of what others are eating. Continue reading

Plants on our Plates!

At Clayton Ridge second graders learned about parts of plants we eat!  We were able to identify all the parts of a plant along with learning the jobs that each part has.  Then we learned and listed parts of plants that we eat.  Then for the best part, we made a salad along with our own salad dressing.  The salad we created had carrots, cauliflower, spinach, celery, sunflower seeds, peppers and much more!  For our salad dressing we made a honey mustard vinaigrette, which the kids loved. While making it they were a little skeptical and thought putting honey in dressing was silly. But to their surprise it was delicious.  So delicious they were even asking for the recipe to bring home with them. Continue reading