Throughout the colder months, Central’s Garden Club transitions into a Cooking Club. We have been having a lot of fun this year focusing on making foods with our Harvest of the Month local foods as well as following the amazing Little Chefs curriculum created by Nathan Spalding (a fellow FoodCorps service member).
I love that the Little Chefs curriculum is simple, kid-friendly and connects to literacy standards. It’s a perfect match for my kindergarten through third grade weekly cooking club! So far, we’ve made fruit salad sundaes, banana milkshakes, baked sweet potato fries, itty bitty tacos, and tortilla pizzas. All of the recipes focus on either local food or an increase in fresh fruits and vegetables. I’m excited to continue our cooking club for about another month and then transition outside to our spring and summer-time garden sessions, which also allows for plenty of tasting of good food, food that the kids have grown and cared for!