Just in...Family Activity Night Recipes

The Edible Schoolyard has granted us permission to post the recipes from our recent FAN night. Please make and enjoy these at home!



Winter Vegetable Soup
Serves 8- Adapted from edibleschoolyard.org

4 tablespoons olive oil
2 leeks- thinly sliced white stalk, save green tops for stock
3 carrots- peeled and chopped, save skins for stock
3 ribs celery- chopped, save ends for stock
6 cups of winter vegetables, peeled if desired, and cubed (possibilities include turnip, squash, pumpkin, rutabaga)
5 sprigs of thyme
3 cloves of garlic, minced
3 tablespoons of parsley, minced
1 14 ounce can of diced tomatoes- don’t drain, add the whole can to the soup
¾ cup bulgur wheat (bring to a boil with 1 cup of water, then simmer about 10 minutes until water is absorbed, then add to the soup when called for)
4 cups vegetable stock, homemade or store bought
1 bunch of chard or other greens if available

Heat oil in a large soup pot and sauté leeks, carrots, and celery for 5 minutes. Add mixed winter vegetables, thyme, garlic, and parsley. Saute briefly for about 1-2 minutes, then vegetable stock and simmer until the winter vegetables are tender, about 10-15 minutes. Add bulgur and tomatoes (and greens, if available) and simmer another 10 minutes. Season with salt and freshly ground black pepper. Enjoy!


Potato and Chive Biscuits
Makes about 12- from edibleschoolyard.org

2 cups all purpose flour
2 teaspoons baking powder
¼ teaspoons baking soda
1 teaspoon salt
¼ cup chilled butter
¾ cup buttermilk
1 cup mashed potatoes
¼-1/2 cup of chopped chives

In a large bowl combine the flour, baking powder, baking soda, and salt. Cut the butter into small pieces and using your fingertips, rub the butter into the flour until there are no more large lumps. In another bowl combine the mashed potatoes, buttermilk, and chives. Pour the wet ingredients into the dry ingredients and mix until just combined. Turn dough out onto a floured surface, and pat or roll to ½ inch thickness. Cut biscuits out with round cutter or a glass dipped in flour. Bake at 450 for about 10-15 minutes until golden brown.

Family Activity Night- the Soups On!

Wednesday, 1/21/09 was our first Family Activity Night at Woolwich. There were activities of all kinds, from chess, to snowshoeing, Wii, Dance Dance Revolution, step aerobics, health Jeopardy, cooking, and more.

In the cooking class chefs of all ages came together to prepare Winter Vegetable Soup and Potato Chive Biscuits for the 125+ community members in attendance. We had a fabulous time, made some good food in the process, and got lots of positive reviews. Check out the pictures below.

The chefs and diners were excited because the organic vegetables were grown locally by Goranson's Farm.

At first the piles of veggies seemed daunting...

So we just dug right in...

and chopped...

and chopped...

and rolled...

until we had biscuits and soup for 125!

The community seemed happy...

and the night was a success!

Preparations for FAN night

This Wednesday we are hosting Family Activity Night (FAN) at school. We have numerous activities planned, including but not limited to: volleyball, wii, step aerobics, chess, health jeopardy, and cooking. The cooking class will be making a snack of winter vegetable soup and potato chive biscuits for all the attendees to enjoy at the conclusion of our evening. Today I will test drive the recipes, courtesy of Edible Schoolyard, in preparation for Wednesday's class.

We have purchased the vegetables from Goranson Farm. Jan Goranson (on the right) and Julia Reid (left) are pictured at the Bath Farmers Market selling their vegetables and maple syrup.

Tips for Farm to School Purchasing
1. Be aware of what is in season when choosing your recipes. Ask the farmers what they have available, visit a farmers market, or check your local co-op or natural foods market to determine what is seasonal. Then, choose your recipes accordingly.
2. Start early. If you can plan ahead, then you can allow plenty of time for communication. Farmers are busy people, and may not be readily available by phone.
3. Be organized. Have a checklist ready of the vegetables or products you are looking for, as well as approximate amounts. Be prepared to share this information quickly and succinctly.
4. Try the recipe in your own home first for increased flexibility. This way, you will have a sense of what ingredients are key, and what can be swapped depending on availability. That way, if the soup recipe calls for leeks and the farm doesn't have leeks, but does have onions, you'll know if you can change the recipe. (or find a new one)
5. Share the transportation. At our school we are lucky enough to have a principal who drives right by Goranson's farm during his morning commute. He kindly offered to pick up the vegetables, saving the Goranson's a car trip.