This semester, Ms. Jones's Foods, Parenting, and Teen Living classes have worked with FoodCorps to prepare produce in healthy ways. Students have blended frozen berry smoothies while learning about the importance of breakfast to a healthy diet. To the left, Foods 2 students work as a team to prepare a smoothie the whole group will love...which included fresh spinach! "You can't even taste it!" 

The smoothies followed a fruit tasting where students discovered a new love for fresh mango and kiwi. One student said she thought kiwis were nasty before she tried them, but now she knows they are delicious. Upon discussion of this epiphany, they realized the importance of trying new foods before evaluating whether they liked them. We also visited the strawberry patch at school to talk about seasonality of different berries and where fresh berries in mid-December would be coming from.

Before Thanksgiving, students worked in groups to carve their own "fall" themed pumpkins. FoodCorps stepped in to show the class how to roast their own pumpkin seeds using a tad bit of oil, salt, and a lot of flavors like curry powder, paprika, and chili powder. One student exclaimed, "These taste like french fries!" They loved the crunch and flavor of these nutritional gems, and learned why a seed would have so many nutrients.

In another lesson, classes prepared collards in a new, healthy way. We discussed our family traditions, and then the nutritional benefits of minimally cooking collards and adding healthier fats than pork, and less salt to a green. We briefly sauteed the collards with crushed red pepper, chicken broth, and soy sauce, and they were a hit! One student brought the collards to her mom, a cafeteria worker, who asked to learn the recipe! Thanks to Beth Perkinson for this delicious idea.

This week students harvested arugula from the garden to make their own arugula pesto. They roasted their own garlic and walnuts, and then blended them with the arugula, olive oil, and a tiny bit of salt. Add a little freshly-grated parmesan, and there's your pesto! After spreading it on their homemade, whole-wheat pita chips, the students said this was one of their favorite recipes with FoodCorps this year. Thanks for this delicious, fresh recipe idea from volunteer Karla Capacetti, who also helped with collard day, and thank you Ms. Jones for welcoming FoodCorps into your classroom!

FoodCorps, along with Kim Sellers of Little Spring Farm in Littleton, attended a workshop all about growing with high tunnels at the Center for Environmental Farming Systems in Goldsboro. High tunnels are similar to unheated greenhouses used to regulate climate and moisture for crops throughout the year. The sun warms the space contained by the transparent structure and therefore they can be used to extend seasons for certain crops. Selling produce before or after its normal season will return a higher price point for a farmer. Additionally, working within the school's calendar year is much more fruitful when student gardeners are able to provide a proper environment for summer produce longer, and start spring produce sooner. This workshop was very timely as Warren County High School's garden will construct  a hoop house after the holidays in both our carpentry and masonry classes. Students can then use the hoop house to grow delicious vegetables throughout the year!

We plan to open the hoop house for use at Warren County High School on Martin Luther King, Jr. Day, January 21st. Warren County High School will host a volunteer day at the school to perform garden refurbishment activities. To become involved, contact Caroline Stover.

   Warren County Memorial Library staff have teamed up with FoodCorps throughout this year to provide fun and healthy programming to library patrons. When apples first came into season this fall, Children Services Coordinator Mary Bullock and FoodCorps focused on this seasonal fruit for Reading is So Delicious! Ms. Bulllock read a fun book to the crowd all about apples, followed by Caroline teaching youth how to make their own apple dip. Yogurt, honey, cinnamon, nutmeg, raisins, and peanut butter were all available to the kids for making a snack to fit their tastes.
   With the last of the school garden harvest in October, library staff and FoodCorps teamed up again to make a batch of home-made tortilla chips and salsa! Participants were excited about how fresh and delicious their own salsa could be using just-picked tomatoes, peppers, onions, and jalapenos. 
   For sweet potato season, FoodCorps introduced home-made sweet potato chips to participants, while library staffer and amazing chef Beth Perkinson showed us how to make delicious and healthy greens in less than five minutes. What pairs better than greens, sweet potatoes, and a good book?
   A special thanks as well to Emily Shaw for coordinating events and Cheryl Reddish for her continued support. Partnering with the library thus far has been very fun and rewarding, and FoodCorps is excited to show more participants how delicious reading is next year!