Farm to Home – Harvest Feast 2021

This year, the Harvest Feast was fully adapted to a take-home meal. Included were new recipes we developed that were made by our 5th and 6th grade culinary students! ​

They began their preparation by learning how to make mashed potatoes and exploring different methods to meet allergy concerns. This lesson consisted of knife skills and cooking techniques including how to confit garlic!

After mastering 112 pounds of potatoes we moved on to arguably the most important dish of fall.. Pumpkin Pie! A big thank you to Whidbey Pies for donating pie crusts to make this happen! The students learned the importance of warming spices and why ratios are important when blending them. They jumped right in by scooping out the seeds of the farm grown pumpkins with their (gloved) hands, and practiced cracking eggs. Their effort was rewarded in the form of 40 pumpkin pies! 

During a 40 minute lesson, these students plowed through farm harvested carrots for the thyme and garlic roasted carrots!

The final recipe was a seasonal kale salad. The students prepped the kale using a massage technique to break down the fibers so the salad could soak up more of the vinaigrette that featured the apple juice from their apple pressing lesson!

Then, on the Thursday before Thanksgiving, the boxed-up meals were delivered to the over 275 students and family members who had signed up. Artwork and cards from the younger grades, as well as the menu, were included in the decorated bags.