Articles Posted in Recipes

blog%201.jpgKindergartener Emma Johnson shakes citrus-vinaigrette with Andrew Dove, Hannah Speizer, Rina Champ, Max Cheng and Alex Euhus

blog%202.jpgTMA Prinicipal Wendy Hudson with Kindergartners (left-to-right) Emma Johnson, Hannah Speizer, Andrew Dove, Rina Champ, Max Cheng and Alex Euhus

The TMA multipurpose room was transformed into kitchen stadium back in March, when TMA students participated in a cooking demo led by Chef Linda of Slow Food Orange County. TMA Principal and sous chef for the day, Wendy Hudson, helped Chef Linda teach the students how to prepare a tasty, wholesome snack using many fresh vegetables grown by students in our garden including kale and lettuce leaves, green onions, beets and leek. Students took turns measuring and mixing the ingredients in this produce-packed, no-cook snack, which could also be served as a light meal. Students enjoyed “rolling” their own Wrap ups just as much as they enjoyed eating them!

worm_composting.jpgBy Fourth-Grade Guest Blogger, Chelsea Ebisoya

What do think Mrs. Mulligan’s class is doing in the garden? We’ve been doing lots of fun things like planting strawberries, composting, pulling out weeds, and cutting dead things off plants.

A couple weeks ago I composted and the grass smelled as bad as a sewer! I also got piles of leaves in a bin for the compost pile. The people in the group wanted to spin the compost bin because we wanted to get away from the smell.

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This fall, show your kids that pumpkins aren’t just for carving. Here are some nutritious and yummy recipes you can share with your family.

Naomi’s Pumpkin Soup

Ingredients
* 6 cups chicken broth * 1 cup chopped carrots * 1 or 2 stalks of celery * 1/4-1/2 white onion, chopped * 2 cloves garlic, chopped * 2 fresh thyme stalks, chopped * 1 teaspoon fresh parsley, chopped salt and pepper to taste * 1/2 cup heavy whipping cream * 2 cups of pumpkin puree Nutmeg to taste * 1 teaspoon chopped oregano, optional * 1 teaspoon chopped basil, optional
Directions
Cook carrots, celery and onion in about 2 cups of chicken broth. When veggies are soft, puree them with garlic, thyme and parsley.

Add carrot puree to the remaining 4 cups of chicken broth. Add 2 cups of pumpkin puree and heat to a boil, then reduce heat, add heavy cream, salt and pepper, nutmeg and optional oregano and basil. Heat thoroughly. Serve hot.

More Recipes to Try With Your Kids
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onion_ring.jpgWritten by guest, third-grade blogger, Nareg Balian

On Wednesday, May 11, Mrs. Shenton’s and Ms. DeClark’s 3rd grade classes went to the garden and had great time learning about onions from soil to plate.

The students pulled the onions from the beds, washed them, and the parents showed us how they are cut. Next, we covered the onion rings with flour, dipped them in batter, and put them in bread crumbs. One of the parents fried the onion rings and the other parents put them in plates for us to eat.

planter 3
You’re always trying to get your kids to eat their fruits and vegetables and now they’re growing them in the TMA garden. Here’s a breakdown of the crops by grade.

Kindergarten: Radishes and lettuce ( beds 7, 9 and 11)

First grade: Lettuce (beds 6, 8, 10, 12)