Flex students in the Creekside Kitchen Classroom have been busy the past couple of weeks cooking up cozy, comfort food from fall 2016 harvests. Back in the fall students harvested potatoes from the Creekside Kitchen Garden and learned how to properly store these yummy veggies for later use. Students also roasted and froze cherry tomatoes and Roma tomatoes from the Sullivan Memorial Garden.
So far the 5th and 6th grade students have prepared and enjoyed roasted little potatoes, a baked potato bar filled with lots of healthy toppings and a roasted tomato chili with homemade corn bread. Yum!