Vermont School Garden

A visit to a Vermont public school garden through the seasons.

More on Flint Corn

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removing kernels from cobs

removing kernels from cobs

 

Just in time for their trip to Sturbridge Village next week, the second 5th grade class at school tried their hand at grinding corn and making baked corn pudding. This time we also created a vegan version, substituting tofu for eggs and soy milk for cow’s milk. It CAN be done! Nutmeg and molasses have become new friends of the fifth graders. I wish I had taken some photos of the kids enjoying their pudding. I was too busy dishing out thirds and fourths!

 

 Click Here: Corn Pudding Recipe

 

grinding corn kernels

grinding corn kernels

adding milk to eggs

adding milk to eggs

adding corn meal to pudding

adding corn meal to milk

 

 

 

 

 

 

 

 

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Author: vermontschoolgarden

I have been an elementary teacher at the Westminster Center School for 30 years. For most of those years, I maintained a garden as part of my teaching curriculum resource. Now I am the Garden Coordinator for all of the Westminster Center School classrooms.

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