Vermont School Garden

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

Getting the Garden into the Kitchen: Salad Bar Beets

1 Comment

adding brine and storing jars

adding brine and storing jars

A group of dedicated multi-age students met weekly this fall to learn about where their food comes from. One of the assignments was pickling our garden beet harvest for the school salad bar. Last year pickled beets were a huge hit for students and teachers so this year we planted more of them. Students followed a recipe and doubled fractions to create the brine. I precooked the beets ahead of time and let them cool for easy removal of their skins. Slicing and prepping was no problem for even the youngest students. Our new Master Gardener candidate, Kathleen Hacker, was on hand to help with math and reading.

adding brine through funnel

adding brine through funnel

slicing beets

slicing beets

assembly line

assembly line

adding brine and storing jars

adding brine and storing jars

following a recipe

following a recipe

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Click on recipe for: Pickled Beets

Advertisements

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.

One thought on “Getting the Garden into the Kitchen: Salad Bar Beets

  1. Love the beets! I have them with my salad every lunch possible. Yum.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s