Last week, Liz Wing’s 4th grade worked as a team to prepare beans for pickling. They washed and sorted beans, snipped off the stems and stuffed them into canning jars. For spiciness, they added our own garden garlic and dill and a bit of dried cayenne pepper. The brine (kosher salt, vinegar and water) and canning water was heating up in the kitchen as the kids worked together in their classroom. After the brine was added, jars were sealed and processed in a boiling water bath for 10 minutes. The beans will be at their “pickley” yummiest in about two weeks. We had the best of adult help to speed us along. This class was ready to move to their next activity in 1 hour. They put up 24 quarts of dilly beans for the school to enjoy this winter. (Recipe from Putting Foods By)
This class remembered planting the garlic we used today last fall. Garlic cloves are planted sometime in October here in Vermont and they overwinter in the ground. Garlic bulbs are ready to be harvested in July.
While we were adding brine in the cafeteria, our volunteer parent, Amy Rice Sciacca, was making popcorn for All School snack. (You can see the bowls of popped corn in the background.)