Agriscaping & Fresh Foods

Week 1 - Tomatoes and Ketchup

Students made homemade ketchup - created 7 different ketchup flavors (spicy, savory, and sweet varieties) and cut/fried potatoes for taste testing

Week 2 - Tomatoes and Salsa

Students made homemade salsa - made 8 quarts to remain at school for students to consume

Week 3 - Zucchini

Students made various zucchini dishes working in groups. Made Zoodles Salad, 8 loaves of Zucchini bread and Zucchini Chips all dishes were shared with students at school or brought home by student.

Week 4 - Apples

Students made 5 quarts of homemade applesauce, 3 pans of apple crisp, 12 loaves of apple bread, and 8 quart jars of apple cider vinegar, food was shared at school or brought home by students.

Week 5 - Sprouts

15 students sprouted a green of their choice and then experimented with recipes to make greens more edible. Students also created poster on nutritional benefits of sprouts and uses. Students made smoothies, vegetable stir fry, and oatmeal with sprouts. Sprouts used included lentils, wheatgrass, beans, broccoli, salad mix, radishes, clover, alfalfa, and buckwheat.