Recorder: "Homegrown and homemade at Discovery School"

In the news banner 10



Staff Writer


GREENFIELD — Carrots, tomatoes and apples, oh my!

This year marks the fifth annual Harvest Sampler at the Discovery School at Four Corners. An event for students, staff, and families to come together, share recipes and sample homemade dishes. These dishes consist of fruits and vegetables students have studied and harvested from their class gardens.


As part of the Discovery School’s thematic curriculum, students in each grade were responsible for learning about a different crop. This year kindergartners studied apples, first graders studied tomatoes, second graders studied carrots, third graders studied potatoes and fourth graders studied squash, according to Principal Jake Toomey.


Each grade plants their crop in the spring of the previous school year and in the fall, along with working in their garden beds, students study their respective fruits or vegetables in their classrooms.


“This often includes bringing cooking into the classroom by trying out different recipes. Kindergartners visit Pine Hill Orchard to see the apple trees, harvest their fruit, and sample apples, cider and cider donuts,” said Toomey. “The Harvest Sampler is the culmination of student work and learning as they create dishes with their families utilizing their respective fruits or vegetables as the primary ingredient.”


Teacher Lindsay Skelton said students, teachers and parents greatly anticipate the event. “The kids love the hands on, working in the dirt. I have yet to meet a student who doesn’t like to pick something and take it then turn into something else,” Skelton said. Her class has made salsa, pizza and tomato pie using their crop, which was tomatoes.


Different disciplines are incorporated into the curriculum surrounding the crop, like math and timing when measuring ingredients as well as making sure the food is cooked for the right length of time.


Skelton said it’s not only beneficial in the classroom, but students are recommended to cook outside of the classroom to bring an item with them to the Harvest Sampler.

“I don’t know what culture isn’t surrounded by gathering and food. We invite students to go home and make food for this community pot luck essentially,” Skelton said. “It’s exciting because they take ownership of the food they make.”


The fifth annual Harvest Sampler was on yesterday on the blacktop part of the playground out back of the Discovery School at Four Corners.

Families could get the opportunity to talk among each other, walk along a trail or play on the playground after eating.




Greek roasted potatoes



3 lbs. of potatoes, peeled and cut into wedges or large chunks juice of 2 lemons 1/3 cup of olive oil 1 tsp. oregano 1 tsp. rosemary ½ cup water (or chicken broth) ½ tsp. of black pepper salt to taste


Preheat oven to 350 degrees. Peel and cut potatoes. Place in a bowl. Mix other ingredients and pour over potatoes, mixing to coat. Place potatoes and leftover sauce in a 9-by-13 baking dish and roast for one hour and 15 minutes, turning occasionally. Season to taste with additional salt and lemon juice, if desired. Baking time may vary depending on potatoes.


Recipe by family of Theodore Tully.


Apple Annie’s carrot cake



2 cups flour 2 cups sugar 1 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 1 tsp. cinnamon 3 cups shredded carrots 1 cup oil 4 eggs Preheat oven to 325 degrees. Mix together flour, sugar, baking powder, baking soda, salt and cinnamon. Add carrots, oil and eggs. Mix until moist and then beat for two minutes on medium. Pour into 13 by 9 pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean.

Recipe by grandmother, Apple Annie, of Penley Day.