Our 6th graders are getting a taste of something new! As part of Project Green Plate, students are exploring healthy eating, learning cooking skills, and making farm-to-table connections through their Adopt-A-Farm program.
This week, staff dressed as vegetables and served up garlicky-lemon broccoli, rosemary balsamic beets, roasted pumpkin with onions and sage, and fresh carrots, broccoli, celery, radishes, and turnips!
The pumpkins and sage came from our 6th graders' recent field trip to Arpeggio Farms!
A big THANK YOU to the Ashland Schools Foundation (ASF) for funding this delicious experience!
