This year, Tuscan School had two farmers markets, October 4th and October 18th. Both were a huge success thanks to good weather and a great team of volunteers and staff support.
Without the contributions and support of the school, this program would not be possible: Thank you to Principal Majeed and the administrative staff for supporting the efforts of the PTA to bring
Without the contributions and support of the school, this program would not be possible: Thank you to Principal Majeed and the administrative staff for supporting the efforts of the PTA to bring
the farmers markets to fruition. Thank you to school nurse Angela Thompson and the Nutrition with the School Nurse program for her enthusiasm and assistance all year around to support healthy food and eating choices. Thank you to our great school custodians, Stephanie Simmons, Rhonda Williams and Douglas Afriyie who set up tables, scrupulously tidied without notice, and are a big part of what makes farmers market fun and easy.
Thank you to the PTA for supporting the farmers markets, for your donation of time, talent, funding and energy to this project every year. We would particularly like to thank the set –up morning crew volunteers, the day volunteers and the clean-up crew volunteers (you know who you are and we are forever grateful) and our children who volunteer in the early mornings to meet the truck and set up baskets in the cold (whether they want to or not).
Our farmer markets produce was provided by Alstede Farms from Chester, NJ. Whole Foods also participated in this event by donating gala, fuji and macoon apples and apple cider for the second market. Thank you to Monica Puri Bangia of Sharing Plate and Katie Harrigan for your delicious recipes. (click more for recipes)
Closing statements: the kids came to a few conclusions.
1. “This is heaven” according to one very excited student
2. Kindergarteners like things that are ROUND.
3. Shazuka apples are “AWESOME”
4. While we did not have kohlrabi or red bell peppers this year, Tuscan’s farmer’s markets were still the bee’s knees…just ask the yellow jacks buzzing around the apple cider
Until next fall, happy eating, Tuscan Tigers!
~ Candice Davenport and Mel Rose, Farmers Market Committee Co-Chairs
Declan's Kale
Ingredients:
Wash leaves of the kale
Fold them together and cut crosswise into thin strips (chiffonade)
Put the pieces of kale into a large bowl and mix in some salt
Massage the kale & salt and set aside
While kale is tenerizing, heat the honey and vinegar in a pan on low heat until it bubbles and thickens
Remove it from the heat and whisk in the oil
Pour the dressing over the kale and toss
Source: Katie Harrigan, Tuscan PTA Volunteer
Thank you to the PTA for supporting the farmers markets, for your donation of time, talent, funding and energy to this project every year. We would particularly like to thank the set –up morning crew volunteers, the day volunteers and the clean-up crew volunteers (you know who you are and we are forever grateful) and our children who volunteer in the early mornings to meet the truck and set up baskets in the cold (whether they want to or not).
Our farmer markets produce was provided by Alstede Farms from Chester, NJ. Whole Foods also participated in this event by donating gala, fuji and macoon apples and apple cider for the second market. Thank you to Monica Puri Bangia of Sharing Plate and Katie Harrigan for your delicious recipes. (click more for recipes)
Closing statements: the kids came to a few conclusions.
1. “This is heaven” according to one very excited student
2. Kindergarteners like things that are ROUND.
3. Shazuka apples are “AWESOME”
4. While we did not have kohlrabi or red bell peppers this year, Tuscan’s farmer’s markets were still the bee’s knees…just ask the yellow jacks buzzing around the apple cider
Until next fall, happy eating, Tuscan Tigers!
~ Candice Davenport and Mel Rose, Farmers Market Committee Co-Chairs
Declan's Kale
Ingredients:
- 1 large bunch of kale
- 1/4 cup of honey
- 1/2 cup balsamic vinegar
- 1 cup of olive oil
- 1/4 teaspoon salt for "tenderizing" kale
Wash leaves of the kale
Fold them together and cut crosswise into thin strips (chiffonade)
Put the pieces of kale into a large bowl and mix in some salt
Massage the kale & salt and set aside
While kale is tenerizing, heat the honey and vinegar in a pan on low heat until it bubbles and thickens
Remove it from the heat and whisk in the oil
Pour the dressing over the kale and toss
Source: Katie Harrigan, Tuscan PTA Volunteer
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