In the classroom this week we read the book Spring is for Strawberries and discussed the concept of eating with the seasons, which is hard to do now within our modern globalized food system. We are lucky to live in the Bay Area with access to incredible local seasonal produce and farmers markets. And all year round our kindergarten chefs will continue to celebrate together through the seasons, whether at school events or birthday parties or sporting events.
In the kitchen we made a spring salad in honor of the upcoming Spring Equinox. We worked with California-grown strawberries, asparagus, spring onion, and baby spinach. Shelling peas weren’t available the week of class, but we substituted California-grown sugar snap peas. Our weekly Edible Social Studies time is another venue for us to come together in community, this time in the 80-degree-final-day-of-winter heat!
