Carrot Soup from the Farm School!

Last week, The Farm School joined forces with Boston Public Schools Food & Nutrition Services to serve up fresh and delicious carrot soup for MHS students! Students from the Margarita Muñez Academy helped dish out the soup, which was created by The Farm School’s chef, Cristina Garcia. Classes did taste tests and posted results.

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Most students tried the unfamiliar carrot soup. Many discovered that they liked it!

 

 

 

 

 

 

 

 

 

 

 

Many thanks to our Cafeteria Manager, Chris Whitley and staff for supporting this fun and nutritious event!

Here is the recipe:

The Farm School Carrot Soup
Serves 10-12.

Ingredients:
2 Tbsp Butter
2 cups Yellow onions, chopped (2 medium)
1 Tbsp Garlic, minced (4 cloves)
5 cups Carrots, diced (2 lbs)
3 cups Potatoes, diced (3/4 lbs)
3 cups Turnips, diced (3/4 lbs)
5 tsp Cumin, ground
2 tsp Salt (to taste)
10 cups Water
4 tsp Lime Juice
1 Tbsp Honey
1/3 cup Heavy Cream
2 tsp Pepper (to taste)

Directions:
1. In a large pot melt butter over medium heat.
2. Add onions, stirring occasionally for 4 minutes or until translucent.
3. Add garlic, continue cooking, stirring occasionally for 3 minutes.
4. Stir in carrots, potatoes, turnips, cumin, salt and water.
5. Simmer for 25 minutes or until vegetables are easily pierced with a knife.
6. Puree soup with an immersion blender. Or carefully blend in small batches in a regular blender.
7. Pour soup back into large pot. Whisk in lime juice, honey and heavy cream.
8. Season to taste with salt and pepper

Optional Toppings: chopped cilantro, crema, toasted pepitas.

Farm to School Initiative

Food and nutrition are popular subjects at MHS. The school has been working hard to improve school food choices and create a healthy and happy cafeteria experience for all students. School Lunch Boston is the official blog of Boston Public Schools Department of Food & Nutrition Services (FNS). On the website, families can find monthly menus, nutrition news, recipes and other information.

Farm to School Initiative Hummus and Carrots!

Principal Ayla Gavins recently wrote an entire MHS Newsletter article about food choices in the cafeteria. In it she mentioned the BPS Farm to School Initiative, a great program that brings local produce into BPS school cafeterias. This week, freshly-made hummus and carrots will be offered as an option in the cafeteria at lunchtime. The healthy snack comes with a recipe and information sheet about the ingredients. Download the recipe here!

Baking in Kathy's Class (photo from schoollunchboston website)

Additionally, the Department of Food & Nutrition Services’ Alex Emmott recently paid a visit to Mission Hill and taught baking with Kathy D’Andrea’s 5, 6, & 7 year-olds. You can read her blog and see the photos by clicking here!