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.

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)

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.

MHS on Roller Skates!

Last week, 200 MHS children, teachers, staff, and family members traveled by city bus to Chez Vous roller-skating rink in Dorchester. What followed was a morning full of nervous anticipation, (more than a few) falls, some tears, and a whole lot of excitement, pride, accomplishment, and joy.

Enjoy the slide show!

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Mariners in the Making…

Last Tuesday, Sarah’s class was told that they would no longer be sixth grade students. They were given this information while standing on a floating dock in Fort Point Channel, simultaneously strapping on life jackets and also trying to keep from losing their balance. A student asked, “What are we going to be if we’re not sixth graders?” The reply echoed loudly under the bridge “You are all now officially Mariners!”

Ed McCabe introduces students to rowing equipment

Rowing, a longstanding and popular middle school tradition, began last week. The program is run by Ed McCabe of the Hull Lifesaving Museum, and combines rowing skills with geography, history, and science. This type of hands-on activity (also known as experiential learning) is one of many different ways that students learn at MHS.

Helping hands.

In addition to the physical challenges of the sport and the academic topics interwoven throughout the curriculum, there is also an important element of community-building that takes place when rowing. Middle school is a time for young people to expand their horizons and start applying their experience as community members within school walls, to the outside world. Each person must do his or her part to get the boat to respond effectively, which is great incentive for figuring out how to work together.

Students row with the city skyline as a backdrop.

For the next eight weeks, Mission Hill School’s 17 newest mariners will explore Boston Harbor and the Charles River by way of wooden rowing boats. Many thanks to Hull Lifesaving Museum’s Boston Rowing Center for providing students with this unique and exciting experience!


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!

Wellness Wednesdays

On Wednesdays at Mission Hill School, every student participates in an hour-long activity with an emphasis on wellness. Activities are offered as choices for children to pick from, and rotate on a six-week schedule.

Healthy Snacks and Double Dutch Jump Rope are two popular choices.

Wellness Wednesdays evolved from many conversations amongst members of the school community, who felt a responsibility to educate young people about healthy food options, food preparation, fitness, and emotional well-being. With the help of a generous grant from Brigham and Women’s Hospital through the Mission Hill Youth Collaborative, the school offers a variety of classes to all students. Offerings range from Latin dance, tennis, yoga, double dutch jumprope, and physical education, to healthy snack preparation, sexual education (for grades 6, 7, & 8), and a conflict resolution group called Peacemakers.

Middle School students participate in Salsa lessons.

The goal of the program is to expand educational experience by providing a broad range of activities that promote physical, emotional and social well-being.