Corn Bread

The children picked and dried corn from the school garden, got every kernel off the cobs, and ground it up into cornmeal. Our goal is to have everyone bake corn bread before Thanksgiving.

Here's the recipe: 1 cup cornmeal, 1 cup flour, 1 cup sugar, 1 tsp. salt, 3 teaspoons baking powder, 1 cup milk, 1/2 cup oil, 1 egg....bake at 350 for 35 minutes in a greased 11x7 inch pan.

We're thankful for these teamwork activities! YUM!

Bean Dip

Mr. Currier, our school nutrition director, made two types of bean dip with the class today. The beans came from Fairwinds Farm- yum!

One was rosemary garlic and the other was tomato balsamic. The tomato flavor won and will be featured in a taste test on Thursday.

We'll see if it's the winner on Thursday. It will be up against baked beans and Mediterranean bean salad. The winner will be featured in next week's bento box.