Over 900 lbs of pure fall fun!

On October 1st Central Elementary School will be hosting its first School Garden Open House from 10-2. Visitors will be able to:

Tour the Hoop House and Outdoor Classroom
View student projects and "hopes and dreams" for the hoop house
Try a variety of apples at the Girl Scouts' Apple Tasting Table
Learn about wool through felting
Check out an Invasive Insects display
Make Your Own Scarecrow
Pet bunnies, chickens, baby goats and a miniature pony
Have your picture taken with a 900 pound pumpkin and "The Pumpkin Lady"
Learn more about SOBO Central
Register to win Kathy Gunst's new book, a membership to The Works or laser passes to Hilltop Fun Center
Learn more about Central School's PTO
Participate in a community picnic

We hope to see you there!

"Notes from A Maine Kitchen"

Kathy Gunst's latest book, "Notes from A Maine Kitchen", is now available. A literary cookbook, Kathy shares twelve warm, heartfelt stories of life in Maine along with numerous recipes made from fresh, local foods. To learn more about her book, check out "A Love Letter to Maine". For a signed copy, visit River Run on September 26th at 7 PM. Central School's school garden is mentioned in Kathy's chapter "November" which highlights the issue of hunger in Maine.

Central School Hosts School Garden Open House

Central Elementary School will be participating in the Maine School Garden Open House on October 1st from 10-2 PM. There will be many activities including guided tours, taste tests, sheep sheering demonstrations, a petting zoo and more. Stay tuned for more information!

http://www.seacoastonline.com/articles/20110922-NEWS-109220407

Fresh Food Express Featured in Taste of the Seacoast

Read "Chefs Move to Schools", an article about Central School's very first salad bar from their own hoop house, written by our own Amy Bevan!
http://viewer.zmags.com/publication/98e2eeea#/98e2eeea/56

Q and A With Kathy Gunst

While talking about her new book, "Notes from a Maine Kitchen", author and chef Kathy Gunst makes mention of Central School's hoop house and guest-chef program, the Fresh Food Express.
http://www.pressherald.com/life/audience/fresh-fare_2011-09-04.html?searchterm=kathy+gunst

Fresh Food Express Lived Up to Its Name- Central's First Salad Bar a Hit

Salad Dressings

Third grade students had the opportunity to make salad dressings for tomorrow's salad bar. Here are the recipes if you would like to make them for your own family:

ITALIAN DRESSING (ALSO CALLED VINAIGRETTE)

1.  MIX 2 TABLESPOONS MUSTARD WITH SALT AND PEPPER.

2.  ADD 1/4 CUP CHOPPED CHIVES

3.  ADD 2/3 CUP VINEGAR

4.  WHISK IN 1 ½ CUPS OLIVE OIL AND WHISK TOGETHER

5.  TASTE AND ADD MORE SALT, PEPPER, OR OIL IF NEEDED.

6.  PLACE IN A JAR, COVER, AND KEEP IN THE REFRIGERATOR.


GREEN GREEN GODDESS DRESSING

1.        IN A BLENDER ADD 3 TABLESPOONS CHOPPED BASIL, ½ CUP CHIVES, 6 CHOPPED SCALLIONS AND ½ CUP PARSLEY. BLEND.

2.        ADD 1 CUP YOGURT TO THE BLENDER, 4 TABLESPOONS LEMON JUICE, 4 TABLESPOONS WINE VINEGAR AND 1 CUP OLIVE OIL. BLEND

3.        ADD SALT, PEPPER AND MORE LEMON AND OIL IF NEEDED.

4.        PLACE IN A GLASS CONTAINER OR JAR AND REFRIGERATE.


RANCH DRESSING

1.        WHISK 1 ½ CUPS MAYONNAISE, 1 CUP BUTTERMILK IN A BOWL.

2.        ADD 4 TABLESPOONS FINELY CHOPPED PARSLEY, 4 TABLESPOONS CHOPPED CELERY LEAVES, 3 TABLESPOONS LEMON JUICE, 3 TEASPOONS MUSTARD AND 1 ½ TEASPOONS ONION POWDER. ADD 2 TABLESPOONS CHOPPED FRESH DILL.

3.        TASTE FOR SEASONING AND ADD SALT AND PEPPER. COVER AND REFRIGERATE.