When asked where they get pumpkin to make pies at home, the students in the Rainbeau Ridge class Somethin's Cookin' replied, "from a can."
As convenient as canned pumpkin is, however, the students said that fresh roasted and pureed pumpkin was a tastier version of it's aluminum-clad cousin, after they harvested a sugar pumpkin from the Rainbeau Ridge garden and prepared it for use in three recipes they learned to make from scratch.
Check out the video posted with this story to see a group of fourth-and-fifth graders handily clean out pumpkins, roast seeds and bake Pumpkin Pie Bites and Pumpkin Pockets.
During the 8-week series, the students also made apple muffins, zucchini brownies, and sweet potato fries.
"We try to match up what's healthy, but also super-fresh and really local and enjoyable for the kids," said Karen Sabath, strategy partner and cooking instructor at the farm.