Kids ex­pe­ri­ence har­vest to ta­ble foods

The Southern Berks News - - FIT FOR LIFE -

POTTSTOWN >> Kids got some hand­son ex­pe­ri­ence with farm to ta­ble food re­cently dur­ing a work­shop held at the Olivet Boys and Girls Club.

Area chil­dren got a chance to learn about the ben­e­fits of har­vest to ta­ble food, how to pre­serve sea­son­ings and much more dur­ing a work­shop held at the Olivet Boys and Girls Club ear­lier this month.

The work­shop, hosted by Shona Wil­liams, showed kids how to prep fresh food with herbs har­vested from First Methodist Church Chil­dren’s Gar­den.

Dur­ing the work­shop, chil­dren had the chance to bake cauliflower leaves, build a salad with fresh gar­den herbs and even make their own salad dress­ing. Wil­liams demon­strated grind­ing up dried herbs to save for win­ter and showed chil­dren how to bake a spaghetti squash.

Af­ter the kids had their fill of mak­ing and tast­ing fresh foods, each par­tic­i­pant left the work­shop with a small gift bag of fresh herbs and toma­toes.

The work­shop was the first of its kind but mem­bers and di­rec­tors at the Olivet Boys and Girls Club are hop­ing to bring back some­thing sim­i­lar in the fu­ture.

Cook­ing, tast­ing and pre­serv­ing items har­vested fresh from the gar­den were all les­sons taught by Shona Wil­liams dur­ing a seminar for kids on har­vest to ta­ble foods.

Shona Wil­liams shows off some of her foods in a work­shop held at Olivet Boys and Girls Club in early Novem­ber. Kids got to learn about all kinds of food and the ben­e­fits of farm to ta­ble cook­ing.


Shona Wil­liams picks some spaghetti squash from the gar­den at First Pres­byterian Church. Wil­liams held a work­shop this month to teach kids about har­vest to ta­ble foods.

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