Kids experience harvest to table foods
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.