Fourth graders from Southwest Elementary School in Grand Rapids made Golden Autumn Soup at the food bank on Tuesday. Plant to Plate coordinator Linda Russell, with support from University of Minnesota Extension NEA Gail Pollard and volunteers, took the students through the steps to make soup; cutting vegetables, measuring ingredients and adding food to the pot. While the soup cooked, the students made “bread in a bag” and baked it in the food bank’s oven.
Most of the students enjoyed the squash soup, many came back for seconds, thirds and even fourths! The project was an extension of the Plant to Plate garden project. Just like the garden this year, soup making was delayed. Most years, students make soup from the Plant to Plate garden after harvest. That didn’t work out this year, but soup in January is very good too.
Thanks to Linda and Gail and everyone who helped the students make and taste a new soup.