Every year, hundreds of students visit Katchkie Farm and have a chance to explore what is growing. The Sylvia Center staff welcomes them to the farm and guides students through the story of our food, from seed to plate. These experiences are highly valuable to students, increasing their knowledge about food and farming, while also allowing them to engage with their peers in the beautiful landscape of the farm. Many parents and teachers are grateful that students can experience a farm first-hand, and teachers often tell us that students leave with a new appreciation for food and the environment.
Last week was no exception. We hosted over 120 students from Ichabod Crane Elementary School. After students explored the row crops and greenhouse, students, teachers and chaperones harvested fresh ingredients for lunch in the field house. Students prepared Green Vegetable Fried Rice, featuring fresh asparagus, chive flowers, and peas from the garden. For dessert, students harvested and sliced rhubarb to add into a delicious Rhubarb Applesauce with Toasted Oats. There were so many smiling faces!
Try it with your kids at home!
Rhubarb Applesauce with Toasted Oats
For the applesauce
1 lb rhubarb stalks cut into ½-inch pieces
½ lb apples
½ cup sugar
For the oats
½ cup rolled oats
½ teaspoon cinnamon
2 Tablespoons brown sugar
2 Tablespoons olive oil
- In a saucepan, combine rhubarb pieces with sugar over low heat. Stir frequently as it starts to cook, making sure the sugar doesn’t burn.
- Add apples as rhubarb begins to cook down.
- Meanwhile, heat a skillet over medium-high heat. Add olive oil, and once shimmering, add oats, brown sugar, and cinnamon. Cook for 5 minutes until well combined and oats become crispy.
- When apples have almost cooked down, remove from heat. Taste for sweetness. Let cool and serve with toasted oats sprinkled on top.