For our first week of classes, we read the book Rainbow Stew by Cathryn Falwell and learned that eating a variety of colorful fruits and vegetables makes our bodies strong! Deeply colored edible plants are filled with phytonutrients that help us stay healthy. They’re also fun to eat.
In the kitchen, the kindergarten chefs made a rainbow fruit salad featuring strawberries, tango tangerines, pineapple, kiwi, blueberries, and blackberries. They tried out culinary tools like the crinkle cutter and y-peeler. The best part was tossing all the fruit together and enjoying the salad in community.
