Today I had the honor of presenting a cooking lesson to the Kindergarten classroom at Grass Valley Charter School. For such wee ones with short attention spans, I wanted to present a simple, colorful, healthy and most importantly, tasty recipe with lots of participation. We made Autumn Harvest Soup. The recipe  we made was from The Edible Schoolyard www.edibleschoolyard.org which is located in Berkeley. The recipe includes all sorts of amazing summer harvest items likes squash, tomatoes, herbs, chard and garlic. Of course you can always substitute any of these items for what you have on hand.

The kids loved the confetti look of this soup and the rich olive oily broth.

Cooking with little ones is such joy because they really have such wonder and openness to new foods at a young age.

Did you know that on average it takes a child trying a new food 10 times before they accept it into their personal catalog of foods?

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Uncategorized by Wendy Van Wagner