cooking


Kakai pumpkins and tomato apple chutney, oh my!

What to do before the weather dips below zero degrees and damages the still-green tomatoes dangling from your plants? What to do when you want to help farmers and gardeners grow beautiful heirloom pumpkins next year? Well let me tell you! Last week we had the pleasure of hosting volunteers from ING Direct Canada  for the day. And boy, did we need them with a full-day of harvest activities at both Winchester and Sprucecourt! Tasha, Alycia, Jen and Dwayne were wonderful volunteers and I know the children really appreciated their company. In the morning we brought ...

Read More


A Life Change

Food is something that is important to our well being as a necessity of life but is often not paid attention to.  I was born and raised in the city of Toronto and grew up thinking I knew everything about food and where it came from.  Little did I know that people around me and myself barely scraped the tip of the iceberg. Growing up as a kid I had to be cautious around food due to my sensitivities and allergies.  It didn’t help that my mom would make sure I didn’t eat foods I haven’t eaten before which can be a potential allergen.  As I hit my teenage years I ...

Read More


A deliciously warm autumn in the school food gardens

The school food gardens in east downtown Toronto have been blessed with an exceptionally long and warm autumn, making for a lot of harvested greens, fruits and vegetables like mouse melons, tomatoes, ground-cherries, sunberries, peppers, lemon cucumbers, lettuce, beets, carrots, sweet potatoes, okra, coriander, Chinese chives, Tulsi and Genovese basil, dill, bok choy, thyme, and many other varieties by the children. One of the students new favourite revamped workshops is Nutrition All-Stars. This workshop incorporates harvesting, a fun and competitive nutrition knowledge ...

Read More


Vegetable Jalfrezi curry deliciousness at Eco Club

It's March and we can just taste spring in the air, even if there is still snow at our feet. Greenhouse programming will be starting soon, which we are really excited about. Meanwhile we at Green Thumbs are finishing up our winter programming in classrooms - Colour Me Healthy (a tasty nutrition workshop for grade 1 and 2), Food and Media (a critical look at food marketing workshop for grades 4 and 5), Design Your Own Garden (self-explanatory!), and Mystery Vegetable in A Box (an adaptation of Harvest Blanket from last year for the Kindergarten crowd - a great way for ...

Read More


Eco Club making jerk chicken, rice and peas

The second group of students, all girls, from Eco Club decided on making jerk chicken and a rice and peas dish, after much deliberation. Once they saw the recipe, there was no question about what they wanted to make! We used the Stop's cookbook, which was a favourite of all the Eco Clubs students when we perused piles of cookbooks earlier in the month. They had been hesitating between making jerk chicken with rice and peas, and also wanting to make coleslaw, cheddar biscuits, Broccoli Leek soup, Joshna's Vegetable Chile, and about a dozen other recipes. I think they also ...

Read More


Eco Club making lasagna and salad

Winter is a good time to stay indoors and focus more on learning food preparation skills. Also to eat yummy hot foods to fill our stomachs and warm us up! This week we launched a new cooking program with the Eco Club at Winchester P.S. We are lucky that the school has a kitchen in the art room that isn't used in the afternoon, and that both teachers and administrators were happy to let us use the space. Even Ms. Charmyne, who makes the students delicious meals at the school for lunch and who uses the garden produce and herbs in her cooking when it is available, lent us ...

Read More