Colorful Cooking Makes for Beautiful Bounty at Frost


Eighth-grade Cultural Foods classes at Robert Frost cooked and shared a special Thanksgiving feast on the two days prior to the holiday, consisting of turkey, mashed potatoes and all the trimmings.

In making the feast, which they shared with their classmates, the students chose recipes and prepared a colorful array of freshly harvested local vegetables from Harbes Family Farm in Jamesport, including carrots, turnips, Brussels sprouts, broccoli, purple cauliflower, and white and purple potatoes. Desserts included homemade apple pie, crumb cake, chocolate cream pies, biscuits  as well as pumpkin and corn breads.

“We were thankful for the bounty of good food prepared in our beautiful, newly redone family and consumer science rooms,” said teacher Paula Behrens.