Last Saturday’s Autumn Harvest Party
Here at Buddings we love to celebrate the seasons and all they have to offer! Last Saturday, we enjoyed the bounty of the harvest by making a scrumptious pumpkin stew.
First, we carved up the pumpkin that would serve as the base for our stew. Feeling the “guts” of the pumpkin provided a stimulating sensory experience for the children, who were then invited to help separate the seeds for baking. After coating our squash in olive oil, we added spices: ginger, cinnamon, and allspice.
While the pumpkin was baking in the oven, we created a stock for our stew. The children added the carrots and celery I chopped up, along with vegetable broth, coconut milk, cinnamon sticks, and miso paste. We let this simmer for an hour and then added the piece de resistance of our meal: the pumpkin.
Before adding the pumpkin, the kids watched as I peeled the skin off. They were amazed to see that, “Pumpkins have skin just like us!” They took turns feeling the heat of the pumpkin through an oven mitt and then watched as it was added to the stew.
After this, we poured in some barley and lentils to round out our meal. As it simmered on the stove top, the aroma of cinnamon and allspice filled the air. The children munched on baked pumpkin seeds as the waited patiently to try out their creation. When it finally came time to try the stew, we had all worked up an appetite!
The result of our efforts was a delicious and nutritious meal which tasted a lot like pumpkin pie!