Putnam Indian Field School Thanksgiving Lunch

Putnam Indian Field School Thanksgiving Lunch


Nolda and Alba have done it again! Each year, on the Tuesday before Thanksgiving, the school’s chefs plan a wonderful and healthy lunch for the children and teachers that is above and beyond any concept of school food. Each year, the recipes change as new vegetables, different stuffings, and side dishes are tried out.

Chris carves more turkey as the first lunch group enjoys their meal.

Today’s lunch was no exception, as the menu featured roast turkey with gravy, a choice of stuffings, both mashed and sweet potatoes, broccoli, cauliflower, and green beans. New this year was a truly spectacular butternut squash stuffed with dried fruits and quinoa, baked with a touch of olive oil and then sliced.

The children have been vegetable gardeners for the past three years, starting plants in early spring indoors, and filling nine gardens with lettuces, tomatoes, broccoli, green beans, cucumbers, squash and melons and then feasting on them for snacks and lunches. So when Thanksgiving rolls around, they are already used to tasting many different veggies.

The vanilla ice cream and apple crisp for dessert went down very easily too.

Teachers look forward to this special meal all fall. Parents couldn’t believe how good everything smelled.