It all began with a fridge drawer full of beets and potatoes and some bags of frozen carrots.

With the help of Corina Riley, the chef from the Little Red Market Café, we washed and chopped and diced…

We documented our work in our Little Green Thumbs journals.

Then we feasted on carrot soup, and roasted potatoes and beets! For many students this was the first time they had eaten a beet. The consensus was: Delicious!

Many thanks to all our helpers!!!