What, Who, When, Where, and How?

Canaan Schools is participating in the FFVP- Fresh Fruit and Vegetable Program this year.  Canaan Schools received funding for this years program from the USDA and AutoNorth, Pre-Owned Superstore inc.

The program offers a FREE fresh fruit or vegetable Monday-Thursday to students in preschool to 6th grade, as well as to 7th grade students in Mrs. Dickson's living arts class.  Next semester the program will expand to grades 7/8 during PE class.

Once a week on Thursdays 7th grade living arts class cooks with an elementary class on a rotating basis.  The recipes must incorporate a fresh fruit or vegetable into the recipe and the recipes are the FREE snack available for Fridays.

During the weekly cooking classes the students are also learning a healthy tip from Mrs. Prehemo.

Keep checking back for new recipes of what's cooking!  Throughout the year, the recipes will be added below weekly.   Happy Cooking :)

Grade 6 Recipe

We omitted the nuts in the below recipe.


Grade 5 Recipe

We substituted the walnuts and raisins for 1 cup of chocolate chips.


Grade 4 Recipe

Mango Salsa

1 Mango peeled, seeded and chopped

1 cup diced cuccumber

1/4 cup finely chopped red pepper

1/4 cup red onion chopped

2 tbsp lime juice

1 tbsp lemon juice

2 tbsp chopped cilantro

2 tbsp brown sugar


  1. In a medium bowl, mix mango, red bell pepper, green onion, cilantro, jalapeno, lime juice, brown sugar and lemon juice. Cover, and allow to sit at least 30 minutes before serving.

Grade 3 Recipe

Peach Applesauce


·         4 lbs. Golden Delicious or McIntosh apples, peeled, cored and cut into chunks

·         8 regular sized fresh peaches (about 4 cups), skin removed, and chopped

·         1/3 cup water (we had to increase this amount)

·         1/4 cup brown sugar (add sugar to your liking beyond the 1/4 cup)

·         1/2 tsp. cinnamon


1.       Place apples and fresh peaches in your pot.

2.       Sprinkle with sugar and cinnamon.

3.       Pour in the water.

4.       Stir so everything is well combined.

5.       Cook until apples are soft.

6.       Uncover, and with a potato masher, mash the applesauce until you get the consistency you want.

7.       You can adjust the sugar to your own taste too!

8.       Let the applesauce cool for 30 minutes and then chill in the refrigerator until you are ready to serve, or eat warm, YUM!

9.       This recipe makes about 8 cups or so of applesauce.

10.   Store leftover applesauce in a large mason jar in the refrigerator for up to 1 week.

Grade 2 Recipe


3 eggs, beaten

1 1/2 c. sugar

1 c. oil

2 c. grated zucchini

3 tsp. vanilla

3 1/2 c. flour (or 2 c. regular - 1 c. whole wheat)

1 1/2 tsp. salt

1 1/2 tsp. baking soda

3/4 tsp. baking powder

2-3 tsp. cinnamon

Combine eggs, sugar, and oil; mix well. Add zucchini and vanilla. Sift flour

and add remaining dry ingredients to flour.   Add dry ingredients to egg



Place in 2 loaf pans, greased and floured or sprayed with Pam. Bake 30 minutes.

Grade 1 Recipe

Applesauce Cake



  1. Mix applesauce with soda. Mix eggs and oil. Combine dry ingredients in order given. Mix wet and dry ingredients. Beat vigorously. Turn into well greased loaf pan. Bake at 350 degrees for 45 minutes or until done.

Grade K Recipe


Fiesta Pumpkin Veggie Dip

1- 8 oz package of cream cheese

½ cup of canned pumpkin

2 tbsp taco seasoning

Mix together and enjoy with fresh raw vegetables.

Round 2 Recipes

Puree Pumpkin

1)           Carve out stem and scoop out seeds and guts of pumpkin.

2)           Peel back skin of pumpkin and put chunks of pumpkin in a bowl.

3)           With a blender, mixer or with a masher make the pumpkin into a smooth puree.

4)           Set pumpkin mixture aside.

5)           Wash and dry pumpkin seeds.

Cinnasweet Pumpkin Seeds

·         4 cups pumpkin seeds, rinsed and dried

·         1/2 cup oil

·         2 tbsp brown sugar

·         1 teaspoon ground cinnamon

·         1/4 teaspoon salt

¼ cup white sugar


1.        Preheat oven to 350 degrees F (175 degrees C).

2.        Combine the pumpkin seeds, margarine, brown sugar, cinnamon, and salt in a bowl; stir to coat the seeds. Spread the seeds in a single layer in a 10x15 inch jelly roll pan.

3.        Bake in the preheated oven for 15 minutes; stir and return to oven for 15 minutes more; remove from oven and sprinkle 2 tablespoons sugar over the seeds; stir to coat. Return to oven and bake another 15 minutes before removing again to sprinkle with remaining sugar and stirring. Bake another 15 minutes. Allow to cool before serving. Store leftover seeds in an airtight container.

No-Bake Pumpkin Snowballs


2 cups oatmeal

1 tsp pumpkin pie spice

1/3 cup pumpkin puree

½ cup brown sugar

½ cup raisins

1) Combine 2 cups oatmeal,  1  tsp pumpkin pie spice, 1/3 cup pumpkin puree, ½ cup brown sugar and 1/2 cup raisins in a mixing bowl.

2)  Form into 1 inch balls

3) Roll balls into powdered sugar and place on a cookie sheet.

Veggie ChristmasWreath

Take 1 package of crescent rolls and arrange triangles in a circle formation.   With hands mold the dough to form smooth edges in a circle.  Cook at temperature and for time stated on package.

Shred 5-6 florets of raw broccoli

Cut cucumber into thin slices

Cut grape or cherry tomatoes in half

Cut red and green pepper into thin slices

 Take Crescent wreath, spread a layer of ranch dressing on top of wreath.

Spread a layer of shredded broccoli on top of dressing

Arrange cucumbers, tomatoes and peppers around wreath

Take 2 long cucumber strips to be part of the bottom of the bow, then fold two in half to be top of bow, take a toothpick to hold in place

enjoy :)

Persimmon Bread made from persimmon pulp (This recipe would work with apples as well. )