McHenry County Farm Bureau has taken on the task of teaching hundreds of 1st grade students about pumpkins. Larry Reinhard, Ag In The Classroom (AITC) Coordinator has been leading this tremendous effort. Brandon Borarth, Illinois Farm Bureau trainee, and Patti McCrystal, retired teacher/principal, and our Women's Committee have provided assistance to this program.
The program shows the students different kinds of pumpkins, gourds and squashes. A slideshow informs the students about the history and life cycle of the pumpkin. To conclude the program, we make Pumpkin Patch Pie with the students (recipe and directions provided below).
In total: Two-thousand students from 14 grade schools took part in this AITC program. A big Thank You goes out to the volunteers and financial donors who make these programs possible.
Pumpkin Patch Pie
Materials:
1 gallon Ziploc® freezer bag, 2 2/3 cups cold milk, 2 packages (4 serving size) instant vanilla pudding mix, 1 can (15 ounces) solid-pack pumpkin, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, Graham cracker crumbs, 25 small cups, scissors, 1 can whipped topping, and 25 spoons.
1. Combine the milk and instant pudding in the Ziploc bag.
2. Remove the air and Ziploc shut.
3. Squeeze and kneed with hands until blended for 1 minute.
4. Add the pumpkin, cinnamon, and ginger.
5. Remove the air and Ziploc shut.
6. Squeeze and kneed with hands until blended for 2 minutes.
7. Place 1/2 Tablespoon of graham cracker crumbs in the bottom of
small cups.
8. Cut corner of gallon freezer bag and squeeze pie filling into cups.
9. Garnish with 1 container (8ounces) whipped topping.
10. Add a spoon. Serve and enjoy.
Yield - 25 small servings
