October was National Farm to School Month! Cowles celebrated by making and sampling wholesome vegetable soup (no nuts, wheat, meat, or dairy) in the classroom during the week of Oct. 26 through Oct. 30. We used a recipe adapted from Lois Ehlert’s children’s book “Growing Vegetable Soup.” In two crockpots, we used low-sodium V-8 juice as a base and added fresh veggies (washed and chopped in small pieces), such as cabbage, onion, garlic, zucchini, parsnips, broccoli, beets, potatoes, green beans, sweet potatoes, turnips, cauliflower, carrots, squash or other veggies. Simmer for 3 hours. Season with fresh herbs like sage, oregano, and black pepper. We really enjoyed this hearty soup!