by Hannah Macfarlane, Farm to School Summer Intern & Tufts Nutrition Graduate Student This summer, for the fourth year in a row, the SomervilleFarm to School Project ran the Healthy Summer Harvest program at the Capuano school. Every Wednesday for four weeks we visited the school for cooking classes and taste tests with students in the Summer Explore Kindergarten Transition Program . We tried lots of new food and had so much fun with our new friends! Chef Vanessa from Project Bread led the cooking demonstrations and Hannah, our Farm to School summer intern, chatted with the kids about the foods they were tasting. She was very impressed that some of them already knew that calcium is found in milk! Students were encouraged to try new foods and learned about plants, cooking, and nutrition. Each week featured a different recipe: Week 1 – Gingerbread yogurt dip with strawberries and apple slices Week 2 – Moroccan carrot salad Week 3 – “Green Monstah” smoothie We...