It’s not often that school-age children get to experience the bounty of food grown on farms in Seattle’s fertile neighboring valleys. “Farm to table” is best known as a culinary experience at high end restaurants. One after-school and pre-school care program is turning that around. Not only are they sourcing locally grown food with the help of a start-up to “bridge the gap between fields and kitchens”, they’re working to make sure staff know how to cook with the valleys unique ripe and ready produce. Martha Baskin has the story.