The children prepare a new plant bed to transplant beet starters using compost and soil donated by GreenThumb. The kids learn how to ferment tomatoes, and to save seeds for next spring. This has been a mild fall, and the eggplant plants, the tomato, and even the jalapeño pepper plants are still giving! We are also pleased to have found a new heirloom tomato in the garden. The kids are carefully documenting how its shape is changing every day! And finally one the kids tell us about how she made a spinach strawberry salad at her grandmother’s home, a recipe she learned during class last spring!
#StJohns #St.John’s
GARDEN KITCHEN LAB 
