This spring, we started our project as a container garden, now we have six small plant beds and one large raised bed. It has been a fantastic experience to see how our seeds turned into seedlings and soon after started growing exponentially! The tomatoes began giving last week, and so did the peppers, the onions,…
Read More
For our last spring class students prepared a peach strawberry baby arugula salad with tofu. The slightly bitter taste of the baby arugula mixed with the sweetness of the peaches and strawberries make this salad a hot summer plate for children. To season it we used salt to taste and olive oil. As usual, the…
Read More
Illari, a seven-year-old from Peru, shows students how to prepare a quinoa salad 🙂 First step boil water, once the water is boiling add the quinoa. For two cups of quinoa use four cups of water and add salt to taste. Chop one sweet red pepper and two handfuls of celery into tiny pieces. Once…
Read More
Students visited the East New York Farm to learn more about planting, watering, weeding techniques, how to compost and beekeeping. The purpose of the visit was for the children to imagine what their garden could become one day. #StJohns #St.John’s
Read More
The children had so much fun preparing this recipe! And it was so simple to make. We used 3/4 liter of water, 20 lemons, 1 1/4 large cucumber, a few mint leaves, 8 spoons of agave, and 9 ice trays. First, the children took the lemon seeds off and squeezed the juice in a plate;…
Read More
The children went foraging to the park and learned about the African Blue Basil, a plant is right to eat raw, and a great addition in salads and cooked lentils. Nettles, a plant to make delicious pesto! And finally Dandelions, the entire plant is edible and very nutritious, but this time we only tried the…
Read More
Serenity was awarded the Katie’s Krops grant, and the Garden Kitchen Lab will be able to start building the garden! The goal of this program is to teach children how to farm, appreciate, and eat what they grow, and give part of the harvest to people in need. It is this experience that little by…
Read More
This week we planned how we are going to start building our garden. The first step was to document the sunlight hours in the area where we want to grow. I took pictures of the garden from 9 am to 5 pm, every hour, to see where the sunsets. A garden needs at least eight…
Read More
I found fresh papaya for this week’s snack at the local supermarket. A real find! The children scooped the papaya seeds off, peeled and chopped the fruit, spread shredded coconut, and squeezed a few lime juice drops into it—a super simple, super easy snack to make. The children had never tasted papaya before, so they…
Read More
This week we started getting tropical and made a mango strawberry mint smoothie. The ingredients: Organic mango chunks, fresh organic strawberries, fresh mint from our herb garden, oat milk, and dates. The kids liked it so much, they asked me to make it again! #StJohns #St.John’s
Read More
GARDEN KITCHEN LAB 