Beet Bop A Lula

The children harvested their own beets and used them to make a banana-blueberry-beet smoothie. This has been a popular recipe for a few years now, and we will be introducing other flavor smoothies in the future! Dianne Bliffeld, a new Board of Education volunteer, did an excellent job leading this class.    

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Broccoli Bonanza at Garden Kitchen Lab-St. John’s!

We had almost 30 pounds of harvested broccoli this year! The children learned how to collect and prepare steamed broccoli during this class. Here are a very proud group of children on that day.                          

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Garden Kitchen Lab & NYC Parks Urban Rangers

The St. John’s and Sunset Park Recreation children visited Salt Marsh this spring. The Salt Marsh Nature Center serves several vital roles in our communities, leading to wildlife education, environmental studies, and recreational activities. Garden Kitchen Lab partnered with the Urban Parks Rangers in teaching our children how to forage local wild edible plants and…

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Garden Kitchen Lab 2017 Brooklyn Expansion!

Garden Kitchen Lab is proud to announce its Brooklyn expansion to three additional sites! Red Hook Recreation Center, Sunset Park Recreation Center and McCarren Playground Center. This expansion was made possible NYC Parks: Emily Chase, Commissioner for Urban Parks Service and Public Programs; Kendra Van Horn, Director of Programming and Strategic Planning for Recreation; Ed…

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~ GROW Brooklyn Festival 2017

The Friends of Garden Kitchen Lab was honored to host the second “GROW Brooklyn Festival” on Saturday, May 20th, 2017 at the St. John’s Recreation Center in Crown Heights, Brooklyn. We were delighted to receive 19 different local organizations that offered engaging, interactive activities for the community. This year’s theme was Diversity Through Food. A…

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GROW Brooklyn Festival featured on BRIC TV

Earlier this year, the Friends of Garden Kitchen Lab and Oxfam America Action Corps decided to share the philosophy and activities of the Garden Kitchen Lab program with the broader community. We set about to create a festival, in collaboration with NYC Parks, the Citizens Committee for New York City, and the Seniors Group of…

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“I smelled peppermint leaves and tomatoes, it was fun.”

“In gardening class, we made pesto sauce, beet-berries-banana smoothie, steamed broccoli, quinoa salad, radish avocado toast, and tabouleh. We collect vegetables from the garden, then we went upstairs to cut the vegetables like radish and cucumbers.” “I liked the beet banana smoothie because, to me, it tasted like a strawberry smoothie. I loved the quinoa…

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Tabouleh.

You pay attention to what the garden is giving that day or week, and you plan ahead. Garden Kitchen Lab teaches how to grow food, and how to eat healthily, but it also exposes children to new flavors and smells. It educates the kids’ palates and encourages them to explore through their senses. Tabouleh or…

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Radish Pink Stars!

A very simple to make a snack: a radish-avocado toast! The kids harvested some of the radishes from the garden, brought them to the kitchen to wash and cut them in thin slices. Then they opened up the avocados and smashed them with olive oil and a bit of salt. They toasted the multi-grain bread…

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