The kids have been working in the garden almost every afternoon. They have learned how to plant, how to use the tools properly, how to measure and distribute the plant area correctly, so when plants grow are not so close to each other. They really like to use the weed grabbers and have been cleaning…
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This week the students began planting using small seed trays and covering the cells with potting mix making sure to fill them to the top. Then made 1/4 inch deep dimple in each cell and placed two to three seeds into each cell. By using this method if all seeds in one cell start to…
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We started our growing season this April First with the help of the New York Restoration Project. The NYRP focuses on building and restoring vacant lots, public parks, schools, sidewalks, and waterfronts in communities of need. The St. John’s Recreation Center had NYRP designing and building our new garden: Planters, trellises, and a compost bin.…
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Collard green, broccoli, beets, and tomatoes were some of the vegetables that the children have been using to prepare salads throughout this fall. As part of the Garden Kitchen Lab program, the kids also covered plant beds with oats and lentil seeds to protect the soil from extreme temperatures. Earth is the foundation of a…
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Urban farming in Crown Heights
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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…
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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
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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;…
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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…
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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…
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GARDEN KITCHEN LAB 