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,…
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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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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…
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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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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
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The children asked for smoothies and smoothies they got! Strawberries, blueberries, oat milk, dates and honey smoothies. #StJohns #St.John’s We watched a video about how honey is made. The queen bee lays 2,000 eggs per day, creating the workforce necessary to make honey. One hive of bees can yield up to 7 pounds of honey,…
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Spring is here! The children have been asking to prepare recipes with fruits, so here is our first attempt of the season. #St.Johns St.John’s
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Last’s week snack was such a success, this week I wanted to introduce another fruit and mix it with greens and nuts. #St.Johns #St.John’s
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Children use heirloom tomatoes, tofu, and St. John’s Recreation Center’s garden organic basil to prepare this healthy snack. They were introduced to some new concepts: Local food and food in season, as opposed to food that is processed Kitchen gardens in Brooklyn (and how soon we will start our own community-garden) Organic vegetables versus produced…
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GARDEN KITCHEN LAB 