June’s Harvest!

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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April & May: Time to Plant & Reflect

During the last five weeks, the kids have been planting and seeing their seeds grow. We are growing carrots, beets, two different kinds of lettuces, cucumbers, Habanero peppers —these are part a seed exchange program with the Global Partner Junior group in Mexico City, bok choy, onions, eggplants, chives, strawberries, chocolate mint, parsley, lemon thyme,…

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Late Fall at St. John’s

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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Early Fall at St. John’s

Urban farming in Crown Heights

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Summer Garden at St. John’s

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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Peaches & Strawberries Tofu Salad

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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Quinoa Salad by Illari

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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Cucumber Lemon Agave Ice Cubes

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, 8 spoons of agave, and 9 ice trays. First, the children took the lemon seeds off and squeezed the juice in a plate; the lemon juice was…

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Papaya, Coconut & Lime

For this week’s snack, I found fresh papaya at the local supermarket. A total find! The children scooped the papaya seeds off, peeled and chopped the fruit, spread shredded coconut and squeezed a few lime juice drops to it. Super simple, super easy snack to make. The children had never tasted papaya before, so they…

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Mango Strawberry Mint Smoothie

This week we started getting tropical and made a mango strawberry smoothie. The ingredients: Organic mango chunks, fresh organic strawberries, fresh organic basil, almond milk, and a scoop of goat yogurt. Kids liked it so much, they asked me to make it again!  

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