Our First History Kitchen-Garden at the Dyckman Farmhouse Museum

The Dyckman Farmhouse Museum garden is our first and only garden in Manhattan. At this gem garden, Fabiola Cáceres tested what other gardens will grow in 2022; different varieties of butternut squash, like Tahitian Melon Squash, Orange Butternut Squash, Charentais Melon, which she grew for flavor and its yielding results. Fabiola also planted Glass Gem…

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Our Largest Site —the Hunts Point Bronx Garden

This gorgeous garden was built by New York Restoration Project, a great organization building community gardens and supporting the community steward parks and gardens, promoting food sovereignty, and countering environmental and social injustice throughout the five boroughs for 25 years. NYRP built our first garden in St. John’s, Brooklyn, in 2015, and they continue to be…

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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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