~ Garden Kitchen Lab at McCarren Play Center

Digging in the dirt, planting, harvesting, and cooking activities. A new fantastic opportunity for children to learn how to go from garden-to-table was offered by NYC Parks Public Programs in collaboration with Katie’s Krops and Allergic to Salad. This class teaches children how to start and sustain food-producing gardens; harvest, cook healthy meals and understand…

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A New Garden Kitchen Lab Community

For our last summer class, we partnered with Iyaho Social Services, a great organization that offers different services to people with disabilities. This lovely group of students enjoyed an afternoon of harvesting, cooking, and preparing their own lunch. A couple of community children volunteered to assist during class, showing that they had learned what the…

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Tabouleh Salad, a Lesson on Inclusion

This salad is one of the children’s favorite and brings an opportunity to learn about different cultures through food. The students learn about Syria, Lebanon, Turkey, among other countries where this salad comes from, all the vegetables and herbs come from our garden making this recipe an authentic garden-to-table recipe. Another enjoyable experience with Dianne…

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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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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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