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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Presto Pesto!

Great class! Students harvested basil, took the leaves and flowers off the stems and helped add it to the blender. Mixed it with walnuts, olive oil and a bit of salt. Presto! The pesto sauce was mixed with organic pasta and cherry tomatoes also from the garden. In general, the kids love this program and…

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A Tradition: Peruvian Quinoa Salad

Today students learned how to prepare a quinoa salad. Quinoa, a grain g found in the high altitudes of Peru and Bolivia is an excellent source of fiber. Kids harvested cucumbers, tomatoes, chives and basil leaves, and flowers to add to the salad. After some chopping and shredding, they completed their quiz. What to harvest…

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Beet Smoothies for Everyone!

The garden tells us, ‘what’s cooking.’ Literally. This week’s beets were giving, and it only made sense to prepare something sweet and cold for this hot summer weather. Kids learned how to make beet-banana-smoothies. Easy and a high energy booster!     

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Growing Broccoli

Students completed their first full Garden-Kitchen-Lab lesson today by harvesting twelve super big broccolis! The children took all broccolis to the kitchen, chopped the stems and leaves off and added them to a large pan of steaming water. Three minutes later, the kids were enjoying steamed broccoli with olive oil and salt. All twelve broccolis…

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Beginning the Growing Season ~ 2016!

This year’s growing season started by adding two additional beds to the garden and showing kids how to start a raised bed form scratch. They laid plastic, poked holes for drainage, and added layers of organic potting soil and compost for proper growth. Some of the compost added came from our own compost bin which…

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The Garden Keeps On Giving

The summer camp students designed a series of collages and drawings of what they saw and experienced in the garden, they used traditional and digital media to create their pieces. The following are some the kid’s observations: “Today I am so excited because we actually got to make a quinoa salad. First, we were taught…

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