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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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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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 