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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Winter-Garden Kitchen Lab

Biologist and Natural Science educator Monica Franchy visits St. John’s and offers a one-day digital and culinary class. Ms. Franchy showed videos about how almonds grow from the perspective of a bee, the origins and nutritional benefits of the almonds. Taught the kids how to make almond milk from scratch and prepare a blueberry smoothie.…

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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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July: Growing In So Many Ways

We ended the Spring Session with the afterschool students releasing Monarch butterflies and celebrating an early harvest. The students prepared a salad with strawberries, cucumbers, tomatoes, chives, Swiss chard, three types of basil, Italian oregano, spearmint, and chocolate mint. The children were introduced to shiitake mushrooms; which they had not eaten before. Here some of…

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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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