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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“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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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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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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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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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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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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Urban farming in Crown Heights
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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 