Orange calendula, green lettuce and blood red beets are just a few of the colorful ingredients that students harvested.
Rainbow salad and fried rice with garden veggies were the first recipes we tested in the outdoor classroom and it was a HUGE success. Students worked together like a kitchen full of professional chefs, harvesting, washing, chopping, shredding, measuring, mixing and serving a colorful and flavorful bounty of school grown, nutritious and delicious delights.
Rita displays one of the crop signs before finding where to harvest in the garden.
We will be cooking out of the garden once a month and would love families to come join in the fun, share your family recipes with us and try some garden cooking at home. If you would like to add some local flavor to your home cooking, please come harvest from the garden on our garden work day this Saturday, Feb 1st or contact me if you cannot make it then.
Kindergarten and 1st grade are exploring the wilder side of the garden as they delve into their Animals unit. Whether exploring the diversity of insect and bird life in the garden (see Red Tailed Hawk below),
or creating their own magnificent creatures complete with large hearts for pumping blood and oxygen and claws for protecting themselves and grabbing necessary food. These scientist and inventors are grappling with some pretty complex material. Now is a great time to explore the wild world of animals at home too.
This spider-like creature has 8 legs to climb, crawl, weave webs and feed itself.
The ladybugs are out in full force. They are battling and eating the aphids who, without the help of our valiant beneficial insects, would consume all of our fava bean plants. Come observe this epic battle in the borage and calendula bed (the first as you enter the garden).