As we close out October, I'm enjoying these glorious sunny days with admiration for all the hard work Springwater students have put into the garden these past two months. Planting, mulching, seed saving, building cloches, and cooking remind us that Fall is a joyful and abundant time to be in the garden. A highlight from the month was burying the salmon that the Blue Herons dissected in the garden-- we're curious how quickly they will decompose!
As the seasons change, our focus will turn to deeper investigation of inquiry themes including pollination, seed science, aquaponics (and other alternative growing solutions), nutrition, and food systems.
Looking for a delicious Fall recipe? Try our Kale Salad-- students rate it a 10!
Kale Salad
Ingredients
Dressing
Directions
As the seasons change, our focus will turn to deeper investigation of inquiry themes including pollination, seed science, aquaponics (and other alternative growing solutions), nutrition, and food systems.
Looking for a delicious Fall recipe? Try our Kale Salad-- students rate it a 10!
Kale Salad
Ingredients
- 3-4 large leaves of Kale
- ½ tablespoon Olive Oil
- ½ tablespoon Lemon Juice
- 1/8 teaspoon Salt
- 1/4 cup dried Cranberries
- 1/4 cup Sunflower Seeds
Dressing
- 1 Tablespoon Balsamic Vinegar
- 1 Tablespoon Olive Oil
Directions
- Wash hands.
- De-stem kale leaves by pulling leaves away from the stem.
- Chop or rip up kale leaves into bite sized pieces and place in large mixing bowl.
- Measure out olive oil, lemon juice, and salt and pour into mixing bowl with kale.
- Massage kale with your hands for 1 minute.
- Add in cranberries and sunflower seeds and mix.
- In a separate bowl or jar, add balsamic vinegar and olive oil and whisk or shake to combine.
- Combine your kale, cranberries, sunflower seeds, and dressing in mixing bowl and stir.
- Serve and enjoy!