The Springwater Garden has been graced with sunshine as we take advantage of all that the harvest season offers. Student gardeners have been busy learning about native plants, enriching our soil with compost and cover crop seed, planting onions, garlic and winter greens, and saving seeds for the next planting cycle. With Winter just around the corner, we have been taking full advantage of the garden bounty. Students in the "Lotions & Potions" elective made use of native blue elderberries to create a tasty cold & flu remedy and learned the ins and outs of fermentation by making sauerkraut and Kombucha. Culinary students made pesto (see recipe below), coleslaw, and apple kale smoothies and our garden artists made nature mandalas and leaf prints to celebrate the ephemeral nature of the seasons.
Looking ahead to our Winter Inquiry units, we're excited to dive into topics ranging from Vermicomposting with the Blue Herons to plant adaptations with the Dragonflies and the magic of seeds with the Oak Leaves. The River Otters will be learning about compost and helping to establish our new three-bin system before transition to planting out the new water garden in the Spring. Our Foxes will be experimenting with plant propagation and learning about big-picture food systems issues.
Thanks to our community for supporting this vibrant program!
Springwater Student Approved Garden Pesto:
Check out our flower garnishes in the photos below!
Ingredients
How to
Combine all ingredients in a blender or food processor and blend until smooth! Enjoy as a spread or sauce.
Looking ahead to our Winter Inquiry units, we're excited to dive into topics ranging from Vermicomposting with the Blue Herons to plant adaptations with the Dragonflies and the magic of seeds with the Oak Leaves. The River Otters will be learning about compost and helping to establish our new three-bin system before transition to planting out the new water garden in the Spring. Our Foxes will be experimenting with plant propagation and learning about big-picture food systems issues.
Thanks to our community for supporting this vibrant program!
Springwater Student Approved Garden Pesto:
Check out our flower garnishes in the photos below!
Ingredients
- 2 cups fresh basil or other greens (Kale, Nettles, etc.)
- ½ cup olive oil
- ⅓ cup nuts or seeds (sunflower, walnuts, pine nuts)
- 3 cloves garlic
- ½ grated parmesan (optional)
- Salt, pepper and lemon juice to taste
How to
Combine all ingredients in a blender or food processor and blend until smooth! Enjoy as a spread or sauce.