As we wrap up the final garden classes of 2017, we are lucky to be visited by the sun! Blue skies have been a welcome friend during our outdoor explorations. Coming back from the Winter break, students are looking forward to winter inquiry projects where they'll have the chance to explore aquaponic growing, how seeds travel, garden planning and more. Perusing seed catalogs is building our anticipation for the growing season!
Meanwhile, we've been busy in the garden exploring decomposition, practicing math skills via pumpkins & making beeswax candles. Students were able to enjoy late Fall harvests of bok choy, spinach, chard, radishes, lettuce, kale, cabbage, celery, sun chokes and herbs. Taking advantage of the bounty, our garden chefs have prepared salad, stir fry, smoothies and even veggie sushi. Enjoy the photos below for a taste of what we've been up to.
A big thank you to all the parent volunteers helping out with garden classes & the many donations we've received that bring these moments to life! Coming up, we've got a few things on our list to make Winter projects happen:
If you're looking for some inspiration to get those greens on the table, students loved this green stir fry we prepared:
Green Stir Fry
Ingredients:
How to:
Wash your hands and all greens. Chop or rip greens into bite sized pieces.
Heat skillet on medium-high heat and add sesame oil. When oil is warm, add in garlic and ginger and sauté for 1-2 minutes. Add in greens and carrots and sauté for 2-3 minutes until wilted.
Stir in soy sauce, lime juice and rice vinegar. Cook for another 2-3 minutes or until greens cooked to desired texture and liquids have cooked down.
Serve and enjoy!
Meanwhile, we've been busy in the garden exploring decomposition, practicing math skills via pumpkins & making beeswax candles. Students were able to enjoy late Fall harvests of bok choy, spinach, chard, radishes, lettuce, kale, cabbage, celery, sun chokes and herbs. Taking advantage of the bounty, our garden chefs have prepared salad, stir fry, smoothies and even veggie sushi. Enjoy the photos below for a taste of what we've been up to.
A big thank you to all the parent volunteers helping out with garden classes & the many donations we've received that bring these moments to life! Coming up, we've got a few things on our list to make Winter projects happen:
- Shop lights for indoor growing (looking for 3-4 lights)
- A medium sized fish tank
- Seed catalogs
- Assorted beans for creating mosaics
If you're looking for some inspiration to get those greens on the table, students loved this green stir fry we prepared:
Green Stir Fry
Ingredients:
- 4 cups chopped greens
- 1 carrot, grated or peeled into ribbons
- 1-2 cloves minced or pressed garlic
- 1 teaspoon grated ginger
- 1 tablespoon Tamari or Soy Sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon lime juice
How to:
Wash your hands and all greens. Chop or rip greens into bite sized pieces.
Heat skillet on medium-high heat and add sesame oil. When oil is warm, add in garlic and ginger and sauté for 1-2 minutes. Add in greens and carrots and sauté for 2-3 minutes until wilted.
Stir in soy sauce, lime juice and rice vinegar. Cook for another 2-3 minutes or until greens cooked to desired texture and liquids have cooked down.
Serve and enjoy!