8/8/2015

Last week and the week before we had students tour the garden. Students who attended our very first garden club collected some of our tomatoes and made salsa. All of the ingredients came from our garden (except the onions.) We did have onions, but they were ready much sooner in the Summer.  Next time we will try and time it a little better!

Over the Summer we had more monarch caterpillars come and munch on our milkweed. We collected some and gave them to our eager first graders.

Here is a link to our school featured in New Pioneer Food Co-ops newsletters. The article highlights the importance of planting milkweed and how everyone can help with saving the Monarchs!
http://issuu.com/newpioneer/docs/september_catalyst_-_final/5?e=1

8/18/15

Last garden harvest before students come back to school. This week we have melons, cucumbers, chard and beautiful heirloom tomatoes (many from Seed Savers Exchange) that students started from seed.

Also, check out these little guys- Thai peppers from Seed Savers Exchange

8/11/2015

This week's haul has kale, chard, heirloom tomatoes, onions, cucumbers, jalapenos, beets, basil and a midget melon! Available tomorrow :)

8/4/2015

Flowers and veggies are blooming! Check out the melons, cucumbers, bell and Thai peppers coming soon!

This week we harvested basil, orange mint, lemon balm, chard, cabbage, beets, marigolds and different types of tomatoes. If you are interested in produce, available fruits and vegetables will be at school every Wednesday. Email victoriafernandez6@gmail.com for more information.

7/21/15

Did you know we have a lot of edible flowers growing in the school garden? You can eat marigolds, nasturtium, radish flowers and borage. Also, check out the chard and tomatoes!!!

7/14/2015

The first tomatoes of the season!!! There will be lots and lots in the coming weeks. There is also more chard, lots of herbs to harvest and the first sunflower also opened up.

7/1/2015

So far we have harvested radishes, chard, broccoli, lettuce, kale, edible flowers and herbs. This week we will have more available. I harvested some chard yesterday to demonstrate chard chips (this also works with kale).
Take the chard and take out large stems with a knife. Make sure leaves are dry. Toss in a little olive oil and salt, or soy sauce. Place on a parchment paper lined cookie sheet. Bake for 350 for around 10 minutes. Delicious and healthy!

We also have peas ripening

A great way to preserve herbs is by freezing. Below I picked cilantro, basil and chives. Wash them, dry them and put them in ice cube trays until you need them. You can also cover them in olive oil.