This week in the garden we kept our hands busy
The second grade used their creative skills to make wonderful smelling Orange and Clove Pomanders. It was fun to watch the different designs and patterns that each student made.. Some students discovered that whole cloves do not taste good. Next week we will be making gingerbread men!
The Third Grade worked together to make Stone Soup. The students worked together to cut all the vegetables and then we went through the story of the stone soup while each group came up and added their contribution to the pot. Many thank you to Owen for the contribution of the stone and congratulations to Kai for getting the stone in his bowl of soup.
The class also worked on trimming the bougainvillea in front of their class and building up the raised bed and filling it with dirt. In the future this will become a dye garden for handworks.
In the garden we ate the pickled veggies that we started last week. Everyone loved the pickles and the cauliflower, asparagus and the carrots. A few students were even eating the pickled dill!
The recipe for the stone soup we made is:
6 small-medium red or Yukon gold potatoes cubed
6 carrots sliced
5 ears of corn (cleaned and cut from the cob)
1 onion chopped
5 stalks of celery
2 parsnips sliced
1# fresh green beans
6 cloves of garlic chopped
2 cans of whole peeled tomatoes
1 can of red kidney beans
1 can of white beans
½ cup of parsley
3 sprigs of thyme
4 tbs olive oil
1 gallon of water
Salt and pepper
In a pot add olive oil. When hot add onions, celery, carrots and parsnips. Cook until slightly brown. Add potatoes and garlic. Cook for a few minutes. Add green beans and corn. Add tomatoes (cut with a knife in the pot to make smaller pieces), beans and water. Add parsley and thyme.. salt and pepper to taste. Bring to a simmer and cook until vegetables are tender.
The recipe for the pickle brine is as follows:
2 cups water
2 cups vinegar (apple cider or white distilled)
2 tbs salt
2 tbs whole peppercorns
3 cloves of garlic crushed
Chop or slice vegetables. Place in glass ball jar. Add brine until vegetables are covered. Store in refrigerator.
Many thanks to the Garners for their help this week!
The Fourth Grade harvested lettuce, radishes, arugula (rocket), calendula dill, cilantro and carrots.. and made a dressing to top with olive oil, lemon, cider vinegar, garlic, grain mustard, parsley, onions and salt and pepper. It was delish and most of the class had seconds!
The Fifth Grade helped clean up the school campus by picking up tree trimmings and removing weeds in the parking lot. They also pulled their squash plants that have finally succumbed to the cold and fertilized their tomato plants, lettuce and chard. Next week we will be making butternut squash soup, from scratch!
The Sixth Grade broke into groups and dug up the mallow weeds in the alfalfa plots, replaced the eroded soil in the wheat field, cleaned up trimmed branches in the parking lot and picked beans and peas. We also helped change the shade cloth to plastic on the Fifth Grade green house.
The seventh and eighth grade have continued to work on harvest and sales at the weekly market. The Seventh Grade is also happy to announce that their compost system is yielding nice soil that in record time! Thank you, thank you to Bonnie and Tammy for all your hard work developing this program!
If you are interested in working with your child’s class, please contact Meghan or Bobi.