Last week in garden we discovered a new recipe using our Harvest of the Month: beans. We tried a great bean dip with some tortilla chips and turned this tasting into a Spring Celebration.
DIRECTIONS:
1. Put the black beans, onion, cilantro, garlic, jalapeño, lime juice, cumin, chili powder, salt, and black pepper in a food processor or blender. Blend until smooth. 2. Pour the black bean dip in a bowl and garnish with cotija cheese, if using. Serve with tortilla chips and/or cut up vegetables. Note: Omit the cheese garnish for a vegan dip. This dip is gluten free, just serve with gluten free chips/crackers. For the kids, this bean dip was made without jalapeños and chili powder, but you can experiment at home to find your family’s favorite combination. It goes well with salsa and guacamole as a layer dip! This week in garden we will be kicking off our Spring planting!! Keep an eye out for budding new plants and fresh flowers! Fifth grade will begin their bread-making intensive with Little t Bakers this week. We will be milling wheat into flour and planting some wheat for next years harvest!! Have a great week! Here’s hoping for some more sunshine!! The 4th grade classes have been planning their garden plots and we have the final numbers of plants in. We are short on plants and need help from parents! If you can buy and donate the following starts by next week Monday morning, it would greatly help out! You can drop them off in the garden classroom all week.
Here are the plant starts we are in need of: 16 Kale 4 Brussels Sprouts 9 yellow Swiss Chard 16 Broccoli 12 cauliflower 16 lettuce 10 Calendula 20+ Marigold 22 White small daisy 20 purple pansies 2 Mums (Orange if possible?) 28 Onion bulbs/starts Thank you!!
Breaking news from the Garden Classroom!!!
Over the past 3 weeks, the kindergarten class has been learning about how chickens grow in an egg. We have diligently watched and waited; and now our chicks are here!!
Hire a sitter, save the date, come down to Bar Avignon and celebrate local cuisine, awesome support for the school and delicious food!
Contact Bar Avignon (503-517-0808) to reserve your spot today! The Abernethy School Kitchen Garden reaches beyond the classroom to teach kids science, math, ecology, confidence while learning outside in the sun and the rain and the wind. These lessons have a profound effect on the kids. They learn fast and they understand how food is grown and used in their lives. These smart kids will grow with this understanding throughout their lives and use this knowledge to take care of us and take care of the Earth. This winter we are launching our second business sponsorship drive by reaching out to businesses that Abernethy parents and kids love in the neighborhood and beyond to ask for support! This program needs support to thrive. Consider sponsoring the Abernethy School Kitchen Garden with your business or through your employer. With your sponsorship, we can promote your work to the entire Abernethy community in our weekly newsletter that reaches nearly 1000 people, our Facebook page, and this School Kitchen Garden website. Many people will have exposure to your business and will support and recommend your business to their friends and families and neighbors.
Check out businesses who sponsored the program in the past and our brochure for more information about the program: SKG Brochure.
Contact [email protected] to learn how you can help today! It’s time to take stock and give thanks: A healthy family, a vibrant community, a beautiful school with amazing teachers who work very hard, and a garden class where kids are taught history and heritage of food.
The School Kitchen Garden is rich with recipe ideas that are kid-approved to spice up your holiday menu. A few suggestions that are a bit out of the bread box are:
Also, fun to try some before-feast snacks of Roasted Fall Seeds with Cinnamon and Cumin and Baked Kale Chips. September’s Harvest of the Month was Corn. The garden class spent a week learning about how corncobs are the seeds of the corn plant, how they are pollinated, the types of corn and how the corn industry works. We also spent some time trying some of these delicious recipes:
Directions:
175 out of 200 students couldn’t get enough of this recipe!!!
Directions:
96 out of 115 students were wild about this salad!! Harvest time is upon us!! You will notice the garden is changing. Classes have been participating in some intensive harvesting as we prepare for our fall planting. We have harvested all of our pumpkins (14 in total!!) and tons of tomatoes, kale, swiss chard, and basil. All of our harvested vegetables were used last week by our 2nd grade classes to prepare some garden fresh salads served up in the cafeteria during lunch. We served:
Instructions: 1. Chop or slice tomatoes. Cut basil into strips. 2. Mozzarella chees can be cut into cubes, strips or Small discs. 3. Toss or drizzle tomatoes, basil & mozzarella in the balsamic vinegar, olive oil and salt. Check the Garden of Wonders Facebook page for regular updates and many more garden photos!!
Oh Boy! What a fun night! The weather was perfect, the moon was huge, the music was terrific, the food was delicious and laughter rang out into the evening. Thank you to everyone who volunteered to make the night a huge success!
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