I'm here with an update and photos from the past three weeks in GAP. We have been cooking and eating, sowing seeds, prepping our raised beds, and getting ready for SPRING!
During week 6, our theme was "spring ahead," and was a week filled with planting starts: snap peas, kale, borage, lettuce, and more! We finished out the week Friday with a new favorite recipe: Pea pesto on crostini.
Week 7 our theme was "will it waffle?" Students collaborated in our GAP kitchen to create a quick berry jam, which we used to top whole grain oat waffles. On Thursday we made delicious cheddar and chive savory waffles. On Friday students put their artistic skills to work designing signs for our garden!
This past week, with the initial positive reports back about the soil tests, we finally spent some time back in the GAP garden (using precautions such as gloves, handled tools, plus new organic potting soil in the raised beds from a nursery). Students worked hard to put in the last of our three raised beds, and found many worms and other invertebrates hard at work! On Thursday and Friday we created wildflower "seed bombs" with clay, organic compost, and wildflower seeds to help support pollinators in our garden. Seed bombs are a great way to garden with kids, as it requires nothing more than making and throwing mud pies! With the rain this week, our garden should be blooming in no time :)
All the best,