Garden Kitchen Lab

The Garden Kitchen Lab is a backyard-to-table STEAM educational program for underserved communities. Our mission is to give youth access to healthy and locally grown food through starting and sustaining food-producing gardens. This hands-on multi-disciplinary program puts the power in the hands of community children, so they understand the link between food production and the environment, and take ownership of their health.


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Cucumber Lemon Agave Ice Cubes

The children had so much fun preparing this recipe! And it was so simple to make. We used 3/4 liter of water, 20 lemons, 1 1/4 large cucumber, 8 spoons of agave, and 9 ice trays. First, the children took the lemon seeds off and squeezed the juice in a plate; the lemon juice was then placed in the water container adding the spoons of agave. We shaved the cucumbers with graders and added the julienned cucumber on each of the cubes and set the trays in the freezer for three hours. The kids loved the taste of these cucumber ice cubes and did not miss sugar flavor at all. We are also growing cucumbers in the garden so we will be making more recipes with this vegetable throughout the summer! Below some pictures of this experience and adding compost to our onion plant.

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Foraging in Crown Heights

The children went foraging to the park and learned about the African Blue Basil, a plant is right to eat raw, and a great addition in salads and cooked lentils. Nettles, a plant to make delicious pesto! And finally Dandelions, the entire plant is edible and very nutritious, but this time we only tried the flower, the children loved it! It is sweet in flavor, and I find it to taste like squash. Dandelions produce copious amounts of nectar and pollen and are an essential source of food for bees. These flowers pollinate itself. After foraging, we went to the center’s kitchen and had chopped mango with Dandelions and African Blue Basil.

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