Students completed their first full Garden-Kitchen-Lab lesson today by harvesting twelve super big broccolis! The children took all broccolis to the kitchen, chopped the stems and leaves off and added them to a large pan of steamed water. Three minutes later, the kids were enjoying steamed broccoli with olive oil and salt. All twelve broccolis were eaten that morning! the kids completed a quiz about the growing, harvesting and preparing the recipe along with learning the benefits of eating broccoli. A successful lesson.
The kids have been working in the garden almost every afternoon. They have learned how to plant, how to use the tools properly, how to measure and distribute the plant area correctly, so when plants grow are not so close to each other. They really like to use the weed grabbers and have been cleaning out the area from weeds quite well.
We yield 10 pounds of vegetables already! The kids harvested lettuce, parsley and chives. With some of the produce we made a quinoa salad for twenty five kids. The children washed the veggies, chopped the chives, red pepper and the parsley. We mixed everything with organic quinoa, avocado and strawberry vinaigrette. The children loved it and everyone had seconds! An additional lesson about where does the quinoa grain comes from and who grows it was also part of the class.
The kids completed their journals writing about their experiences planting, composting and cooking. Grabbing food scraps and shredding them before adding them to the compost and looking for red worms were some of their favorite activities.
We continued planting for an early fall harvest: Radicchio, mesclun lettuce, pole beans, red bell peppers and butternut squash. Herbs and flowers: anise hyssop, lemon balm, royal blue veronica, milkweed, lambada, cosmos, flanders poppy, portulaca and honeysuckle to attract bees and butterflies.
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 placed the trays in the freezer for three hours. The kids loved the taste of these cucumber ice cubes and did not missed 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.