Garden Kitchen Lab

The Garden Kitchen Lab is a backyard-to-table educational program for underserved communities. Our mission is to give youth and their families 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 citizens, so they understand the link between food production, the environment and their health, and take ownership of their nutrition.


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April & May: Time to Plant & Reflect

During the last five weeks the kids have been planting and seeing their seeds grow. We are growing carrots, beets, two different kind of lettuces, cucumbers, Habanero peppers  —these are part a seed exchange program with the Global Partner Junior group in Mexico City, bok choy, onions, eggplants, chives, strawberries, chocolate mint, parsley, lemon thyme, rosemary, lavender, spearmint, oregano, winter squash, basil, Thai basil, mint, golden thyme, Italian oregano, red peppers, yellow peppers and different types of heirloom tomatoes from seeds the kids saved last year.

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Early Fall At St. John’s

The children prepare a new plant bed to transplant beet starters using compost and soil donated by GreenThumb. In the kitchen the kids learn how to ferment tomatoes to save seeds for next spring, and back it the garden we continue to harvest tomatoes, we have been making tomato and broccoli salads. This has been a mild fall and the eggplant plants, the tomatoes and even the jalapeño pepper plants are still giving! We are also pleased to have found a new heirloom tomato in the garden. The kids are closely documenting how its shape is changing every day! And finally one the kids tells us about how she made a spinach strawberry salad at her grandmother’s home, a recipe she learned during class last spring!
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Summer Garden At St. John’s

This spring we started our project as a contained garden, now we have six small plant beds and one large raised bed. It has been an amazing experience to see how our seeds turned into seedlings and soon after started growing exponentially! The tomatoes started giving last week and so did the peppers, the onions and the eggplants. Our broccoli continues to grow and will be ready to harvest in a few more weeks. This project is moving forward! Thank you GreenThumb, Katie’s Krops and Build It Green! NYC. Special thanks to Ai Hirashi for al her gardening advice and plant beds donation and to Colm Johnston for your donation! We look forward to teach the kids how to use it this fall and learn more about how to measure the soil’s humidity. Thank you very much as well to Ed Feldman for his visit to St. John’s and the garden!

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