This salad is one of the children’s favorite and brings an opportunity to learn about different cultures through food. The students learn about Syria, Lebanon, Turkey among other countries where this salad comes from, all the vegetables and herbs come from our garden making this recipe a true garden-to-table recipe. Another wonderful experience with Dianne Bliffeld, our new Board of Education instructor.
You pay attention to what the garden is giving that day or week and you plan ahead. The Garden Kitchen Lab teaches how to grow and how to eat healthy, but it also exposes children to new flavors, smells, it educates the kids palates and encourages them to explore through their senses.
Tabouleh or tabouli is a refreshing, delicious and easy to make salad, and these community children loved being able to prepare it from scratch!
As always, all the cups to eat are made of paper and utensils of bamboo. Everything that the Garden Kitchen Lab uses and discards is 100% compostable.
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!