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.
We started our growing season this April First with the help of the New York Restoration Project. The NYRP focuses on building and restoring vacant lots, public parks, schools, sidewalks and waterfronts in communities of need. The St. John’s Center located in Crown Heights had the privilege to have the NYRP designing and building our new garden: Planters, trellises and a compost bin to turn St. John’s into a sustainable center, this last our final project for the Global Partner’s Junior program which our Garden Kitchen Lab students are also a part of.
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.