Wednesday, January 9, 2019

Ms. Farrell's Students Plant a Rainbow Garden

This week Ms. Farrell's 3rd graders continued planting in their raised garden bed. As the 3rd grade is studying "Eating a Rainbow", they planted seeds of different colored vegetables.

They planted heirloom Little Finger Carrots, Tom Thumb Lettuce, Touchstone Gold Beet, Red Salad Bowl Lettuce, and Valentine's Day Blend Radish.  The last three types were donated by High Mowing Organic Seeds.

The children learned about succession planting-that means planting seeds in succession (in this case 3-4 weeks) to ensure a longer harvest period. Some of the lettuce, eggplant and radishes that they'd planted in December have already germinated.

We'll be using some lesson ideas from Whole Kids Foundation to reinforce the concept of Eating a Rainbow.

Some cooking ideas: make a fruit kebab with different color vegetables or make a salad with different colors of vegetables.




Jessica Siegel from Gelson's Visits Marquez Charter School

This week Jessica Siegel, Gelson's registered nutritionist and dietician, made a kale and strawberry salad with 2nd graders in Mrs. Fein's class.  The children actively participated in making the salad.
All children received two pieces of kale which they tore into small pieces. They also cut the strawberries in quarters.  Several children eagerly cut the red onion and avocado into small pieces while others mixed the olive oil, lemon juice and soy sauce dressing.  After the avocado was added to the salad mixture, several children massaged the greens. Then the rest of the ingredients were added. We made four batches of the following recipe.

Ingredients:

2 tablespoons lemon juice (juice from 1 juicy lemon)
1 teaspoons San-J tamari lite 50% less sodium soy sauce
1 tablespoon Napa Valley organic olive oil
1 bunch organic lacinato kale leaves, center ribs removed, leaves torn into bite-size pieces
1 small firm, but ripe organic avocado, diced in ½-inch pieces
12 medium organic strawberries, hulled and quartered
2 tablespoons minced red onion
optional- not included in the class lesson-1/2 cup Gelson’s Finest Chandler walnut halves and pieces


Directions:

In a small container with a lid, combine lemon juice, tamari, and olive oil. Let stand while you prepare the salad. You may not need all of the dressing
In a salad bowl, combine the kale and avocado. Use your hands to gently massage the avocado into the kale so that the leaves are lightly coated and the avocado pieces are still intact. Add in the strawberry pieces and onion. Shake dressing well and toss the necessary amount with the salad. Toss in walnut pieces and serve





The final product!





Massaging the kale and avocado

Tuesday, December 4, 2018

Chef CC Consalvo Makes Frittata with Mr. Jacob's 4th Grade Class

Yesterday, CC Consalvo taught the 4th graders how to make a vegetable frittata. We used organic vegetables and eggs donated by Gelson's.  CC is a personal holistic chef that lives in Pacific Palisades.

She explained that a frittata is an Italian item, like an open-faced omelet.

The children participated in all aspects of the meal preparation. First they cut the red and yellow peppers and broccoli into small pieces. These were added to the butter and olive oil in the electric skillet and cooked until soft. They also participated in wisking the eggs. (We used 2 dozen for this group of 30.) After the eggs were added to the skillet they were carefully pushed around. The egg mixture was cooked until it was lightly brown on the bottom and firm to the touch.

We attempt to make the cooking experience as sustainable as possible. We reuse IKEA plates and plastic knives and forks. We also compost the vegetable scraps and egg shells.

The children enjoyed eating the result! This is something that they can try at home.

Thanks to Natalia Becir, Maggie Powers and Nona for volunteering.











Thursday, November 29, 2018

Sweet Rose Creamery Makes Banana Ice Cream in Ms. Bihari's Class

Yesterday Chris and Bella from Sweet Rose Creamery visited Ms. Bihari's 3rd grade class and made banana ice cream with the students.  Sweet Rose is part of the Rustic Canyon Restaurant Group owned by Josh Loeb and Zoe Nathan who live in Santa Monica Canyon. The Pacific Palisades store is on Monument.

Chris asked the children the name the main ingredients in ice cream. They stated eggs, cream, milk and sugar.  Sweet Rose uses organic ingredients and purchases many of them at the Santa Monica Farmers Market.

The children participated in making banana ice cream. They combined the liquid mixtures, broke the bananas in pieces, added sugar, vanilla and salt, helped blend the mixtures and tasted the mix at two times during the mixing process. Chris and Bella had brought a small ice cream mixing machine so the children could see the process on a small scale.

Since the mixing in the machine would take 90 minutes, Chris and Bella brought along some pints of banana ice cream and some brownie bites for the children to taste.  The children enjoyed their generous snack!

Thanks to Lily, Debbie and Winter for assisting.








Friday, November 9, 2018

CC Consalvo Makes a Frittata with Ms. Wilkinson's 3rd Graders

CC Consalvo, a holistic chef and Palisades resident, participated in Marquez's Visiting Chef program on Thursday. CC is a personal holistic chef and wellness counselor who works with many celebrities and now Marquez 3rd graders in Ms. Wilkinson's class.  She emphasizes eating what's in season. Her website is www.wellrestored.com.

Yesterday the children made a vegetable frittata with CC's help.  The children cut broccoli, zucchini and yellow peppers.  They also stirred the eggs. Volunteer parents cut onions and potatoes. The children also added fresh parsley and thyme to the eggs during cooking.

CC explained what she was doing and why to the students as the ingredients were added to the electric skillet.

The steps:

1. Heat butter and oil
2. Add onions and potatoes
3. Add broccoli, peppers and zucchini
4. Add eggs and parmesan cheese
5. Add seasonings
6. Let set
7. Cut and enjoy





The ingredients

Each student cut some of the vegetables.
CC added the broccoli, zucchini and peppers to the skillet after first sauteing the onions and potatoes for a few minutes 


The delicious frittata

All of the children ate this from our reusable plates.

Thanks to Gelson's for providing the ingredients.

Also thanks to the volunteer parents-Nona, Shelby, Christine and Winter






Tuesday, November 6, 2018

Caprese Salad

Last week Ms. Farrell's 3rd grade class made caprese salad using basil from the basil plant donated to them by Chef Sam of Tratto.

We've Received a Sponsorship from Gardening Know How!

We recently received a sponsorship from Gardening Know How, a website and blog run by gardeners for gardeners.  We are one of 20 school or community gardens to receive the sponsorship. This will enable us to expand our edible garden program.

Gardening Know How has three different websites and a blog devoted to gardening. It is a fount of information.  There are links about edible and ornamental gardens, garden problems, indoor plants, composting and much more.  Check out the home page here: www.gardeningknowhow.com