Friday, September 15, 2017


On September 14 Ms. Palo's students made succotash. The main ingredients for this vegetable dish are corn, beans and squash. These are also the Three Sisters, the plants that the many Native Americans throughout North American planted and that most of these students planted when they were in 3rd grade. (The corn stalks are still visible in the edible garden).

We reviewed the names of the tribes that the students had studied that planted the Three Sisters. The Iroquois is one. There were many varieties of corn, beans and squash used. The squash kept the ground cool, the beans provide nitrogen to the soil and the corn provides the stalk that the beans grow on.

Children worked at their seats preparing the corn, zucchini, beans and other ingredients cutting them into small pieces. The ingredients were then cooked in an electric skillet.

Thanks to Gelson's market for donating the ingredients!


1/4 c. olive oil
3 T. unsalted butter
1 onion
2 garlic cloves
1 yellow pepper
1 red pepper
4 ears of corn
3 zucchini
1 c. green beans
1 package lima beans thawed
salt and pepper to taste
1 T. thyme (not used in class)

The olive oil and butter were first heated in the skilled, next the garlic. Everything else was added together.  Cook approximately 10 minutes. Can be served al dente or more fully cooked.

Wednesday, September 13, 2017

Ms. Connor's Class Studies Parts of a Plant

Today Ms. Connor's 2nd graders reviewed parts of a plant- roots, stem, leaves, flowers, seeds and fruit. They then matched the part of a plant to selected vegetables and herbs after identifying them.

Leaves: arugula, lettuce, beet, basil,cilantro, kale
Stem: broccoli, green onion, beet celery, asparagus
Flower: broccoli
Fruit: tomato, cucumber
Seeds: corn, peas
Roots: onion, beet potato (really a tuber)

They also wrote in their journals before having a snack of carrots.

Yay Salsa!

Today Ms. Farrell's 3rd graders made salsa. Many of the students had planted the ingredients last year as 2nd graders. Two of the children harvested tomatoes from plants in the edible garden though the majority of the tomatoes, as well as the other ingredients, came from Gelson's. (Gelson's has donated a gift card to be used for purchasing food for our cooking projects).

Each child cut a tomato into small pieces and then helped get the cilantro, onions, garlic, olive oil or lime juice ready for the salsa. We used heirloom tomatoes to make the salsa colorful.

The recipe below has jalapeno pepper but we didn't use it today.

Thanks to Alyssa Gallagher, Jenny Lee, Carla Davidson and Joyce Wong Kup for helping!

Monday, September 11, 2017

The Parts of a Plant that We Eat

Today Ms. Gardner's 2nd graders reviewed the parts of a plant, naming them on an illustration on the white board.

They then matched vegetables to the categories: roots, stem, leaves, fruit, flower and seed.
Roots: onion, carrot, beets, radish
Stem: celery, asparagus
Leaves: lettuce, kale, chard, spinach, arugula
Fruit: tomato, cucumber, zucchini
Flower: broccoli, cauliflower
Seeds: corn, peas, beans

They wrote in their garden journals and had a snack of carrots-they all like this veggie!

Eating Vegetables

Today Ms. Yoshida's 2nd grade students reviewed the parts of a plant and discussed what parts of a plant some vegetables came from-roots, stem, leaves, flower, fruit or seed. Ms. Marie drew a plant on the white board and labeled it.

We organized the vegetable names under the parts.
Roots: onions, carrots, beets, radish
Stem: celery, asparagus, beets
Leaves: lettuce, arugula, chard, kale, beets
Flower: broccoli, cauliflower
Fruit: tomato, cucumber, zucchini
Seed: corn, beans, peas

The students wrote in their garden journals and then had a snack of baby carrots.

Thanks to Gelson's for donating the vegetables!

Saturday, September 9, 2017

What Parts of the Plant Do We Eat?

Recently Ms. Fein's students reviewed the parts of a plant.  They then looked at several vegetables and organized them by what part of the plant they ate: roots, stem, leaves, seeds, fruit and flowers. Afterwards they ate samples of the vegetables, some with ranch dressing.

The vegetables and the parts:

Roots: carrots, beets, radish, onion
Stem: celery, broccoli, stems
Leaves: lettuce, arugula, basil, swiss chard, kale, beets (also spinach)
Fruit: apples, tomato, cucumber, zucchini
Flowers: broccoli
Seeds: beans, corn

Tuesday, August 29, 2017

Fall Marquez Parent Garden Workshop

What to do in the garden now?

- Harvest early in the day. Plants have more water content and are sweeter

-Water in the morning

- If warm season plants are finished, pull them out, compost them and prepare soil for planting.

- Preparing soil- add layer (about an inch) of coffee grounds (for nitrogen), compost and manure (if desired).  Add a bit of either Dr. Earth fertilizer or other general purpose fertilizer. Dig in with top inch of soil. Do this 2-3 weeks before planting.

- Start cool season seeds in trays-lettuce and radish germinate quickly.

-Replant tomato seedlings. Plant cherry tomatoes or others that have shorter period to fruit- approximately 60 days.

Cool season vegetables to plant: Sow beets, bok choy, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, chard, chervil, chives, collards, endive, garlic, kale, kohlrabi, leeks, lettuce , green onions, short-day bulb onions, parsnips, peas, white potatoes, radishes, spinach, and turnips.

Benefit of planting seeds: greater variety than from nursery. More fun for the kids.

What kind of help do we need in the garden:
- watering in edible garden (Monday is open)
- watering the Native American Garden
- adding soil to beds
- assisting in children's classrooms
- cooking assistance
- grant writing assistance