On Wednesday, Ms. Conner's class and Mr. Jacob's class planted and helped maintain the garden. Some children planted bush bean seeds, others transplanted lettuce, arugula, pepper or marigold seedlings. Still others added materials to the compost bin, weeded or watered. We looked at the milkweed plant. We discussed edible flowers that are in the butterfly garden.
On Thursday, Ms. Fein's students and Ms. Yoshida's students also transplanted seedlings, planted bush bean seeds, added greens and water to the compost bin and reviewed edible flowers. The children pointed out the following edible flowers: marigolds, nasturtiums, pansies and violas. We discussed that these may be put in salads as decorations, but that people only eat the flower petals. They can only be eaten if they've been grown without pesticides and they should be washed first. We also looked at the milkweed plant. The children wrote in their journals.
A nasturtium flower
The Thursday groups voted on their favorite vegetables to eat or favorite treats that we've served in the garden. While kale chips and sugar snap peas are popular, broccoli with ranch dressing was the favorite. We'll have a party with food from the garden at the end of the school year.
Both Thursday groups snacked on kale chips. Here's the recipe: preheat the oven to 350 degrees; wash kale, lightly dry, take leaves off of stems and tear into bite sized pieces; put them into a bowl and sprinkle with 1-2 T. of olive oil and some sea salt. Place on baking sheet and bake in oven for 20 minutes. Enjoy!
Here's an update from Max, a student in Ms. Yoshida's class: "We ate kale chips. Three girls composted. Some kids are planting bush beans. We voted what we want the most at the end of the year. Broccoli was in first place kale chips were in second place and sugar snap peas were in last."