Ms. Conn's 5th Graders Plant in the Jeffersonian Garden

Yesterday Ms. Conn's 5th graders learned about Thomas Jefferson and planted in their Jeffersonian Garden.

We discussed that Thomas Jefferson was the 3rd president of the U.S., had a plantation called Monticello in Virginia, loved vegetables, and had a 1,000 foot long vegetable garden. His favorite vegetable was peas.

The students planted four types of seeds: 1) Brown Dutch Lettuce, a favorite of Thomas Jefferson, 2) Tom Thumb Peas, 3) Red Planet Radishes from Renee's Gardens and 4) Danvers Carrots which date back to the 1870's. The lettuce and pea seeds came from Monticello.

The scribes took notes about Thomas Jefferson and the planting. After planting, we gave the students peas to taste. Thanks to Laurie Vander Veen for assisting today.

Ms. Palo's 4h Graders Plant Seeds

This week Ms. Palo's 4th graders planted seeds in their raised bed garden.  To prepare the soil we first added Worm-Gro from Kellogg's Garden Supply. Next the children measured the dimensions of the bed and divided it in half. Half will be planted by this class and half by another class.

The children planted four types of seeds. 1) Tennis Ball Lettuce from Baker Creek which is a vegetable in the Slow Food Ark of Taste and was grown by Thomas Jefferson; 2) Yellow and Orange Carrots from Renee's Garden; 3) Red Planet Radishes and 4) Red Beets.

Each of the three groups that planted had a scribe that recorded what we planted.

National Farm to School Month is Coming

October is National Farm to School Month. This month-long event celebrates fresh local food and school gardens.  Since Marquez Charter School has a seed to table program K-5, we thought we should celebrate!

Marquez Charter School is celebrating this in several ways:

• before school tastings from local farmers market vendors on October 1 and 2
• Harry's Berries (Santa Monica Farmers Market) cherry tomatoes
• Given's Family Farm (Pacific Palisades Farmers Market) peppers and tomatoes
• G-Farms (Pacific Palisades Farmers Market) stone fruit and grapes
• Frecker Farms (Pacific Palisades Farmers Market) cucumbers and carrots
• celebration of National Kale Day, October 3 before-school kale smoothies
• planting in our garden beds
• classroom cooking sessions given by guest chefs and volunteers during the month. Some participants are Chef Makani Carzino of Pono Burger, The Draycott, Melissa Darpino of Vintage Grocers,  Jessica Siegel of Gelson's,  Chef Samuele of Tratto and Douglas Silberberg Corporate Executive Chef, Sodexo Local Artisan with more to be announced.

Mrs. Fein's 2nd Graders Learn about Tops and Bottoms and Plant

We first read the story, Tops and Bottoms, and discussed whether we eat the tops or bottoms of radishes, lettuce, kale, beets and broccoli.  We also discussed the meaning of profit, as Hare bought a farm with his profit from selling vegetables.

The students sampled radish, lettuce, kale and carrots.

They planted seeds in two locations. They planted lettuce seeds and radish seeds inside. Mrs. Fein placed the seed trays under the class grow lights.

Next, we went outside and the children added compost to their raised bed before planting seeds. They planted radish, beet, carrot and lettuce seeds.

The children will be writing about today in their garden journals.

Mr. Jacobs' 4rh Graders Make Succotash

This week Mr. Jacobs' 4th graders made succotash using organic vegetables from Gelson's. This cooking experience is based upon the Three Sisters Garden of squash, beans and corn that some of them planted as 3rd graders last spring. Succotash is a dish made of corn and beans. We used green beans and lima beans and added peppers to make the dish more colorful.  The students cut the vegetables into small pieces. They were then cooked in an electric skillet by Winter Armm, a parent volunteer.

We used reusable plates from IKEA.

Ingredients

1/4 cup olive oil
3 T. unsalted butter
2 cloves garlic, finely chopped

1 medium onion, cut into 1/4 inch pieces

1 medium red bell pepper, seeded and cut into 1/4-inch pieces
1 medium yellow bell pepper, seeded and cut into 1/4 inch pieces
3 medium zucchini, cut into 1/4-inch pieces
1 package frozen lima beans, rinsed and drained
1/4 package frozen green beans or 1 c. fresh green beans
3 cups fresh or frozen corn kernels (4 ears)
Salt and pepper to taste
1 T. fresh thyme leaves

DIRECTIONS

In a large skillet, heat oil and butter over medium-high heat. Add garlic and onion; cook about 4 minutes. Add peppers, zucchini, beans, and corn.  Use any combination or type of beans that you wish. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in thyme and enjoy.

The students also learned that Deer Grass was used by the Chumash and Tongva to make baskets.  Some of the students wove a few pieces of the grass together. We are currently growing this native plant in our Native American Garden.

The chefs of Ms. Wilkinson's 3rd grade class make salsa

Today, Ms. Wilkinson's 3rd graders made salsa. We used ingredients donated by Gelson's as the tomatoes that the students had planted as 2nd graders had been harvested.

Each child cut some cherry tomatoes and cilantro and could taste them separately as well as in the salsa. Some children measured olive oil and lime juice or cut onions and used the garlic press. Every child had the opportunity to taste the jalapeno pepper that was cut by one of the volunteer parents.

We discussed the origin of salsa. Most students know that it's from Mexico (where it was named by Spanish explorers), however the Incas, Aztecs and Mayans made salsa.

As part of our efforts to be sustainable, we composted the veggie scraps and used IKEA reusable plates and reused our

plastic knives.

Thanks to Lara Hilal and Winter Armm who helped with the lesson.

Salsa Recipe

8 tomatoes
2 garlic cloves
2 green onions
1 jaapeno pepper
1/2 bunch of cilantro
3 T. olive oil
3 T. lime juice

Ms. Schwartz's 3rd grade class makes salsa

Today the 3rd graders in Ms. Schwartz's class made salsa roja using ingredients from the school garden and Gelson's Markets.

We started the lesson with an explanation of salsa roja and salsa verde and the origin of salsa, a demonstration of the ingredients and the recipe. Salsa as we know it was named in Mexico in the 1500s by Spanish explorers but it has its origin with the Incas, Mayans and Aztecs.

Each child was given a reusable IKEA plate and a plastic knife. They then cut several cherry 100 tomatoes and cilantro into small pieces. They had the chance to sample the tomato and cilantro before it was combined in a classroom bowl with garlic, onion, lime juice and olive oil.  Some children measure and prepared these other ingredients. They were also given an opportunity to taste jalapeno pepper.

Most of the children ate the salsa and everyone ate the chips!

We use reusable plates for many of our cooking lessons at school in order to create less waste. The vegetable scraps were composted.

Thanks to Winter and Lara for assisting in this lesson!



Salsa Recipe (for a large group-alter for just a few)

8 tomatoes
1 jalapeno pepper
1/2 bunch cilantro
2 slices onion
2 cloves garlic
3 T. lime juice
3 T. olive oil