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.

Ms. Chaides' 4th Graders Plant in Recycled Pots

Yesterday Ms. Chaides' 4th graders planted seeds in recycled pots in honor of Earth Day. They chose from biodegradable peat pots and cardboard egg cartons.  Some of the favorite seeds were carrots, watermelons, pumpkins and tomatoes.

The procedure:
1) Pick a pot
2) Put in seedling mix
3) Choose seeds. The kids chose from seeds donated by Baker Creek, Seed Savers Exchange, Renee's, High Mowing Seeds and Turtle Tree.
4) Plant seed twice its diameter.
5) Water gently


At home:
1) Water so soil and pot are wet
2) Place on plate or in bowl to keep bottom moist and protect counter,
3) Cover with saran wrap if wished to speed up germination. Remove wrap upon germination
4) Keep in warm spot. When germinated, keep in bright area.
5) Transplant when 3 sets of leaves. Move to larger pots before if plants are too crowded and all have germinated.
 6) Harden off before planting outside, i.e, put seedlings outside for a few hours each day for about 4 days-place in shade-this gets them used to their new environment.
7) Before planting, cut off bottom and any of pot above soil. Plant pot at level of soil or just underneath so all of pot is covered. Cutting off  bottom will allow roots to grow down.
8) If using egg cartons, make large hole in bottom before planting.

Another alternative: plant pot directly in ground or larger pot before seeds germinate. If doing so, cut off bottom. Make sure to keep seeds moist.


They also planted some onion seeds in the 4th grade pizza garden.

Welcome to the Marquez Garden Program

Welcome to the Marquez Garden Program

We have a seed to table emphasis. Children that participate in the program plant seeds, cultivate, harvest and eat fresh vegetables, compost, cook and much more. Many of the lessons extend classroom learning in language arts, social studies and science.

Please join us for an Introductory Garden Workshop on Monday, August 22 at 8:30 am. in the garden.

Learn about planting fall vegetables, cooking from the garden and volunteering opportunities in the garden. Garden based refreshments will be served. RSVP to Ms. Marie at info@palisadescares.org.
Volunteers can: help during class garden lessons, work with the garden club, water, mulch and amend soil, grow seedlings, apply for grants, cook with the children, paint signs and more.  You don’t need to be a gardener to help.


For further information visit the Marquez Garden Blog: www.marquezschoolediblegarden.blogspot.com
or email Marie Steckmest, “Ms. Marie”, at info@palisadescares.org.

Making an Arugula Salad

Today Ms. Connor's class and Mr. Jacobs' class made arugula salad. We discussed the meaning of the words ingredients and salad dressing as well as the concepts of 1/4 and 1/2.  Some of the children harvested arugula from our garden. Each child had a part in preparing the salad. Some groups added arugula flowers and nasturtium flowers (which are edible) to their salads. Those children who didn't like cheese ate just arugula with the dressing.  Afterwards some children fed the arugula stems to the worms in the worm bin.

The recipe that follows is the one which the kids made today. It can be varied as follows:goat cheese can be substituted for parmesan cheese, and roasted beets and walnuts could also be added.

Arugula is very easy to grow. It self seeds in the Marquez Garden and in my own garden. Another benefit is that squirrels don't seem to like it! I hope some of you try the salad and let your child help you cook!

Arugula with Parmesan Cheese (from Ina Garten)

Ingredients
1/2 pound fresh arugula (3 large bunches) or less
Lemon Vinaigrette

1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 -pound Parmesan

Directions
If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula
for a few minutes to clean. Spin-dry the leaves and place them in a large bowl.
In a small bowl, whisk together the lemon juice, olive oil, salt and pepper. Shave the parmesan with a vegetable peeler. Pour dressing on arugula, toss and serve. You can add the parmesan to the salad with the dressing or serve on the side.

This is a great way to teach your kids about fractions! Enjoy!

Checking out the red wriggler worms

Cutting the cheese with the vegetable peeler.

The salad with an orange nasturtium flower as garnish

Peeling the cheese

Preparing the dressing

Adding greens to the worm bin

Ms. Bihari's class plants quinoa

On Dec. 3, Ms. Bihari's class planted quinoa and sugar snap peas as part of a unit on nutrition. Another 3rd grade class will plant wheat. We discussed that peas are legumes as are beans. We will harvest these cool season crops in the spring.

The children first amended the soil with planting mix and compost. Thanks to Russ for volunteering.

Conn's class and Ms. Keller's class learn about Thomas Jefferson the horticulturist

This week the 5th grade students in Ms. Conn's class and Ms. Keller's class began their study of Thomas Jefferson, the horticulturist. They learned that Jefferson, our third president, retired to Monticello, VA. where he had a 1,000 foot long garden that was taken care of by slaves.  Even as president, Jefferson was interested in horticulture. We discussed the concept of heirloom seeds and seed saving. The kids are currently studying Lewis and Clark and I told them that Jefferson asked them to bring back seeds from their explorations.

Ms. Conn's class has planted Marrowfat Pea seeds and Ms. Keller's class has planted China Rose Winter Radish seeds. These are heirloom seeds. Jefferson grew marrowfat peas during his retirement, 1809-1826. The radish is similar to what Jefferson planted.

Today Tyler, Exie and Jamie measured 1,000 feet on the lower yard. They determined that it is over twice the length of the distance from the garden fence to the end of the yard. This was similar to the results from Ms. Keller's measurers.

The kids enjoyed looking at the butterfly garden in the lower garden area. There are many herbs as well as other plants to attract butterflies.  Some kids saw a monarch butterfly caterpillar and others saw a lizard. They also enjoyed tasting from the garden. They ate strawberry guavas, mint and arugula.

We also reviewed the concept of composting.

Note: I purchased the seeds for this study from the Monticello website. It has lots of useful information.

Mrs. Fein's class and Ms. Yoshida's class plant in the garden

Today children from Ms. Yoshida's class discussed their favorite vegetables, their favorite cool season vegetables, wrote in their garden journals, looked at the red wriggler worms in the compost, looked at the strawberry guava tree which has fruit on it and planted. Their garden journal contained the following: "Today in the garden I  (which they finished) and My favorite vegetable is ..."  They planted onion seeds, sugar snap pea seeds and sugar snap pea seedlings.  Thanks to Dana, a parent, and Ms. Ashley for helping.

After recess, Mrs. Fein's class also visited the garden. They discussed cool season vegetables, planted onion seeds, looked at at the fruit tree and harvested basil. I videoed them saying what they did in the garden and will send that to Mrs. Fein.

We also discussed other vegetables such as celery, swiss chard, kale, red and yellow beets, purple broccoli and arugula. Part of the fun of growing your own food or purchasing food at the farmers' market is the increased variety. We'll have some different varieties in our school garden.

Vocabulary presented today: harvest, sow, red wriggler worms, composting, all the names of the vegetables and fruit above plus other vegetables such as brussels sprouts and radish. Concepts discussed included: cool season and warm season vegetables, the fact that you don't plant small seeds very deeply, companion planting (onions, carrots and broccoli are good companions-you can plant them together).

Approximately 20 children visited the garden during the two recess periods. At lunch recess the third graders amended the third bed which they are in charge of planting. At lunch recess, the second graders planted johnny jump ups and sweet pea seedlings in the butterfly garden and California poppy seeds alongside the fence.

Planting onion seeds.

Harvesting basil.

Why We Need School Gardens

Dear Friends,

Please click on this link to read Amelia Saltsman's article on "Why We Need School Gardens". Amelia is a local chef and the author of The Santa Monica Farmers' Market Cookbook. She has been an inspiration to me and many others. Those of you who garden or whose children have gardened know that gardening is not just playing in the soil.  It teaches cooperation, appreciation of nature, knowledge of where food comes from, openness to new foods, enjoyment of healthy eating, science, math, vocabulary, social studies and more. I hope that your children and you will have the same memories of gardening that Amelia and her mom had.

http://www.ameliasaltsman.com/why-we-need-school-gardens/

Chef Johnny Prep Visits Ms. Smith's Class and Ms. Conn's Class on 9/18

On September 19, Chef Johnny Prep, John Prepolec, visited two fifth grade classes. He made a marinara sauce using ingredients grown in the Marquez Edible Garden and then served it on some pasta.  Along the way he shared a bit of cooking knowledge! The sauce was delicious! We're looking forward to his next visit to Marquez. Meanwhile, I'll visit www.johnnyprep.net to see if there are any other recipes that use ingredients from our garden!

Prep's Light Marinara Sauce

2 Tbsp. olive oil

3/4 cup onions, diced

1 Tbsp. garlic clove, chopped

4 cups tomatoes, large dice

1/2 cup fresh Basil leaves, thinly sliced

1 cup chicken broth or vegetable broth

1 tsp. sugar (or to taste to balance the acid in the tomatoes)

Salt and freshly ground black pepper to taste

1. Heat olive oil in a skillet over medium high heat.  Add the onions and garlic and sauté. Stir occasionally.  Season lightly with salt and pepper.  Cook until onions are clear and translucent.  It is ok if they are a little brown but don’t burn the garlic.

2. Add the tomatoes and the basil and season again lightly with salt and pepper.  Continue to cook until tomatoes start to break down into a sauce, about 5 minutes.  Stir occasionally.

3. Add the chicken and the sugar and continue to cook for 10 minutes ( or more if tomatoes haven't broken down enough) over medium heat.  Stir occasionally and press down on the tomatoes to help them break down into a sauce.  At this point you can use a stick blender or food processor to puree the mixture if you want a smoother sauce.

4. Taste the sauce and adjust the salt, pepper, and sugar to balance the flavor properly. Add only in small portions.

More Second Grade Cooking: Ms. Conner's Class and Mr. Jacobs's Class Harvest Basil and Make Pesto!

Today Ms. Conner and Mr. Jacobs brought their students to the edible garden. The children learned the names of the vegetables and herbs in the raised bed. Each child harvested a basil leaf, smelled it and broke off a part to taste. The remainder of the leaves were washed and became part of the pesto.

In the classroom we discussed the ingredients for pesto.  Children went to the cooking table to pick out the ingredients to show them to their classmates. Then children took turns measuring the various ingredients and adding them to the food processor.

They liked the pesto which was served on a small piece of baguette!

Here are some vocabulary words from today's lesson: baguette, pesto, basil, garlic, olive oil, Parmesan cheese, salt, pepper, minced, food processor, chef, spatula. Vocabulary from the garden: tomatoes, peppers, basil and cilantro. The children also measured liquid and dry ingredients.

Note: Extension to the lesson. Pesto originated in Northern Italy. The word pesto comes from an Italian word, pestare, which means to crush or pound. The ingredients in pesto are traditionally crushed with a mortar and pestle.

Basil Pesto Recipe

3 cups basil leaves
2 or 3 cloves of garlic (minced)
1/2 cup grated parmesan cheese
1/2 cup olive oil
very small amount of salt
very small amount of pepper
(a splash of lemon juice-didn't add that today)

Note: this pesto would be great with pasta! Let your kids help you make it!

Second Graders Make Pesto from the Marquez Garden

Today Ms. Fein's class and Ms. Yoshida's class visited the edible garden for the first time and then returned to the classroom to make pesto.

In the garden, they investigated the plants in one of the beds and learned their names--one of which was basil. They picked some basil and smelled it. The basil had been planted by last year's second graders in May. Some kids also saw a lizard and a ladybug!

Back in the classroom, children participated in making pesto by measuring the grated parmesan cheese, olive oil and basil and putting them in the food processor. They also added minced garlic to the mixture. (This was a recipe without nuts). They then ate bread topped with the pesto.

The children thought the pesto was delicious and several said that they would make it at home. The recipe follows:

Basil Pesto

3 cups fresh basil leaves
2 - 3 cloves garlic
1/4 c. parmesan cheese, grated
splash of lemon juice
1/2 c. olive oil
salt and pepper to taste

1. In a food processor or blender chop up the garlic until minced. (You can also mince by hand).
2. Add basil leaves.
3. Add cheese.
4. Add olive oil.
5. Squeeze in 1-2 drops of lemon juice and add touch of salt (very little) and pepper to taste.

Note: the kids can help "cook" by measuring, picking basil and taking the leaves off the stem, taking the skin off of the garlic, placing the garlic in the food processor, measuring the cheese and operating the food processor by pushing the button.

Gardening certificates, smoothie recipes and photos

On Tuesday I passed out gardening achievement certificates and the smoothie and salad recipes to all of the second graders.  Thanks to Ms. Yoshida for helping with the design of the certificate. Yesterday numerous children and some parents said that they'd already made the smoothie-some made several variations! I'd bet that a smoothie day at school would have a lot of fans....

This week I'll be giving the teachers a DVD of the Marquez Edible Garden to share with their classes. The children love seeing themselves!

I'm posting more photos from our banquets. If you're a parent and wish some of your child, please email me at info@palisadescares.org.

Making Earth-friendly Paper Pots and More

Today the kids made paper pots and planted bean seeds in them. They are earth-friendly because you are reusing newspaper instead of recycling it and instead of using peat or other kinds of pots. This "recipe" is from "the book of Gardening Projects for Kids" written by Whitney Cohen and John Fisher of Life Lab. (This is an easy to use guide of fun projects that parents and kids can do together).
Instructions:
1) Cut newspaper into strips 3" x10";
2) Wrap newspaper around a frozen juice can, spice container, etc, leaving about 1 1/2 " on one edge for the bottom of the pot.
3) Fold in the part hanging over the bottom. (Use tape if you wish, but it's not necessary).
4) Fill the pot with either seed-starting mix or potting soil.
5) Plant seeds according to packet directions. Label the pots.
6) When seedlings are ready to transplant, you can peel away the paper or plant the entire pot in the ground-just bury all of the paper.

Note: the kids planted bean seeds so they can just keep the pot outside but don't forget to keep the soil wet. The plants should be watered as soon as they get home.  It'll take about 10 days before the plant will emerge.

Other things we did today: we observed the garden and saw what had changed. The kids liked the "new" seats that two second grade moms, Rachel and Christine, had sanded and polyurethaned. The kids also liked the newly painted vines on the shade structure! They also observed the wood chips, mulch, that had been added to the paths. They learned that mulch keeps plant roots cool, helps people water less often and prevents weeds from growing.

The kids also planted pumpkin and sunflower seeds as well as tomato and pepper plants that were donated by Life Lab.
One of the boys brought a caterpillar that his mom had found and let it go in the butterfly garden.

Finally, they learned what a banquet was--a feast--which is what we'll have next week!

Thanks to community volunteers Jack Sanders and Gretchen Arnold. Thanks to parent volunteers Hiroko and Jaylene.
We were happy to have a visit from Yvonne Savio, Common Ground Program Manager for UCCE.

Blogs from some of the kids follow in the next post.

An Organic School Garden at Marquez

We practice organic gardening principles in the Marquez Edible Garden. We use organic fertilizers and compost. We do not use pesticides. We currently have an active compost bin and a worm bin. The students plant the vegetables, harvest them and eat them. We plant flowers and herbs to attract beneficial insects such as ladybugs. Ladybugs like parsley, mint and marigolds. Butterflies like nasturtiums. We have planted milkweed to feed the caterpillar stage of the monarch butterfly.

Kindergarteners learn about monarchs and milkweed

This week the kindergarteners learned about the relationship between monarch butterflies and milkweed when they listened to the story, "Monarchs and Milkweed" by Helen Frost. They'll be getting their own milkweed plant soon. In another example of how gardening class reinforces regular classroom studies, they happen to be raising caterpillars this month!

Thanks to recent donors

Thank you to two members of the Palisades Village Green Committee who have made donations to the Marquez School garden. Marge Gold generously donated several bags of potting soil. Betsy Collins donated some tomato seedlings which she had grown. We'll use the potting soil to transplant plugs that I got from the monthly Plug Mob at John Muir Middle School run by Master Gardner Mud Baron. The tomatoes will be planted after Spring break.

Donations of soil, seedlings (warm season), selected flowers and potting soil and soil amendment are always welcome! Please contact Marie or Sara regarding specific plants.

Second graders in the garden on March 13

The groups this week learned about more about edible flowers, planted some tomato plants and marigolds, planted radish and lettuce seeds, composted and weeded. 

Most kids didn't know what a marigold is but now they do! Some thought it was a sunflower, and actually it looks like a mini-sunflower... I did a hangman technique to help them guess the name...

_ _ _ _ gold. We discussed three reasons to plant them: 1) aphids (bugs that eat our plants) don't like them; 2) they smell good; 3) they are pretty. We planted the marigolds near our tomato plants and also near a milkweed plant that had aphids.

Thanks to the families that are sending in vegetable and fruit scraps for the composting bins. The worms thank you! The kids still enjoy looking at the worms. In one or two months, we'll have humus and worm castings to add to our garden at Marquez.

Kindergarteners are busy learning about composting and planting on March

On March 12 kindergarteners in Rooms 5 and 7 showed up with a terrific amount of food waste brought in from home!  We examined worms at work in our compost bin and set up another new home for more to come (hopefully) with greens and browns.  We also planted clovers to take home for St Patrick's Day with parent volunteer, Jenny Lee.

On March 13, Rooms 1 and 2 did the same regarding composting, garden journals, and planting seeds with parent volunteers Elsa Wolthausen and Laura Salinas. Grandpa Lenny helps often.

In prior gardening times, these kindergartners have also spent time prepping and watering beds in the lower yard; working in their garden journals; harvesting and tasting arugula from the upper yard; making seed bombs; learning about composting.