Archive for October, 2017

Thai garden snacks: Miang Kham

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Miang kham is one of my favorite Thai appetizers. It is a bunch of different & delicious flavors combined to create a unique combination of spice, sweetness, and sourness.

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There are small pieces of lime, ginger, onion, coconut, sweet chili sauce, thai chilis, and sometimes peanuts. Traditionally used w/ the Thai la-la leaves, we use Orca kale & chard to give it a local and fresh twist. I also busted out small pieces of thai chilis for thos willing- remember to remove seeds or you might catch fire.

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It is a strange and complex collection of flavors that exhibits different responses from kids. They generally enjoyed it a lot (with a few exceptions). With our new kid-friendly knives and cutting boards, the students are more involved in the prep & cutting than ever before. This recipe traditionally uses peanuts but we don’t use them (or the same plates/bowls) for classes w/ peanut allergies.

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Get your mulch on!

6th grade got out in the sunshine today and got into some good mulching. This technique of collecting leaves and placing them around plants, gives plants insulation and protection from the cold. It also protects the soil from weather damage. To top it all off, the leaves will eventually turn to compost and feed the plants. We really value any outside garden time at this point of the year before the rains force us inside. Today was gorgeous!

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Kindergarten fried green tomatoes!

Kids love these tasty fried snacks from the garden. This recipe really fits into the idea of using everything we can in the garden before the rains come in and turn it all into compost. There’s no more sun for the tomatoes, so they will stay green, but we can’t let them go to waste! The students wrote the recipe (the best they could) after picking the biggest green tomato they could find. Though we don’t want to fry everything in the garden, coming in from the rain to make a hot snack is a fun thing to do sometimes. I made this recipe vegan & gluten free (though you don’t have to!). We used Ener-G egg replacer, brown rice flour, and coconut milk as alternatives.


 

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Kindergarten Harvestapalooza

Today we started organizing all the fabulous herbs we have been collecting the last 6 weeks. We started w/ making our own 2 mint tea bags to take home during the beginning of the cold season.

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Then we got to work on getting all the lavender off the stems so we can make lavender oil soon.

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The we started getting rosemary, oregano, basil, thyme, and savory off of their stems and preparing our pizza herb mix we will take home soon.

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Middle School Harvest Festival 2017

We had a blast yesterday making apple cider in the garden w/ our apple press, eating harvest themed foods in the greenhouse, making plant crowns,  face painting, and making lavender sachets. The sun came out for us and we had an awesome time breaking bread and hanging out.

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K-5 Harvest Festival 2017

Harvest Festival was a smash hit this year! There were lavender sachets, corn husk dolls, face painting, awesome food, and our amazing apple cider press in full press mode. I heard many kids say it is their favorite school day of the year. It is a beloved ritual and tradition that brings everybody together in the garden. Thank you so much to the parent volunteers and all the families that brought food to share- we love you!

 

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