Gardens love spring showers, but in an effort to keep the humans dry we moved our activities into the classroom today. We split into two groups: Group One prepared an Asian-inspired fresh salad composed of sliced spring onions, gala apples, and red cabbage from the garden (we harvested 6!) and a soy sauce based dressing. Group Two worked on our school-wide composting project. They made lists of items that can and cannot be composted and added them to our cardboard sign. It is designed to help the students separate their trash at lunch and add it to the compost bins. Photos from today:
Composting Project ready for lift-off!