Mushrooms were the order of the day at San Pedro’s garden this week, not only in our snack, but also littering the garden as a result of the recent rain and good, rich mulch!
The students loved hunting for the mushrooms and we were all happy to see them, even though they aren’t edible, since they are a sign of a great growing environment!!
Although San Pedro’s garden in only a few weeks old, there are some amazing things happening! The beds are loaded with tomato and pepper plants, and we have some beautiful herb beds filled with many types of basils, oreganos, rosemary, terragon and mint! We all sampled each herb, and rosemary was definitely the favorite!! Thank goodness rosemary is a resilient plant, since so many students wanted second and third samples!
We were hungry after all that herb sampling, so using oregano and basil from the garden, we made mini mushroom pizzas!
Mini Mushroom Pizzas
Small Portobello Mushrooms
Optional: shredded cheese
Remove the stems from the mushrooms, keeping the caps intact. Finely dice the stems, tomatoes, olives and mix together. Snip fresh oregano and basil, and add to tomato mixture.
Carefully spoon mixture into mushroom caps. Sprinkle with optional cheese, if using. May be eaten raw, or broiled for a few minutes till warm.
Crowded in to the herb beds, were arugula seedlings and several strawberry plants. Since strawberries like space to spread out, we transplanted them to a brand new bed of their own!