A Garden Feast for RHS-ESP!

For the past couple of weeks, Mr. Diaz’s ninth grade class has been coming out to the garden. With the sweltering weather we stayed cool as cucumbers inside while preparing a delicious, healthy veggie pasta salad. Before heading into the classroom, I harvested kale, tomatoes and beets from the garden. Students prepared the vegetables by ripping kale into small, bite sized pieces, quartering cherry tomatoes and slicing candy cane beets.

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Can you spot the red and white striped beets?

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Speedy students cutting up tomatoes.

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Students softening their hands while they massage kale with olive oil to make it more tender.

We added whole grain pasta, olive oil, lemon juice, salt, and pepper to complete the dish. Students learned seeds, nuts, and olive oil contain “good” fats which are important for the body since all of the body’s cells contain fat! We also talked about whole grain vs. white grain. The difference is whole grains still have their nutritional endosperm whereas white grain have been stripped. That’s why whole grain is more filling; it had more nutrients!

“This is actually good.” was the phrase I heard thrown around as students sampled the quick, easy, and simple offering. Some students courageously tried beets for the first time and found it wasn’t too bad after all! Roasted, unsalted sunflower seeds were a huge hit!

One of the teachers was raving about beets so we all got to soak in his knowledge. He likes to use the leaves, with stems removed, in a light stir fry with onions, garlic, and Bragg Amino Acids. The students are very lucky they have such a good resource close at hand.

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The dish was so quickly consumed I didn’t even get a chance to take a picture of the result!

 

Our squashes in the garden have really been thriving in this heatwave. We’re very excited to watch these distinctive vegetables grow!

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We can’t wait for Ava, the pumpkin winter squash plant, to start changing from green to orange because that means it’s Halloween time!

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A summer squash, Black Beauty Zucchini, is delicious any way you make it!

EnrichLA Team

Proudly inherited my green thumb and love of gardening, growing & eating vegetables from my mama, a landscape architect, my grandmother & great grandfather all from Savannah, Georgia. My mama said she designed gardens to make the world a peaceful, beautiful place to sit and day dream or picnic and take a nap. Planting edible gardens with children is a joyful experience. Watching children explore, learn & grow while seedlings germinate reaching for the sky reassures me the earth is in good hands for future generations. My little girl Maya, LOVES to eat green veggies including kale, chard, spinach, bok choi and lettuce. Thank Goodness for Gardens.

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