Somehow six weeks have passed already. This Ranger is honestly flummoxed with how fast time flies, but even I can’y deny… it’s time to party!
With the garden looking truly spectacular, and the romaine already coming back after a first harvest, I figured a fresh garden salad was definitely in order.
The students brought in their compost from last week, and we learned how to “turn” it together (in this case, using a wooden stake to push down and spin) and added water if needed. I asked if they had opened it during the week, and if so, what had they noticed? I had all the students smell the bucket, and we poked around to see if we could identify anything we had put in before. Most of the classes opted to keep the bins for further experimenting!
After, the gardeners helped me harvest kale from the garden. I cut more romaine lettuce, and brought in golden beets and rainbow carrots. We have beets and carrots growing in our garden, but unfortunately they’re still a little too small to eat!
The gardeners got to enjoy their salad with a homemade dressing of lemon, olive oil, salt and pepper, and some brave souls looking for more spice added nasturtium leaves as well!
After we feasted on our beautiful, colorful salad, we added the leftovers – plates and all! – into our small compost bins, then topped it off again with a layer of browns.
Thank you so much to Mrs. Rocha, Mrs. Aviña, and Mrs. Segura, the fantastic teachers this semester, and to all of the wonderful gardeners I had the pleasure of meeting! Please come and say hello, and thanks for all of your hard work!
Until next time,