K, 1st and 3nd graders Make Salad | Juan Cabrillo

There’s nothing like a garden grown salad…and a fresh one, at that! Today, my classes at Juan Cabrillo harvested and made a salad straight from their garden. Dividing into groups, each with a different task, they worked together to make their snack. The first group harvested greens (purple and green lettuces, chard, spinach, sorrel, nasturtium leaves, kale), herbs (thyme) and flowers (nasturtium and borage) from the garden; the second group chopped the carrots, snap peas and cucumbers; and the third group made a vinaigrette and tore up the leaves that the first group harvested. We talked about the definition of harvest — that it means picking what’s ready to eat (the example of a green versus red tomato). And how these kids could make this recipe at home with their parents.

At the end, I tossed all the chopped ingredients and DIY dressing together and served it up. While some were wary of new flavors and veggies, most gobbled up their salad with a grin!


Hope Cox

Native to Tennessee, Hope fell in love with urban farming while majoring in Nutrition/Dietetics at UT Chattanooga. She volunteered at an urban farm there for two years and gleaned (pun intended!) bushels of knowledge about harvesting & planting, CSA box coordination, farmers market stands, school field trips, farm-to-table and more. When Hope moved to Los Angeles in late 2014, she began volunteering with EnrichLA and soon after became a Ranger. She loves sharing with her elementary students the hands-on experience of gardening, finding bugs, composting and eating from the garden. The expression of glee on the students' faces when they discover a new critter or favorite vegetable is the best part of Hope's day! One day, she hopes to be a real farmer in the country but for now is glad to be learning the ins-and-outs of inner-city farming.