Winter Salad by 1st Graders | Juan Cabrillo

Upon returning to Juan Cabrillo’s garden this week, I was OVERJOYED when seeing the abundance of veggies that were ready to harvest!! (Ideally, I expected this to happen at all my gardens but JC was the only successful one – there must be somethin’ in the soil that makes the plants grow so well!)



Slightly unprepared for this, Intern Frank and I resourcefully accrued materials together for our salad-making lesson with the First Graders: a bowl/container, plastic knives (I’m glad I kept them on hand in my car), paper towels, and “cutting boards” (paper). Then we got started…

Look at these radishes!

Check out at these radishes!

Since the lesson is only 25-minutes, we laid out the majority of the ingredients on the table to quicken the tasks needed to prepare the snack. All the kids needed to do was to tear up the leaves and to chop the larger veggies before tossing them together into a bowl. We let a few kids harvest green onions, nasturtium leaves and herbs. At the same time, we talked ever so briefly about The Parts of the Plant (which we’ll continue in a future lesson).

These were the veggies we ate, FRESH from the garden!!

Microgreens (arugula, kale and lettuce)
Curly kale
Nasturtium leaves
Green onions
Purple cauliflower

We didn’t have salad dressing but that was okay considering I wanted the students to really taste the differences between the veggies. It was a bit spicy for most kids (the arugula wasn’t a big hit, oddly … usually my students love it!) but I told them I was sooooo proud of them for their hard work and for trying something new! 🙂 🙂 🙂


– Ranger Hope

Hope Cox

Hope is an urban farmer, garden educator and foodie transplanted from Tennessee to SoCal in 2014. She hopes to move out of the big city one day to pursue the life of a sustainable farmer; but in the meantime loves to teach elementary kids about how food is grown, nutritious and tasty recipes and connecting with nature.