Harvest Party at Atwater Ave Elementary

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The last day of our rotation was all about healthy habits. We know how to identify healthy, wholesome foods in the garden…but how do we carry those habits into a grocery store? What’s the difference between organic and regular foods, not just for produce, but for cereals and snacks? We talked about the most popular food “terms” and marketing tactics, and how to read the label on foods.

 

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I brought in images and ingredients on common foods, and we compared “recipe” lists and food buzz words. When we leave fresh produce behind and enter a realm of marketable food options, how do we make informed decisions? Just because it’s organic doesn’t mean it’s healthy!

Afterwards, we followed our own recipe and made a delightful salad using several leafy greens we have in abundance in the garden.

 

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We added nasturtium, a peppery vine plant that has edible leaves and flowers. Even though it was new to almost every student, they were all brave enough to try!

We also added our two different types of kale, a new fan favorite.

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We topped our salad with a dressing of olive oil, salt and pepper, and made several new salad converts!

I’m sad to see my lovely students go, but am excited to try and convince a new set of gardeners to try kale for the first time!

Until next week,

Ranger Natalie

The last day of our rotation was all about healthy habits. We know how to identify healthy, wholesome foods in the garden…but how do we carry those habits into a grocery store? What’s the difference between organic and regular foods, not just for produce, but for cereals and snacks? We talked about the most popular food “terms” and marketing tactics, and how to read the label on foods.

 

aIMG_2804

I brought in images and ingredients on common foods, and we compared “recipe” lists and food buzz words. When we leave fresh produce behind and enter a realm of marketable food options, how do we make informed decisions? Just because it’s organic doesn’t mean it’s healthy!

Afterwards, we followed our own recipe and made a delightful salad using several leafy greens we have in abundance in the garden.

 

aIMG_2798

We added nasturtium, a peppery vine plant that has edible leaves and flowers. Even though it was new to almost every student, they were all brave enough to try!

We also added our two different types of kale, a new fan favorite.

aIMG_2799

 

We topped our salad with a dressing of olive oil, salt and pepper, and made several new salad converts!

I’m sad to see my lovely students go, but am excited to try and convince a new set of gardeners to try kale for the first time!

Until next week,

Ranger Natalie

Natalie Hodson

Natalie is an industrial designer with a passion for sustainability and building. She inherited her mother's green thumb, and was fascinated with plants from a young age, spending most of her childhood wandering around the woods in Northeastern Ohio. Now, Natalie loves to spend her time wandering around national parks, trying new foods, and building things. She graduated in 2014 from the Rhode Island School of Design and has lived in LA ever since.

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