Takeaways from the Roosevelt ESP garden.

The day after a most welcome rain, the Roosevelt ESP garden smelled so fresh and invigorating. It was a dark roast color, inviting the new start of the day.

This edible school garden is bursting with all sorts of yummy, leafy greens! We harvested a good volume today but the garden still has more to give!

A mix between Lacinato Kale and Red Russian! Even kale has variety and diversity.

A mix between Lacinato Kale and Red Russian! Even kale has variety and diversity.

 

We feasted on a simple salad with two different types of kale, lettuce, radishes, lemon, olive oil, and the ubiquitous pair, salt and pepper.

The huge bowl of salad we made and Rosaura, a student, with her portion. She came back for more!

The huge bowl of salad we made and Rosaura, a student, with her portion. She came back for more!

 

 

 

A close up of all the glorious greenery.

A close up of all the glorious greenery.

 

After eating we explored the garden for a bit, honing in on the fava beans. Daisy and Rosaura got really excited about these for two different reasons. Daisy wanted to make them into a crunchy snack by roasting them and adding chili pepper. Rosaura wanted to give them to her mom to make a soup out of. These two are so inventive! I can’t wait to hear their stories next week on how their dishes went! If the roasted fava beans go well, I’ll have to ask Daisy for the recipe.

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Rosaura’s haul with fresh fava beans and the leftover salad for later.

team