At 9:00am this morning, almost thirty students arrived at the ramada for the first day of our summer program. Everyone picked a garden or kitchen name for the week (“Peter Pestle,” “Alicia Amaranth,” “Salvador Spoon,” and “Rayleen Radish” were some of the favorites).
The group was then divided into garden and kitchen crews. The garden group planted many varieties of beans, including Cannellini, Calypso, Cranberry, Anasazi, and Jacob’s Cattle. The kitchen group harvested gorgeous lettuces and summer squash from the garden before getting straight to work preparing lunch for the day.
Snack was ready in an instant, as students foraged first for raspberries. Once the bushes were picked clean, they moved on to our weeping mulberry trees. Our garden was originally designed to allow students to have this special experience foraging for fruit warmed and sweetened by the sun. They quickly learn the difference between fruit that is still green and fruit that is truly ripe and ready to be enjoyed!
First Day of Summer… A Forager’s Paradise
At 9:00am this morning, almost thirty students arrived at the ramada for the first day of our summer program. Everyone picked a garden or kitchen name for the week (“Peter Pestle,” “Alicia Amaranth,” “Salvador Spoon,” and “Rayleen Radish” were some of the favorites).
The group was then divided into garden and kitchen crews. The garden group planted many varieties of beans, including Cannellini, Calypso, Cranberry, Anasazi, and Jacob’s Cattle. The kitchen group harvested gorgeous lettuces and summer squash from the garden before getting straight to work preparing lunch for the day.
Snack was ready in an instant, as students foraged first for raspberries. Once the bushes were picked clean, they moved on to our weeping mulberry trees. Our garden was originally designed to allow students to have this special experience foraging for fruit warmed and sweetened by the sun. They quickly learn the difference between fruit that is still green and fruit that is truly ripe and ready to be enjoyed!