We start the class with some fact about bees. We explain that there are over 80 species of bees native to Berkeley, 1,500 species native to California, and a whopping 20,000 world-wide. We also tell the students that most of the species do not live in a colony, and are actually solitary and build their nests underground. We talk about how not all species sting, and that the only bees that do sting are female. We continue on with facts and history and then move into the garden to do some observing.
Observing bees and other insects brings the somewhat difficult concept of pollinating to life. Students learn that seed and fruit production are the result of this process and that the long-term sustainability of our food system depends on it. The students divide into groups and each group has a small net. We walk through the garden gently catching bees so we can take a closer look at the variety of colors and sizes that make up our Edible Schoolyard colony. After our careful observations we let them go and they get back to their important tasks.
By having a greater understanding of bees the students do not find them as scary, and see their immensely fascinating side. The observation also helps the groups appreciate all of the hard work and its importance in the life cycle of the garden, and our whole food system.
The board at the entrance of the ramada
Students catching bees in the echium
Observing one of the bees
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The rainwater we collect is used for irrigation purposes during the summer and fall. This process helps us lessen our dependence on municipal water sources and also decreases runoff into the San Fransisco Bay. Currently we are using the rainwater to irrigate our Oyster Mushrooms (the mushrooms have their own story that must be told, but that will have to wait until the next entry). They are fragile and prefer non-chlorinated water, so the rainwater couldn’t be a better match.
We are so grateful to the Alameda Countywide Clean Water Program for providing the grant that made this program possible! The rainy season is just beginning this year and we have already captured 1,000 gallons of water.
We had to dig a great big hole to make room for the water catchment system
It took a lot of hands to move the container
We had to push from many angles to get the right position
This is how it looks today, collecting water to feed the garden
The Mesopotamia Walk consists of three different stations: brick making with clay, sand, and straw; irrigation and dam construction in a giant sandbox; the walk and talk, where students are led through the garden looking at early tools and food plants first domesticated in Mesopotamia that we still grow and depend on today (some examples of this are leeks, cucumbers, figs, apples, and olives).
This activity is a real highlight of the sixth grade garden and kitchen curriculum. When our seventh grade students are asked what they remember most from the previous year in the garden many talk about the Mesopotamia Walk. We usually have science classes in the garden, but this activity is a great example of how any subject can be taught in a garden. We are deeply grateful to Beth Sonnenberg, one of our dedicated sixth grade teachers, for the development of this lesson.
One of the students collecting the dirt-hay mix to make bricks
The mold to form the bricks
Forming the bricks
The finished product
The irrigation sandbox
Students creating dams
With the students, we plan on saving seed from the tomato varieties which have the best flavor, productivity, and disease resistance. So far, our favorites include Cherokee Purple, Juliet, Stupice, Tiger, and Chocolate Cherry.
This morning alone we harvested at least 50 pounds of tomatoes for the 8th graders in the kitchen classroom. The students cut up the tomatoes, threw them in a pot on the flat-top griddle, and made sauce. The finished tomato sauce will be frozen until their spring wood-fired pizza making activity, an Edible Schoolyard tradition the 8th grade participates in before graduation. The students learn how to take advantage of what’s in season and how to preserve seasonal produce for other times of the year.
For more information on saving tomatoes for seed, we recommend Suzanne Ashworth’s book Seed to Seed.
Trellis-building and the planting of the last long-season summer crops such as corn, beans, and squash (otherwise known as the “Three Sisters”) is happening just in the nick of time. If we wait another week or two, some of the crops will be spoiled by the first storms in the early fall. Traditionally, the Three Sisters were sown in early July with the first summer showers throughout what are now the Southwestern, Southern, and Northeastern United States. In these regions, afternoon thundershowers were consistent enough to water the crops without irrigation and the growing season was short and intense.
Although agriculture was not historically necessary in the Berkeley area because wild game, waterfowl, fish, and edible roots, nuts, and berries were so plentiful, we find ourselves now in an agricultural society which is quickly losing touch with indigenous agricultural knowledge.
Here in the Edible Schoolyard garden, we are renewing our traditions of growing and eating food together by paying tribute to the Native American tribes which cultivated these three sacred crops for thousands of years through the North American Continent and what is now Mexico. This summer, we have chosen Hopi Blue Corn, Cherokee Trail of Tears pole beans, and assorted winter squash for our Three Sisters plot.
Today’s Menu
Handmade pita bread
Tabbouleh
Chick pea hummus
Raita with radish, cucumber, and mint
Smoosh (a delectable mixture of cooked summer squash and garlic)
Shaved lemonade ice