The Giving Garden in July

Stop by The Giving Garden and see all the veggies and flowers and plants the school children planted this spring.  You will be amazed!

Eating Peas Straight off the Vine

Evidence that kids do eat peas.  Peas are so delicious when plucked from the vine and eaten fresh out of the pod.

Summertime 2011 in The Giving Garden

School may be out for the summer but there is much to learn in The Giving Garden during the summer months.  Every week a different family or business tends to the garden -- watering, weeding, and harvesting.  There is always something new to see and experience.  Take a look at cook Romanesco Broccoli and the colorful, vibrant flowers...There is so much "GROWING ON" IN THE GIVING GARDEN!

Romanesco Broccoli -- The Great Veggie Adventure is Growing Strong in The Giving Garden

Take a look at something really, really cool.  A floret of a Romanesco Broccoli -- this is a veggie that is in the cauliflower family actually.  It can be eaten raw or cooked. It is crunchy and nutty. Try it dipped in ranch or sauteed with garlic (also grown in the garden!)  We will be cooking up some Romanesco Broccoli for a taste test this September when the children get back to school.  I

The Giving Garden--The Featured Garden on the 2011 Hamburg Garden Walk

What We Learned this School Year

Since January, 300 children from Union Pleasant Elementary School, Hamburg Middle School and Armor Elementary were able to take part in either healthy classroom food tastings or culinary field trips to beHealthy Institute sponsored by Seeds of Living Education. 

LESSONS LEARNED: Children are willing and happy to munch on fresh and crunchy veggie snacks all times of the day.  They like to eat them with many different types of dips -- Organic Hidden Valley Ranch is always a big hit. Freshly prepared white bean dip is also a great dipping option.  It is full of protein and fiber and made just a little bit zippy with a touch of cayenne and cumin.  Guacamole is a nutritious alternative, too.  It is full of that good monounsaturated fat that can help aid in lowering the "bad cholesterol."  Also, garden fresh salsa is an excellent option to make or buy ready prepared.  It has lots of tomatoes, onions, garlic and cilantro with just a hint of lemon juice and cayenne.  All of these dips and many, many more can be served with fresh sliced, diced and julienned veggies.  Children of all ages have proven to us that they will munch and crunch on veggies (including RAW ASPARAGUS!) all times of the day. 

We gratefully acknowledge the generous contribution of the Makers of Hidden Valley Ranch to The Giving Garden and Seeds of Living Education this year.  Their support has made it possible to help  our school community garden continue to grow and flourish and to sponsor all of the healthy veggie and food classroom tastings.

Our Last Garden Fresh Tasting at beHealthy with 2nd Grade Classes

SOLE and beHealthy Institute hosted our final classroom field trip of 40 second graders for this school year 2010-11.  These students sampled garden fresh salad and veggies with a choice of 3 different salsas and dips. The students were split into 5 groups and each participated in a culinary experience.  We made sweet and creamy guacamole, garden fresh salsa, zippy white bean dip and luscious mango smoothies.  There was plenty of fresh cut veggies on hand for dipping, as well as some organic blue chips.  The students were engaged and actively participating in the fresh food experience.  The Giving Garden provided some of the produce used, including just-picked romaine lettuce for dipping, cilantro for the salsa and guacamole and strawberries for "dessert."