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Hendley Garden News

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Hendley Garden News

Crystal Williams

FALL 2018: GARDEN NEWS

Class Spotlight: Ms Okorie’s 2nd Grade Class

This fall, Ms. Okorie’s class has been learning about plant parts and getting to know the garden. They loved exploring the garden through a scavenger hunt, playing a plant parts matching relay and eating plant part salads!

 

After-care:

This fall, the K-3rd grade students part of the UPO after school program have been doing various garden activities. Exploring the compost worm bin, scavenger hunts, making their own dream gardens, and life cycle crackers are just a few of the activities these students have enjoyed these past few weeks.

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Fall Highlights

Hello from Ms. Simmons and Ms. Bogle! We are the garden team at Hendley Elementary School this year and we’ve been so excited to share our love of gardening with all of you! This fall we’ve had lessons with about 150 students ranging from Pre-K to 4th grade. We’ve done a few tastings: tomato, basil, mozzerella skewers at Back to School Night and squash soup at the Hendley Fall Festival. Thank you to the volunteers for beautifying the garden during the our fall garden work day and we can’t wait to see more students, families, teachers, and staff in these upcoming months!

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Roasted Butternut Squash Soup

Ingredients:

  • 1 butternut squash, peeled, seeded and cubed into ¾’ pieces (approx. 4 cups)

  • 3 garlic cloves, peeled

  • ½ sweet onion, peeled and diced

  • 1 tablespoon olive or coconut oil

  • ½ teaspoon sea salt

  • 2 ½ cups water or vegetable broth

Directions:

  1. Preheat oven to 400 degrees.

  2. Prepare vegetables, toss with olive oil right on the roasting pan or rimmed cookie sheet.

  3. Roast for 40 minutes, stirring once or twice, cooking until squash is fork tender. Cool for 10 minutes.

  4. Put cooled vegetables into a pot with broth or water and puree using an immersion blender. (or, put vegetables with some broth into blender, to puree, then put in pot).

  5. Warm as needed and add salt and pepper to taste.

Produce In Season

Kale, carrots, cauliflower, Broccoli, sweet potatoes, potatoes, squash, beets!

Get in touch!

Have thoughts or want to get involved? Get in touch with Malaika Simmons at malaika.simmons@foodcorps.org

Want to know more about our garden partner, Washington Youth Garden, a program of Friends of the National Arboretum? Email Brianne Studer at bstuder@washingtonyouthgarden.org.

Hendley Garden Open Hours

Friday’s 3pm-4pm

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