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Center City - Trinidad Garden News

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Center City - Trinidad Garden News

Crystal Williams

FALL 2018: GARDEN NEWS

Class Spotlight

Kindergarten:

This fall, the kindergarterners have been exploring the rainbow and learning about how each color of the rainbow is important to keep our bodies strong and glowing. We also made some rainbow fruit skewers in class!

2nd and 3rd Grade:

2nd and 3rd graders have also been learning about each color of the rainbow and the specific health benefits they all have on our bodies. To close our rainbow foods theme, they made rainbow salads!

5th and 8th Grade:

Since this program started, we have been working on coming up with activities to do with them to help them build the mentoring relationship. We are looking forward to doing cooking lessons and using the vegetables we have growing in the garden at the school.

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Fall Highlights

Hello from Ms. Salsa and Ms. Allie! We are the garden team at Center City Trinidad Campus this year- maybe you saw us at the Back to School night offering up tomato and mozzarella, or at the Halloween Harvest Fest? This fall, we have been working with kindergarten, second, and third graders every week, offering up nutrition, gardening and science lessons. We've also been putting the fifth and eigth grade buddy program to work in the garden. We're looking forward to seeing more classes this winter, and seeing everybody in the garden come spring.

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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

We have been growing carrots, tatsoi, kale, beets, turnips, kale, salad mix, lettuce, and broccoli to name a few. The students can’t wait to try these vegetables! We will also be doing some cooking sessions with the 5th/8th graders in the coming weeks.

Get in touch!

Have thoughts or want to get involved? Get in touch with Salsa at salsabil.chebli@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.

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