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KIPP Webb Garden News

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KIPP Webb Garden News

Washington Youth Garden

FALL 2018: GARDEN NEWS

Class Spotlight

Connect Kindergarten:

This fall, the kindergarteners have been exploring Dirt and Compost in the classroom and the garden every other Friday during Creative Workshop. They’ve squished rotting tomatoes, sorted compost and listed it’s “ingredients,” held worms to understand their importance in breaking down food, made wildflower dirt balls, and planted wildflowers to start our pollinator garden. They’ve even made a salad together from lettuce, tatsoi, kale, and turnips from the garden – with almost every student reporting that they either “Liked it” or “Loved it!”

Spring 1st & 2nd Grade

1st and 2nd graders have been using their senses to explore the garden and the foods we eat. American and Howard learned about the five basic tastes by taste testing the ingredients to a dressing separately, then tasting them all together. They preserved our green bean harvest by making dilly green beans, which taste a lot like pickles. Georgetown and JCSU used their sense of hearing to create a sound map of the garden and their sense of smell to compare chives and holy basil.

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Fall Highlights

Hello from Ms. Allie and Ms. Salsa! We are the garden team at KIPP Webb Campus this year! This fall we’ve hosted over 200 students in the garden, given 29 lessons, and taste tested five recipes. The garden is currently slowing to a halt as the weather gets colder, but we’ve still got broccoli, kale, tatsoi (a tender Asian green similar to spinach), beets, turnips, and radishes growing. Georgetown second graders helped plant garlic, which will stay in the ground over the winter and start growing as it warms up in the spring.

Garden Salad with Lemon Maple Vinaigrette

Ingredients:

  • Lettuce/spinach/tatsoi, ripped or cut into bite size pieces

  • Turnips/radishes/apples, thinly sliced

  • Juice of half a lemon

  • ½ cup oil (olive or otherwise)

  • Large pinch salt

  • ¼ tsp. or 3-4 grinds of black pepper

  • 1 tsp. Maple syrup

Directions

Combine the dressing ingredients (lemon juice, olive oil, salt, pepper, maple syrup) and mix. Pour over lettuce, turnips and enjoy!

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Produce In Season

Look out for last harvests from the garden during Friday dismissals in the Spring lobby, and potentially a family cooking night in January. Let us know if you’re interested in volunteering to help re-do our herb spiral in the coming weeks, water the garden over winter break, or volunteer to help get the garden growing again in the spring!

Get in touch!

Have thoughts or want to get involved? Get in touch with Allie at allisonarnold@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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