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KIPP Webb Garden News

Crystal Williams

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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ANOTHER great SPROUT season!

Crystal Williams

We want to thank you for making this year’s trips possible, whether you helped facilitate trips or cheered us on behind the scenes. We completed 114 trips, serving 3,718 students!

Numbers aside, it was a season full of…

...happy taste buds

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...brave explorers

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...many renditions of the honey bee song

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...Berry Bird hugs

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…delicious harvests (THANK YOU GARDENERS)

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& amazing educators!

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Teachers & chaperones told us:

“It was our favorite field trip! The setting was so lovely, and we enjoyed… getting to see some of the rest of the arboretum as well.”

“I don't think my daughter would have picked up a worm otherwise”

In response to “Which aspects of the field trip did students continue to talk about or ask questions about back in the classroom or at home?  What most stuck with them?” here’s what teachers and chaperones had to say:

90% said “Eating Plants,” 60% said “Bees and Honey,” 30% said “Soil and Compost,” and 30% said “Worms.”

Thank you to all of educators, volunteers, teachers, supports and of course the students for making this an incredible SPROUT season. To reserve your field trip for 2019, click here!

Happy Hibernating,

Thea & Emma

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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