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3501 New York Ave NE
Washington, DC, 20002
United States


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Center City - Trinidad Garden News

Crystal Williams


Class Spotlight


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.


Roasted Butternut Squash Soup


  • 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


  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

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

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KIPP Webb Garden News

Crystal Williams


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


  • 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


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

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


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