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3501 New York Ave NE
Washington, DC, 20002
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202-245-2709

Washington Youth Garden

April Martin

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Imagine this: You walk slowly through the garden with a glass of wine as you savor an appetizer made with tomatoes straight from the vine in front of you as the low buzzing of the bees blends seamlessly with the acoustic music.  Suddenly, a movement catches your eye as a butterfly alights on a nearby flower.

Take a look at the photos above for a sneak preview of what you might see at the Washington Youth Garden during our Strolling Supper!  The event goes up on public calendars tomorrow - so reserve your spot at this lovely evening event now and support the Washington Youth Garden and all of its wonderful young participants!

Photo Credit: Frank Marquez (frankmarq249@gmail.com)

Art Credit: Nadia Mercer

April Martin

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Late summer is such an incredible time in the Washington Youth Garden.  Moving from top to bottom and left to right, see if you can answer the following questions about each photo:

  1. What vegetable did we plant around the Bird’s Nest?
  2. Name this plant - it’s soft to touch and called an animal’s body part.
  3. See if you can spot all 4 ways that we trellised the tomatoes this year.
  4. Which theme garden is this?  It’s basically disappears in the winter…
  5. This delicious veggie is usually green, but this variety is a lovely red
  6. What did we use to trellis our pole beans this year?
  7. This vegetable pops up in late march, but it hibernates most of the summer.  What is it?
  8. This “spinach” is not really spinach at all - but it does grow prolifically and is edible.  What is this leafy green called?
  9. It’s just a baby now, but someday it could become a pie.
  10. What favorite regional legume is growing here?

See how many you can answer - in our notes section or on our Facebook Page!

Facing my fears

April Martin

My name is Bobbi Eatmon and I have been an intern at the Washington Youth Garden this summer. I had an awesome time working here and experiencing different things that I didn’t like before. I used to be terrified of bugs, but working here showed me that I have nothing to be scared of because they are not thinking about me. Now I’m not that scared anymore.

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On Mondays, we would go on different trips and I wouldn’t be so sure about them. But the very last week of my fun internship we went on a river trip–a scary river trip, that I was horrified about. We were going to be on the Anacostia river in a canoe.

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This was something I had never experienced, but i was ready to give it a try because of who I was in the canoe with. I didn’t know what to expect, but my goal this summer was to try new things. And this turned out to be the best trip. I feared it because everybody says that the Anacostia river is extremely deep, Its dirty, or that you could die by drowning. I have never been in a canoe and one time in a movie I saw somebody tip over and fall in and that immediately scared me because i don’t know what is in that water. But I put my fears aside and thought about it and got in a canoe and went down that river.

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So i got in the canoe with Ariel who works for the Anacostia Watershed Society because she has been in a canoe many times before and she leads trips and she knows how to not tip over. So to get in the canoe we had to stay on the imaginary middle line with both hands on each side. I sat in the front of the canoe and I was even more scared because the water was brown and really dirty, but as we started to paddle and move I got less scared and didn’t really care about all the things that could happen while being out there.

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And the trip that I feared turned out to be the most fun thing that I have ever done. It was a serious work-out, but I enjoyed being out there and learning how to canoe. We picked some seeds from plants in the wetlands part because they plant them somewhere else and help restore the wetlands. They took pictures of me canoeing with my feet up because I had gotten use to it, and was enjoying myself.

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We went down and had lunch by the Arboretum where we saw a snake slither by, which also made me scared but I got over it and afterwards we went back up the river. And that was harder because we were going against the tide and instead of coming in this time. We came in last because i was tired, but it was a fun experience and I honestly would do it again.

-Bobbi Eatmon, Washington Youth Garden Summer Intern

Should we grow genetically modified foods?

April Martin

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A commentary by Jonas, 2013 Intern.

   The first genetically modified food was a tomato produced and released in 1994 by a company named ‘Monsanto’. Monsanto now produces 90% of the world’s genetically modified foods. A bill signed in March 2013 by president Obama allows the manufacturing and distribution of them, but there is still a lot of controversy about genetically modified foods.

   Genetically modified foods were meant to have a longer shelf life, taste better, be healthier and more convenient to grow. For instance, fruits like strawberries can only be grown in warm weather, but by genetically modifying them they can now be grown year-round. Since genetically modified foods are more durable and can be grown more abundantly and at a faster rate, they will cost less, which will be more affordable for the poor.

But is this really the case?

  Genetically modified food can pose serious health risks to people allergic to nuts and other foods. Some people think that genetically modified foods contain a new allergen. Also, our bodies can naturally 'reject’ the bacteria in the genetically modified food causing a serous allergic reaction.

   The environment may be negatively affected by genetically modified foods. Pests who have eaten the genetically modified foods can gain an immunity to pesticides. This means if there is not a variety of crop species in place it will be whipped out.

   Genetically modified foods are made by splicing genes together. This can be done in many different ways. The two most common ways are by bacterial carriers and viral carriers. Bacteria carries a specific desired trait into a plant and once pollinated, the fruit now has that specific trait.

   I believe that we should not grow modified foods. Genetically modified foods is going against nature. Every fruit and vegetable has their own characteristics which makes each unique, genetically altering them takes that away. I also believe that genetically modified foods aren’t 100% safe to eat. Even though they meet FDA standards, FDA’s standards may not be as strict as they need to be.

To learn more…

“Should we grow GM crops?”

“Genetically Modified Organisms”

“Obama signs bill…”

April Martin

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Our High School Interns (Green Teen Leaders) worked with long-time Washington Youth Garden field-trip and summer camp program participants, the Arboretum Recreation Center, to cultivate their own garden plot.  Everyone enjoyed a little play time after all of the hard work!

Arboretum Snapshots

April Martin

Hello every one! My name is William Camp and I am a 2013 intern at the Washington Youth Garden. I’m also a professional photographer and a junior at Eastern Senior High School. Here are some pictures that I took while working here. Enjoy!

Meet Destiny

April Martin

The Washington Youth Garden is delighted to have two fabulous interns with us this summer to help with our SPROUT program. They started just a few weeks ago, so we’re still getting to know them. This is the second in a two-part series where we introduce you to those individuals.


Meet Destiny. Destiny was born in Maryland but didn’t stay there long - she was raised and now attends the University of North Florida in Jacksonville. However, she has spent many summers in Arlington, VA with her grandparents - including this one!  I asked Destiny a few questions so that we could all get to know her a bit better.

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WYG: What are you studying in school, and what are your aspirations after college?

Destiny:  I study Elementary Education and I’d like to teach Kindergarten or Early Childhood Special Education.

WYG: What experience do you have working with kids?

Destiny: Well, I have three younger brothers and a large extended family, but I’ve also tutored kids for a long time. Last summer I worked at a summer camp for kids with Spina Bifida.

WYG: Sounds pretty extensive. So, do you have any gardening experience?

Destiny: No, not much before this. But since I’ve been here my grandpa lets me help him in his garden. My grandma used to keep up the garden and after she passed away my aunt kept it going. Then my grandpa took it over and now he trusts me to jump in.

WYG: What other types of things have you been involved with, service-wise, at school or in past summers?

Destiny: At school I volunteer with Healthy Ospreys. In the past when I have been up here for the summer I have volunteered at the Arlington Food Assistance Center.

WYG: What has been your favorite part of your experience so far at the WYG?

Destiny: Spending time with the kids who come on SPROUT Field Trips. Learning about teaching by observing.

WYG: What has been the most challenging part of your experience so far at the WYG?

Destiny: It’s hard work out here in the garden! Especially in the hot sun.

WYG: What is something new that you have learned so far at the WYG?

Destiny: Using sensory techniques to engage kids that might be otherwise a little distracted can be extremely helpful. For instance, using hand movements to interact with the kids really allows them to pay attention to you, the leader. This engages them physically so that they can really learn as well as have fun.

WYG: What are you hoping to get out of this internship?

Destiny: I really just want more experience with kids and to learn more about the teaching methods here.

WYG: What are you looking forward to specifically about the coming weeks?

Destiny: I’m looking forward to the opportunity to lead kids in some parts of their field trips. I’m also really excited to learn more about gardening in general.

WYG: What else are you doing this summer when you aren’t at the WYG?

Destiny: I’m working at a restaurant in Arlington, saving money for school, and studying for the Florida Teacher Certification Examination.

WYG: On to the most important questions: What is your favorite vegetable?

Destiny: Now it’s kohlrabi! I hadn’t had it before I came here but I love it.

WYG: What is your favorite fruit?

Destiny: Raspberries. Definitely raspberries.

Getting My Hands Dirty

April Martin

Well Hello! My name is Ashley Eskalis and I am the 2013 WYG summer communications intern. I’m a rising senior at Severna Park High School - a musician, runner, and English nerd – and am not really sure what I’ll be studying in college.

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I am not a gardener, nor science geek, nor plant expert and working at the Washington Youth Garden is an extreme change from my day to day life. I didn’t know that not all bees can sting you, that there is more salt than strawberries in a pop tart and, most of all, that there is nothing more beautiful than the sounds of birds chirping on a quiet morning. However, as I’ve had the opportunity to plant summer squash, harvest eggplant, and volunteer at Miriam’s Kitchen, I’ve truly gotten my hands dirty.

For example, today:

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Imagine this entire plot filled with knee high weeds! That is exactly how this photo would have looked just a few hours before our awesome team got our hands on it.

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Once the plot was clean and loosened, we set out to plant carrots and summer squash. It’s so amazing to think that in just a few months our seeds will be sprouting into tall plants!

Harvest me!

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Don’t harvest me!

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Then, we harvested. I learned how to harvest eggplants. You wait until the cap leaves are just one fourth of the way down the vegetable to know that it’s ripe. Simply pull it upwards to detach it from the plant…a few more steps and you’ll have egg plant parmesan!

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Just when I though the fun was over we whipped out the pots and pans and cooked all the food we harvested.

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Bon Appetit!

Meet Carolyne

April Martin

The Washington Youth Garden is delighted to have two fabulous interns with us this summer to help with our SPROUT program. They started just a few weeks ago, so we’re still getting to know them. This is the first in a two-part series where we introduce you to those individuals.


Meet Carolyne. Carolyne was born right here in Washington, D.C. and raised in Upper Marlboro, MD. She now attends Wellesley College in Massachusetts. We are lucky to have her back around these parts this summer to help us out at the WYG. I asked Carolyne a few questions so that we could all get to know her a bit better.

WYG: What are you studying in school, and what are your aspirations after college?

Carolyne:  I am majoring in Biology, and I hope to be a high school Biology teacher in the United States.

WYG: What experience do you have working with kids?

Carolyne: In Massachusetts I volunteer with the Girl Scouts, and have a lot of experience with the scouts. For the last four summers I have been a counselor at a Girl Scout camp in Leesburg, VA.

WYG: Four years! That’s a long time!

Carolyne: Yes! And I was a camper at that same camp when I was younger.

WYG: Wow! We really are lucky to have you. OK, do you have any gardening experience?

Carolyne: No, I don’t have any experience gardening before this. 

WYG: What has been your favorite part of your experience so far at the WYG?

Carolyne: Picking and eating strawberries with the kids.

WYG: What has been the most challenging part of your experience so far at the WYG?

Carolyne:  Having to use the Porta John.

WYG: What is something new that you have learned so far at the WYG?

Carolyne: During one of the SPROUT Field Trips, I watched a WYG employee use a really interesting diversion tactic. She had the kids put their hands up and wiggle their fingers if they were getting distracted or starting to touch and/or pick things they weren’t supposed to. I thought it was a very effective way of using their whole bodies to engage and listen instead of just saying, “Don’t do that.”

WYG: What are you hoping to get out of this internship?

Carolyne: I’m hoping to get more experience with kids of all ages and genders (since most of my experience is with girls) as well as experience and information about gardening and nutrition. 

WYG: What are you looking forward to specifically about the coming weeks?

Carolyne: I’m really interested in seeing the differences between the groups that come on SPROUT trips from schools vs. groups that come from summer camps. I think it will be interesting to see how the different learning environments affect their behavior and experience when they come to visit us. 

WYG: What else are you doing this summer when you aren’t at the WYG?

Carolyne: I’m interning at the Anacostia Community Museum in D.C. I am also working as a Residential Assistant at a summer program for high school students in Carlisle, PA for a few weeks in July.

WYG: On to the most important questions: What is your favorite vegetable?

Carolyne: Brussels sprouts!

WYG: What is your favorite fruit?

Carolyne: Peaches!

Veggie Brownies...and don't miss our first Family Garden Day of the season!

April Martin

If you are fortunate enough to be joining us tomorrow for our first Family Garden Day of the season, you’ll end your session preparing a meal with Catherine Vitt, Registered Dietician for Evolent Health, novice gardener, lover of vegetables, and avid cook!  At her workplace, she’s known for doing things like 4 or 5 different vegetables into brownies without anyone knowing it…and she dreams of her superiors installing a test kitchen for her to develop healthy recipes for her patients.  I’ve attached a brainy brownie recipe that substitutes fat with fruits and veggies here, although it’s not hers!

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You can still join us by registering online or paying when you arrive.  Come celebrate the end of the rain with a fantastic family day in the garden.  We’ll see you tomorrow!

April Martin

Don’t miss these amazing students and their very accurate portrayal of fledglings in our new nest!

April Martin

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Thank you to volunteer Lauren (bottom photo) from Holland and Hart, LLP for making Farmer Nadia’s dream of a giant bird’s nest a reality.  Students have always loved our unofficial bird mascot, the donated “Red, White and Blueberry Bird” from the “Birds I View” PG County public art project.  Now students have one more whimsical, kid-friendly feature to enjoy in the Washington Youth Garden: a kid’s sized nest!


- Charla

Look who's back!

April Martin

Some of the plants we grow in our youth garden, like me, have migrated to the DC area.  And sometimes they need a little extra coddling from this erratic, and sometimes chilly, weather (also like me!).  They are great for teaching about where food comes from, regional climate differences and seasonality.  We’ve finally moved our friends out of the snug greenhouses into the rapidly warming garden and I’d like to take a moment to introduce you to them:

Lemon Verbena:

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Native land: South America

Hobby at WYG: Sending out its fragrance to unsuspecting students in the Sensory Garden

Fun Fact:  The leaves of this plant can add a lemon flavor to dishes and make a great tea!

Curry:

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Native land:  Mediterranean Region

Hobby at WYG: Fooling people about what it actually produces…

Fun Facts:  A curry plant does NOT produce curry spice.  Curry is a mixture of spices.  The leaves of this plant can smell like curry spice and you can use it in Indian food, but it’s not the same as the powder.

Mango Tree: (tree on the left)

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Native Land: South Asia

Hobby at WYG: Not producing mangoes yet :-(

Fun Facs: Allergens found in the oil of the mango fruit skin can give you an itchy rash, especially if you’re allergic to poison ivy.  If you want to be safe, peel the fruit!

Chocolate Tree: (see photo above - it’s the tree on the right)

Native land: South America

Hobby at WYG: Getting kids excited about eating chocolate straight off of the tree until they learn how much processing a cocoa bean has to go through before it turns into a candy bar

Fun Fact: Chocolate is made from the seeds of the chocolate tree.  However, in some countries, they also eat the fleshy fruit that surrounds the seed.

Lemon Tree:

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Native land: Asia

Hobby at WYG: Gifting us fruit for salad dressings!

Fun Fact:  India cultivates the largest amount of the world’s lemons (16%) followed closely by Mexico

Sugar Cane:

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Native Land: South Asia

Hobby at WYG: Hanging out in the Poptart Garden - reminding kids that most of a Poptart is not actually strawberries…

Fun Fact: Sugar cane tastes delicious raw - you can chew the fibers and suck out the mild, sweet juice.

That’s all for now!  We are so thankful for these awesome plants and the greenhouse space from the USNA to extend our seasons and our educational opportunities!

~ Charla

Native Land: CA/Mexico

Hobby at WYG: Researching!! (garden pest problems, plant history, educational methodology, legal guidelines, marketing strategies, you name it!)

Fun Fact: I never knew how asparagus grew until I started working at the Washington Youth Garden and now it just might be my favorite plant.

April Martin

Thursday afternoon, 5th graders from John Burroughs Education Campus came out for a field trip to the Washington Youth Garden. Last fall they completed a six-week lesson series on the transformation of energy from the sun, through plants, to us! After their in-depth study of photosynthesis, seeds and nutrition, this trip was a chance to get their hands in the soil. Over the course of the afternoon, students explored the garden, harvested, tasted sour French sorrel, planted seeds and even captured offending cabbage loopers. We’re looking forward to having the rest of the Garden Science classes out for their May field trips over the next few weeks. Stay tuned…

Thursday afternoon, 5th graders from John Burroughs Education Campus came out for a field trip to the Washington Youth Garden. Last fall they completed a six-week lesson series on the transformation of energy from the sun, through plants, to us! After their in-depth study of photosynthesis, seeds and nutrition, this trip was a chance to get their hands in the soil.

Over the course of the afternoon, students explored the garden, harvested, tasted sour French sorrel, planted seeds and even captured offending cabbage loopers.

We’re looking forward to having the rest of the Garden Science classes out for their May field trips over the next few weeks. Stay tuned…

My First Week as the Garden Education Assistant

April Martin

Hello there! My name is Emily and I’m the 2013 Garden Education Assistant. This season I’ll be working with the other WYG staff to make SPROUT field trips run smoothly and plants grow strong. I’m no stranger to the garden, though - I’ve been volunteering nearly every Saturday morning during the growing season for the last three years. You should come volunteer with us too!

Here are a few photos I took during my first week. I hope you enjoy them, and hope to see you soon out at the garden.

Tuesday, April 30th was a much-needed rain day. I caught this globe allium hanging onto some water droplets.

On Wednesday, May 1st in the afternoon we were visited by some 5th and 6th graders from Washington Middle School and went through a number of Garden Basics - including a stop to taste some delicious sorrel.

In the morning on Thursday, May 2nd, first graders from Two Rivers School visited to go on what they called a “Pollinators Expedition!” We explored the butterfly garden, played the pollinator game, and checked out these awesome pollinator displays.

Meanwhile, soaking up all that rain from Tuesday, our broccoli florets silently began to form.

Bees in trouble

April Martin

It’s been a roller coaster winter and spring for DC bee lovers.

First we celebrated when DC passed the Sustainable DC Act, officially legalizing beekeeping in the District. (You can read here, starting on page 14.)

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Then we mourned as many of the hives across our city were struck by colony collapse, a disorder that is not completely understood but is devastating hives across the nation. At the Washington Youth Garden, we teach kids that bees are in trouble.  Unfortunately, this winter the trouble hit close to home.

Our hive was one of the approximately 40-50% of honeybee hives across the country that didn’t make it to spring. Nobody understands the full story about colony collapse, a malady that has killed off 30% of hives annually over recent years. However, you can read more about the environmental and agricultural concerns in this New York Times Article. You can also learn more on this recent episode of Science Friday.

We were looking forward to our 4th season with our hive: not only did they produce award-winning honey and pollinate our many flowering crops, they taught countless adult and child visitors that bees are our friends. We need them and they need our help.

Fortunately, we have great beekeeping friends who will help us procure a new hive and queen. So when you come out to visit us this season, be sure to pay a visit to our new friends. We’ll do our best to give them a good home and find ways to make our earth more friendly to our much-needed families of pollinators.

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Change you can see and taste!

April Martin

She’s walked the halls of congress.  She’s met with our First Lady’s right hand man, Senior Policy Advisor and White House Assistant Chef Sam Kass.  She has an undergraduate degree in Science Education and Masters in Nutrition Education. 

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And now she’s the WYG School Garden Coordinator!  Why??

Bethany joined the Washington Youth Garden staff almost exactly one year ago as a part-time School Garden Coordinator to work at two of our Garden Science partner schools.  Her position, grant-funded for a limited time, was a pilot effort in our evolving school garden partnership program.  Both schools she worked with were so impressed with the work she was able to do with their garden spaces and their students that they allotted money from their own budgets to extend her position through the end of the school year.  Clearly, the Washington Youth Garden got a treasure!

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At a very belated birthday celebration, Bethany shared some of her inspiration for her move from influencing the lives of millions of children through her position at the Center for Science in the Public Interest to influencing just a few hundred lives through raised beds, simple recipes and lots of energetic hands-on science lessons.

Her reasons included a variety of factors: a need for a break from the hectic and stressful schedule of a lobbyist, healing from some difficult life circumstances, her long-time love of gardening, and a deep desire to continue “promoting healthy diets and good nutrition to children and young people.”  

But I think one aspect of her new career choice that resonated strongly with all of our staff was the desire to be the hands and feet serving children that may never otherwise have the opportunity to experience the richness of growing their own food, learn science by doing it or have a real understanding of the natural environment in which they live. While it is a privilege and extremely important to be making change at a policy level, it is a rich and rewarding experience to connect directly with the young constituents themselves.  Bethany expressed it simply: now she goes into work and “knows she is making a difference every day.”

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We are so thankful that Bethany needed to reconnect to the small-scale, individual impact that drives many of us to keep working for change.  And we’d love for you to come experience some of that power to change, power to learn, and power to heal through our programs, volunteer days, and just spending some time outside seeing what’s growing.

- Charla

April Martin

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“Is riding your bicycle hard?”

“What do you do in the winter?”

“Do you have a car?”

The third graders at John Burroughs Education Campus were prepared with questions when Mr. James came to talk to their class about his composing business– Full Cycle Compost.

This particular class is no stranger to composting– they’ve already sorted out the finished castings (worm poop compost) from the vermiculture worm bin they’ve had in their classroom all year. It was, however, news to them that you could compost without an in-house team of pet worms.

Aside from talking shop about the science of composting and our many decomposer friends (who really do the job for us), Mr. James and the class got up to their elbows in the real math it takes to start your own business.

Mr. James described the service he offers: picking up food scraps on his bicycle to take home to compost with the promise of finished nutrient-rich compost a few months later. He asked the class, “How much would you spend for me to do this for you?" 

Replies came back, "25 dollars!” “50 dollars!” “20,000 dollars!”

“Wow! If I had two more customers like you I’d be set.”

The conversation continued about his expenses and how many customers he’d need to make his long bicycle run down and back up a hill worth his time.

Finally, the class headed outside to get their garden’s outdoor compost tumbler into action. Mr. James added the greens (fruit and veggie scraps, coffee grounds, and even a stray flower) and the third graders added the browns (each adding a handful of leaves).

With even more hands-on experience under their belts they should be all set for their end-of-the-year project: public service announcements about the benefits of composting. They’ve already started storyboarding so stay tuned!

April Martin

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In Ms. Adams’ 3rd class class, there is no longer a mystery about what difference a grow light can make. Since last week, Ms. Adams says they have been practicing their new vocabulary word a lot. And then I heard it, too: “Those plants on the bottom are leggy,” they reported, the last word saturated with sass.

In our experiment, the plants on the bottom rack have relied on only filtered sunlight, while the privileged ones on top have flourished under their grow light.

Over the last few weeks, Ms. Adams says she’s referred back to the project several times as she continues to teach the scientific process. They’re realizing that every time they run over to check out their plants, first thing in the morning, before lunch, etc. they’re doing one of the important steps “observations.” She pushed them a bit further. “And if we wrote down what we noticed, what would that be?” Data.

Now that we’ve wrapped up this experiment, they’re eager for more, asking questions– bringing us back to the beginning again. Watch out! These young scientists are at work.

- Anna, WYG Education Manager

Oh Glorious Cabbage

April Martin

In honor of the upcoming holiday, I am pleased to share a guest blog written by local Registered Dietician, Catherine Vitt.  While we didn’t overwinter our own cabbages, the baby plants in the cold frame are doing splendidly.

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Happy St. Patrick’s Cabbage Day,

Charla and the WYG Staff

Guess what?  Cabbage is on sale at a grocery store near you!  Besides the fact that it is almost St. Patrick’s Day and this leafy vegetable is synonymous with the holiday, it also is in season and grown locally!  This is a win, win, win:

Win #1: Cabbage is in season.  Anytime a fruit or vegetable is in season, it tends to be more delicious than if it was not grown during its natural growing season. Have you ever tried a peach from your grocery store in the winter? Ick! It lacks flavor and sweetness, not to mention the mushy texture.

Win #2: Cabbage is a grown locally in both Virginia and Maryland.  This means you can obtain this product freshly picked, help the environment by choosing a product that does not need a load of fuel to reach you, and lastly, support farmers in our community.

Win #3: Cabbage is cheap.  This is my favorite win! Produce in season tends to cost less than when it is out of season. Today I can purchase cabbage for $0.49 per pound.  That’s 1.5-2 times less than what you would pay by weight for a snack food such as chips or cookies.  It drives me crazy when I hear folks say it’s too expensive to eat healthy; with a little supermarket savvy and some seasonal knowledge on produce, you can help your wallet and your health.

What are you waiting for? Here are two of my favorite slaw recipes, from www.Eatingwell.com.

Spicy Chipotle Coleslaw (adapted from Creamy Avocado White Bean Wrap recipe)

Ingredients:

  • 2 tablespoons cider vinegar
  • 1 tablespoon canola oil
  • 2 teaspoons finely chopped canned chipotle chile in adobo sauce, (see Note)
  • ¼ teaspoon salt
  • 2 cups shredded red cabbage
  • 1 medium carrot, shredded
  • ¼ cup chopped fresh cilantro

Directions:

Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.

 

Creamy Coleslaw

Ingredients:

  • 3 tablespoons reduced-fat mayonnaise
  • 3 tablespoons nonfat plain yogurt
  • 1 tablespoon Dijon mustard
  • 2 teaspoons cider vinegar
  • 1 teaspoon sugar
  • ½ teaspoon caraway seed, or celery seed (optional)
  • Salt & freshly ground pepper, to taste
  • 2 cups shredded red cabbage, (¼ of a small head)
  • 2 cups shredded green cabbage, (¼ of a small head)
  • 1 cup grated carrots, (2 medium)

Directions:

Combine mayonnaise, yogurt, mustard, vinegar and sugar in a large bowl. Add caraway seed (or celery seed), if using. Season with salt and pepper. Add cabbage and carrots and toss well.

Catherine Vitt, R.D. works for Evolent Health and loves to sneak vegetables into anything and everything (including brownies!).