Delicious and heart-filled 2019 Harvest Feast!

Over 650 students and their families enjoyed a delicious harvest feast this November 21st! Now in its fourth year, the School Farm offered kale salad, carrot sticks, mashed potatoes and pumpkin pie made from produce grown and cooked by students. Recipes HERE! These offerings complemented the school lunch thanksgiving meal of turkey, stuffing and cranberry sauce.

The day started out with 5th and 6th graders from Mr. LaVassar’s class setting out flower arrangements they had made and tableclothes.

During the event, a steady stream of student servers (72 in total!) from grades 3 – 6 came on 1/2 hour shifts, put on aprons and gloves, and served the food to students and their families.

Last but not least, the Green Team scraped the plates reducing the amount of food waste that went into the garbage.

From growing the food, to harvesting, cooking, serving, eating and composting, it was a completely wonderful Harvest Feast!

Posted in Updates from the garden!

The Great Pumpkin Pie Bake Off

As the 2019 Harvest Feast draws near, our student farmers here at South Whidbey have been putting on their chef hats and preparing some incredible dishes for this year’s feast! One of the tastiest treats we have made for the Harvest Feast is pumpkin pie, made with pumpkins that we grew at the farm.

A freshly picked sugar pie pumpkin

Our stellar fourth graders were in charge of harvesting all of our squash crop for the year. This included three varieties of pumpkins that were destined for pie (sugar pumpkin, winter luxury, and long pie) as well as other squash varieties like red kuri and pink banana. In the end, we had approximately 135 pounds of pumpkins to use for our pies!

Once our squash had been harvested and had some time to cure, the first task in our pumpkin pie preparations was to clean out the pumpkins and bake them. Fifth graders, sixth graders, and a PE farm team cleaned out our pumpkins and even separated out the seeds, which made a fantastic snack!

After the pumpkins were cleaned and roasted, it was time to start baking. The fifth and sixth graders learned how to make the pumpkin pie filling, gained practice in following a multi-step recipe, and learned about the process of scaling up a recipe to feed a large number of people. We scooped out and pureed the pumpkin, then whisked in eggs, milk, white and brown sugar, and spices. Students also made 20 pie crusts from scratch, with the rest needed for our pies from Whidbey Pies!

On our first day of baking we made 68 pies. Quite an accomplishment!

We are so excited to share these delicious pies with our students and their families at this year’s Harvest Feast on November 21st, from 10:30-1:30! We look forward to seeing everyone there!

Posted in Culinary, Harvest, Thanksgiving feast

Harvest Feast on Thursday, Nov. 21st!

Join us at the South Whidbey Elementary North Campus Cafeteria on Thursday, November 21st!

Fifth and sixth grade students in the school farm’s culinary program have prepared kale salad, mashed potatoes, fresh carrot sticks, and pumpkin pie featuring pie crust donated by Whidbey Pies. The offerings from the school farm are made from produce grown at the school farm by the students, and are free of charge. Recipes HERE.

img_1216The cafeteria will be offering turkey, gravy, dressing, green beans, cranberry sauce, fresh fruit and dinner rolls. Cost is $5.00 for adults and $3.25 for students and siblings 13 and under, to be paid at the event with cash or check.  

  • Kindergarten: 10:30 am
  • Third Grade & SWA K-6: 11:00 am
  • First Grade: 11:30 am 
  • Second Grade: 12:00 noon
  • Fourth Grade: 12:30 pm
  • Fifth and Sixth Grade: 1:00 pm



Posted in Culinary, Events, Harvest, Updates from the garden!

Returning Nutrients to the Soil through Mulch and Cover Crops

The frost came early this year! One night of freezing temperatures in mid-October turned the green leaves of the cucumbers, zucchini, mouse melons, and beans to black. Time for the students to pull out the dead vegetation, put it in the compost bins, and prepare the beds for winter! We were grateful for the bounty that all those veggies provided, and sad to see the end of the season.

As part of putting the farm to bed for the winter, we mulch and plant cover crops.

Students mulched the overwintering kale with grass clippings to prevent the germination of weed seeds, and fertilize the soil when the grass decomposes.

They also spread straw as a “winter blanket” to keep down weeds and prevent pounding winter rains from leaching nutrients from the soil.

In the terraced beds, fourth graders planted a mixture of rye, and the legumes vetch, field peas, red clover, and fava beans as cover crop, and then covered it with compost to help it germinate.

These cover crops prevent weed growth, and sequester nutrients. When the students turn them into the soil in January, the decomposing plants add organic matter to the soil, and nourish the soil food web. The legume cover crops have the bonus of adding nitrogen. Cover crops are called green manures for their effectiveness in adding fertility to the soil. They are a key component of sustainable agriculture that the students are experiencing first hand.


Second graders love using shovels! They chopped in a summer cover crop of buckwheat, so that all its phosphorus-rich organic matter will be available to the spring crops. They also then mulched these beds with straw.

The kindergartners also got in on the cover crop action. They planted field peas, with the bonus that they can eat the pea shoots grazed from the bed, blended into pesto, or chopped into a salad! Kindergarteners also made sure the cover crop seeds were well-watered.

Kindergartners sprinkled field peas in the circle beds.

After sprinkling peas over the bed, kindergartners spread compost to cover the peas and provide nutrients to the soil and the cover crop.

Now the winter cycle of soil restoration and regeneration begins.

Posted in Earth Day, Updates from the garden!

Signs of Fall: Putting the Farm to Bed

img_1154Fall is always a busy time of year for the school farm, and this fall has been no exception! Diminishing daylight and cooler temperatures, combined with September rains and a surprise early frost, meant that it was time to say goodbye to many of the plants that nourished us during the warmer months. So as we enjoyed the bounty of produce from our final fall harvests, students were also working hard to “put the farm to sleep” and prepare for winter.

A major task in putting the farm to bed for winter involved pulling out all of our summer crops, including tomatoes, cucumbers, beans, corn, and mouse melons. Students were sad to see these crops go (if only we could grow mouse melons all year!), but there is something extremely rewarding about clearing out space in the farm in preparation for a new season.

In addition to pulling out plants, students also helped to take down trellises that supported these crops and cleaned up the beds for future cover cropping and mulching.

Undoubtedly one of the highlights of our winter preparations was taking down our incredible bean tipis! These two tipis, which were used to grow scarlet runner beans (more commonly referred to as “magic beans” by students) have been a focal point in the farm and a favorite spot for students. They provided a shady place to cool off during the hot summer days and a fun nook where students could enjoy the peace and beauty of the farm. 

These tipis were 15 feet tall, so taking them down was quite a task! But our fifth and sixth grade garden classes rose to the challenge and worked together to safely take down the tipis and transport them to the hoophouse, where the beans will continue to dry out before harvesting. 

As we remain busy with these preparations for fall, we reflect back with gratitude on the wonderful bounty this farm has provided our school and look ahead to a quieter time of rest and replenishment. Here’s to a wonderful fall and the changing of the seasons!

Posted in Updates from the garden!

Fifth and Sixth Graders Learned Traditional, Organic Indigo Dyeing

On October 4th, fifth and sixth graders in the garden science classes pattern-dyed fabric with indigo grown on the school farm. We are thrilled to expand our horizons on sustainable, organic practices to include traditional textile crafts. Cheryl Lawrence, a local textile artist, gave invaluable advice on the harvesting and dyeing process. She generously donated silk and led the class on dyeing the indigo. (With the fresh leaf method, only silk or wool fabric will absorb the indigo dye.) Check out her website here, but be warned: you might be hypnotized by her beautiful textiles.


The school farm’s indigo was planted in June and prime for harvesting in late September.


School farm staff cut down the indigo, and the students pulled the indigo leaves off the stems so we would be ready for dyeing the next day.


On Friday, Cheryl explained the dyeing process. When blended with cold water, indigo leaves oxidize and change color from verdant green to deep blue. (Indigo was the original dye for blue jeans, though synthetic dyes now dominate the jeans market.) 

Thank you, Cheryl, we could not have provided this lesson without your expertise!

First, the students created a variety of patterns with the silk cloth swatches using rubber bands for tie-dye patterns, and other resist implements. 

Cheryl made the fresh indigo leaf slurry in the blender and students put the fabric into the  slurry and stirred with their hands for about 30 minutes, so that the indigo penetrated the fabric.

Then the fabric was rinsed in a cold water bath and unwrapped to reveal the patterns on the beautifully blue-dyed fabric!

The following week, Cheryl visited the garden science classes with two other fabric artists who specialize in Bojagi, the Korean textile art of wrapping fabric. Stay tuned – we will be creating Bojagi with the indigo-dyed fabric!


Posted in Natural dyeing, Updates from the garden!

School Farm Contributes to Taste Washington Day

During the first week of October, schools around Washington celebrate “Taste Washington Day” to recognize our state’s bountiful harvest and promote local food in school lunches. This year, the South Whidbey school farm program contributed vegetables galore: lettuce, spinach, zucchini, carrots, peppers, turnips and cucumbers to Taste Washington Day festivities in both campus cafeterias.

img_0940During the first week of October, schools around Washington celebrate “Taste Washington Day” to recognize our state’s bountiful harvest and promote local food in school lunches. This year, the South Whidbey school farm program contributed vegetables galore: lettuce, spinach, zucchini, carrots, peppers, turnips and cucumbers to Taste Washington Day festivities in both campus cafeterias.


Pictured above, the salad bar was bursting with fresh school farm produce.

Pictured left, bok choy, zucchini, peppers, and kale from the school farm were featured in a delicious stir fry cooked up by the cafeteria for K-6 students.


Students from the 7/8 grade garden elective prepared tzatziki and pesto, the former made with the farm’s cucumbers, dill and parsley and the latter made with the farm’s basil and garlic. The students also prepared vegetable trays for their dips. We love their “keep calm, garden on” sign. (Maybe they’ll make bumper stickers?!)

These vegetable trays were very popular! South Whidbey students are hungry for the fresh veggies they grow at the school farm.


Frizzled kale chips spruced up some nachos.

Taste Washington Day provided an opportunity to formally celebrate the school farm’s bounty in the cafeteria. We are grateful that South Whidbey students’ diet includes vegetables grown just outside their classrooms.

Posted in Updates from the garden!