Thanksgiving Harvest Feast 2017 – a wonderful celebration!

The third annual Harvest Feast for SWES students and their families took place on November 16th in the school cafeteria. The collaboration between the School Farm and the cafeteria featured garden fresh vegetables grown, harvested, prepared and served by the students. It was easy to see their pride and their knowledge as they served the food to parents and guests who attended the event and shared in the bounty. The farm served kale salad, oven roasted squash, pumpkin pie, and mashed potatoes while the cafeteria prepared the turkey, dressing, gravy, oven rolls and cooked the frozen school farm green beans. A feast indeed!

Preparations began weeks ahead of time under the steady direction of our Culinary Arts coordinator, Nicole Whittington-Johnson. The students and the culinary team in collaboration with WIN and volunteers began to prepare the vegetables. Pumpkin was cut, cleaned and roasted by the fifth and sixth grade students. A puree was prepared and the delicious pumpkin pies followed.

The Makah Ozette mashed potatoes were planted and harvested by the grade three students. Due to storm and electricity outage, the students were not able to come to the WIN kitchen to wash and prepare potatoes. That stage of the job was left to the WIN volunteers and the farm/culinary team. However, the students did enjoy sampling the finished product.

A light brushing of olive oil and dusting with spice made our garden squash tasty and delicious. Grade four students who planted and harvested the squash helped prepare a variety of tasty squash for the feast.

Grade five and six students took charge of the decorating and serving on Harvest Feast Day. They managed to sign up and take complete responsibility for their scheduled time and duties in a way that made the day smooth sailing for the whole team.

To name all the people who helped make the harvest feast a success would be nearly impossible as it was truly a community supported event. The sustaining support of the South Whidbey school community, Chartwells, Goosefoot, the Goose Grocer, students, families, farm and teaching teams, plus numerous donors and volunteers are the heart of our program. This event is a demonstration of the community we are building through sustainable growing of delicious healthy food. A huge thank you to all. A special thank you to Jude Bierman for her vision and guidance.

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Posted in Events, SNACC, Thanksgiving feast

Harvest Feast 2017

Here’s a link to our post about the Thanksgiving Celebration!

Posted in Events, Thanksgiving feast

Goodbye to the Bean TeePees 2017

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Just Before the Fall of our Scarlet Runner Bean Tee Pee

We said goodbye to our two beloved scarlet runner bean tee pees this month. The beans had mostly dried and the vines were beginning to yellow.  The abundant green canopy was slowly disappearing.  It was time to say goodbye until next year.

Mrs Boin’s grade three students and the grade six farm team were the groups that accepted the challenge of taking down the tee pees.  It was an operation that required a good deal of communication, strength and cooperation. The students were not deterred and met the challenge with energy and grace.

The entire bundle of drying beans, vines, and bamboo poles are now safely undercover in the harvest shed.  Students coming to the garden in November can see the tee pees and pick the dry beans from the vines.

Of course the dried bean pods with the black and purple beans inside have remained popular and all the students went home with a good sized handful in their pockets to plant at home, which is just what we’ll do at the School Farm in the spring.

Posted in Updates from the garden!

Decomposing Pumpkins!

Enthusiasm for Halloween pumpkins is going strong at the School Farm.  The  pumpkins that rot after they are carved and used for Jack o’ lanterns take on new life as they decompose and they keep the fun alive a little longer for the children at South Whidbey Elementary School.  Families brought their pumpkins to school where they were scooped up by the School Farm team and lined up along the north side of the field between the garden and the school.  The orange line makes an impressive statement of progressive decomposition.

Young learners used their senses to observe the pumpkins and took some time to draw their favorites.  We touched, smelled and looked closely at the pumpkins and gave them a little thump to hear the different sounds they made.  Tasting was left for imagination only.

Older students were able to use their estimation skills to guess how many pumpkins where lined up, then they counted to check how close they were to guessing the actual number. Additionally, some students took the time to put the pumpkins into categories some of which were: extra large, tiny, green, decomposed, not carved, tall, fat and many more. We even took some of the mold into the science classroom and looked at it under the microscope.  The possibilities for learning are many and the students were engaged in the exploration from start to finish.

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Special thanks to Linda LaMar for photographing the decomposing pumpkin lessons.

 

Posted in Updates from the garden!

Delicious Highlights from SNACC Classes

Our first culinary classes in September made good use of our abundant crop of cucumbers. Students learned how to make Tzatziki Dip. The overwhelming opinion about this recipe was ‘DELICIOUS’ and the next request was ‘Can I have the recipe to make at home?’.

Our next and most popular recipe was learning to make fresh corn tortillas and filling them with chopped up garden produce. Carrots, tomatoes, lettuce, and garden grown dry beans that had been cooked and spiced were added to the freshly made tortillas.

Each class, grades 3 though 6, alternates between garden and culinary arts classes weekly basis. All the students in a class have the chance to participate and learn the skills, ingredients, and preparation for each recipe and of course, sample the final product.

Grade 7 classes have also participated in SNACC classes. The students in Ms. Milan’s science class had the opportunity to learn to make fresh spring rolls with rice paper wraps and a peanut dipping sauce. This recipe took patience and careful handling of the ingredients to get a good ‘wrap’. Students had great success in both preparation and eating!

Nicole Johnson is our culinary arts teacher and she has been planning the recipes for the students this fall. We call our program SNACC (Student Nutrition and Culinary Community) and this is the second year of using our fresh garden produce in combination with other ingredients to make recipes that the children prepare and enjoy. The skills involved are many, some of which are: chopping, grating, mixing, seasoning, following recipes, measuring, communicating, and cooperating. Students are learning to notice flavors, and try new things and realize that they can make adjustments to the seasoning in a recipe. It’s nice to hear them discussing the flavor of a recipe and thinking about how they might change it to make it more to their liking.

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Giving a recipe top star rating!

 

Posted in Updates from the garden!

After the Harvest

The busy autumn classes full of fresh produce and sunshine have moved with definite progression into cold nights, cool days and waning production in the garden, signaling the time to put the garden to bed.  The students have been working over the past few weeks to glean the last of the tomatoes and cucumbers from the dying vines and then pulling them up and cleaning the beds and planting cover crop so that the garden is ready for spring planting.

The third graders have successfully harvested the potatoes that they planted last spring and we’re all anticipating the delicious mashed potatoes that will be prepared and served at the Harvest Feast on November 16th in the Elementary School Cafeteria. After the harvest the students smoothed the soil and mulched the beds with straw to ready them for planting peas in the spring.

Grade one students have rolled up their sleeves and helped pull out lettuce, turnips, and weeds.  They’ve found a fascinating array of worms and bugs in the soil as they worked, plus they took the time to notice the roots of the plants they were pulling out to see if they could find the ‘longest’ root of the day.

The cove beds have been replanted with cover crop and sprinkled with freshly sifted compost and made ready by the second graders for spring planting.  Before planting the cover crop, the students sorted the seeds and noticed the different seeds in the cover crop mix.

Spring bulbs of garlic, tulip, and camas will grace the garden next spring thanks to the fourth graders.

Grade five and six students have prepared the circle beds for spring by planting a blanket of cover crop on the garden beds.  They have shown their understanding and competence by taking care of all tasks related to readying the garden beds for winter including, harvesting, pulling out plants, cultivating the soil, and raking it smooth.

Growing and eating fresh food can almost seem magical when seen through the eyes of the students.  Pulling fresh carrots out of the soil never ceases to delight, munching on a kale leaf and filling it with flowers, ground cherries, and perhaps some cucumbers to make a garden taco becomes the most delicious treat.  All the children find a place in the garden and that’s a place we all want to be.

Posted in Updates from the garden!

Enjoy a Thanksgiving feast from the Farm!

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