Party!

What a great season it has been!  We are so fortunate to have such enthusiastic children and parents in Garden group. Thank you everyone for making this a truly fun experience.

Our last session of the season ended with a whirl of activity that matched the storm clouds and wind that kept threatening to disrupt our party.  Cyndi Aubrey did a wonderful job organizing the party.  She brought clay pots for the kids to pot up plants in and a bunch of helium balloons that were tied to the entrance of the garden.  Parents provided yummy treats and Michele brought in flats of plants from Harlequin Gardens and 6,000 lady bugs for everyone to release in the Heatherwood garden and the new Peace garden at the front of the school.  Michele designed the Peace Garden in honor of Nicole Clark, a 4th grade student who tragically passed away earlier this year.

Shortly after Bjorn painted the hoop house for us, the kids were busy decorating it with Sharpies.
Part of the appeal of Garden Group may be that the kids get to do things that they are normally told NOT to do at school:  draw on walls, release bugs, handle power tools, scream and run underneath a sprinkler, dig in the dirt and pick out worms and other buried 'treasure'.  Of course we do have rules for safety and courtesy to others, but we are also thankful for the garden space and large lawn area surrounding it.

Special thanks to Theresa for being at almost every garden class and taking wonderful photos of the kids.  Many of the photos in this blog were taken by her.

Over the summer, Michele will be holding Monday working nights in the garden from 6 to 7 p.m.  Everyone is welcome to participate.  I have started a signup sheet so that Michele has an idea of who to expect or who to call in case she can't be there. If you do not see it in your email, please let me know.

Finally, I would like share some of Heather William's vegetable recipes to give your summer a tasty start.  After all, isn't this ultimately about eating well?  Enjoy!

GARLICKY KALE

Prep 20 min; Cook 25 min; Serves 8

1/4 c. water or low-sodium chicken broth

2 (1-lb.) bags fresh cut-up kale [Or one big bunch of fresh kale, cleaned and chopped]

3 garlic cloves, cut into thin slivers [Or chopped garlic from a jar]

1/4 tsp. red pepper flakes

2 tsp. extra-virgin olive oil

1/2 tsp. salt

1.) Heat a Dutch oven over medium-high heat until hot, about 3 min. Add the water/broth. Add the kale in batches, stirring constantly just until each batch is wilted, about 4 min. per batch. [Recipe unclear; I took each wilted batch out before adding a new one. Not sure if nec.] Reduce the heat and stir in garlic and red pepper flakes; cover and cook until the kale is tender, about 6 min.

2.) Drain the kale in a colander; return to Dutch oven. Stir in the oil and salt. Serve hot!

ROAST BEETS

beets

olive oil

fresh rosemary

salt and pepper

Preheat oven to 450º. Scrub beets well, cut off stems and tail, cut into quarters and coat lightly with olive oil. Place prepared beets in foil-lined pan. Sprinkle liberally with salt and pepper.  Tuck rosemary segments in among the beets. Roast in oven for 30 minutes or until tender when pierced with a fork. Intense flavor!

ORANGE GINGER BEETS

Roast beets. Place diced beets in saucepan or small skillet with a little butter, orange juice, honey, pinch of salt and grated fresh ginger.  Over medium heat, simmer until thickened and syrupy. Remove from heat, cover, and set aside.

To serve with wilted greens, heat olive oil in wok-type skillet and toss in washed and drained greens and splash of water. Toss until barely wilted. Dress with a little champagne vinegar or rice vinegar, and sprinkle with sliced almonds.

Also great as a pizza topping with blue cheese crumbles and toasted walnuts.

Heather Stratton Williams