Recipe #1: Fermented Vegetables

Ok, so maybe the title doesn't sound too, too appetizing, but trust me, this is a fantastic way to preserve the harvest.  It's also healthy as the process of preserving is also known as lacto-fermenting.  Think probiotics and prebiotics all in one.  And just because they are fermented does not mean they contain alcohol.

Here are some foods that are fermented:
Kimchi
Sauerkraut
Kombucha Tea
Kosher Dill Pickles
and much more!

Here's the recipe:

Fill 1 quart jar with water, and from that jar pour out 1 cup.  Heat the 1 cup of water and combine it with 2 Tablespoons pink Himalayan salt.  Stir to dissolve.  Once dissolved, add back to the quart of cool water and mix.  Fill another jar (any size needed) with fresh vegetables.  Make sure to pack them in as tightly as possible.  Pour salt water over carefully and make sure all veggies are submerged, filling a clean ziploc bag with water halfway up, sealing and placing on top of the vegetables to keep them submerged.  Loosely seal with lid and place on top of a towel to absorb any liquid that spills over.

This is a "living" food that will need to be monitored, meaning the lid will need to be loosed every few days and retightened to allow any excess gases to escape.  After 1 week the vegetables will be ready to eat.  Seal tightly and keep in a cool, dark place or in the fridge.

Fermented veggies are great on their own, but adding some onion, garlic or red pepper flakes often makes them taste even better.  Most any vegetable can be fermented, but here are some suggestions:

Cucumbers, green beans, okra, cabbage, carrots, beets, swiss chard, watermelon rinds, asparagus.

First Fall Planting Week!

On Friday of this week we will start our fall planting!  This year we will be planting the following seeds:

Red Russian Kale
Wild Lettuce/Spinach
Peas
Radishes

Right now the teachers are signing up for the their 20 minute slots beginning at 9 am and going until roughly noon.  For those interested in volunteering (or planting with your child's class) come on over on Friday.  Planting is sometimes slightly chaotic, but we've devised a method that's work well for us in our most recent plantings, so a fun time should be had by all and with a little bit of luck we'll get some seeds in the ground and grow some awesome vegetables!

9.14.15 Meeting Notes for Volunteers

Hey everyone!  Thanks to those who came to the meeting.  It was productive and a nice way to introduce new volunteers to our concept.  For those of you who couldn't make it, here's everything you need to know and we all look forward to seeing everyone in the garden soon!

The meeting began as an overview of what happened last year (planting schedules, what we planted, working with teachers, volunteer time), and then we all took it from there discussing how we could make better, more organized changes for the benefit of education, the teachers, the parents and of course, the kids.

1. I will set up a google calendar that all volunteers and faculty will get invited to so that folks can sign up for slots where they can be physically present in either the garden or the kitchen, both mornings and afternoons.

2. We decided that limiting our seed/vegetable plantings to 3-4 strong types of vegetables that fit the season would be best.  This way we could harvest more and make more in the kitchen.  Think for the fall: kale, peas, radishes and greens.

3. We discussed donations.  Many of us are either donating our own seeds and equipment or reaching out to other local businesses that could donate seeds, soil, tools, cooking ingredients, etc. to our effort.  I will post a google doc wish list that all of you can see and edit so that we can see who is donating what and what is still needed.

4. A month-to-month growth chart will be added to the blog so all can reference what grows when and what can be harvested when.  This should help with volunteer efforts if you're unsure when to step in and offer your time.

5. We will be posting recipes and nutrition information on the blog so that teachers and parents can reference this when working both with produce from the garden and other produce purchased at markets or grown at home.  This will be an invaluable resource.

6. Finally, in the next week or so all volunteers will be assigned to a season.  Go ahead and fill out your questionnaire if you haven't already.  This way we can match you in your preferred time of year.

Please comment below with questions for everyone to see or email me individually if you'd like some heftier feedback.

Thanks again to all of you amazing volunteers!  Let's grow this garden and educate our kids about healthy food!!