Sleeping seeds

Sleeping seeds are such a nice thought, no?  That's what our seeds appear to be doing right now.  After almost two weeks of rain, they got what they needed in the moisture department and now that they are all planted, we're just waiting for them to grow. 

I've noticed lately that some small hands might have been digging in areas that have already been planted, so oh well, I'll go back in there and replant rows of radishes or microgreens.  No problem=)

For now, we're in the waiting game.  I've noticed so far that we've got Red Russion Kale, Turnips, Spinach, Pea Shoots and Lettuce coming up.  The radishes will be next.  My hope is that by Thanksgiving, we will have plenty to work with to make some dishes for the school-wide feast. 

As far as what's being used from the garden right now, we've still got tomatoes, which Sybil's class has used to top homemade pizzas--YUM!  Also, I encouraged Sybil's class to get started on vegetable fermentation, which they did this week.  All other classes are welcome to do the same.  With lots of ripe vegetables still left in the garden (tomatoes, beets, carrots, chard, beans), fermentation is the easiest method.  We've got jars and salt in the kitchen, and the recipe is already on this site.  Please just make sure to use non-chlorinated water and to ask me if you have any questions!

Stay tuned for more in-season recipes, like apple sauce (we made some today in Virginie and Ge's class), salad ideas, steamed vegetables in our beautiful new steamer/slow/rice cooker (thanks Eric!).

Also, a longer post soon to come (I've got school pick up in 20 minutes) but RelayFoods has GRACIOUSLY donated pantry staples to our kitchen to help encourage all of us to spend more time using what we grow in the kitchen to create healthy meals.  Thanks to Relay for their support, it is immeasurable.