Garden of Wonder

Next Garden Committee Meeting is January 30th, in the PTA room.

 

We are looking for VOLUNTEERS. For doing some planting in the spring.

The PS 133 Garden of Wonder Committee was created in 2011 to build a sustainable edible garden. Our goal is to build a garden classroom where principles come to life and growing connections will be made. Students will plant, maintain, study, harvest, and savor edible plants through curriculum-tied activities. Children will discover an appetite for fresh farm-to-fork food. The garden and the lessons learned will foster a lifelong engagement with healthy eating and healthy living among our students, their families, and the local community.

 

Scroll down for pictures of the Garden and a few of our favorite recipes using produce from our garden (try Apricot, Cornmeal, and Sage Cookies—they are delicious!). During the winter, we’ll be planning our garden space for the spring. We will also begin cultivating some of our seeds indoors for spring planting.

 

To volunteer with the Garden Committee or find out more, please email the Garden.

Try recipes inspired by fresh herbs from our garden!

 

Feeds-20-30 people 1 cup serving

 

Ingredients:
1/3 C Grape Seed oil
1 T Pink Himalayan sea salt
1/3 C Popcorn Kernels
3 T Agave Nectar
2 T Virgin coconut oil

 

I used 1/3 cup of Grape Seed oil enough to cover the bottom of the pan. I then seasoned the oil with 1 TBl sp of pink Himalayan sea salt Next I used about 1/3 cup of popcorn kernels enough to cover the bottom of the pot evenly.

 

I then used 1 TBL Sp of smoked flavor seasoning and spread it evenly across the kernels.

 

Additionally, I added about 1/3 cup of basil evenly across the kernels. I covered the top of the pot, shook it in a circular motion and allowed the popcorn to pop.

 

Then I sprinkled a bit more sea salt on top, added 3 TBL Sp of agave nectar evenly across the popcorn and dressed the popcorn with 2 TBL Sp of virgin coconut oil. Afterwards I shook the popcorn up in down in a fast paced motioned until all of the seasonings blended perfectly together. I let it sit for 5-10 minutes before serving.

 

Health Benefits
Basil is herb plant that is wonderful for the reproductive organs, rich in vitamin B, C and iron, as well as phtyochemicals that reduce stress. Basil is anti-bacterial and anti-fungal. It’s great for clearing various skin irritations and detoxifying the liver.

 

Pink Himalayan can increase hydration by balancing ones electrolytes. This is primarily due to it’s rich blends of minerals and nutrients. It also regulates water content both inside and outside of the cells while balancing pH levels (alkaline/acidity). It reduces high blood pressure and aids in proper metabolism functioning. It also helps the intestines to absorb the proper nutrients as well as dissolve toxins in the liver. There are many other health benefits to Pink Himalayan. But I think this will suffice for now.

 

Coconut Oil like basil is anti-fungal and is anti-aging. It is a fat reducer because it boost energy and increases metabolism. Additionally, it supports a healthy thyroid function. It’s anti-fungal properties allow it to be a great skin conditioner and is effective for combating psoriasis of the skin as well as dandruff, stretch marks and even acts as a SPF sunscreen 4 protector. Like all of the others mentioned here, coconut oil has a plethora of health benefits.

 

Grape seed oil is high in linoleic acid so it maintains moisture to the hair nails and skin. Grape seed oil like coconut oil has a high heat point which is favorable for frying and sauteing food. It is also a polysaturaterich in polyphenols and flavonoids which increases it’s anti-oxidant properties. it also has anti-inflammatory benefits which has been known to aid in preventing diabetes and other inflammatory diseases. Lastly to improve blood circulation and to heal broken blood vessels try applying a quarter size amount of grapeseed oil directly to the area.

 

Until the Next Discovery BE… Well P.S. 133 Family

 

Apricot, Cornmeal, and Sage Cookies
Makes about 18 cookies

 

1 stick (1/2 cup) unsalted butter, softened well
3/4 cup sugar
1 large egg
3/4 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/4 cup chopped dried apricots
2 tablespoons finely chopped fresh sage leaves from the PS 133 Garden of Wonder…
1/2 cup cornmeal
1/2 teaspoon salt

 

Preparation
Preheat oven to 350°F. and lightly grease 2 baking sheets.

 

In a bowl whisk together butter, sugar, and egg until smooth. Sift in flour and baking soda and add apricots, sage, cornmeal, and salt, stirring until combined.

 

Drop tablespoons of dough about 1 inch apart onto baking sheets and bake in batches in middle of oven 10 minutes, or until pale golden. Cool cookies on sheets 2 minutes and transfer to a rack to cool.

 

(Recipe courtesy of Epicurious)

 

Ingredients
3 tablespoons canola oil
3 ounces popcorn kernels, approximately 1/2 cup
1/2 teaspoon popcorn salt
1 teaspoon finely chopped fresh thyme leaves
1 teaspoon finely chopped fresh rosemary leaves
3 tablespoons unsalted butter

 

Preparation
Place the oil, popcorn, and salt in a 6-quart metal mixing bowl. Cover with heavy-duty aluminum foil and poke 10 slits in the top with a knife.

 

Place the bowl over medium heat and shake constantly using a pair of tongs to hold the bowl. Continue shaking until the popcorn finishes popping, approximately 3 minutes.

 

Remove the bowl from the heat and carefully remove the foil. Stir in any salt that is on the side of the bowl. Sprinkle the herbs on the popcorn and gently stir to coat.

 

Melt the butter in the microwave. Slowly drizzle over the popcorn, while spinning the bowl. Stir to combine. Serve immediately.

 

(Recipe courtesy of Food Network)