The greens garden took a huge hit during the last big freeze. The collards survived well, but the kale and mustard and sugar-snap peas are VERY unhappy.
So, the green tops are burned and I am wondering if the roots are strong enough to survive the freeze and start to produce again in March. Only time will tell. Though, I know, the sugar-snap are are done for...
Thursday, January 31, 2013
Still Traveling
International Food Club has now traveled to South America, Europe, and Asia. We leave Asia tomorrow to fly to...
Bananas, mousse, and vegetable dumplings with the most divine sauce are all behind us, au revoir... The next continent we are flying to is full of mystery, intrigue, and a vast cuisine and cultural experience. Wish us well, and we will see y'all soon!
Bananas, mousse, and vegetable dumplings with the most divine sauce are all behind us, au revoir... The next continent we are flying to is full of mystery, intrigue, and a vast cuisine and cultural experience. Wish us well, and we will see y'all soon!
Thursday, January 24, 2013
A pretty, light snow
If only all snows in Baltimore were this light to deal with. A fresh coat of white that is sweepable from cars and sidewalks...
Wednesday, January 23, 2013
International Foods
E3 Fridays consist of clubs this go around. One club, the International Food club, has been traveling the world experiencing new continents, cultures and foods. Our first stop was South America and Central America (part of North America).
We learned all about their warm, tropical climate and all about bananas. We tried 3 different kinds. A cavendish, a miniature banana, and red bananas. Two were very delicious and we all found out what it is like to unexpectedly taste a very unripe red banana. The next week we had much better, ripe red bananas as our inflight snack while were flying to Europe.
We landed in Paris, France. We learned all about France's growing climate, what they produce and eat, and a few French words, si vous plais.
We experienced a four course tasting of grapes, croissant with apricot jam, pomme Annette, and finished with a chocolate mousse yogurt.
I love all the students' questions, epiphanies and sheer joy. Last week I loved the question - Was there really moose in the chocolate mousse?
No longer pondering the answer to the mousse question, the kids will be boarding in Paris to fly to...
Stay tuned.
We learned all about their warm, tropical climate and all about bananas. We tried 3 different kinds. A cavendish, a miniature banana, and red bananas. Two were very delicious and we all found out what it is like to unexpectedly taste a very unripe red banana. The next week we had much better, ripe red bananas as our inflight snack while were flying to Europe.
We landed in Paris, France. We learned all about France's growing climate, what they produce and eat, and a few French words, si vous plais.
We experienced a four course tasting of grapes, croissant with apricot jam, pomme Annette, and finished with a chocolate mousse yogurt.
I love all the students' questions, epiphanies and sheer joy. Last week I loved the question - Was there really moose in the chocolate mousse?
No longer pondering the answer to the mousse question, the kids will be boarding in Paris to fly to...
Stay tuned.
Brrrrrrr!!!
Wow, some real January lows! My thermometer hit 14 degrees last night. All of the rain barrels are frozen solid and the ground is really starting to freeze up too.
We have started to compost with 3rd grade. Today we are going to teach them how to mix the browns and the greens together to create a hot compost pile. It will be interesting to see if we can get the ratios correct and to see how this uber cold will affect the process.
Stay tuned!
We have started to compost with 3rd grade. Today we are going to teach them how to mix the browns and the greens together to create a hot compost pile. It will be interesting to see if we can get the ratios correct and to see how this uber cold will affect the process.
Stay tuned!
Tuesday, January 8, 2013
Green Gala Planning is starting
As we continue to look forward to warmer days and as the days are already getting longer, the excitement for this year's Green Gala is building. There are a lot of really cool ideas for this year's gala and the enthusiasm from the committee is already bubbling over.
Keep an eye out for details as they unfold or be there as the planning happens by coming to join us on the planning committee if you like. The more the merrier.
Laissez les bon temps rouler!
Keep an eye out for details as they unfold or be there as the planning happens by coming to join us on the planning committee if you like. The more the merrier.
Laissez les bon temps rouler!
Thursday, January 3, 2013
January, ahhhh, seed catalogs
Pages and pages and pages of potential from all the different seed catalogs making their way through the mail. Everything from seeds, to plants, to roots, to bulbs and more. The great thing is that each company provides all kind of guidance for their products - whether it is heirloom, or hybrid; grafting, or a straight plant; when and how to establish, and guidance ideas for throughout the growing season.
There are many wonderful seed providers out there and seeds from every niche. From the grand old providers to the boutique providers, there is ample opportunity to refine your tastes for this growing season. Crazy as it seems, indoor seed starting is just a few weeks aways and direct sow just as soon.
So get online, order some catalogs and get your name on company's newsletter lists. Many catalogs can be downloaded electronically also. Go search and enjoy your winter of planning and dreaming!
There are many wonderful seed providers out there and seeds from every niche. From the grand old providers to the boutique providers, there is ample opportunity to refine your tastes for this growing season. Crazy as it seems, indoor seed starting is just a few weeks aways and direct sow just as soon.
So get online, order some catalogs and get your name on company's newsletter lists. Many catalogs can be downloaded electronically also. Go search and enjoy your winter of planning and dreaming!
Tuesday, January 1, 2013
Happy New Year
We hope everyone had a wonderful winter break and are looking forward to the upcoming year and growing seasons.
The Green School has a few grant applications out and a couple more in the wings for vast improvements and expansion of the gardens and farm. We are looking forward to increasing outdoor education classroom space, increasing food production, increasing pollinator and native gardens, and creating more food, habitat, and water sources for all our fauna. Of course, all while protecting the environment, our watershed and the Chesapeake Bay!
Happy New Year!
The Green School has a few grant applications out and a couple more in the wings for vast improvements and expansion of the gardens and farm. We are looking forward to increasing outdoor education classroom space, increasing food production, increasing pollinator and native gardens, and creating more food, habitat, and water sources for all our fauna. Of course, all while protecting the environment, our watershed and the Chesapeake Bay!
Happy New Year!
Subscribe to:
Posts (Atom)
