Meet the garden club of Montverde!
These students are thrilled to be gardening this year and we’ve added a brand new hydroponic garden tower! They have been doing an amazing job.
Weeding was handled by the K-3 students and what a spectacular job they did. Next up, planting. And not only your standard planting in garden beds. These students are quite creative and planted a bean teepee.
Eventually, it will grow to look like the one they planted last year. How cool is that thing? And students can hang out inside, all the while plucking the beans for to eat as garden snacks! Yum. My mouth is watering already.
Time to reap the bountiful harvest and enjoy the taste of roasted radish! Can you believe these students ate it and loved it? Like I always say…if a child grows it, they WILL eat it.
Roasted Radish Recipe:
You’ll need 2 bunches of radish, 2 TBSP olive oil, 1-2 tsps of garlic powder and salt to taste.
Preheat oven to 400 degrees Fahrenheit. Remove radishes from stems and set aside the radish greens. Wash radishes well and pat dry. Cut radishes into quarters; add to a large mixing bowl and toss with olive oil, garlic powder and salt. Spread the radishes over a lined baking sheet, then roast for approximately 15-20 minutes, until tender (you should be able to easily poke them with a fork). Enjoy hot as an appetizer, side dish to your favorite protein or in a grain bowl.
Then there was last year’s garden which was a complete success, despite the challenge of COVID. These students were troopers and enjoyed a bounty of produce, fresh from the garden. Last year, we were unable to host our farmer’s market, but that didn’t stop these kids from reaping the benefits.
They began their process back in 2019-2020 with a few raised beds, filled with soil donated by Southeast Soils. We assisted by delivering the gorgeous, inky black soil and amended it with our favorite Black Kow. The students took it from there.
Students wasted no time getting ready for their first planting and teamwork was the name of the game.
They lined the beds, planted a few seedlings and took care of them with a watchful eye.
Within the space of a few months, these students had a BOUNTY of produce and I do mean bounty. Just look at those cabbage (pictured in the forefront)!
The lettuce is lovely and flourishing. These were early photos (as you can see compared to the baby pictured cabbage next to them).
And their celery is amazing. At first glance, it looks like a healthy bunch of parsley. But it’s not. It’s celery! How cool is that?
They’re adding potatoes to the garden, too. Can’t wait to see those gorgeous plants. And when it’s time to harvest, we’ll have a “swimming” good time.
But first, what beautiful cabbage! These students really know how to grow some plants.
And let’s not forget the herbs. After all their hard work, they need a refreshment break.
Delicious rosemary and mint lemonade. And where better to enjoy their lemonade than this lovely bean teepee.
How fun is that?! Next up, the fall farmer’s market.
In addition to their fresh produce, they’ve been starting plants to make available for the sale. Not only is this a great fundraising opportunity, but students can practice their people skills. Splendid idea!
The students did a fantastic job at the Farmer’s Market. Sold lots of produce and seedlings, informed the community about what they were doing…
Amazing progress these students have made and learned quite a few lessons along the way. Kudos!