New plants and new creations!!

Hello fellow farmers! Were working on our garden and making sure we have lots of yummy treats for the fall! Joey has come up with an ingenious invention too, called the "seed shaker" so that we can spread the seeds out more evenly when planting. Now we are clearing out the third section of the garden to plant more yummy treats! Hopefully by the end of the fall we'll have an exciting and plentiful harvest for you!

Joey making the seed shaker!!

Gen planting with the seed shaker!

Ruben, Jamie and Chris clearing out the third bed to plant more seeds!

Ruben helping Gen and Na Rae plant more seeds in the second bed!

Tending to our NEW Garden!

We are now skilled farmers! :) We are currently clearing the weeds from the overgrown garden and planting new seeds! So far we have planted kentucky wonder beans, cabbage, romaine lettuce, red leaf lettuce, and baby leaf spinach already! The class is working hard to bring the garden back to life, so while we are weeding we are also composting! The compost will help us make the soil rich with nutrients so that we can plant even more yummy vegetables and fruit! So as we take steps to creating our "new" garden while we weed and plant new seeds, were looking forward having many tasting treats in the fall for us to eat! 

Chris and Ruben working hard to get all those weeds out of the garden!

Toby helping Chris and Ruben get rid of the weeds!

Na Rae and Gentiana separating the new soil to plant new seeds! 

Welcome back VS farmers!

Welcome back! We have revisited our garden and discovered some delicious tomatoes, corn, cucumbers, watermelon, and french cut beans. The squash, pumpkin and watermelon continue to grow for the fall season. The garden has overgrown with many weeds so its time for some maintenance. Come stop by for yummy veggie treats!

Yummy tomatoes and a french cut bean! 

 Crunchy cucumber picked fresh from our garden!

 Sweet watermelon!

Crunchy corn!

Signing off

Detail on Peas

Well, it's time for me to go. The school year is drawing to a close but- the garden still grows on.

Recently, we've harvested some sugar snap peas. You can pick them right off the vine and chew away! Tastes beautiful and fresh, and would taste even better in a salad or stirfry. The carrots have grown large and huge, hopefully in a week or two they'll be large and pretty. We've planted pumpkin, squash, and watermelon for fall/summer harvest, and Toby plans to show off our work at graduation with a salad.

It's been a blast writing the blog and working at the garden. I would suggest for anyone interested in tasting good food and saving a lot of money to do some gardening. With our little plot we have easily made a pound of veggies or more, and that is only in a month or so time. During the summer we'll be planting corn, and the tomatoes will come to fruition, adding to our insanely productive semester.


It was a surprise that the peas grew so well and tasty. They grip the trellises like two lovers under the sun, embracing to seek the day. The strawberries have done coming to fruition, but the plant still thrives- possibly next year we'll have more flowers, and more plants, and more  strawberries! The same happens to peas and carrots and all the other plants, it's amazing how sustainable a package of seeds could be. The future looks bright for our little garden.

Regards,
Lisa

The Farmers



UPDATE ON THE GARDEN

Radish Detail

Amazing that despite everything, we're still not through yet with the gardening. Above is a detail of some maturing radishes, ready to be harvested as soon as possible. They're popping out of the ground, begging to be picked! Amazing that they can get so big. Our carrots are doing brilliantly, drowing large with leafs. Hopefully we'll have carrots popping up soon as well. Finally, our topsy-turvey have granted us a miracle- strawberries!

Those peas are so happy

Even more amazing is how well the strawberries are doing! On tasting it the whole class agreed- the strawberries tasted beautiful, sweet and tangy and nothign ever tasted in the store! Perhaps something about organic grow-your-own food really is some kind og magic. I'm hungry just thinking about it! Along with our lettuce and brocoli, this garden looks beautiful in every way. I can't wait for our next major harvest, maybe we'll get tomatoes? They're flowering right now as I type!  The pas are doing splendis, those trellises really came in handy. I can't imagine how those things would grow without them!

Keep up the work, Village School!


 

Regards,

Lisa

SALAD TIME!

SALAD TIME PEOPLE
That's right, we've harvested again!


Yeah, the Village school has done it again. Last time we made that tasty organic radish chips, and today we've made a healthy salad with our lettuce from the greenhouse. Even though it looks like simple lettuce, it tasted amazing! It must be because we made it ourselves! 


Jeff spent most of the preparing, with slicing up the lettuce into manageable bits and adding in some fresh strawberries for a bit of sweetness to counterbalance the natural bitter aftertaste in green leafy veggies. This can be eaten with light Italian dressing or no dressing at all, it tastes fresh and natural even without the added flavor dressing would provide. If one needs to counterbalance further, one can add some mint or parsley to give it an extra sharpness at the end of every bite. 

Toby- perfect posterchild for the Salad

A tasty closeup!

It's unbelievable that such a simple recipe could taste so amazing, just because we raised it ourselves with no pesticides or chemicals. I can't wait to see what the next harvest shall bring!


Regards, 
Lisa

Radishes Food

 RADISH HARVEST!!
Look! Radishes! They really grew!

So it is finally time to harvest radishes. They're huge! They're the size of what you would buy in the store! Best of all, they're organic! Amazing! Here we've cooked the radishes in two ways, their leaves were tossed into a tasty salad and the radishes themselves baked into flavorful chips! 

Amanda with her Salad

Amanda here to the right with her salad! Just chop up the leaves into manageable bits and add salt, vinegar, and any herbs and spices as you see fit! Feel free to balance the sharp tang of the leaves with more subtle lettuce or spinach. Maybe add a few bread crumbs and some cheese for extra flavor! Great work Amanda, and we are so proud of making great food from our first ever harvest!

Lisa Slicing Radishes

To the right we have Lisa preparing the radishes. They have to be sliced thinly, then added with salt, pepper, and whatever chili sauce you'd like to add that extra kick! Be sure to add some olive oil or butter to the pan to give it some extra flavor and to keep it from sticking. Afterwards, put the radishes at the oven at 150 degrees, and keep it until they are lightly golden and crispy! Careful- they're hot!

Yum!

Anyone can do this- not just students at Village school! Just prepare the soil properly, water well, and add the seeds, you too could have organic radishes in your garden in as little is 28 days! If you grow them well enough, they'll even dwarf the kind you get in groceries- for less than half the price! Amazing that the Village School gardening class managed such a great harvest in so little time!It's exciting to see what we'll make next!

-Lisa