From our Gardeners, Slow Foods at Shamrock. Thank You for Being a Part of our School.

After bountiful summer harvest, the garden is transitioning to fall. The green beans and squash are done, tomatoes and eggplant are still hanging on but are producing less, and the peppers are in their final days. No need to mourn summer as the fall vegetables are coming up in full force. The romaine lettuce and swiss chard are shooting up, broccoli is getting bigger, and the peas and onions will be poking out of the ground soon.
Amidst all of the green, you may notice one thing that looks a little out of place- a US mailbox! This is the garden question box. If you or your child has a question about the garden, food, bugs or anything else in the ecosystem, write to your gardener, Amy, and ask her.

If your child includes his or her name and the teacher’s name, Amy will write your child a response letter and deliver it to your child’s classroom. Amy loves spreading gardening knowledge, so encourage your child to write to her. They might just bring home some of the yummy garden produce along with Amy’s response!

Here are a few recipes that you can use at home to showcase some of the vegetables that are growing in our garden. Recipes from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert.

Green Salad with Autumn Fruit

1-2 pears or tart apples
2 Tbs lemon juice, divided
6-8 cups torn Romaine lettuce
1/4 C cheese of your choice
(I like local goat cheese!)
1/2 C dried cranberries
1/2 C nuts such as walnuts or almonds

Slice the apples or pears thinly and toss with the lemon juice. Top lettuce with the fruit and remaining ingredients and toss with your favorite poppy seed or vinaigrette dressing. Or try making your own by combining the following in a jar and shaking!

1/3 C oil
1 Tbs Dijon mustard
1 Tbs sugar
1 Tbs lemon juice
1/2 tsp salt
1/4 tsp pepper

Hearty Broccoli Soup

In a large pot combine:
2 C diced potatoes
1 C chopped onion
1 C sliced carrot
1/2 C minced celery
2 Tbs butter or oil

sauté for 5 minutes and then add:
1 C chicken or vegetable broth

Simmer for 5 minutes and then add:
2 C chopped broccoli
3 C milk
1 tsp Worcestershire sauce

in a small bowl, blend together
1 C milk
1/3 C flour

Add milk mixture to soup and cook until just thickened. Take pot off of heat and stir in:
1 C shredded Swiss or cheddar cheese

Stir until cheese is melted and enjoy!