Wailuku Elementary Gardeners Share Cinco de Mayo Recipes

Mas de 100 estudiantes participating in tutoring and enrichment programs at Wailuku Elementary School celebrated Cinco de Mayo by harvesting produce from their Salsa & Green Smoothie Gardens and sharing recipes during an after-school fiesta! Wailuku Elementary School garden program is supported through a partnership between 21st Century Learning Centers Baldwin Complex and Grow Some Good. The Harvest Fiesta included jr. gardeners preparing papaya and pineapple salsa, guacamole and green smoothies, using school garden-grown ingredients.wailuku fest3

Students also learned about the historical significance of the holiday when Mexico defeated the French during a battle where they were outnumbered by double the soldiers, then related it to the tenacity of their healthy plants when attacked by pests in the garden. Green smoothies were served up with a review of what makes plants green, covering curriculum such as photosynthesis, chlorophyll and the exchange of oxygen and carbon dioxide.
wailuku elementary school cinco de mayo maui hawaii school garden
Mariachi music underscored the fiesta finale as blindfolded contestants took turns whacking at a piñata filled with fruit juice-sweetened treats, almonds and other surprises.

Special thanks to Tim Ewing and ohana at Hawaiian Moons Natural Foods for donating extra local produce, organic corn chips and apple juice to the Harvest Feista! tim ewing hawaiian moons natural foods kihei maui hawaii

Our Salsa Party RecipesGarden Salsa (Serves about 50-100 jr. gardeners and volunteers. Here are some ideas on integrating each step into hands-on learning, so students are the chefs!)

  • 1 – fresh papaya (students spoon out seeds to clean and dry for planting new starts)
  • 1 fresh chopped pineapple (save top for new planting – here’s how to grow in a container at home or school)
  • 1.5 quarts – a medium sized bowl of fresh picked tomatoes (have students chop tomatoes to measure quarts or compare to conversions in ounces or pounds with scale)
  • 4-6 chopped or sliced carrots (students chop carrots with plastic serrated knives or widdle a whole carrot to thin slices with a veggie peeler.
  • 1/2 Hawaiian hot pepper or Anaheim pepper (students with non-latex gloves slice with plastic serrated knife and remove seeds.) You may choose to leave this ingredient out with younger students who have sensitive taste buds.
  • 1 clove garlic (students peel garlic with gloves or use garlic press) Again, you may also choose to leave this ingredient out with younger students or roast the garlic in advance to bring out sweeter flavors.
  • 1.5 tsp sea salt (salt to taste)
  • 1 cup or approx 250 ml of fresh squeezed Myer lemon juice (students slice lemons in half, hand squeeze and compare milliliters to cups when measuring)
  • 1 red onion, finely chopped (students can use onion chopper)
  • 2 green onions finely chopped (the whole onion – green tops and white onions. Students can tear onion tops with gloves in tiny pieces or use scissors)
  • 2 cups fresh cilantro (how much does it weigh in ounces? Make predictions, check weight to compare with predictions)

Directions: Combine  first 8 ingredients in equal parts (half at a time) in a food processor or blender, then pulse until fine or chunky consistency. Add finely chopped green onions and cilantro.

Guacamole

  • 6 ripe avocados mashed in a bowl with potato masher, then add 2 cups salsa (recipe above), a little extra sea salt to taste.

Have several students taste test, make any adjustments to the recipe based on your jr. chefs’ recommendations. Then, serve with organic, non-GMO corn chips or substitute corn chips for black bean chips or another healthy crunchy alternative from the local health food store.  You can even wrap all the ingredients with sliced veggies in a kale leaf for a garden veggie burrito.  We’ve found that as long as you call it a burrito – they’ll at least try it and most likely love it!

Check out our green smoothie recipe on the Grow Some Good website.  Aloha & Salud Amigos!

Work & Learn Day This Sat. | Bokashi Compost Workshop

Join us this Saturday morning for “Second Saturday” at Kihei Elementary School Garden as we prepare for summertime cover cropping and soil building.

jenna leilani tallman maui bokashiGrow Some Good is pleased to host a special workshop with Jenna Leilani Tallman of Maui Bokashi. Jenna will teach attendees how to easily turn kitchen scraps into nutrient rich garden compost with a centuries-old Japanese farming method using Bokashi.

During this hands-on session, Jenna will demonstrate how to combine EM1 (stands for effective micro-organisms) with a carbon base (e.g. sawdust or bran) and a sugar for food (e.g. molasses). The mixture, called Bokashi, is layered with food waste in a sealed container and after a few weeks, removed and buried in compost to accelerate odor-free decomposition and boost nutrient availability for plants.

Bokashi Workshop is free for garden care volunteers. $10 suggested donation for guests attending workshop only (to cover material costs). 50% donated to Kihei Elementary School Garden. Garden care and workshop participants will also receive a free 5 lb. bag of Sustane organic all-purpose fertilizer, complements of Grow Some Good.

“Second Saturday”

Saturday, May 11

8:30 a.m. Garden Care
11:30 a.m. Bokashi Compost Workshop
Where:
Kihei Elementary School
250 E Lipoa St  Kihei, HI 96753

“Third Thursday”
Thursday, May 16
2 p.m. – 5 p.m.
Where:
Kihei Elementary School
250 E Lipoa St  Kihei, HI 96753

Join us for all or part of the day. Water and light refreshments will be provided. If you have questions in advance, please email info@GrowSomeGood.org, call 808.269.6300 or visit our Volunteer Page. See you there!

Food Economics: Where in the World… and Why?

Food EconomicsThe harvest stage of a school garden provides an ideal setting to observe interdependence of producers and consumers: harvesting food in the garden vs. buying produce in a store or a restaurant.  This is when Social Studies benchmarks can be supported in the garden and students can gain an understanding of how consumer choices affect food sustainability on Maui.

Discussion Points

Limited Resources and Choice: Explain scarcity and effects on daily life. Discuss water scarcity in Hawaii and how it affects farmers / gardeners. What happens when there is less rainfall on the island? How does it affect farmers? What happens if local farmers stop producing a fruit or vegetable? How does it affect the price? What happens when consumers buy imported produce instead of local produce? How does it affect a local farmer’s ability to grow more?

Role of Government: Discuss responsibility of government to provide goods and services – ie. In supplying water to areas where needed.

Economic Interdependence / Role and Function of Markets:  How do people benefit from trade (exchange of goods and services)? Discuss relationships between buyers (consumers) and sellers (producers) and how they depend upon each other. Why do farmers need customers? Why do customers need farmers?

ActivitiesFood Economics

  • Display imported produce: a tomato (from California), banana (from Ecuador), eggplant (from Philippines), cabbage (from Mexico) and ask the students to find where these items are growing in the garden. Have students search for “local” produce bring a sample of each back to circle (or a leaf from the plant if fruit or vegetable is not ready to harvest).
  • Locate origin of each imported produce item on the globe and estimate how many miles / amount of time each one traveled before being sold to the consumer here on Hawaii.
  • Discuss all the human resources involved in delivering that food (farmers, truckers, shippers, store clerks, etc.). Which ones require gas/fuel to do their jobs? Students act out each stage of delivery and exchange.
  • Compare the imported food chain to how many steps / people / how much energy or fuel it took to deliver food from the garden to the table.
  • Ask students if they know someone who grows food on Maui. Discuss the concept of local vs. imported. What is local? Are you local? Why?
  1. If you bought a local banana from a store that sells your uncle’s / auntie’s bananas, who would get the money?
  2. If you bought an imported banana from Ecuador, who would get the money?
  3. If a local farmer gets money for their bananas, can they grow more local bananas? Why?
  4. How can you tell where something comes from when shopping in a store? Show examples of food labels that list the origin of produce.

Final Observations / Questions
Why do stores in your neighborhood import food from other countries? Not enough supply? Not enough demand? Do imported bananas taste better?

  • Taste testing: Sample and compare slices of a banana from Ecuador or other country to an apple banana from Maui. Samples are divided on two plates with no identification on origin.
  1. Which tastes better? Then, reveal which bananas are imported vs. local.
  2. How does supply and demand affect a store owner’s decision to carry local vs. imported bananas?
  3. Which consumer choice supports farmers who live on Maui?
  4. Which banana would you choose? Why?

For more ideas on connecting students their food sources and sustainable practices, check out the free downloads and other resources available via the Center for Ecoliteracy.

SOS: Saving Our Seeds for a Sustainable Future

Seed Saving

In the final months of school, garden lessons turn to a continuation of the life cycle with ‘Saving Our Seeds’ workshops at all grade levels. This exercise connects students to sustainable practices that preserve their favorite plants, ensure food security and support benchmarks in science (life cycle), social studies (food economics) and more.

During hands-on lessons, students dig into discussions and activities that illustrate stages of the life cycles (germination/birth, growth, reproduction, and death) of various plants and animals, pointing out details that distinguish each stage. Students also learn the value of seed saving and how it affects food availability for the future. As our jr. gardeners/scientists/economists become more experienced, the learning possibilities are endless. Here are just a few ideas to get started:

Discussion Points

  • Where can you find seeds in the garden? In a flower? In a fruit? In a dried pod?
  • At which point of the life cycle is a seed? The beginning or the end? Answer: Both! Discuss when a seed is at the end (in flower, fruit or seed pod) and when a seed is at the beginning (when planted and watered) of the life cycle.
  • Why save seeds? Discuss the value of preserving genes from healthy plants, saving money, food security, etc.
  • How does age / storage affect germination rates? Review germination, discuss how seeds lose their ability to germinate over time or under poor storage conditions (heat, moisture, oxidation, etc).Seed Saving

Activities

  • Students divide into groups to search for seeds throughout the garden and collect with volunteer and/or teacher supervision.
  • Seeds can be compared by weight, shape, color, texture, etc.
  • Demonstrate different ways seeds travel – by wind (lettuce seeds with feathers fly in the wind), wing (birds eating from a plate of sunflower seeds), water (place a seeding flower or open seed pod on a mound, simulate rain with watering can to watch a seeds travel in the water stream and replant itself downstream).
  • Seeds are sorted, categorized, bagged or jarred, and labeled with collection dates.
  • Seeds are then stored in a cool, dry, airtight place for use in next year’s school garden and/or planted in starts containers for students to add to their summer home gardens.

Seed SavingCheck out more ideas for all grades and experience levels in this free e-book download made available by the Occidental Arts & Ecology Center.

World Class Chefs + 1,000 Students Celebrate School Garden Harvest Fest

kihei elementary school students prepare stir fry ingredients with garden grown veggies For three full days, April 24-26, world-class chefs led garden recipe workshops with more than 950 students in nearly a quarter-acre of garden space in the heart of the Kihei Elementary School campus. Kindergarten through 5th grade students and chefs prepared Asian stir-fry and gourmet veggie pizzas using ingredients grown and harvested from the school’s Pizza Garden and Gardens of the World. Students chopped, peeled and spiced their garden delights before chefs tossed them into a giant wok and wood-fired pizza oven and served it up in a pop-up café to celebrate the school’s annual Harvest Fest.

Private Maui Chef Dan Fiske and Capische? Chef de Cuisine Christopher Kulis assist Kihei Elementary School students in preparing garden-grown ingredients for a stir fry recipeNow in its sixth year, Kihei Elementary School garden, managed by Grow Some Good, has become a model program for integrating sustainability and nutrition into curriculum while inspiring future farmers, chefs, scientists, teachers and entrepreneurs on Maui. “We have observed children who are shy or those who don’t do well in the classroom, blossom just like the plants they are cultivating,” says Halle Maxwell, Kihei Elementary School Principal.

Grow Some Good is a nonprofit community program dedicated to creating hands-on, outdoor learning experiences that cultivate curiosity about natural life cycles, connect students to their food sources, and inspire better nutrition choices. In addition to helping establish food gardens and living science labs in local schools, the organization provides resources and curriculum support through community partnerships in agriculture, science, food education and nutrition. For more information about Grow Some Good, visit GrowSomeGood.org.Private chef Jana McMahon assists Kihei Elementary School students in creating school garden veggie pizzas

MAHALO TO OUR CHEFS!

MAHALO to Elyse Ditzel of Whole Foods Market Kahului for donating extra local produce to the Harvest Fest!

And, as always, MAHALO TO OUR WONDERFUL VOLUNTEERS who make these special events run smoothly and inspire greater nutrition for our keiki!

– Nio Kindla, Terry Huth, Kathy Becklin, Dania Katz, Eric Ulman, Ray and Laura Van Wagner, Connie Mark, Jordan Lauren Claymore, Wyatt Gouveia, Anthony LaBua, Sierra Knight and Ruby Ayers… you are AWESOME! We couldn’t do this without you!