G.R.O.W.!

The entire second grade recently spent a day at the Miami G.R.O.W. Project learning about urban farming, organic growing practices, nutrition and food justice.  It was an inspiring - and yummy - day for the kids (not to mention the teachers and chaperones!).  We tilled the fields, planted fresh crops, then dined al fresco on lunch made with ingredients from the farm.


Here are two recipes from the amazing Thi Squire @ G.R.O.W.:

G.R.O.W. – Jo Grilled Chicken

1Lb. Chicken

2/3 cup assorted chopped fresh herbs (tarragon, Cuban oregano, mint, rosemary)*

3 cloves garlic, chopped

¼ cup onion chopped

Juice of 2 sour oranges

2 tbsp. olive oil

1 tsp. salt

½ tsp. pepper

Place chicken in bowl. Add following 7 ingredients and stir until all ingredients are incorporated. Marinate for at least 30 minutes or overnight. Heat grill. Grill on both sides to create grill marks, turn down heat and cook thru untill done.

G.R.O.W. Goddess Dressing

¼ cup mayonnaise

¼ cup sour cream or plain yogurt

¼ tsp. cayenne pepper

Juice of ½ lemon

½ cup favorite assorted herbs (chives, chervil, mint, parsley)*

Salt & pepper to taste

Place all ingredients in blender. Blend until smooth. Serve with your favorite salad or use as a dip.

*herbs from our farm ready for harvest today, use your favorite and freshest herbs available to you.


Thanks, Thi and the Miami G.R.O.W. Project!!

The Fairchild Challenge Results!

Breaking News: South Pointe Elementary placed in the top 17 schools for its first-ever run in the Fairchild Challenge!  (Click on the link to see the list of winners.) Thank you to all the students, parents, teachers, administrators and gardeners who contributed to this year's efforts!  For placing in the top 16, SPE will receive $250 for its environmental programs.  Yeah!

Youth L.E.A.D. Visits SPE

Thanks to Erin Healy from Youth L.E.A.D. who led a cooking demo last week for our after-school garden class.  Using herbs from the garden, Erin, Roger and the kids whipped up dips for veggies and crackers.  They were a huge hit with the kids and adults alike.  The lesson proved that if you give children healthy food choices, they'll (at the very least!) try what's there.  The carrots and celery dippers were almost gone before the second class arrived, which told us we need to plant more of them next year!  Here are the recipes (you may want to modify for picky eaters, i.e. use less garlic or pepper).  Each one can be made in a food processor or blender - just combine, puree and serve.


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Bean and Fresh Herb Dip


3 cloves of garlic
2 cans cannellini beans
3 tbsp fresh lime juice
2 tbsp olive oil
2 tbsp fresh basil
2 tbsp fresh thyme
1 tsp sea salt
1/2 tsp ground pepper


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Green Pesto


Two bunches of fresh basil
A bunch of mild greens like swiss chard (rainbow chard is always a hit)
1 clove of garlic
a pinch salt (to taste)
1/4 cup of pine nuts
2/3 cup olive oil (to taste)
1/4 cup of parmesean cheese (to taste, if desired)


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Vegan Ranch Dip


6 oz. tofu
3 dates (pitted)
1 clove garlic
1/4 cup green onions, cut small
3 tbsp water
2 tbsp fresh lemon juice
1 1/2 tbsp fresh herbs 
1 tbsp parsley
1 tbsp dill
1 tsp apple cider vinegar (like Braggs)
dash cayenne

Fertile Earth Fundraiser

One of our collaborators, Fertile Earth Foundation (FEF), is having its annual fundraiser this Saturday.  FEF will donate worm casings for every ticket purchased.  Simply write "South Pointe Elementary Organic Edible Garden" in the "instructions to seller" field, and we'll receive a heap of good fertilizer while helping a great local organization dedicated to sustainable, organic growing!  Please go to www.fertileearth.org for more details.