Back To The Garden

Welcome back SPE parents, students and teachers!

As you may already know, South Pointe Elementary school has been reaping the benefits (no pun intended!) of our very own Organic Edible and Smoothie Garden! The mission of the gardens is to foster invaluable lessons about growing healthy fruits and vegetables and about cultivating respect for the environment to our children.

Last year, under the dedicated leadership and green thumb of SPE parent, Catherine Prescott, and troops of students, administrators, teachers and parents; we achieved the following:

1. Added a new Butterfly Garden using Florida Native, drought-tolerant plants and flowering vines (donated by Silver Palm Nursery and designed by Morel Landscape).

2. Planted a Carambola tree (star fruit) at the southern edge of the garden in memory of Mr. Philips' father (feel free to put this earlier in the list).

3. With the Wellness Committee led by SPE Phys-Ed teacher, Coach Gary Bond, offered food tastings for all students showcasing in-season fruit and produce.

4. Hosted FREE Healthy Eating Workshops for the SPE community with Once Upon a Carrot founder Cindy Hill.

5. Added colorful stepping stones throughout the garden painted by the After School Care Garden Club led by SPE parents, Miss Jacqui and Annhy Shim.

6. Harvested bell peppers, spinach, lettuce and herbs which were all used in the food tastings. 

7. Hosted the Annual Green Market which raised over $3000 in funds to buy mulch, soil, seeds, supplies for the garden.

8. Hosted Family Friday, where families and kids came out after school to help weed, mulch and harvest the gardens. Organic cookie treats were donated by Ginnybakes. Getting dirty never tasted so good!

9. Raised over $200 for the garden, by selling Peace Lily plants during the holidays. This year, we hope to do this again and double the sales! Peace Lily plants are rated as one of the top indoor air cleaning plants and are perfect for shady areas in your home or office! Read this article from the New York Times and learn more- then make sure to stock up this December! No pressure... :)

This year, we welcome in the skills of SPE parents Eve Scheinblum and Jessica Burns who will be growing the gardens to the next level and keeping their hands dirty! We also have the generous help of Roger Horne of UrbanGreenWorks and Native Splendor in Miami. His efforts and expertise are incredibly valuable and his tireless work in the community is absolutely inspiring. 

So- we now welcome YOU to join us and help us accomplish fantastic green-minded things this year!

Our first meeting will be held on Friday September 21 at 8:40am in the SPE Media Center.

Please feel free to send an email to Jessica at spegarden@gmail.com! 

Subject: Garden. 

Hope to see you in the garden this year!!

SPE and USDA Chefs Move to School!

  

On February 16th- Cindy Hill, as part of the USDA Chef Moves to School Program, created a tasting station in the school cafeteria, making fresh vegetables and herbs available during the children's lunch time.

The program, spearheaded by Coach Gary Bond and the help of volunteer parents and the cafeteria staff, was a big hit with the elementary school children.

We began at 8:45 am by preparing two recipes for lunchtime tastings for the 500 students.  We harvested herbs and vegetables from the garden and incorporated it into our recipes.  Tomato Bruschetta and Green Beans with an Herbed 'Green Goddess' Dressing. We used fresh, local and sustainably grown tomatoes and green beans,  All of the herbs were incorporated into the tomato topping for the bruschetta, as well as the herbed dressing.  We lowered the fat content by using Greek yogurt. We also served less than a tsp. per plate. The dressing was to entice and enhance the green beans. The bread was toasted with extra-virgin olive oil and sea salt. The post-sampling student survey said 75% enjoyed the tastings and many students were asking for seconds!

Thank you to all the parents and Dubis and her amazing cafeteria staff, who helped chop, slice and dice all morning long and who tirelessly served over 500 students during lunch time. Gooo team!

Don't miss our next FREE lecture: March 21st at 2:15 "Redesigning Your Plate: Create, Easy and Nutritionally Balanced Meals". Click here to learn more about the upcoming FREE nutrition lectures.

In the meantime, here are Cindy's delicious and easy recipes!

Tomato Bruschetta (pronounced BrusKetta)

INGREDIENTS FOR CLASS SIZE RECIPE

6 vine-ripe tomatoes, chopped

2 cloves garlic, minced

6-8 leaves fresh basil, chopped*

1/4 cup finely chopped fresh parsley*

1 pinch dried oregano*

1 pinch salt

1 pinch pepper

1 pinch crushed red pepper (optional)*

1 tsp minced tarragon (optional)*

2 tablespoons extra virgin olive oil

1 tsp balsamic vinegar

In a large bowl, combine the tomatoes, basil, oregano,parsley, tarragon(optional)

olive oil and garlic. Mix thoroughly and add the salt, black pepper and optional

red pepper. Add the balsamic vinegar. Refrigerate the mixture (if possible) for

about 15 minutes.

The Bread (to be made in advance)

1 loaf baguette (makes about 20-24 slices) OR FLATBREAD will do fine.

1/4 cup extra virgin olive oil

1 tsp kosher or sea salt

1/4 tsp freshly ground black pepper

On a cutting board, slice the Italian bread on an angle in very thin pieces. Preheat

your broiler. On a baking sheet, line up your bread and brush top side with

mixture. Brown the slices on each side. Spread the tomato relish on your toasted

bread and prepare on a platter. Serve immediately to guests.

* Use freshly harvested herbs from your garden whenever possible.

Green Beans with Dipping Dressing

INGREDIENTS FOR CLASS SIZE RECIPE

5 lbs. of local and organically grown green beans, cleaned and trimmed

1 cup water

1 cup mayonnaise

1 cup plain organic yogurt (or sour cream)

1 tsp. cayenne pepper

Juice of 2 lemons

1 cup of assorted herbs from the garden-freshly harvested

salt & pepper to taste

Preparation

1. Place the green beans in a skillet (or hotel pan). add the water. 

2. Heat over high heat until the water begins to boil. Reduce heat to low and steam, until

beans are tender, about 5 minutes. Remove from heat. Let stand at room

temperature.

3. For dressing, place all ingredients in a blender. Blend until smooth Serve on

the side of your green beans or any vegetable, chicken or fish.