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An Engaging Lesson in the Edible Garden
An Engaging Lesson in the Edible Garden

Last Tuesday we experienced an engaging Edible Garden Lesson with Ms Rumsby's 5th Grade Class.


Community Service Students Iro' T. and Lucrezia P. helped Ms Rahm, our Secondary School Librarian, and Ms Rumsby teaching students how to use every part of three famous vegetables: broccoli, asparagus and celery.

Reducing food waste is very important and it is fun to learn that every bit of those veggies can be used and be delicious.

Students also learned how those vegetables grow and the reasons why (photosynthesis process).

The 5th graders had fun trimming the veggies and, together with Iro' and Lucrezia, prepared a wonderful Greek Tzatziki sauce - recipe below - using mint directly from our garden, that we all enjoyed dipped in crunchy celery stalks.

The Garden Lessons at AOSR are made available thanks to the dedication of many players, starting with Ms. Rahm and Ms. St. Onge and including Ms Rumsby, who has been supporting the Garden and involving her 5th Graders in planting, harvesting and participating to lessons for many years now. We also wanted to thank Dr. Bruno, our Director of Finance and H. R., and Ing. Piccioni, our Facilities & Maintenance Supervisor, who have always been very supportive of the Edible Garden for many years. A special thanks goes, of course, to the Community Service students Iro', Lucrezia and also Federica F. (who could not be present with us due to exams).

The activities of the Edible Garden continue every day.


TZATZIKI Dip

- 2 greek yogurts (of 170g per container)
- 1 garlic clove finely chopped
- 1 small cucumber grated
- Half of a medium lemon juiced
- Mint or peppermint leaves: about 1 tablespoon (or more if you like it very minty)
- Extra Virgin olive oil: 1 and half Tablespoons (more or less depending on consistency of mixture)
- Salt and pepper to taste.

Procedure: place the yogurt in a small bowl and add all of the ingredients, except the olive oil, mixing them until they are completely incorporated into the yogurt. Add the olive oil making sure the dip is not runny (but similar to the consistency of mayonnaise). Enjoy with celery stalks or other vegetables of choice (broccoli, asparagus, carrots).

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