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TEACH!
It is International Compost Awareness Week! All elementary schools will be getting a copy of Yucky Worms, by Vivian French for their school media center!
And find Compost lesson plans for K-12 here!
Find more lessons (searchable by grade level and subject) at the UGA School Garden Resources Website
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Farm to School Summit in Augusta, Georgia on October 5-6. Find out more and register for the Farm to School Summit here. The Early Bird deadline is June 16, and is limited to 80 tickets.
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PLANT!
Seeds: Arugula, Beans, Cantaloupe, Cucumbers, Eggplant, Kale and Greens, Okra, Field Peas, Summer and Winter Squash, Tomatoes, Watermelon; Starts: Cantaloupe, Cucumbers, Eggplants, Peppers, Pumpkin, Summer and Winter Squash, Tomatoes, Watermelon
May Tasks from the ACC Extension Office:
- Make third plantings of vegetables mentioned (snap beans, corn, squash, lima beans).
- Control grass and weeds; they compete for moisture and fertilizer.
- Locate mulching materials for such crops as tomatoes, peppers, eggplant, Irish potatoes, okra and lima beans.
- Pole beans cling to the trellis or sticks more readily if attached by the time they start running.
- Try a few tomato plants on stakes or trellises this year. Now is the time to start removing suckers and tying the plants up.
- Watch out for the “10 most wanted culprits”: Mexican bean beetle, Colorado potato beetle, bean leaf beetle, Harlequin cabbage bug, blister beetle, cabbage worm, tomato hornworm, tomato fruit worm(and corn earworm), cucumber beetle and squashbug.
- Keep a log book of problems and failures that occur so you can avoid or prevent them in the next planting season. Note successful techniques and varieties for consideration next season.
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EAT!
Arugula, Asparagus, Basil, Beans, Beets, Blueberries, Broccoli, Cabbage, Carrots, Collards, Kale and Other Greens, Lettuce, Okra, Peaches, Field Peas, Plums, Irish Potatoes, Radish, Spinach, Summer Squash, Strawberries
Recipe courtesy of:
Carrot Top Pesto
Ingredients:
1/2 pound of Carrots with tops
1/4 cup Parmesan cheese
3 Tbsp Walnuts
6 Tbsp Olive Oil
1 tsp Salt
1 clove of Garlic
- Wash and pull leafy green carrot tops off of the carrots. Have one group of students cut the carrots into matchsticks, i.e julienne.
- Measure 1 cup of lightly packed carrot tops, place into bowl
- Measure ¼ cup parmesan cheese, place into bowl
- Measure 3 tbsp walnuts into bowl
- Measure 6 tbsp of olive oil into the blender or processor
- Measure 1 tsp salt, and add to blender
- Peel 1 clove of garlic, and add to blender
- Pour the carrot tops, parmesan cheese, and walnuts into blender bowl or container to processor, put on lid, and process pesto ingredients until consistency of thick sauce. Pour into a small bowl to serve with carrot matchsticks!
Need materials to cook with in your classroom? Borrow the mobile cooking cart from the Office of Service Learning and/or contact a local chef to come cook with your class! Contact stacy.smith@athensclarkecounty.com to learn more!
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