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TEACH!
Sign up now to Leaf it to Spinach!
Leaf it to Spinach is a state-wide effort to get kids across Georgia eating, growing, and participating in spinach-infused activities during October Farm to School Month. Georgia Organics has created an electronic toolkit filled with spinach-themed easy activities, standards-based lessons, recipes, planting and harvesting guides, and much more! Find out more here.
Sign up below to receive access to the online toolkit. The first 300 people to sign up will receive a free packet of spinach seeds and our school garden planting and harvesting calendar.
Don't forget to use #LeafittoSpinach to share all your spinach photos on social media and be entered to win weekly raffle prizes, including a grand prize ticket to the 2017 Georgia Organics Conference.
Sign up with Georgia Organics!
Find more lesson ideas by looking through the grade level sorted lessons from the UGA School Garden Resources Website!
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PLANT!
What to plant this month, Seeds: Arugula, Beans, Beets, Cabbage, Carrots, Collards, Kale and Greens, Lettuce, Spinach, Soybeans, Radishes, Turnips; Starts: Broccoli, Tomatoes, lettuce
August Tasks from the ACC Extension Office
- Harvest and use summer crops.
- Get the beds weeded and ready for fall planting.
- Apply fertilizer and prepare seed bed so rains will settle the rows and make it easier to get seeds to germinate when they are planted.
- Use starter solution on transplanted crops.
- Water the garden as needed to prevent drought stress.
Find more information on garden care on the UGA Extension Publications Page.
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EAT!
Eating from the garden this month: Apples, Basil, Beans, Blueberries, Cantaloupes, Cucumbers, Eggplant, Figs, Muscadines, Okra, Field Peas, Peppers, Sweet and Irish Potatoes, Summer and Winter Squash, Tomatoes, Watermelon
Got Cucumbers in your garden? Try pickles! This recipe is from the UGA School Garden Resource page and Captain Planet's Project Learning Garden.
Quick Pickles
Created by Lauren Ladov
Ingredients
4-6 medium cucumbers (or carrots) For the brine: 1 cup vinegar (white, apple, rice, or mixture), 1 cup water, 1/2 tablespoon salt, 1 tablespoon sugar or honey (optional), Pinch each of spices and herbs (dill, dill seed, garlic, peppercorn, celery seed, chili flakes, etc.)
Steps
1. Slice cucumbers into thin rounds and place in jar or bowl 2. Add brine ingredients to saucepan and bring to boil. Stir occasionally to help dissolve salt and sugar. 3. Add brine to cucumbers. Let sit for at least 25 minutes before munching. The longer the cucumbers are in the brine, the stronger the flavors.
Borrow the Office of Service Learning Cooking Kit or find a local chef to visit your classroom.
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