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See all menus and events for this month online. |
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PLANT!
What to plant this month, Seeds: Arugula, Beets, Cabbage, Carrots, Collards, Kale and Greens, Lettuce, Spinach, Radishes, Turnips ; Starts: Broccoli, Cabbage, Collards, Kale, Lettuce
- Have work teams (Pest Patrol, Plant Health Patrol, and Plant Protection Patrol) keep an eye out for weeds, pests and disease.
- Plant your second planting of fall crops such as collards, turnips, cabbage, mustard, and kale.
- Refurbish mulch to control weeds, and start adding leaves and other materials for the compost pile. Store your manure under cover to prevent leaching of nutrients.
- Water deeply and thoroughly to prevent drought stress. Pay special attention to new transplants.
- Harvest mature green peppers and tomatoes before frost gets them – it may not come until November,but be ready. Harvest herbs and dry them in a cool, dry place.
Find more information on garden care on the UGA Extension Publications Page.
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TEACH!
Extra time is at a premium in the classroom, but gardens don't have to take time from other requirements. Instead they can be an effective way to help students gain experience with the ideas they are learning in a real world, hands on situation. Life Lab is an excellent resource for teaching in the garden. You can find lessons cross-mapped with Common Core and the Next Generation Science Standards.
Here’s a quick list of content standards that are especially easy to connect to the garden.
http://www.lifelab.org/content-standards/
Find more lessons (searchable by grade level and subject) at the UGA School Garden Resources Website
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EAT!
Eating from the garden this month: Apples, Arugula, Basil, Beans, Eggplant, Muscadines, Lettuce, Okra, Field Peas, Pecans, Sweet Potatoes, Radish, Summer and Winter Squash, Tomatoes, Watermelon.
Sukuma Wiki
from Georgia Organics "Kickin' It with Kale"
Serves 10-15 for taste test
Ingredients
1 large kale bunch, stems removed, chopped, washed
3 medium tomatoes, diced
1-2 teaspoons minced garlic
1 large white onion, chopped
2 or more tablespoons cooking oil
1 tablespoon smoked paprika
½ teaspoon coriander
1 teaspoon curry or turmeric spice
½ teaspoon cayenne pepper or more
½ juiced lemon (about 1 tablespoon)
1 tablespoon bouillon powder or cube, or ¼ to ½ cup vegetable broth
Fun Fact! This is an east African dish, historically served in countries like Kenya and Tanzania. Sukuma Wiki roughly translates in Swahili “to stretch the week”, indicating a history of this dish being very hearty and nutritious. This recipe is often served with beef or chicken.
Directions
1. In a medium skillet add oil, onions, and garlic. Sauté for 2 to 3 minutes, stirring constantly. 2. Add tomatoes, curry or turmeric spice, coriander, and paprika. Continue stirring for around 2 minutes. 3. Add the bouillon or ¼ cup vegetable broth, kale, cayenne pepper, and lemon juice. Cook for another 5 to 10 minutes until all flavors have blended. You may adjust spices and add vegetable broth as needed. 4. Turn off burner and let cool before serving.
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@accgov.com to learn more!
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