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Congratulations to the CCSD School District:
- Platinum Radish Award (for the second straight year). The Golden Radish Awards honor Georgia school districts for best practices in farm to school programs. Best practices include local food procurement, exposing students to new foods through taste tests and incorporating cooking and gardening activities into class curriculum.
- Department of Public Health presented an Innovative Partnership Award to Clarke County School District for their partnerships with local restaurants, AmeriCorps, UGA “Grow It, Know It”, UGA Extension, local farmers, and the local food bank.
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School Produce Markets-
BHL Middle School, TBD
Clark Middle School, Monday 4-6 PM
Hilsman Middle School, 11/15 and 12/6, 4-6 PM
Coile Middle School, Tuesday 11/13 &11/27, 4-6 PM
Congratulations to all of our students at the FFA National Convention!
CCHS: The Agricultural Communications Team placed SECOND at the area contest and will be advancing to the state contest in March! Please congratulate the team consisting of Coles Ehlers, Amanda Ochieng, Elise Ochieng, and Jordan Butler.
Hilsman: Emma McElhannon and Ella Barkdoll, placed 1st in the nation with their animal science project and Ella Johnson and Tory Ratajczak, placed 2nd in the nation in the social science category.
Follow their pages to learn about their events and fundraisers!
Clarke Central Agricultural Education
Cedar Shoals FFA
Hilsman FFA
Clarke Middle Farm
BHL FFA
Coile FFA
Grow It, Know It
Want to be a service site for the MLK Day of Service on January 21st? Site Applications are open and due November 28th!
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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, Collards, Kale and Greens; Starts: Strawberries
November Tasks from the ACC Extension Office:
- Spread manure, rotted sawdust and leaves over the garden and plow them under.
- Take a soil sample to allow plenty of time to get the report back.
- Lime applied now will be of more benefit next year than if it is applied in the spring before planting.
- Save those leaves for the compost heap.
- Take an “inventory.” Review last year's planting to evaluate garden successes and reorder!
- Order flower and vegetable seeds in December or January, while the supply is plentiful.
- Check the viability of leftover seeds by placing some in damp paper towels and observing the germination percentage.
- Draw a map of the garden area, that way, you won’t order too many seeds.
Find more information on garden care on the UGA Extension Publications Page.
Order your school garden starts and seeds for March planting. Order by January 18, 2019.
ORDER FORM
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TEACH!
It is definitely harvest time! Here are some resources to help you use the produce you've grown in your garden!
School Garden and Harvest handouts:
When to harvest
Vegetable Garden Calendar
Vegetable Gardening in Georgia
Classroom Food Safety and Working with School Nutrition Staff
Handouts:
Food Safety for School Gardens
Frequently Asked Questions about classroom and cafeteria use of school garden produce
Safety Procedures (HACCP)
MN-School Garden to Cafeteria Handbook)
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, Beets, Broccoli, Brussels Sprouts, Cabbage, Carrots, Collards, Kale and Other Greens, Lettuce, Pecans, Sweet Potatoes, Radishes, Spinach, Winter Squash, Radishes, Turnips
Sweet Potato Quesadillas
Maybe you are used to only eating sweet potatoes as Thanksgiving casseroles or gooey pie? But sweet potatoes lend themselves well to savory dishes and may win over some who thought they didn't like them! Bring a griddle into class and brown some up!
Author: Moosewood Restaurant Cooks at Home
Ingredients
3 tablespoons olive oil
1 ½ cups finely chopped onions
2 garlic cloves, minced
½ teaspoon dried oregano
1 teaspoon chili powder
2 teaspoons ground cumin
Salt and pepper to taste
4 cups peeled, grated sweet potatoes (about 3 medium potatoes)
1 – 2 cups grated sharp cheddar cheese
Flour tortillas
Instructions
Sauté the onions in the olive oil until they are soft and beginning to brown. Add the spices and garlic and stir until they are fragrant and just beginning to brown and stick to the bottom of the pot. Add the grated sweet potatoes and mix well. Cover and cook for about 10 minutes, stirring frequently to prevent sticking. (You may need to add a little water with the sweet potatoes if they are sticking.) When the sweet potatoes are tender, add salt and pepper to taste and remove the filling from the heat. Stir in the grated cheese and the cilantro. Lay a tortilla in a flat pan over medium high heat. Put ½ to ¼ cup filling on half of the tortilla and fold in half. Cook a few minutes on that side, until the tortilla is crispy, but not burned. Flip to the other side and cook again until that side is crispy as well. Top with salsa and sour cream if you like.
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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