It was great fun to work together outdoors and make this garden even more beautiful. If you are in the neighborhood, you should stop by and marvel at all that is blooming and growing here. It is truly a hidden gem. Check out more photos from the day here.

On Thursday, May 2, 2013, the CommunityGrows staff went to visit the Edible Schoolyard in Berkeley, for a little inspiration, reflection, and exchange of ideas. Invited by Wendy Johnson, a longtime friend and supporter of both CommunityGrows and the Edible Schoolyard, we toured the garden along with the current farm interns of Green Gulch Farm, another long term partner of CommunityGrows. The Edible Schoolyard was created 17 years ago by Chef Alice Waters and Martin Luther King Middle School in Berkeley. Created as a learning garden to connect students to growing, harvesting and cooking fresh food, the Edible schoolyard has become a model and inspiration for many schoolyard gardens around the country and the world.

As a group we explored the garden, orchards, and chicken coop; learned about the Edible Schoolyard’s model for both garden and cooking classes; and viewed a cooking class in progress in their amazing kitchen facility. Afterward, we worked for a bit in their herb garden, and ate a delicious meal in the school’s cafeteria, which also serves as the central kitchen for all of Berkeley’s elementary and middle schools. Visiting the Edible Schoolyard reminded me that it is possible for a small group of committed people to make a tremendous positive impact on a school and a community. It reminded all of us of the great importance of our work at CommunityGrows, and that the gardens we work in and nurture, are a great asset in helping to grow healthy, thoughtful, and positive youth in the schools and communities we are working in. Thank you to the Edible Schoolyard for letting us visit, and thank you to all the supporters of CommunityGrows for believing in our work and vision of growing healthy youth, through growing gardens.

5.11.13-Flyer.pdf by Barbara Wenger

Rosa Parks has two basketball court-sized gardens, the Upper Garden and the Lower Garden.
The Lower Garden is divided into large plots for each classroom to grow fruits, vegetables and flowers. Ezekiel McCarter, our CommunityGrows Rosa Parks garden assistant, works with the teachers and their students in this garden, facilitating break time and doing whatever the teachers need. He also created a Garden Dragon club for youth to gain points for helping weed, and care for the garden. Students collect points which they can use to buy fun items and school supplies.

The Upper Garden is used primarily as a teaching garden with Nora Brereton, Director of Programs, in charge of classes. This garden has chickens, which are a few of the most exciting inhabitants of the school!

During the workday volunteers were busy weeding paths, mulching strawberries, planting seeds, turning compost, cleaning/organizing the shed, and watering in the Lower Garden. In the Upper Garden these tasks continued, as well as tending the chicken coop, and hog wiring the chicken run.

A delicious lunch was laid out with amazing foods and ethnic dishes brought by the parents of Rosa Parks. Umm, umm good! Such a treat after a great day with families and friends! For more photos, check out our CommunityGrows Flickr Photostream.

Here’s the recipe:

VEGETARIAN MINESTRONE SOUP
Ingredients:
1 tablespoon olive oil
1-1/2 cups water
1-1/2 cups vegetable broth
1/2 cup onion, chopped
1 sliced zucchini
1 cup diced carrot
3 stalks diced celery
2 tablespoons finely chopped basil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1-14 ounce can diced plum tomatoes, including liquid
1 cup canned white Cannellini beans
2 garlic cloves, minced
1 cup cooked macaroni

Directions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add chopped onion and sauté for 4 minutes or until just lightly browned
3. Add zucchini, carrots, Cannellini beans, celery, basil, salt, pepper, tomatoes, water and vegetable broth.
4. Bring to boil; reduce heat, cover and simmer on medium-low heat for 25 minutes, stirring occasionally.
5. Stir in cooked macaroni and enjoy!