At school we have 63 White Pines. They have 5 needles on one clump which spells W-H-I-T-E, you know this because there are 5 letters in white. They are known as soft pine. In Michigan we have cut down 100,000,001 of these trees at the least. They live up to 500 years old. The height is up to 100 feet tall and at the shortest they are 70 feet tall. They have been the Michigan State Tree since 1955.
We went outside, we counted trees. Trees are cool, we found 276. – Jacob P.
I think that trees are cool beacuse I like to climb on them. Trees are awesome. – Claire
We have 276 trees on our property at school. They are fun for climbing! We were outside for a long time, it was fun. I wnat to do it again. – Bella
Before the snow comes back, many students helped Steve clear out leaves. We can also use them in the compost.
We put mint in a jar.
Then we brought it into the Earth to Table room.
Then we weighed it.
Then we put it in the Press Pot.
Then the tea was finished,
and it was good.
- Zoe H.
Zak cut 67 onions without going in the freezer or touching his eyes.
Owen and Casey cut and broke apart lots of chicken. Sylvie made bread sticks. Nora picked and cut mint leaves,and Ava cut brocoli. We would like to share the breadstick recipe with you this week. It was voted the favorite.
Garlic, Tomato, & Kale Breadsticks
• 1 package active dry yeast
• 3+ cups all purpose flour
• 1 cup warm water
• 1 teaspoons salt
• 2 Tablespoons tomato paste
• a bunch of kale
• 3 garlic cloves, minced
• 1 Tablespoon olive oil
• assortment of toppings (sesame seeds, poppy seeds, parmesan, garlic, herbs, spices, etc)
Whisk together the yeast, 1 Tablespoon flour, and 1/4 cup warm water and let stand for ten minutes or until the yeast has become a thick foam. Stir together 1 1/2 cups of flour and salt. Add yeast mixture and the rest of the water (3/4 cup) and stir until smooth. Add another half a cup of flour and mix. If the dough is sticking to your hands then it’s too moist so add a bit more flour and if it’s too dry then add a bit more water (try to keep on the stickier side since you’ll be adding a bit more flour as you knead).
Transfer dough to a floured surface and knead for 10 minutes. Place dough in a greased bowl and cover with a damp towel. Let dough rise for an hour or until it’s doubled. While it’s raising, press washed kale through a juicer to create a few tablespoons of juice.
Preheat oven to 400 degrees. Divide the dough into 3 equal parts and keep the two parts you aren’t working with covered in the bowl (this will help the dough from drying out). On a floured surface, fold in the minced garlic to the first part of the dough. Knead the dough until garlic is speckled throughout. Roll the dough into a 9×13 rectangle and use a cookie cutter to cut 5 long strips. Pick up a strip, twist it, and transfer to a greased cookie sheet. Repeat with the rest of the strips.
On a very floured surface (this is important because we are going to be adding more liquid to the dough which will make the dough sticky and will most likely need to be adding more flour), place another 1/3 of the dough and pour 1 tablespoon of kale juice over it. Start folding the dough into itself and add more kale juice (1 tablespoon at a time) until the dough is at your desired color consistency. Make sure to add more flour if the dough starts to get too sticky. Roll out the dough into a 13×9 rectangle and cut into 5 strips with a cookie cutter. Twist each strip by hand and transfer to your greased baking sheet.
Lastly, knead 1 tablespoon at a time of the tomato paste into the rest of the dough. Knead until the color is evenly distributed (adding more paste if you want a darker color) and roll out into a 13×9 strip. Cut into 5 pieces, twist each piece by hand, and transfer to a greased baking sheet (you may need to start a second sheet at this point). Brush 1 tablespoon olive oil over the top of the sticks and top with desired toppings. Cook for 20 minutes or until golden at the top.
1 recipe pie crust
1 tablespoon butter
1 small onion, finely chopped
1 small leek, finely chopped
half pound ground beef
1 parsnip, finely chopped
1 potato, chopped
1 carrot, finely chopped
2 sprigs thyme, chopped
kosher salt and cracked black pepper
1 egg, beaten
Preheat oven to 400 degrees F. Melt butter in skillet and add onion and leek; cook until soft, about 5 minutes. Remove from heat and allow to cool. In a bowl combine steak, potato, carrot, and thyme, and toss to combine. Once onion and leeks are cool, add to mixture and mix. Season with salt and pepper.
Roll out pastry into 1/4 inch thick sheet. Cut into 4 circles about 5 inches across. If all circles cannot be cut out of initial sheet of pastry re-roll pasty re-roll pastry and cut out remaining circles if necessary.
Spoon between 1/3 and 1/2 cup of filling mixture onto one half of pastry circle. Brush edges with beaten egg and fold other half over the filling. Seal by pressing gently with a fork or your fingers. Place on prepared baking sheet and repeat with remaining pastry and filling (there may be filling left over). Brush all pasties with beaten egg.
Place in 400 degree F oven. When pastry begins to brown, turn oven down to 350 degrees F and bake for an additional 25 mintues. Remove from oven and allow to cool.
We liked the pickles we had for snack. We used cucumbers to make pickles
and dill and garlic from our garden.
glass ball jar
1 table spoon ball kosher dill pickle mix
1 table spoon ball mixed pickling spice
2-3 cloves of garlic
2 stems of dill
The ratio for water to vinegar is 2 cups of water per 1 cup vinegar. You will need enough liquid to fill the jar once the cucumbers are cut up and placed inside.
Cut enough cucumbers to fill your jar. Place garlic cut into large pieces and dill inside the jar.
Create the brine using vinegar, water, pickle mix, and spices.
Bring the brine to a boil in a large pot.
Pour the boiled brine mixture into the jar until it is full.
Let the jar cool and then place plastic wrap over the top of the lid.
Place the jar in the refrigerator and let sit for a few days before enjoying!
We made blueberry and peach yogurt buttermilk pancakes and we made fresh chicken and corn soup and we also made baking powder biscuits and we also made pesto.
My favorite to make was the pancakes from Lauren.
Blueberry and Peach Yogurt Buttermilk Pancakes
adapted from Bon Appetit, then adapted again by TCH
1 1/2 cups all purpose flour
2 tablespoons oat flour
2 tablespoons brown sugar, packed
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
6-oz Greek yogurt (1/2 peach blended in)
1 large egg
1 1/2 tablespoons unsalted butter, melted
1 cup fresh blueberries
In a medium bowl, combine the flour, cornmeal, brown sugar, baking powder, baking soda, and salt. Whisk to blend, and set aside. In another bowl, mix together the buttermilk, peach yogurt, egg, and butter with a whisk
Makes 10 pancakes
2 cups packed, basil
3 garlic cloves
1/2 cup olive oil
1/2 grated parm, asiago or romano cheese
salt and pepper to taste
Taste once in the middle and once at the end.
There is local basil and the garlic is from our garden.
Today we shucked corn in the front yard. Harvested tomatos, onions, and beans. I enjoyed carrying the 20-30 ears of corn. I felt tired after all that work. Della Terra is fun because we get to harvest a lot of fruits and vegetables.
Today Nadine’s class helped transplant the onion starts from the greenhouse into our production garden:
Lettuce is green, sunflowers are yellow
kale is a good snack for a young fellow
we “like” to shovel compost every day,
we have a box of worms to make our compost go away
our grandparents come and visit our school,
we go in the gym and have a foam noodle duel
Kristina and Nori teach us how to cook,
after recess we come read a book
we work hard in the garden, planting is fun,
I’m sorry to say but our poem is done
By: Braiden, Ethan, Noelle, Sophia, Daklen, Austin
“Teaching kids how to feed themselves and how to live in a community responsibly is the center of an education.”
This quote came from an interview with Alice Waters way back in 1995. Alice Waters is famous for her restaurant, Chez Panisse and for her Edible Schoolyard model. Not many people realize that she was Montessori trained as well. Alice Waters combined many life interests and experiences such as activism, love for French cooking, local and organic farming, and education and put them all together to start a movement to connect our children back to their food- above all, to teach them how to care for themselves and for their community.
Our model here was started through an Edible Schoolyard grant and has grown into our own Earth to Table program. Everyday when kids come to the kitchen to prepare snacks and meals for their friends, or to bring in greens or herbs from the garden, they are learning how to feed themselves and live in a community. Our students have had so many wonderful experiences this year in and around food. They have prepared food for our community from their own garden for the Harvest Dinner. They have used local food sources and presented at a “Taste the Local Difference” even for Michigan Land Use Institute. One student even presented at an inservice for teachers in the region who want to do more with school gardens and food. There are many important things to know in life, but eating happens 3-5 times a day. If young people aren’t able to fuel their own bodies, how can we expect them to fuel the future?
This week in the kitchen we hopped all over the globe. We went to Scotland for Scottish Oatcakes, headed to Asia for Soba noodle salad, hit the boot for a little lasagna, and finished up in down under for some aboringinal soup. Along the way, stopped off at Hawaii for some sweet pineapple bread and spread. The extended day students learned that Edamame (which most of them knew exactly what it was, and how to eat it) are soy beans. They made a delicious edamame/avocado dip with a little asian flare.
Our local food is slowly coming back. We’ve used our kale and assorted greens from the green house. We’ve found some mint and chives out and around. Cherry Capital has gotten in some Winter Carrots which are wonderfully sweet. Asparagus should be on it’s way in a week or so. For food of the Month, we enjoyed a visit from Matthew Bertrand, who presented about garlic mustard. Garlic mustard can be found out in the “wild” as a foraged food (foraging is our theme this month). If you would like to go on a Garlic Mustard hike, check out the event this Saturday from 8 until noon or so. You will hunt for Garlic Mustard and then for $5 enjoy a meal incorporating what you find. Info below:
Have a great weekend- and Happy Mother’s Day to all the Mothers!
Today at charter sanctuary we learned…
Fat Albert is cool. fat albert was a rock that Braiden Voss and Christian Bovin found.
Birds are awesome
Birds have a difficult migration
Bee bee guns kill birds
Birds pass down the memory of migration
When it was really windy outside I realized how hard it might be for a bird to fly.
Birds have a sort of a compass to help them navigate
It was wonderful of the Charters, Mr. Evans and Mr. Ellis to host us today
We planted almost 70 native trees today
Females look very different than the males
We saw a duck egg
We saw an eastern bluebird
Goldfinches are very brightly colored.
Humming birds can hover and fly backwards and they weigh as much as a dime.
These are quotes from our classmates from our field trip.
Typed by Zak Bolde and Gabe Flowers.
This week in kitchen was really fun. We made a lot of things like granola, and lasagna roll ups. I made a dressing for Monday I thought it was really fun!
Even though it doesn’t necessarily feel like it, it is definitely Spring. Time is flying by and each day is packed to the gills with activities. Students off to New York, a student presenting to teachers at a Farm to Table inservice, students planting native trees at a bird sanctuary- and most recently, ballet in the barn. Everyday is something.
In honor of our cultural study and ANZAC Day, the extended day students made ANZAC biscuits. ANZAC stands for the Australian and New Zeeland Army Corps. ANZAC day is a Australian national holiday celebrating the first military action that the ANZACs were involved in, April 25, 1915. The claim is that the sweet biscuits were made by soldiers’ wives and sent to them on the war front. The recipe contains no eggs- in part because many farmers (including poultry farmers) joined the army leaving a shortage of certain items, including eggs, in their wake. Also, it was believed that without the eggs, the biscuits lasted longer. Quite a rich history for what we would refer to as a “cookie.”
Elementary students turned out an Herb and Cheese Damper, Biscuits (our type of biscuits), Stromboli, and Vegetable Lasagna Rolls this week. Needless to say, we’re low on flour and tomatoes now.
May Day is right around the bend. We’re looking forward to making some Beltaine cakes for our May Day celebration!