What happens when two classes collaborate and produce something tangible for themselves and our community? The Giving Garden Project!
Through this initiative, Botany and Introduction to Culinary Arts have joined together to grow food and then cook it!
► Check out this article on WHRO about the Giving Garden!
What's Growing?
Fall
| Mustard | Brussel Sprouts |
| Bok Choy | Carrots |
| Broccoli | Cauliflower |
| Collards | Butter Crunch Lettuce |
Spring
| Tomato | Corn |
| Watermelon | Cantaloupe |
| Peppers | Strawberries |
| Blueberries |
What's Cooking?
Stay tuned here for upcoming recipes and video tutorials on how to prepare easy meals using the ingredients we're growing!
2023-2024 Recipes
- Lettuce Crunch Wraps
- Instant Pot Collard Greens with Bacon
- Stir Fried Bok Choy with Shrimp and Oyster Sauce
- Broccoli Cheddar Soup
- Porterhouse Steaks with Butter-Braised Brussel Sprouts
- Sauteed Cabbage
Lettuce Crunch Wraps
Instant Pot Collard Greens with Bacon
Stir Fried Bok Choy with Shrimp and Oyster Sauce
Broccoli Cheddar Soup
Porterhouse Steaks with Butter-Braised Brussel Sprouts
Sauteed Cabbage
2022-2023 Recipes
What's Next?
Soon, we will be selling herbs to our teachers that they can use in the meal planning!
Look for a great gift for Mother's Day at our plant sale in the Spring. Ceramic class will make the pots and then the potted plants will be sold to all!
All proceeds will go directly back into the program!
Did You Know?
Even our raised garden beds were "Home Grown!" As part of an Eagle Scout Project led by Patrick Nelson, this area was cleared and prepped for this project. Here are some pictures from the process!
