Summer Sets, Autumn Rises: Summer Re Cap and Back to School Reconnection

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Summer Cooking Camps, Garden Work Bees, Campers, Volunteers, Seed and Good Times

There has been a ton to reflect on in the last two months. It was the first time Sprouting Chefs was back in the gardens cooking with kids in the summer since 2010 and to be honest, I was a mix of excited and scared which are both the same feeling funny enough. Excited to be fulfilling the part of our program that answers the question of “what to do in the summer with school gardens” and scared a bit wondering if I could pull it off again.

All worthy thoughts looking back now. The camps filled up nicely with an age range of children from 7 years old to 13 years old in scattered weeks through the summer. We had access to use the Community Room at Lochdale Community School which had a lovely school garden I had planted out in the Spring of 2016 with the school. I was familiar with the space and a few of the kids too.

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A few goals of the Summer Cooking Camp: to harvest and cook with the food growing in the school garden, to highlight local seasonal ingredients available in BC, to teach at least 10 basic recipes to children that they can then use at home with their families, to instill a sense of confidence and empowerment within each child.

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From Asian Salad Rolls, Roasted Chicken (as seen in the photo above!), Pastas, Salads, Wraps and Infused Waters, we did it all plus a few more depending on the group. Also new this year was taking the groups to Whole Food to learn how to shop on a budget. The older group, 10 to 13 yr olds, learned how to either work together in groups or shop individually with only $5 each to then create a recipe when they returned to camp. It was awesome to see the final creations which included: Tomato Lentil Soup, A Crostinni Hors D’Ouerve with Chicken Sausage, Avacado and Cheese, French Toast, and a Fruit Crisp too. It was great to have a handful of new volunteers and a couple of fabulous staff to help me manage the various degrees of organized chaos. Chase Ando and Valerie Song from AVA Gardens brought in their enthusasim, energy and passion for food during the week with the older kids. We all had a blast!

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In between all the camps, Sprouting Chefs was also funded to oversee and maintain the Forest Grove School Garden during the summer.

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Bursting with life at every turn, Garden Work Bees ranged in activities from watering, harvesting both crops and seeds, planting out more crops, composting and weeding.

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Families from the school’s Garden Club, Forest Grove Alumni and a handful of volunteers from BDO, a new corporate sponsor all came out throughout the summer. Many folks ask how to care for a school garden during the summer and what has been working really well for a handful of schools Sprouting Chefs oversees is a simple volunteer schedule that gets created just before school ends. Parents from the Garden Clubs are asked to sign up for a week to water and care for the garden. In the end, only about 9 families are needed and the families feel really good about caring for the garden and helping their community.

What is needed to maintain a school garden in the summer: access to a hose and water source, someone coordinating the transition between the families usually via email, and a strong knowledge of what each garden space needs. Some of the Forest Grove Families took on more than 1 week, their dedication and commitment to the garden was that strong.

Always in the back of my mind as the summer days passed was the fact the kids in the school would be back soon and to make sure there was something for them to discover and admire about what they had planted in the spring.

Garlic was harvested in July and cured for the Fall Cooking Classes, the Labyrinth was redefined as the grass had grown in and the front garden area was thoroughly watered and weeded all ready for the kids to enjoy again.

When it comes to fall and preparing for the new school year in the garden, the biggest crop and excitement is around our tomatillos. For the past few years now, the kids at Forest Grove have been learning about preserving and then selling Roasted Tomatillo Salsa at the school’s Christmas Craft Fair. Out of the sales and interest, the students then estimate how many more new crops to plant for the following year.

Sadly, the Christmas Craft Fair is not going ahead this year so Garden Club will be creating the salsa to sell to the community  in another way; either via the Burnaby Farmer’s Market or at the upcoming Fall Community Event we are creating with the school.

The Fall Community Event will be a set of 6 in school Cooking Classes with the Intermediate students ending with a celebration where the school community and a few local community groups will come together for a lunch. Another exciting and new adventure for Sprouting Chefs as a pilot project that may become an event other schools can also create with our help.

 

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