Buying Local--why are we doing this?

A lot of people might wonder why is it that we spend so much time and energy on a school garden and getting better, local food in the cafeteria. There are a lot of reasons to support your local economy, and food is a really easy way to do it. Here are some compelling reasons:     

  Locally grown food tastes better. 
Food grown in your own community was probably picked within the past day or two. It's crisp, sweet and loaded with flavor. Produce flown or trucked in from California, Florida, Chile or Holland is, quite understandably, much older. Several studies have shown that the average distance food travels from farm to plate is 1,500 miles. In a week-long (or more) delay from harvest to dinner table, sugars turn to starches, plant cells shrink, and produce loses its vitality.

    

  Local produce is better for you. 
A recent study showed that fresh produce loses nutrients quickly. Food that is frozen or canned soon after harvest is actually more nutritious than some "fresh" produce that has been on the truck or supermarket shelf for a week. Locally grown food, purchased soon after harvest, retains its nutrients.

    

  Local food preserves genetic diversity. 
In the modern industrial agricultural system, varieties are chosen for their ability to ripen simultaneously and withstand harvesting equipment; for a tough skin that can survive packing and shipping; and for an ability to have a long shelf life in the store. Local farms, in contrast, grow a huge number of varieties to provide a long season of harvest, an array of eye-catching colors, and the best flavors. Many varieties are heirlooms, passed down from generation to generation, because they taste good. 

  

    Local food is GMO-free. 
Local farmers don't have access to genetically modified seed, and most of them wouldn't use it even if they could. A June 2001 survey by ABC News showed that 93% of Americans want labels on genetically modified food - most so that they can avoid it. If you are opposed to eating bioengineered food, you can rest assured that locally grown produce was bred the old-fashioned way, as nature intended.

      

Local food supports local farm families. 
With fewer than 1 million Americans now claiming farming as their primary occupation, farmers are a vanishing breed. And no wonder - commodity prices are at historic lows, often below the cost of production. The farmer now gets less than 10 cents of the retail food dollar. Local farmers who sell direct to consumers cut out the middleman and get full retail price for their food - which means farm families can afford to stay on the farm, doing the work they love.

      

Local food builds community. 
When you buy direct from the farmer, you are re-establishing a time-honored connection between the eater and the grower. Knowing the farmers gives you insight into the seasons, the weather, and the miracle of raising food. 

     

Local food preserves open space. 
As the value of direct-marketed fruits and vegetables increases, selling farmland for development becomes less likely.  When you buy locally grown food, you are doing something proactive about preserving the agricultural landscape.

      

Local food keeps your taxes in check. 
Farms contribute more in taxes than they require in services, whereas suburban development costs more than it generates in taxes, according to several studies. For each dollar of revenue raised by farm, forest, or open space, governments spend 34 cents on services.

      

Local food supports a clean environment and benefits wildlife. 
A well-managed family farm is a place where the resources of fertile soil and clean water are valued.  The habitat of a farm - the patchwork of fields, meadows, woods, ponds and buildings - is the perfect environment for many beloved species of wildlife, including bluebirds, killdeer, herons, bats, and rabbits.

      

Local food is about the future. 
By supporting local farmers today, you can help ensure that there will be farms in your community tomorrow, and that future generations will have access to nourishing, flavorful, and abundant food.

Weeding, weeding we go...

Do you know what gardens really need in April? They need some TLC--some tender loving care. There are a lot of weeds trying to take over your healthy strawberry plants. Very prickly, thorny weeds to be exact. And there are those pesky weeds with the little white flowers and the seed heads that explode in your face when you try to pull them up. Not good. 


Needless to say, we had a few--the determined and disciplined--volunteers to help weed the school garden this last lovely Earth day. It was lovely in that the sun was out. It was really out. I mean, it was hotter than 70 degrees. In April. We are ready for warmer weather and sun, but that's hot.


Thank you thank you to the Majeski family, Deanne, Kim, Thad and the other helpers that came out to work in the garden. Thad, who is always ready and willing to build something new for our garden.


If you are thinking, "Oh darn! I missed it." Don't despair!! Another work day is in the near future. Look for a flyer coming from school or here for more info. Spring is well on it's way and the garden is gearing up for a productive season!

Weeding, Weeding the future          
Strawberry beds.

Have you noticed the guy in the red shirt? He's doing a lot of  work out there. Or maybe he's just in all my pictures...

This, is a box for strawberries. A new home to keep them cozy and contained. Won't they be so happy? Won't WE be so happy to eat those strawberries this summer?Did you know that one of the only things that was regularly picked from the garden this summer was strawberries? The families that helped water never came down and said, "Oh look, there's all these extra strawberries. What are we going to do? " Thank you McKinley neighbors.

April in the garden

Well you know it's Spring here in Oregon because we have fabulous sunny days of balmy 65 degree weather followed by a drenching of rain and maybe some thunder added in for excitement. Plus some gusty wind to blow things around a bit. Is it time for planting? Yes!! says the sun and warm. NO!!! says the rain and soggy, muddy dirt.


I had the help of several of Mrs. S's students to plant some color in the garden today. There were some pansies and flowers they used for a recent art project (think Georgia O'Keefe) that desperately needed to be in the dirt and grow in the wild, not plastic pots. We also had a few colorful things to add--Mexican marigolds, which attract aphids, which are really eating up the newly-exposed kale and greens. Although maybe it's caterpillars doing the damage. I will have to post a picture for the experienced gardener to review.

Here's some flower planting. You can see peas in the background. They are purple sugar-snap peas. Ever heard of those? Me neither! But they will have pretty purple flowers, and purple pods and be oh-so delicious in a few weeks time. Before June for sure!

The gardeners also planted sweet alyssum and nasturtiums because they are lovely, smell nice, and attract those important pollinators.

Mark your calendars!

The garden needs some serious clean up and attention. We will have a garden clean-up day

 on Sunday, April 22nd. 

Yes! Earth Day! 

What better way to spend the day than tending 

to our own, precious school garden.

Look for a flyer home this week with more details.

HOOP HOUSES & GREENS

  

Isn't the Willamette valley an amazing environment? The next time you are complaining about the rain, think about this fact. Because we have a fairly mild climate, and we get lots of rain, we can grow food year round! These hoop houses are a perfect example. These were planted in the Fall, survived our usual gray and wet winter, and are still growing strong. And they taste delicious! And to be totally honest, we pretty much ignored them most of the winter. Oh, we put the flapping plastic back on in the wind storms, and dumped off the collected snow and rain, but mostly we just let them be.




The 3rd & 4th graders helped construct some hoop houses this fall and planted some greens inside. And look at this! There are some hearty plants dying to get out and see the sunshine! The kale and mustard/mizuna (not sure which it is) were hardly watered, snowed on, their cozy cover was blown off countless times, yet here they are.

The kale is the curly looking green, the mustard/mizuna the other one. They are both tasty. I checked. 

They have been soooo happy that they are starting to flower which means time to harvest and eat some of this delicious, healthy veggie. You will be able to taste some kale chips at the auction this Friday night. Come to the garden table and discover a crunchy new way to eat your greens.

Not coming to the auction? Well you may still have a chance to try out the greens.  Friday, April 20th there will be an assembly for Earth Day and we will hopefully have some of the harvest from the school garden in the cafeteria that day.

Want to learn about volunteering?

APRIL--National Poetry Month

April is National Poetry month and what better way to start it off than a poem about daffodils, which are swinging and swaying in yards and gardens everywhere, showing off their sweet, yellow buttercups. 

Here's a great Springtime poem to get you thinking about gardening and all the fun that comes with the end of March.

Daffodils : A Child's Garden of Poetry : Video : The Poetry Foundation

Spring is here!!

Ok, so the weather is cold and wet, but what do you expect in Oregon in March? I was in Lincoln City this weekend and it was sunny and almost warm-ish Saturday. When we left Sunday morning it was snowing harder than it does in the Cascades. Huge, fat flakes of white snow. At the beach!! This--this is Spring in Oregon like all true Oregonians know. You just never know what you will get, especially in March. But you know what else happens in March? Bulbs start to bust through the cold earth, Daphne blooms their intoxicating flowers, snow drops burst forth and daffodils start to show their lovely faces. And the sun shines once in awhile.


And...Spring Break!! Teachers and students return to school eager to work and learn after a lovely week of relaxing, unstructured time. What better time to plant something in the garden!! Ask your kids what they are doing in the school garden. You will be thrilled and amazed. Then ask your child's teacher how you can get involved. Or ask me! I have lot of ideas!!  Here are some pictures to ignite your interest.

Daffodils--sure sign of Spring

This is a little pea from Mrs. Henneke's raised bed last year that slept all winter and sprouted this spring

What is this?
A perennial that comes back every year?
Yes!!
Artichoke! Wait until you see how big it gets...

March is National Nutrition Month

What a great time to eat a rainbow! Not only is there enough sunshine-rain-snow-sunshine-rain in the Oregon early Spring weather forecast, it's National Nutrition Month. We are encouraged to "eat a rainbow." What's that, you say? A rainbow? Well, look for foods--fruits and vegetables in particular--in every color of the rainbow. Red, orange, yellow, green, blue, and purple. 


How many colors can you get into one meal?
Let's have a contest. The best rainbow menu will win a most delicious prize. 


Rules:
1. Must include all necessary food groups--grains, veggie, fruit, protein.
2. Must include as many colors as possible.
3. Must be a kid-friendly meal. (this is the most challenging, I think!)


Now here's a little hint. There aren't many followers to this blog, so your chances are pretty darn good of winning the above-mentioned most delicious prize. Of course, I might have to tell all my friends about this just to make it less of a cake walk. (great idiom for Mr. J's class)


Not sure how to post your fabulous menu to the blog? Just turn it in to the office and we will collect them and announce a winner before Spring Break. One entry per person. Good luck and good eating!!

March Pick of the Month

Cabbage

The Pick of the Month for March is cabbage. And how timely, since it is the month of St. Patrick's Day and we all know that Corned Beef and Cabbage is a fabulous way to celebrate that holiday, along with anything and everything green. Have you noticed all the green that pops up in March? Not only in the supermarket, but in the yard, on people's clothes...it's Spring! Well nearly.

So I have the great cabbage mystery for you. This incident took place this summer, when all water to the school was turned off and an industrious, dedicated group of garden tenders kept our lovely plants alive with lots and lots of buckets. The construction workers were gracious and helpful. But on to the story of the...

Disappearing Cabbage

This is a little cabbage plant that someone put in our garden this last Spring. Cute, isn't it? Well they get plenty big, let me tell you. And you know what loves cabbage? Fat little green cabbage worms. You will see how much they love them in the next picture. Pay attention to all the little holes in the leaves. The hungry caterpillar!

So, the cabbage plant got huge. And it had a really round, perfect looking head of cabbage on it. Until...someone cut it off!

Oh no! Who did this? It happened the week I was on water duty. One day it was there, the next it was gone. Now, I did tell the construction workers to help themselves to peas and lettuce, but the one, lone, lovely head of purple cabbage? 

Little did I know that cabbage are incredibly resilient plants. Just because the one, beautiful head of cabbage was gone did not mean the plant was done. Oh no. It sprouted several little baby cabbages as you can see in this picture. Cute, huh? Kind of like a cabbage bouquet! I bet those leaves would have been tender and delicious. But it was too cute to cut so I just took a picture.

The mystery remains unsolved. Somewhere, someone, enjoyed a lot of coleslaw, or braised cabbage, or cabbage rolls, or...

So, this month, enjoy some cabbage. Try some sauerkraut. Or whip up an Asian slaw with sesame oil, peanuts and cilantro. Toss it in your salad for some added crunch. Or do like the Irish do and make colcannon--mashed potatoes and cabbage. Delicious with lots of butter and salt. That's how my mom makes it and she's Irish and she knows. Of course, she puts lots of butter and salt in a lot of things. Experiment! Look for local cabbage at a farm stand, or at Roth's.

And come have lunch at the next 

Farm to School lunch.

Friday, March 16th

February Farm to School Lunch today!

Farm to School Lunch

Salem-Keizer Food & Nutrition Services and Sodexo and McKinley PTC have partnered to pilot a monthly Farm to School lunch this year at McKinley. There will be a special menu highlighting some of Oregon’s farmers and producers, and the Pick of the Month—pears for February.

 

Menu & Pricing

Teriyaki Chicken w/Leeks

Chez Gourmet Veggie Burger

Purple Cabbage and Apples
Wheatberry Tabouli Salad
Whole Bosc Pears

*The offering bar will include a variety of fruits & vegetables from local growers

Prices:        Adults        $3.00            

                         Students       $1.75 (regular price; free and reduced prices apply)

Time: 11:20-12:30