11 Mar From Garden to Table: Lettuce Eat!
[caption id="attachment_10177" align="aligncenter" width="480"] Lettuce in the Vegetable Garden is harvested by Work/Studies and brought to the Dining Hall[/caption]
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Kale, Spinach, and Lettuce transfer seed starts in the Folk School Green House[/caption]
The Folk School’s vegetable garden provides organic, seasonal produce for our Dining Hall and our Cooking Studio. This time of the year, lettuce, kale, mustard greens, and collards transfer from their green house tray location to the earth. Volunteer Coordinator/Gardener Joe Baumgartner and the Work/Study crew have been busy tending to the seed starts and prepping beds since January.
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Salad with Kale and lettuce from the Vegetable Garden[/caption]
Much of what is planted in the garden supplies and supplements the salad bowl and vegetable dishes in the Dining Hall. When you enter the Dining Hall check out the sign next to the menu board which details exactly what the Dining Hall is using from the garden each week. Next time you enjoy salad or veggies at lunch or dinner in the Dining Hall, take a post-meal stroll over to the Vegetable Garden to see what's growing.
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Frances Juhlin teaches about heirloom vegetables in the Folk School Garden.[/caption]