|Harvesting green onions|
It’s finally summer at the Seattle Community Farm! In addition to the bountiful harvests of our second growing season, one of this summer’s highlights is our Gardening for Good Nutrition class series with students from the Rainier Vista Boys and Girls Club. The students come once a week throughout the summer, learning about the journey of food from seed to stomach. We plant, tend, harvest, and eat together each week.
In addition to learning about the farm and seeing the work that goes into producing food for the Rainier Valley Food Bank, the students take command of the Children’s Garden, where they do everything from preparing the soil and making worm compost, to planting, watering, weeding, and exploring. During our first class of the summer, we saw some familiar faces from last summer, as well as many new ones. Students tasted fresh carrots, radishes, peas, and lettuce, with mostly positive results – carrots were a huge hit, while the late-in-the-season radishes were a bit too spicy.
Warm Chard and Bean Tacos
- 2 cups chard, washed and chopped
- 1.5 cups cooked pinto beans, drained
- 1 Tbsp olive oil
- 1/2 onion, minced
- 2 cloves garlic, minced
- 2 green onions, chopped
- 1/2 cup cilantro, chopped
- Some lettuce leaves, torn or chopped
- Cheese (we used part skim milk queso fresco)
- Whole-wheat flour or corn tortillas
~Leah, summer outreach and education coordinator at the Seattle Community Farm