This summer at Lettuce Link we’re lucky to have a stellar intern crew. Today, we’re featuring the writing of Cordelia, who recently moved to Seattle and is interning this summer with our Children’s Garden and Nutrition Education programs.
My Food Roots
|So when’s the Washington State Fair again?
We discovered THE BIGGEST ZUCCHINI EVER
in the Seattle Community Farm Children’s Garden.
(Intern Danielle’s hands included for scale.)
A Typical Summer Class in the Children’s Garden
Each class we begin in an opening circle where we go over the farm rules, remember what we learned and made last week, and do some “farm stretches.”
So far this summer, we have eaten:
- Mesir Wot with Gomen from Ethiopia;
- Mexican-American “farm style” nachos;
- Italian-American “farm style” macaroni and cheese; and
- Middle Eastern vegetable tabouleh
If you haven’t guessed, “farm style” means LOTS of veggies!
When the cooking is done, we wash our hands and dig in after chanting, “Bon Appetit, we all may eat!” Class ends with an outdoor game and an opportunity for students to share their favorite thing they learned that day.
Sensory Exploration with Preschoolers
Teaching and Learning
|Scholars from West Seattle YMCA summer program crowd excitedly
around the new chicken coop on a field trip to Marra Farm.
Co-teaching these classes is a constant affirmation that the work that Lettuce Link does in the Children’s Garden is incredibly important. I am reminded of this every day that I see a child triumphantly holding aloft the radish that they grew themselves, or hear someone proudly tell me, “I’ve never tasted that before but I liked it SO MUCH! I want to give my mom the recipe!”
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