Last week, on Tuesday, June 25th, the students, staff and some parents took a break from their year-end festivities to clean up the neighbourhood around the school.
Classes went on a walking field trip in the area, picking up trash along the way. A final act of kindness to the community and a way to take ownership of the space where we live, work and play.
Thank you to Avalon Dairy for donating some amazing ice cream for a little celebration after and to Neighbourhood Small Grants for helping us to buy bags, work gloves and biodegradable bowls and spoons.
This year, the Lyndhurst Community Garden Sale had many donations from local community businesses and community individuals. The Lyndhurst PAC and students would like to extend our sincere thank you’s to:
Art’s Nursery Garden & Home Meadowlands Horticultural Lee Valley Port Kells Nurseries PRT Growing Services Southwest Garden Supplies Many Community Individuals
The PAC also want to thank all the parents, grandparents, students and alumni volunteers for helping with the Lyndhurst Garden Sale. We could not have done it without your help!
Members of our student garden club were encouraged to draw, paint and cut out orange coloured and green coloured fruits & vegetables. Students chose celery, broccoli, spinach, cabbage, avocados, cucumbers and peppers for green vegetables, and carrots, pumpkin, oranges, squash and peppers for orange vegetables & fruits.
The resulting collage made a beautiful carrot that is displayed on the bulletin board across from the office. Great job kids!
Growing kale is so easy, even your kids can do it! And they have at our school’s garden club!
Kale is very hard, requires little maintenance and is super healthy for you. It’s considered part of the super greens family. These are some of the many benefits of kale:
loaded with powerful antioxidants
excellent source of Vitamins C & K
good source of minerals
improves the strength of bone, skin, and hair
This week, student club members hand picked all these lush kale leaves. They also washed and dried them. Parents then rubbed them in olive oil and baked them in the oven until crispy. A dash of salt was added for flavor and then these crunchy kale chips were served to every classroom. All plates came back empty so the students must have loved these kale chips!
Here’s the recipe for you to try making them at home:
4 cups of kale 2 tablespoons olive oil salt to taste
Preheat oven to 350°F. Wash kale. Remove stems and rip kale into smaller pieces. Add olive oil and use hands to gently rub onto the leaves until coated. A little oil goes a long way, just keep rubbing gently. Place on a baking sheet, single layer only. Bake for 10-12 minutes until crispy. Sprinkle salt for taste and serve.
Last May, Lyndhurst students in the garden club planted red potatoes in two garden boxes. Today, primary students in Kindergarten to Grade 3 dug out a large bowl of small red potatoes. The kids enjoyed helping wash these potatoes.
Then volunteer parents boiled and sauteed these potatoes in a bit of olive oil and added a pinch of salt. Roasted potatoes were served to every classroom and every student! There was even enough to save for our soup cooking project later in the week with the intermediate students club members.
Lyndhurst student garden club planted carrots and turnips last Spring. They harvested these vegetables this week. Many carrots and turnips where odd shapes and sizes, not your standard grocery store bought produce, however they were sweet and delicious.
Students helped wash the carrots and turnips along with Kindergarten teacher sponsor, Ms. Cheema. Then parent volunteers boiled and sauteed these beauties with a some olive oil and a smidgen of salt. Carrots and turnips were served to all classrooms for any students who want to give them a try. Leftovers to shared with parents after school.