In March’s Ecology Club meeting, the fourth and fifth graders accomplished much in only one hour. First they harvested three planters of collard greens that were going to seed, and cleared all the decaying plant parts to the compost pile. Then they washed up and divided their harvest into bags they delivered to more than a dozen teachers of their choosing. Meanwhile, some cooked up a batch of greens for tasting, while others made hand-written copies of the recipe to attach to the teachers’ collard greens bundles.
Whistling While We Work
The students paired off to efficiently harvest more than a dozen collard green plants Ms. Little’s 2nd/3rd grade Ecology group had planted in Chesnut Garden. One partner snipped away, while the other made trips to the compost pile with decaying leaves. The students were so content performing this task that they started up a cheery work song — the theme song to the “Little Einsteins” children’s show. No one felt too old or too cool to join in. They were like happy worker bees. And they were very pleased with the outcome of their efforts – they filled up one tall yard waste paper bag!
While we worked, Mrs. Renals quizzed the students on their gardening knowledge, and they were quick to help each other deduce:
- Smaller collard green leaves taste more tender and sweeter than bigger/older leaves.
- We remove all decaying material from our garden because it attracts decomposers who might eat our new plantings.
- Collard green flowers look and taste like broccoli because the plants are related, as they are to all cruciferous vegetables, including brussel sprouts, cauliflower, cabbage, kale and bok choi.
- Dark leafy greens are a rich source of calcium, in place of dairy.
- Perennial edibles that don’t have to be reseeded every year in Georgia include: herbs like rosemary, sage, oregano, thyme, mint; fruit trees, berry brambles, grape vines and asparagus.
Coconut Greens Gift Bags – Chesnut Changer Approved!
The students were proud of their bounty, and so, as soon as all hands were scrubbed, Ms. Sule organized the distribution of greens. Ms. Renals’ favorite part was the students’ excitement at choosing the recipients: “Can we give a bag of greens to Ms. Q?!” They loved making personal deliveries, and in one case, Mya Burrowes left a note in her teacher’s mailbox, telling her where to find her stashed bag of greens in the teachers’ lounge. They were like garden elves, and they loved the giving. They made more than a dozen bundles, attaching a “Coconut Collard Greens” recipe to each one.
Meanwhile, Sofia Renals and Madison Hummel worked together to cook up a small batch of Coconut Collards for tasting. Students and teachers alike came back for more, and the kids were impressed at how delicious something so healthy could be.
- One bunch greens (like collards, kale, swiss chard, cabbage, bok choi)
- One tablespoon coconut oil
Chop greens into 2″ squares. Heat coconut oil in skillet on medium heat. Toss greens in skillet for 5 to 10 minutes. Salt to taste and enjoy!