Week 2 of camp we taught the little gardeners about crop rotation. Some of our plants had given us all they could and we were ready to replant the area with a new plant. We showed them how to remove the old plants, save the seeds that we could, and how to prepare and replant a new vegetable that could replenish the soil. We put in some potatoes and some garlic. We also readied a few raised beds  for lettuce, peppers, and our second batch of beans. The cucumbers are growing like crazy so the little gardeners got a chance to harvest and can their own jar of pickles. We made some very delicious refrigerator dills. While back at my house I have been busy making my Grandmas very old recipe for Cracked Ice Bread and Butter pickles. Let us know if you would like to get a jar, you won’t be disappointed.

Week 3 continued what we started the previous camps. We like to start with our foundation of the basics of organic gardening and composting. We also like to make sure we pay homage to the bees, earthworms and and beneficial creatures that we see on a day to day basis in the garden. We noticed that the Tiger Swallowtails are really prevalent this year and they pretty much wiped out our dill and cilantro. As disappointed as we are about the loss of those great herbs the butterfly is just so beautiful to look at we will let them stay. After we build the foundation we like to expand on that. So the little gardeners all received field journals and even those to young to write were able to draw about their experiences. We learned about plants and their functions, and an in depth up close lesson on stems and leaves. We ate leaves and stems, did science experiments with them, talked about how the smallest vegetable such as a carrot to the tallest like a tree all have  similar functions. We illustrated, touched and even hugged trees. We really got into plants this week! Each week also brings something  ripe for the picking and this week was our abundance of tomatoes. The little gardeners all picked tomatoes and herbs to make the tastiest jars of salsa that they were able to take home to their families. Speaking of herbs we also have more mint, spearmint and lemon mint then we can possibly handle so we made wonderful scented herb sachets that the children can use in the tub for an herbal bath. After the garden lessons and the nature walks and the cooking and crafts activity we had the little gardeners join our friend Mary Patterson of Kids Move for some spirited physical activity which all tied in to the theme of the day. Thanks so much Mary the kids really enjoyed your activities. Truth be told so did the adults! You got us involved in secret sit ups, very sneaky.

As always we would like to give a big thank you to our helpers Jake, Nicole, Katy and Brian. We also enjoyed the help of Olivia and Maryann. You guys really help us keep the little gardeners involved and entertained.

Thanks are also due to Cornelia for her wonderful yoga lesson in week 2. Truly a relaxing, calming experience that the children go home and tell their families about.

Yes we did have some record high temperatures but the little gardeners who joined us were eager to learn and the weather didn’t seem to bother them one bit.

This week we really focused on what it means to raise organic fruits and vegetables. The little gardeners all learned ways to naturally rid the garden

of pesky bugs and critters. We all decided we didn’t mind sharing some of the produce with the bugs and bunnies but they have to share also. Helpful friends to the garden were also introduced and we learned ways to attract them.

Many of the children brought in their own kitchen compost and thanks to those who did. Next years garden will benefit from that. After composting the gardeners helped us weed and water and harvest some delicious veggies. This week we had a lot of sugar snap peas and beans, as well as radishes and beets. Everyone tried fresh things they picked and washed themselves. How exciting it is to see children try and like vegetables and herbs that they harvested.

We also did some neat arts and crafts projects that included clay plant markers created with our guest artist Beth. The children made some really creative things and they should all be proud.

Along with gardening, art, and cooking the children helped us take care of the Rhode Island Reds and by the end of the week had these chickens eating right out of their hands. For some of us it was the first time we ever had a chance to hold a chicken and see them up close. I think a few Moms may receive requests for pet chickens.

By Wednesday the children had worked hard and played hard and we winded it all down with our friend Cornelia who came in and did a beautiful yoga practice under the shade of a circle of big old trees.

Of course the food prepared by Danielle during the Mommy and Me was delicious and again we had children and adults sampling things they may not have tried before. We have listed the recipes for you to enjoy and they are all have veggies that are right in season now.

Thanks to everyone who helped with the success of our first week. Debbie and Mike Rivers for all the work to ready the field and getting that stubborn tractor going again. Thanks to our junior gardeners Jake, Katie and Brian. The kids really bonded with you and your help to us was immeasurable.  Thanks to Dina, Linda and Farmer Sebastian. You really helped us keep a watchful eye on all the tiny gardeners who joined us for the first time. And thanks to the moms for believing that exposing your little ones to garden life and sustainable practices can really make a difference in our big world and our little families.

We can not wait to share The Garden of Good Intentions with you and your family this summer!

If you have not yet registered for one of our summer camps or a mommy and me class, hurry……registration closes May 28, 2010!

We are sorry but registration is CLOSED for August 9-11 camp.

Well, get inspired with recipes from all these delicious websites.

The Mommy and Me Summer 2010 Program Schedule

This is a perfect way to get outside, enjoy the sunshine with your children and

get your daily dose of Vitamin D. You’ll learn healthy cooking tips and participate

in cooking demos all while your child enjoys learning where food comes from.

This summer Danielle Wesse, Certified HHC and Allie Grossman, Arts teacher

have prepared and organized a fun new way to enjoy summer with your children.

We are dedicated to empowering mothers to make healthier choices when

feeding themselves and their families.

The children will enjoy playing outside, learning how to garden and compost and

create arts and crafts.

Each hour-long cooking demonstration and children’s activity will be followed by an interactive picnic, tasting the delicious food we prepared.

Our events will allow you and your family to try new foods and encourage your

children to participate in family meals all while sharing this “one of a kind” experience!

Location: 244 Redhill Rd. Middletown NJ (private residence)

Time: 10:30 AM – 12:00 PM

Ages: 2 1/2 – 8 yrs. old

Dates: Friday July 2^nd; Friday July 16^th; Friday July 30^th; Friday August 13^th; Friday August 27th

Cost: $45 (includes parent and 2 children, $10 each additional family member)

Please register for one or all of our summer 2010 Mommy and Me classes by May 28, 2010.  To complete the registration process, download and complete the registration form.  Send form and 50% of total cost to Jersey Children, 508 Atlantic Highlands, NJ 07760.  Please send questions to jerseychildren@yahoo.com 

We are also getting ready for our early spring crops. If you would like to grow onions from seeds, now is the time. Plant them indoors and give them a sunny place to germinate. Come March they can go in the ground.

Next week we will be getting the potatoes ready. So come on back!

We hope you are enjoying our blogsite and our recipe of the week postings.  This week’s recipe is one of our favorite soup recipes because it provides plenty of vegetarian protein and healthy serving of greens.  We know your family will love it!
2 tsp canola oil
1 small onion, chopped
1 large carrot, peeled and chopped
2 stalks celery, chopped
2 cloves garlic, minced
12 cups broth
16 oz green lentils
1 tsp dried basil
1 tsp dried thyme
1 tsp salt
8 cups of chopped kale
3 tbsp fresh lemon juice
1 tsp finely grated lemon peel

Heat oil in 6 qt pot over medium-high heat.  Cook onion, stirring 3-5 minutes, or until softened and translucent.
Add garlic, carrot and celery.  Cook covered, stirring occasionally for 5 minutes or until carrots are softened.  Add 12 cups of the broth, lentils, basil, thyme and salt.  Bring to boiling.  Reduce heat to low; add kale.  Cook 30-35 minutes, or until lentils are tender, adding additional broth if necessary.  Stir in lemon juice and top with grated peel.

Speaking of, this is the time to put in your orders for your seeds if you are planning on doing a backyard garden, or anything that has to do with growing. We have found some great online seed companies but check this one out: High Mowing Organic Seeds. These guys live up in Vermont and are extremely dedicated to providing seeds and advice on seeds for the support of sustainable agriculture. They have a list of benefits on their web site that offer many reasons why even something as basic as a seed can yield the most beneficial results if done from a place of stewardship for the land. The web address is www.highmowingseeds.com

In upcoming posts we will let you know how we are doing. Just so you know,  Danielle and I are going to start building our composting bins and rainwater catch barrels, as well as everything else that needs to be done before the summer. We are doing this on our own and trying to do it with re-purposed items. Can we do it? I think, but stay tuned  for the updates. I can’t imagine that this experience will not be without some good laughs and some frustration but that’s the fun of it right?

A frittata is a multi-use family meal.   Your family will love to this yummy recipe when incorporated in a brunch with sweet potato hash and fresh fruit.  We also love to make the frittata for a vegetarian dinner with a side of brown rice and mixed salad.

Ingredients

1  tablespoon olive or canola oil

1  strip turkey bacon, chopped

1/4  small red onion, sliced

1  pinch crushed red pepper flakes

1/2  teaspoon dried oregano

1/4  cup skim milk or soy milk

2  egg whites and 1 whole egg

1  garlic clove, minced

3  broccoli florets, chopped

Directions

Heat oven to 375°F. Heat a small, ovenproof, nonstick skillet over medium-high heat for 2 minutes.

Add oil to pan. Then add bacon and cook until softened. Add onion, broccoli, garlic, red pepper flakes and oregano; sauté for 2 minutes, stirring occasionally.

Meanwhile, in a small bowl, whisk together egg whites and milk; season with salt and pepper and pour over vegetables.

Bake 8 to 10 minutes, or until fluffy.

nutrition Facts:  Calories 182, Total fat 9g, Carbohydrate 14g, Fiber 4g, Protein 14g