Yesterday we hosted our first annual “Slow Food NYC Dig In” at Ujima Garden. There were close to 3o volunteers who showed up for a day of hard work. We got tons of work done and then celebrated our efforts with a delicious pot-luck lunch. We built a new 3 bin composter, prepared the beds for fall planting, started a new mural, installed new shelving in the classroom and much more.
I would like to send a big shout out of thanks to all the Slow Food members who volunteered their time and effort to make our Dig-In such a fantastic success.
Slow Food NYC is sponsoring a work day at Ujima this Saturday, September 25th from 10am – 4pm. If you want to help us put the gardens to bed, paint a mural, re-upholster chairs or fix up the classroom, come on by.
At 4pm, we will share a potluck supper, so bring something to share.
See you then!
It’s hard to believe that our final week of camp has arrived! Last Thursday, the kids took part in a special lesson on nutrition, during which they learned how to identify and distinguish between simple and complex carbohydrates, proteins, and fats. The students had fun matching cardboard cutouts of certain items, like pizza and eggs, to each of these categories. It’s great to watch the kids becoming more and more thoughtful about the food they’re eating.
Today at Ujima Garden we cooked for the entire day. The kids and the staff made cheese, butter, zucchini cupcakes, Beef and Carrot Salad in Cucumber Boats and Swiss Chard Frittata. It was a lot of fun. The food tasted amazing. My favorite out of the three was the Zucchini Cupcakes. We sent some cupcakes to one of the kids that attend the camp. His name is Godfrie. He is in the hospital from a car accident. We hope he will recover from his injuries quickly and comes back to the garden before the summer ends
Today at work we took the kids to the Farmers Market in Union Square. There were many things to see. There were stations that are composed of vegetables only, fruits only, dairy only, grain only. The kids loved it. They asked the farmers that we went to many questions. We visited a Bee station and one of the kids asked the farmers ” How do the clothing they were protect them from being stung by a bees?”
We made homemade corn tortillas, Vietnamese spring rolls, pasta with pesto, and zucchini salad.