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The School Garden Network can be accessed by calling KACCB at 706-613-3501 x309 or emailing stacy.smith@accgov.com.
UGArden, UGA Cooperative Extension, and Keep Athens-Clarke County Beautiful are getting together to help provide vegetable starts, seeds, and garden assistance.  This is NOT your official order, but will help UGArden with ordering and planning plantings.  Please also assist our program by answering some questions about your garden use and needs.  Thank you!  
Please complete survey by:  January 18, 2019

ORDER HERE
School Produce Markets- 

Clark Middle School, Monday 4-6 PM
Hilsman Middle School, 12/6, 4-6 PM


See all menus and events for this month online.
PLANT!

What to plant this month, Start indoors: Kale and other greens

December tasks from the ACC Extension Office,Why not get started early for next year?:
  • Spread manure, rotted sawdust, and leaves over the garden and plow them under; you’ll be surprised at the difference this organic matter will make in the fertility, physical structure and water-holding capacity of the soil.
  • Take a soil sample to allow plenty of time to get the report back. Lime applied now will be of more benefit next year than if it is applied in the spring before planting.
  • Start planning next year’s garden now! Order flower and vegetable seeds in December or January, while the supply is plentiful.
  • Review the results of last year’s garden and order the more successful varieties.
  • You may have seeds left over from last year. Check their viability by placing some in damp paper towels and observing the germination percentage.
  • Draw a map of the garden area and decide how much row spacing is needed for each vegetable.  
TEACH!

TIME TO PLAN THE GARDEN!

Our Healthy Garden Plan” from GROWING IN THE GARDEN: LOCAL FOODS AND HEALTHY LIVING, Iowa State University Extension and Outreach. Students decide what cool season and warm season crops they want to grow by making and eating Lettuce Wraps and Fresh Garden
Salsa. Using science and math concepts, they create their own Healthy Garden Plan, markers to go with it, and a calendar.

LESSON PLANS FOR THE SCHOOL YEAR
January: How do you plan a garden the second year?

Table of Contents
Lesson Plan Outline: Before, The Lesson, and After
Tips for Working With Kids in the Garden
How do you plan a garden?
Lesson: Our Healthy Garden Plan
Garden Journal
Recipes: Lettuce Wrap and Salsa


Find Gardening in Georgia here to see local planting dates and garden information for our area!

Find more lessons (searchable by grade level and subject) at the UGA School Garden Resources Website

EAT!
 
Eating from the garden this month: Arugula, Beets, Broccoli, Brussels Sprouts, Cabbage, Carrots, Collards, Kale and Other Greens, Lettuce, Pecans, Sweet Potatoes, Spinach, Winter Squash, Turnips

Collard Green Potato Soup
Author: Food Heaven Made Easy

Ingredients
2 tbsp olive oil
1 small red onion, chopped
5-6 cloves garlic, finely chopped
1/2 tsp chili powder
1/2 tsp red pepper flakes
1, 32-ounce container veggie broth
1 cup unsweetened almond milk
2 large yellow potatoes, cut into bite-sized pieces, about 3 cups
2-3 cups of cleaned and chopped collard greens (thick stems removed)
1 cup cooked chickpeas
Juice of 1 lemon
1 Tbsp tamari or soy sauce
1 Tbsp paprika
Lemon zest
2-3 Tbsp vegan butter
Salt to taste

Instructions
Heat the olive oil over medium heat, and add the onions and sauté for 2 minutes before adding the garlic.
Cook for another minute, stirring constantly being careful not to burn, and then add in the chili powder and red pepper flakes.
Stir and cook for 30 seconds or until fragrant, then add in the veggie broth and milk stirring to combine. Salt to taste.
Add in the cubed potatoes, and bring to a boil. Then reduce the heat to medium low, place a lid over the top, and cook for 20-25 minutes or until the potatoes are fork tender.
Add in the collards, chickpeas, lemon juice, and tamari, stir to combine, and cook with the lid on again for another 10 or so minutes or until the collards are tender.
When ready to serve, sprinkle over the paprika, dash of lemon zest, adjust for salt, and stir in the butter to finish/to cut the acidity. Serve into bowls and enjoy!

Need materials to cook with in your classroom? Borrow the mobile cooking cart from the Office of Service Learning and/or contact a local chef to come cook with your class! Contact stacy.smith@accgov.com to learn more!

EVENTS!

Shades of Green Athens Extension Gardening Newsletter, November Issue.
12/14 EEA Annual Conference Session Proposals DUE
1/18/2019 School Garden Plant Orders DUE
 
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