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Farm to School Champion Award Nominations

Those that ordered plants from the UGArden can  pick them up from the UGArden March 5th and 19th from 4 to 6 pm. We have contacted those that have plants coming. Spring plant orders are now closed! We are sending out seeds to all Kindergarten through 3rd grade classrooms, along with a selection of extra seeds for those in other grades that can use them! The boxes go out this week, so watch for them!

Contact if you have questions. You may also order your plants for fall from our website

The School Lunch Challenge is this month's biggest Farm to School event. Get your (free) tickets today! School Lunch Challenge.

This is also the month before Green Fest. Apply for awards and participate in the student art contest. GreenFest Website

Nominations are open for our School Garden Champion Awards! We would like to recognize our schools, staff, and teachers that contribute to our district's Farm to School Success. The CCSD F2S Champions Awards recognizes the educators, staff, and community members who go above and beyond to make garden-based learning a success at the school level.  

We will be taking nominations until March 1, 2018. Selected leaders will be honored at the CCSD F2S Champions Awards, a catered ceremony, at the Athens Community Career Academy on March 21st.

School Produce Markets- 
On hiatus! Check back for next open dates!

The School Garden Network can be accessed by calling KACCB at 706-613-3501 x309 or emailing

See all menus and events for this month online.

Seeds: Arugula, Beets, Broccoli, Cabbage, Cantaloupes, Carrots, Collards, English Peas, Kale and Greens, Potatoes, Radishes, Turnips; Starts: Cabbage, Collards, Kale and Greens, Lettuce
March Tasks from the ACC Extension Office: 

•    Make second plantings of such quickly-maturing crops as turnips, mustard greens, radishes and "spring onions."
•    Thin plants when they are 2 to 3 inches tall to give the plants room to grow.
•    Before settling them in the garden, harden-off transplants - place them in their containers outdoors in a sheltered place a few days ahead of planting them.
•    Watch out for insects, especially cutworms, plant lice (aphids) and red spider mites.

Find more information on garden care on the UGA Extension Publications Page.

This month we are excited to be assembling a School Garden Champion Team with teachers from all of our elementary, middle, and high schools! The group will tour the UGArden, participate in some lessons with our local Foodcorps members, and then sit down for some dinner and school garden brainstorming. The Foodcorps lessons will focus on social studies and we are sharing them here so that you can try them out in your classroom!

What the World Eats (3rd Grade, Winter): Students will create balanced meals incorporating foods found in traditional diets and teach their classmates through a jigsaw cooperative learning activity.

Mealtime Traditions Around the World (4th Grade, Spring): Students will learn about mealtime traditions from other countries by taking a walking “World Tour.”

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

Eating from the garden this month: Cabbage, Carrots, Collards, Kale and Other Greens, Lettuce, English Peas, Radish, Spinach, Turnips

Taziki's Friday Pasta
(Serves 6)
From Taziki's This recipe is useful with the around the world theme of this month's lessons and we are choosing a Mediterranean recipe to highlight Taziki's and say thank you to them for being so supportive of our local schools and community!


3 tablespoons fresh thyme, chopped
1 tablespoon shallot, minced
½ cup balsamic vinegar
Juice from one lemon
1 teaspoon sugar
1 tablespoon Dijon mustard
1 ½ cups blended olive oil
Salt and pepper to taste
6 cups mixed lettuces
1 ½ pounds penne pasta, cooked
6 boneless skinless chicken breasts, grilled and cubed
2 cups feta cheese crumbled
3 tomatoes seeded and diced
1 handful fresh basil chopped


To make vinaigrette: Mix thyme, shallots, balsamic vinegar, lemon, sugar, Dijon mustard. Slowly whisk in oil. Add salt and pepper. 

Place about 1 cup mixed lettuces on each plate. Toss cooked pasta with 12 ounces (or to taste) vinaigrette. 

Toss grilled chicken with 6 ounces vinaigrette. 

Spoon approximately 3 cups pasta onto lettuce, then add chicken. 

Top with diced tomato, feta cheese and fresh basil, to taste.

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 to learn more!

Shades of Green Athens Extension Gardening Newsletter, February
Environmental Education in Georgia Annual Conference,  March 2-4, Unicoi State Park
Garden Champion Awards, March 21, Career Academy
School Lunch Challenge, March 24, Whitehead Road Elementary
Advanced Training in Environmental Education (ATEEG)
Core Course 2 (Fostering Learning)- March 23-25, 2018. Register by March 12, 2018.
Core Course 3 (Assessment and Evaluation)-  June 8-10, 2018. Register by May 25, 2018.
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