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Interested in being an MLK Day of Service Site? Site Applications due November 1st.

Need a School Garden Workday to get your beds ready for school? 
This year we've set up a one stop questionnaire to get you signed up for volunteers, help, tools, compost, and mulch. Let us know your garden workday plans and needs now so we can start getting resources sent your way. WORKDAY SURVEY

The School Garden Network can be accessed by calling KACCB at 706-613-3501 x7872 or emailing stacy.smith@accgov.com.

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

Seeds: Arugula, Collards, Kale and Greens; Starts: Cabbage, Strawberries, Turnips

October Tasks from the ACC Extension Office
  • Plant your second planting of fall crops such as collards, turnips, cabbage, mustard and kale.
  • Refurbish mulch to control weeds, and start adding leaves and other materials for the compost pile. 
  • Harvest mature green peppers and tomatoes before frost gets them – it may not come until November, but be ready.
  • Harvest herbs and dry them in a cool, dry place.
Find more information on garden care on the UGA Extension Publications Page.
TEACH!

Outdoor Learning Symposium October 26th at Chattahoochee Hills Charter School (KACCB Scholarship application due October 25)

Georgia Organics
October Farm to School Month

Each year, Georgia Organics coordinates a state wide campaign to get kids across Georgia eating, growing, and learning about a new fruit or vegetable during October Farm to School Month.

Click below to view standards based lessons, activities, kid friendly recipes, and more from previous years’ campaigns.

Or sign up for this year's fun: Oh My Squash!

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

EAT!
 
Eating from the garden this month:Apples, Arugula, Beans, Beets, Broccoli, Cabbage, Carrots, Collards, Eggplant, Muscadines, Kale and Greens, Lettuce, Okra, Field Peas, Pecans, Sweet Potatoes, Summer and Winter Squash, Tomatoes, Turnips.

EXPLORE SQUASH WITH ALL FIVE SENSES
From Vermont Harvest of the Month

MATERIALS • Winter squashes  • Knife and cutting board • Baking sheet • Cooking spray or olive oil • Vegetable peeler • Blender or food processor for preparing the cooked squash, roasted squash seeds and raw squash samples (ahead of time, not necessarily at school) • Clean spoon for each student • Container for dirty spoons • Toothpicks • Two small-medium bowls for holding pureed squash

PREPARATION
1. Roast and puree squash (one squash per 10 kids): • Halve or quarter each squash. • Save seeds for roasting. • Roast squash on a greased baking sheet at 425 F for about 40 minutes, until soft when poked with a fork. • Let cool until it can be safely handled, about 20 minutes. • Scoop the squash out of the peel and into a food processor. • Blend until smooth. • Refrigerate in an airtight container until lesson.
2. Prepare another squashes raw: • Halve squashes • Leave three halves as-is for touching and seeing • Peel the other half, and cut up into small chunks for kids to sample raw • You can save the peel for kids to touch and smell
3. Roast seeds from squash that were cooked • Toss with 1-2 T olive oil and 1- 2 t salt, bake at 375 for 20 minutes, until brown. 4. Reserve two whole squashes. On the day of the lesson, arrive about 15 minutes before to set up materials. Set up stations. You can set up stations by sense and have students rotate, or set up stations with a mix of everything and have students stay at one station and go through every sense. If setting up by sense, set up one table for tasting with most of the raw squash and toothpicks, pureed squash and spoons, and roasted seeds. Then set up a table for touching and smelling with pureed squash, the squash half, some of the cut up raw squash, and squash peels. Set up a third table with a squash half and a whole squash for seeing. Set up a fourth table with a squash half and a whole squash for hearing. If setting up stationary stations rather than rotating ones, make sure each group has pureed squash, roasted seeds, squash peels, raw squash, spoons, toothpicks, and a half or whole squash. 

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!

State Botanical Garden of Georgia Certificate in Native Plants: October 2 Warm Season Native Grasses, October 5 Basic Botany, October 12 Controlling Exotic Pest Plants
Shades of Green Athens Extension Gardening Newsletter
10/2 Native Plant Sale Opening Reception, State Botanical Garden
10/3-5 Native Plant Sale, Bot Garden
10/10-12 Native Plant Sale, Bot Garden
10/15-19 NAAEE Annual Conference, Lexington, KY
10/19 Grow Your Own Prairie, Bot Garden
10/26 Outdoor Learning Symposium, Chattahoochee Hills Charter School (KACCB Scholarship Application)
11/1 MLK Day of Service Application Deadline
11/1 Heritage Day Fall Festival, Bot Garden
11/8 Master Gardener Class Application Due

 
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