Students will harvest, prepare, and sample their early spring vegetables by making:
- "Green" smoothies made with frozen strawberries, bananas, and orange juice plus a handful of spinach or kale
- Mini-salads and/or radishes the French way (dipped in soft butter and sprinkled with salt)
After beds are cleared, students will replant for next school year's Fall harvest
If you'd like to participate, please choose a slot that will work for your grade level. Enter the grade level in the sign-up. (Decide among yourselves which class will come out the first 30 minutes and which one for the second thirty minutes.)
Volunteers and PM Ag students:
You will be assigned to one of the following: Smoothie Station, Salad/Radish Prep, Washing Stations, Serving Station.