Wine Cap Mushrooms

For the first time in our garden program, we are cultivating mushrooms! We cleared two semi-shaded plots at St. Anne's and today the Third Grade Thatchers spread wood chips and Wine Cap spawn.

I've been storing the spawn in my fridge every since it arrived from Field and Forest Products. The spawn is a carrier (in this case saw dust) for the mycelium. Mycelium is the vegetative part of fungus. The whole thing resembled a large loaf of bread.

First the children measured the plot to figure out the total square footage. We only had enough spawn for 50 square feet, and luckily our two plots totaled 34 ft squared. Then, we spread many bags of woodchips down and measured their depth. We needed 2-3 inches of chips on top of the soil. Here you can see Elizabeth measuring the depth.

We needed to crumble the spawn before spreading it. It looked like bread crumbs and felt similar to that as well.

Next, we moistened the wood chips and spread the spawn, gently raking it in. 

Lastly, we added another two inches of chips and then watered both plots. Hopefully by late spring we'll have our first crop of Wine Caps!

Edible Education 101 Lecture Series 2014 at UC Berkeley

Edible Education 101

Apologies for getting this up late as the first lecture has passed. However, there is still an amazing line up of speakers on the topics of food justice and security.

See here for a complete list of speakers, their bios, and lecture dates and topics. Be sure to sign up for a free public ticket six days in advance of your chosen lectures.

Next up (available only by podcast now as public enrollment is full):

RAJ PATEL

The Green Revolution and the Economics of the Food System – February 3, 6:30 pm, Wheeler Auditorium on the UC Berkeley campus

A Sample First Grade Circle

Every Tuesday when the First Graders arrive, they come to the back patio of St. Anne's and are greeted by a small tableau of garden items on a blue silk. This week I had the sprouted wheat seeds that some of the children had planted three weeks ago. I gave a short mini lesson on why we sprouted them in flats (to thwart the hungry birds), and how to transplant them.

 In addition, I had a vase of New Zealand spinach to try. Every week we sample something edible from the garden. New Zealand spinach is bitter and flavorful, and oh so juicy. The children waxed poetic about its lovely beaded moisture on its backside. Technically these are called papillae. New Zealand spinach is happy along the seashore as well. I've spotted some near Ocean Beach.

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January in the Third Grade Garden

The Third Graders dug for potatoes today. We dug up at least 20 and three to four different varieties. We delivered them to the kitchen so the cooking group could add them to their soup. It was delicious!

Edith, a resident at St. Anne's who takes a loving interest in our work there, gave me a large bag of tulip bulb remainders. Most were very small, and some already sprouted, but we'll hope for the best. We planted close to 50 in the box by the library. We'll see what they produce!

Pruning Time

Martin Luther King's birthday in late January is a reminder to me to prune the rose bushes. Every year I teach a group of first graders to prune. They learn how to cut above a "red bump" as well call them (new growth nodule). They also learn how to trim the plant so it's about as tall as their thighs. The children to very well at pruning.

Here are some photos of my veteran pruners, the 3rd graders. They were trained two years ago and still have good technique.

Edible Schoolyard - update

Today well known British chef, Jamie Oliver, stopped by to visit the Edible Schoolyard. Specifically he wanted to see the children at work in the garden and the kitchen classroom. This photo gives a good look at the lovely room, and take note of the fresh flower vases on each table.

Esther Cook, end of table at right, is the lead kitchen teacher.

Oliver has launched a foundation to lead a "Food Revolution". This effort focuses on getting healthful food into schools, and getting out nutrient poor, over sugared items.