Garden to Table Program
Garden to Table

Principal Message:

Crest View's new community garden gives our children an opportunity to learn where their food comes from directly: to see, touch, and taste their meals starting with seeds, then plants, then harvested fruits, vegetables, and herbs, then compost. When kids experience, influence, and reflect on their interaction with their world, the knowledge they gain will nourish them forever.

Ned Levine – Crest View Elementary School Principal

Vision Statement:

Crest View’s Garden to Table program provides a unique hands on learning opportunity that helps children understand the connection between food, their bodies and the planet earth. In our outdoor living classroom, students engage in experiential learning activities, which enhance existing curriculum.  In our grade specific organic garden beds, students are responsible for planting, cultivating and harvesting their crops.  Students are provided opportunities for additional learning experiences; including nutrition education, culinary skills, and sustainability practices. From garden to table, students harvest an appreciation for where food comes from, how it nourishes their bodies and the importance of healthy living.

Recipes & Nutrition Tidbits

(provided by the GROWE Foundation)

Kale Chips

Yield: 4 cups chips

1 bunch kale*, ribs removed and torn into large pieces

2 tablespoons olive oil

1 tablespoons brown sugar

1 tablespoon kosher salt

Preheat oven to 300 degrees

Place the kale pieces in a large bowl.  In a small bowl, combine the olive oil, brown sugar and salt.  Pour that mixture over the kale, and toss to coat well.  Place an even layer of kale on a large cookie sheet, being sure not to put too much kale (you may have to do this in batches) as you want the kale to crisp like a chip.  Check the kale after 5 minutes.  It should still be bright green, but crisp.  If it still feels soft, bake for an additional 2-3 minutes.  Remove from oven and serve.

*Lacinato or Dinosaur Kale is a variety that is dark green and has flat leaves, as opposed to curly leaved kale.  Use the flat kale if you can find it as it makes a better “chip”


·    Kale is the king of all vegetables and stands ahead above the rest.  Its dark green color provides high levels of antioxidants and is a very good source of vitamin A, B-vitamins, vitamin E, fiber, Iron and calcium.  In fact, kale is an incredible source of well-absorbed calcium, which can help prevent osteoporosis.

·    Olive oil is well known for reducing the risk of heart disease.  Although olive oil is a fat, it is a monounsaturated fat which helps decrease harmful LDL cholesterol.

·    Olive oil is a powerful antioxidant and helps protect against cancer, especially breast cancer.

·    Use extra-virgin oil whenever possible, as it has the highest amount of protective compounds in comparison with virgin or light-virgin olive oil.  Also, the deeper the color of the oil, the more intense the flavor.





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 Grade Level Gardens