Activities

	Garden To Table
The Garden to Table Program is administered by Lilias Skilbred, lilias@skilbred.com.
For more information, see the  Flatirons Garden to Table Program School Support Network Tool Kit.
Garden To Table has new lesson plans for spring and fall for K-5th grades. Working collaboratively with teachers the Growe Foundation has provided us the opportunity to track strong curriculum based connections to the school gardens.   Math skills were practiced as 1st grade students planted lettuce transplants. Science skills, social studies and health standards are tapped as the garden is harvested and planted again.  New lesson plans will 'plant the seeds' of creativity and encourage teachers and classrooms to discover additional ways to connect learning opportunities to their school gardens. Read more http://www.dailycamera.com/ci_17788113
Lot's of Learning this Fall!    Students in all grade levels are returning to gardens that are ripe for the picking and learning!  K-5 Lesson Plans have been developed to connect classroom learning directly to the garden. Some highlights for each grade level are: Kinder - 5 Senses in the Garden, students will smell, taste and touch their way through the garden in a hands on exploration using all their senses.  1st Grade - Seed Saving, what are the parts of a seed and how do they travel?  Students will collect seeds from the garden and explore first hand the life cycle of plants. 2nd Grade - Insect Communities,  which insect is a Decomposer?  What are the different roles insects play in the garden?  Students will explore the garden for an upfront look at everything that crawls, creeps and flies in the garden.  3rd Grade - Harvesting for Health, why are vitamins and minerals important to a healthy diet?  Students will explore different plants and vegetables in the gardens and learn about their health benefits and history. 4th Grade - Harvesting for Market, what determines the price of goods and services?  Students will research food prices and then harvest fresh produce from the garden to sell at a school market or to donate to a worthy cause!  5th Grade - Earth's Precious Soil, what makes a healthy soil?  Students will investigate the different components of soil and learn about the soil food web. Please contact Bonnie Madtson if you would like to Volunteer to help in the Garden! Bonnie Madtson:  Phone - (303) 447-0380, Email - bmadtson@gmail.com
Fall is a great time of the year for harvesting and celebrating the season and Growe has some really fun events for you to enjoy...   October 29th-30th Burgundy Wine Festival: The Boulder Wine Merchant is hosting an incredible two-day celebration of the spectacular wines from Burgundy and are generously donating Sunday's proceeds to Growe! You won't want to miss these two amazing wine opportunities.   Seminar of Terroir $50 (11.00 a.m. - 1.00 p.m.)   Master Sommeliers Bobby Stuckey, Richard Betts, Doug Krenik, and Brett Zimmerman will guide attendees through an intimate study of the great wines and vineyard expressions from Burgundy. Limited to 40 guests. Learn more and register at http://www.regonline.com/burgundywinefestival  The Grand Tasting $25 (1.30 p.m. - 4.00 p.m.) A rare opportunity to taste some of the great wines from the Burgundy region. Limited to150 people. Learn more and register at http://www.regonline.com/burgundywinefestival Hope to see you at these great events and thanks for supporting our work to educate children about healthy eating and caring for the environment.  Sincerely, Bryce Brown
Kale Chips Recipe Yield 4 cups chips 1 bunch lacinto 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 In a large bowl, place the kale pieces in a small bowl, combine the olive oil, brown sugar and salt. Pour the sugar, salt 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.  *Lacinto Kale is a dark green variety that is has flat leaves, as opposed to curly leaved kale.  Use the flat kale if you can find it as it makes a better "chip"