We had more than 50 volunteers helping us this Saturday and last Saturday in our garden! We spent the days cleaning out our old garden, and moving tools, perennials, and bulbs to our new garden for planting. Thanks to Junior League of Seattle, and to all of those who came out to help us!
If you’re interested in volunteering with Green Plate Special, don’t hesitate to contact us at firstname.lastname@example.org
This week there are seeds in the ground at our new garden on the corner of 25th Ave S and S Walker! We planted four varieties of garlic, several kinds of fava beans, shallots, and Egyptian walking onions. These seeds will be sprouting within the next few months, and next summer our youth will be harvesting garlic and onions to be used in all kinds of dishes – including a student favorite: vinaigrette.
Our interns, Rahima and Rakila, carefully measured spacing between the seeds and rows, and we talked about what the garden will look like when it is full of vegetables, fruits, and flowers. We involve youth in every step of the garden process, from planting starts, to watering and weeding, harvesting and making choices as to where new seeds might go. Each young person adds their own touch to our garden and you will find painted garden signs and creative bed markers too!
Separating garlic cloves
Spanish Walking onions
4 inches apart!
It was a breezy, but sunny afternoon for our Garden Gala on Sunday. We gathered in our new garden in Rainier Valley to celebrate a space that will soon be filled with middle school students growing, cooking, and enjoying healthy food! Guests enjoyed pizza from our wood-fired oven, and tasty seasonal bites donated by The Ruins. The atmosphere was set with music and lighting by Max Pagel and PNTA.
Our 7th grade interns, Rakila and Rahima, spoke to the crowd about the things they’ve learned in the garden and kitchen, and why Green Plate Special is important to them. We were happy to be joined by Mark Torrance whose foundation, The Mark and Susan Torrance Foundation, funded the building of our new garden in dedication to Susan Torrance.
It was a festive evening, and we enjoyed meeting new neighbors and greeting old friends. Thank you to those who joined us on Sunday!
This fall, we have two awesome interns: Rahima and Rakila! They are working with us in the garden harvesting, preparing for our move, and selling extra produce at our garden stand. They are also working with us in the kitchen to preserve produce, and whip up delicious food for upcoming events. Rakila and Rahima both came to Green Plate Special as part of Delta’s Academy Shabazz last fall. We are lucky to have them with us!
Rakila is in 7th grade at Washington Middle School, and first came to Green Plate Special through Delta’s Academy Shabazz
Rahima is a 7th grader at Madrona K-8, and she has been part of Green Plate Special programming for two years.
Last Tuesday evening we shared a family style French dinner, featuring produce from Green Plate Special’s garden, with 45 people at Café Presse’s Corner Table. On the menu was braised pork shoulder with scarlet runner beans, and a clafouti made with ground cherries from the garden. We enjoyed reconnecting with many long-time supporters, and meeting new friends.
Wyman Youth Trust provided a generous matching grant of up to $2,000 for funds raised during Tuesday’s dinner, and we are excited to say that the attendees far surpassed that goal! Money raised during Tuesday’s dinner will support the creation of our new teaching-garden and kitchen classroom, and our programming with middle school youth.
Thanks to Jim and Sheila Drohman, Joanne Herron, the wonderful staff at Café Presse, Wyman Youth Trust, and all of those who attended, for a wonderful evening!
We had a wonderful gathering to celebrate our first garden property on Sunday. Thank you to those who braved the stormy weather to join us! We enjoyed visiting with you, and sharing food from a garden that has been a joy for us to grow and tend in, with our middle school youth.
We are excited to share the same Green Plate Special spirit in our new garden!
Students from Middle School Enrichment Academy at Madrona K-8 spent time in our kitchen and garden this summer. They made pesto and soup, shelled beans, and planted greens. Check out the photos of this energetic bunch!
We spent our summer with students from Seattle Parks and Recreation‘s Summer of Service harvesting, cooking, and working in our garden. We spent one day a week in the kitchen, and the rest of our time outside in the beautiful Seattle sunshine. Our cooking wasn’t relegated to the kitchen however, garden salads and drinks of all sorts (such as cucumber, lime cooler) were part of our garden day as was grilling bread and summer vegetables. The students helped us with watering, weeding, harvesting and end of summer planting. But also discovered new favorite vegetables, and the fun of sifting worms to separate them from their castings!
Summer of Service provides under-served middle school students with engaging, meaningful, relevant and effective service learning experiences that demonstrate measurable impacts on environmental issues. The program is a collaboration of Innovations in Civic Participation, AmeriCorps and the Washington Commission for National and Community Service.
Check out these photos of our fun in the kitchen and garden this summer!
Students from Antioch University visited our garden this week for a class about food systems and urban agriculture. We had a great time talking with them about Green Plate Special’s work with middle-school students – then we all worked together weeding the entrance of our garden. We couldn’t believe how much they got done in just a few hours!
Thanks to Eddie, Nelson, Allesia, Nicole, Robyn, Talis, Joshua, and Sera for all your hard work!
Cafe Presse is hosting a special benefit dinner for Green Plate Special on September 24. The family-style French dinner, with a menu created by Chef Laura Dewell of Green Plate Special and Chef Jim Drohman of Café Presse and Le Pichet, will feature produce from Green Plate Special’s garden. All proceeds will benefit Green Plate Special.
Tuesday, September 24
Dinner begins at 6:30 pm. $75 per person, which includes wine, tax and tip. Space is limited. For information or reservations please call:
Café Presse at 206.709.7674
Fallafels des fèves, condiment aux courgettes, sauce blanche
Amuse bouche of crispy dried fava fritters served with zucchini relish and garlic-yogurt sauce
Salade aux légumes « fin d’été », croutons aux rillettes de thon
Salad of Romano beans, sweet peppers, tomatoes, basil and chicory, with local albacore rillettes on grilled baguette slices
Ragoût au porc et aux haricots blancs, chou frisée à l’ail et confiture de tomates
Natural pork shoulder braised with white wine, scarlet runner beans and rosemary, served with toasted garlic kale and tomato jam
Clafouti aux poires et aux groseilles du Cap, et sa crème fouettée
Dense vanilla custard baked with ground cherries and pears, with ground cherry purée and whipped cream