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
Green Plate Special is in the midst of some big and wonderful changes this year, and we’re excited to announce one more. Laura Waltner has joined our team to help full-time with marketing, communications, and much more (you must wear many hats when you’re as small as we are!). Yep, we now have “Laura” x2!
Laura began volunteering with Green Plate Special in the fall of 2012 with our Madrona after school program. In the coming months, she will be helping with events, publicity, and programming.
An avid home cook and gardener, Laura enjoys traveling, and trying as many new foods as possible. She has a Bachelors degree from Gonzaga University and previously worked as Development and Communications Coordinator for the environmental publishing and outreach nonprofit organization, Braided River.
Laura will be working full-time with us for the next six months. If you have any questions or suggestions—or just want to say hello—you can contact her at firstname.lastname@example.org.
We are working to make this a permanent position; please consider supporting our efforts by clicking the orange “donate” button at the top right!
On Sunday, we had the chance to spend time in the garden with some of the wonderful volunteers who have worked hard watering, teaching, and helping Green Plate Special in countless other ways this spring and summer. We enjoyed the beautiful Seattle sunshine, and shared good food and great company. Thank you to all of our volunteers — Green Plate Special wouldn’t work without you!
If you’re interested in volunteering with Green Plate Special as we begin our garden move this fall, and you’re not already on our volunteer email list, please send us an inquiry at email@example.com. We would love to have you join us!
We’ve been very busy, and so much too tardy in our enthusiastic THANKS to SYMETRA.
On Friday June 28th, for the second year in a row, 30 wonderful and generous employees of Symetra came out to our Green Plate Special garden for 2 3-hour shifts to weed and weed some more…..in the hot sun.
They gave of their day and a great deal of sweat to help prepare yet again, GPS’s garden for the start of our summer programming. You might say, “weeding, what’s the big deal?”. But you’d say that only if you had never visited our garden and saw what we fight against daily. By May we have usually lost the fight and parts of our garden are deep in noxious weeds.
The folks at Symetra generously have stepped in to make the garden much more welcoming to our summer youth and healthier overall for our growing food.
Further, employees have supported GPS in financial ways by generously donating and having their donations matched by Symetra.
THANK YOU FOR YOUR GENEROSITY AND SUPPORT! We look forward to working with you next year in our new and permanent space (2115 South 25th Street, Seattle)
For further information on Symetra go to: http://www.symetra.com and check out their generous support of nonprofits by going to: http://www.symetra.com/About/community/Pages/community.aspx
Green Plate Special is looking for energetic summer interns to work with our middle school day camp programs. Gain hands-on experience in organic gardening and scratch cooking while engaging and educating youth about the farm-to-table movement. Our summer interns build skills in communication, experiential learning, community outreach, planning and organization, while working in the Green Plate Special garden and kitchen.
To learn more about Green Plate Special Summer Internships, visit our Events page.