Picking tomatoes in October & other amazing feats

15 Oct

Even as I impatiently await the return of truly cold weather — so I can once again wear my favorite black boots — I marvel at what this extended warm weather has done for the school garden.

Every day, students are able to pick ripe tomatoes from the vine and eat them on the spot. I mean, would you just look at this abundance?

Tomatoes in October

Kids that start the year feeling lukewarm (to put it kindly) about tomatoes become more open-minded about this delicious treat they can pick right from the vine.

Another amazing feat of Mother Nature: The basil keeps growing and growing and growing. In my daughter’s Lower El classroom, students recently harvested some basil, took it back to the room and made pesto to mix with noodles as their afternoon snack.

Basil, as far as the eye can see

You, too, can enjoy pesto made with basil from the Edible Garden! I’ll be making pesto using the fresh basil and summer-harvested garlic grown by students in our Edible Garden — and selling it by the jar.

If you’d like to have your own jar of delectable Edible Garden Pesto, simply post a comment here!

I’ll sell them for as long as supplies last. All funds go toward the purchase of mulch to protect the school garden through winter. I’d ask you to give what you think is fair for this mini-fundraiser, perhaps $5-$10. Thanks for your ongoing support!

Fresh basil from the garden becomes ...

Pesto!

12 Responses to “Picking tomatoes in October & other amazing feats”

  1. Janice McCarthy October 15, 2010 at 4:31 pm #

    I’ll take a jar, Alice!

    • Alice Bumgarner October 15, 2010 at 7:00 pm #

      As the first to raise your hand, you get an extra-big jar, Janice!

  2. Gillian Williams October 15, 2010 at 4:47 pm #

    Brilliant! I heard about making unbelievably delicious pesto in class from a child who has previously picked the basil out of her food piece by piece. Hmmm… We’d love three jars. Thanks Alice.

    • Alice Bumgarner October 15, 2010 at 6:59 pm #

      Fabulous story, Gillian. Thanks for telling it :)

  3. Kristin Anderson October 15, 2010 at 4:53 pm #

    I would love two jars Alice!! I love pesto. Thanks so much for doing this.

    • Alice Bumgarner October 15, 2010 at 6:59 pm #

      You’re so welcome. Glad we have so much basil to share this season.

  4. Donna Beckmann October 15, 2010 at 5:15 pm #

    Thanks Alice, I would love a jar of your homemade, schoolgrown pesto.
    Donna

    • Alice Bumgarner October 15, 2010 at 6:58 pm #

      You got it, Donna!

  5. A Barnes October 15, 2010 at 8:48 pm #

    Would love to make a contribution. Save one for me!

    • Alice Bumgarner October 15, 2010 at 8:53 pm #

      Better yet, I’ll cook some for you, Mom :)

  6. Wendy Baucom October 15, 2010 at 10:56 pm #

    I would love two jars. How long will it keep? Sounds like a fabulous gift.

    • Alice Bumgarner October 16, 2010 at 12:34 pm #

      Wendy, you can freeze it and it’ll keep just fine for a few months. Some people say that the parmesan cheese will sort of “turn” the flavor after a while. So to be on the safe side, you might want to eat within three months or so.

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