This week during our lunchtime garden club, the 4th grade gardeners learned what food and paper items are great for composting. Upon finishing their lunch, the kids fed their lunch scraps to red wiggler worms in our Worm Cafe outside the science lab and then took a field trip to my backyard garden to explore what is “springing up.”
As we entered the garden, I told the kids they were entering a “nursery” where many baby plants are growing and over the next 2-3 months will grow and yield a bountiful amount of fruits and vegetables bursting with color. As we walked through the strawberry patch, we talked about how strawberries and the sugar snap peas growing next to them are already producing food in early Spring while the mung beans now showing their leaves will soon follow and the blueberries are not far behind them.
As we passed the herbs in pots and the green tomato plants in their Earthboxes starting to climb their trelaces, we talked about how every blossom now appearing will soon be replaced with a colorful tomato ripe for eating in a couple of months.
The kids also got to smell the fragrant blossoms on the meyer lemon tree that will drop and turn into green bulbs that in early March turn into yellow producing the most delicious fruit!
Lastly, we visited the compost bin and loaded up my Tumbleweed compost bin with food scraps form my kitchen and gave it a spin! Mrs. Lawrence and I then explained the differences between how the composter breaks down food by incorporating oxygen with the spinning to help the microbes break down the scraps and turn them into compost, where the worms in the Worm Cafe eat the food scraps and turn it into worm castings which also make excellent compost!
See you next week!