Going the Extra Mile

My Hollywood Commute on the 101N

When it comes to gardening and especially with my students, I always go the extra mile. I can't help it. I think it's a mixture of my personality and high-energy level to always go that extra distance, with everything in life. Yes, I was the over-achiever throughout grade school, high school, and college. Believe me, I'm not trying to brag, in fact, I think this need to always "go the extra mile" can be a curse as much as it is a gift. But I love it.

I love my Jetta; it can do anything, like carry 2 alfalfa bales.

 

                                                                         

At the feed store in Glendale, the woman who sold me the alfalfa bales gave me a worrying look as I explained to her I wanted 4 bales of alfalfa and no, I don't have a truck.

"You don't know anyone who has a truck?" she asked baffled. 

"No." I replied, remaining calm despite feeling a little judged for not having a truck or a friend with a truck. 

My Jetta can do anything, I thought in my head. And she did. Although we didn't fit 4 bales, we miraculously fit 2, which turned out to be plenty of alfalfa. From Glendale, to Arcadia, and back to Hollywood the next morning, she got the bales safely to school, and Ramon, our groundskeeper, helped me haul them into the garden. 

So, why did I go through all the trouble for alfalfa? Well, alfalfa is a great nitrogen source for soil and excellent mulch, since it releases nitrogen and other rich nutrients like potassium and phosphorous slowly. Mulch, in general, keeps soil at a stable temperature, retaining more moisture in the soil, while suppressing weeds. My students had a blast mulching. And our veggie seedlings will be all the more happy and healthy. Now my car smells like a barn, but it was worth it.                                                                                                                                                                  

New life spouting!

A most beloved veggie comes to life. 

On other garden fronts, new life is sprouting! The Broccoli, Cabbage, Kale, Chard and Spinach we started a few weeks ago are growing nicely. It's so exciting to see the garden transform from an abandoned space, to one nurtured and growing, with excited students who are always willing to lend a hand, to water, transplant, or even carry heavy bags of compost. It makes my job so satisfying to see them love coming into the garden. 

Christmas came early! Red Wigglers have arrived!

Paper pots are biodegradable. 

We also experimented with starting seeds in paper pots which we made by hand. These pots can be planted directly into the ground when the sprout is strong enough. This is a lesson on seed starting and environmental mindfulness. Making the pots is also a practice in dexterity, using hand and finger muscles in different ways then students may be used to. It was a challenge for most, but we got through it successfully. 

In other exciting news, our Red Wiggler worms for our Vermicompost bin arrived! Students were so excited to hold and study the worms under a magnifying glass. I can't wait for the black gold they will provide us. 

In cooking with 4th and 5th graders, we made Butternut Squash Soup topped with crunchy toasted Pumpkin seeds. Squash and Pumpkins are the harvests of the month for this month of October. So, to celebrate these fine vegetables, we made a creamy soup. Part of learning to cook food is learning to enjoy it with a beautifully set table and the company of friends. 

Slurping Butternut Squash in the company of friends. 

A close-up of simplistic beauty. 

Another visitor to the garden!

Life is fantastic in our little garden, and I am happy as can be. 

*photos by Tiffanie Ma