Garden Club

The school's gardens offer a cross-curricular and hands-on learning environment for the students and teachers at Hi-C. The Garden Club, open to all students, oversees the gardens. They plant, tend, and harvest the veggies and flowers, build potato towers and trellises and create garden art. The Garden Club hosts the Fall Soup Luncheon, serving fabulous butternut squash soup made from school grown veggies. They make delicious salsa with Senora Steelman and eat broccoli picked straight from the garden all while learning about the wonderful world of gardening and home grown food.

Summer 2009 Poster

Spring 2009 Poster

Garden Goodness 2009

RECIPES

download recipes here

Classic Butternut Squash Soup

Source:  www.wholefoods.com

Serves 6

Ingredients

2 tablespoons olive oil
2/3 cup diced carrot (about 1 (8-inch) large carrot)
1/2 cup diced celery (about 1 (11-inch) large stalk)
2/3 cup diced onion (about 1 medium onion)
4 cups cubed butternut squash (about 1 medium squash)
1/2 teaspoon chopped fresh thyme
4 to 6 cups low-sodium chicken broth
Sea salt and ground black pepper, to taste

Method

Heat olive oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Add butternut squash and thyme. Stir to combine with vegetables. Stir in chicken broth and season with salt and pepper.

Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to puree soup. Alternatively, let the soup cool slightly and carefully puree in batches in a traditional blender.
Nutrition

Per serving (379.77g-wt.): 140 calories (50 from fat), 6g total fat, 1g saturated fat, 6g protein, 20g total carbohydrate (5g dietary fiber, 4g sugar), 0mg cholesterol, 180mg sodium

Old Fashioned Apple Cake

Source: www.southernfood.about.com (Shirl's Apple Cake)

Prep Time: 10 minutes
Cook Time: 45 minutes

Ingredients:

  • 2 eggs
  • 1 1/2 cups sugar  (original recipe calls for 2 cups)
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 4 cups diced peeled apples
  • 1 cup chopped walnuts
  • Cream Cheese Frosting, below

Preparation:

Beat eggs until light and fluffy. Gradually add sugar, oil and vanilla. Into a separate bowl, sift together flour, salt, baking soda, cinnamon and nutmeg; stir into first mixture. Stir in apples and walnuts. Put in greased 13x9x2-inch baking pan and bake at 350° for 45 minutes. Let cake cool in pan on a rack for 10 to 15 minutes. Spread apple cake with cream cheese frosting.

Cream Cheese Frosting (modified from original recipe)

  • 1 pkg.(8 ounces) cream cheese, softened
  • 4 tablespoons butter, softened
  • Pinch of salt
  • 2 teaspoon vanilla
  • 1 1/2 cups confectioners' sugar

Combine all ingredients in a mixing bowl; beat until smooth.

Letter 2009