The Spring Creek Recreational Fund’s (SCRF) Urban Garden Classroom (UGC) is blossoming with fresh produce. Everything is ripe for the picking, including for the first time this season, fresh strawberries and blueberries. Members of Spring Creek Senior Partner’s (SCSP) Garden Club and children from Oasis Camp TWU are reaping the benefits of this summer’s harvest. Every week both groups visit the garden, helping to weed and water. In return, Garden Educator Jacqui Roytman shows them how to harvest and explains the best ways to cook the produce. Campers learned all about egg-plant, tomatoes, peppers, jalapenos, and basil. Roytman explained to the students that a lot of spaghetti sauces are made from these ingredients. There are some pizza parlors that also use these ingredients within their hearty pizza pies. After the lesson, the children were able to take some of the vegetation home for their parents to cook.
Members of SCSP are well versed in all of the plants growing in the UGC. They are now able to tell the difference between a weed and the green vegetable leaves. While weeding within the garden beds, the seniors also checked to see if the plants are ready to harvest. The zucchini has done very well this season thanks to Roytman’s green thumb and the help of the seniors watering the garden beds. The zucchini has grown so large that it could very well be measured as long as the length of a person’s arm. The garden club members were excited to harvest this vegetable so that they could make spaghetti zucchini and vegetable kebabs for dinner.
The garden club has helped to educate the seniors about healthier food options, and introduced them to new recipes, such as spiralizing zucchini (for a healthy alternative to spaghetti noodles) and fried green tomatoes.
Photos by Amanda Moses and Benjamin White.