Our Families Make the Difference

All generations are on board for the UT Elementary Green Day.  This is when we come together to complete large projects on the campus grounds.  For our recent green day we revamped both PreK outdoor areas, built compost and leaf bins, repaired the wheelbarrows and garden cart, removed Bermuda grass from the vegetable gardens (as best we could), organized the Little Longhorn League shed, sanded the hand rails on the deck (splinter hazards) and deconstructed decaying outdoor furniture.

Our campus is the product of our giving families.  They assist us every time we ask for help.  The students genuinely enjoy working with their families.  The week following Green Day is full of "my family fixed this" comments.

All the families enjoyed a hearty lunch supplied by Chipotle.  A meal is always better when you can share it with extended family and friends.

Thanks to Ashley, Leo and Patty with Chipotle.  You make the work rewarding.

And thank you to our UT Elementary Families.  We would be able to be us without you.

Making Change at the SFC Downtown Farmer's Market

The Farmer's Market experience was far more than we expected.  We knew it would be fun.  We didn't know the extent of the real life learning that would occur.

The long term goal of our Farmer's Market attendance is to make the Wellness Class Cooking Program self-sustaining.  We utilize some of our garden produce for the Cooking Program but have to supplement many items and keep a steady supply of pantry goods such as olive oil, spices, sea salt and lemons.  The funds also cover the initial and replacement costs of our small kitchen tools.

Our perennial herbs are the staple market items.  We trim these early in the school year to encourage new growth.  Fresh herbs are better for cooking.

We harvest the new growth from the perennial herbs and as much of the basil, an annual, as we can.

We have a great set up for washing, drying and bundling our herbs.  We group them with rubber bands and attempt to make them equal sizes.  All of this happens in the garden.

The next step is to store everything for the night.  On Saturday morning I gather all the supplies and meet some of the UT Elementary families at the Sustainable Food Center's (SFC) Downtown Farmer's Market.  The set up is minimal and gives us time to meet our neighboring vendors.

Now, the fun begins.  

The students are running the stand which means they need to communicate with the public and make change.  The students tell the customers about the various herbs we have for the week; basil, thyme, oregano, rosemary and Mexican Mint Marigold.  Customers ask which herbs the students like the most and how they might use the the herb.  The students are asked about our school and the gardens.  We also have seed cards for sale and the customers want to know what a seed card is, how they are made and how they are planted.  

Once a customer makes their decision, the students begin their mental math.  We do not have calculators, just eavesdropping adults.  The students total the purchases, collect the payment and make change.  Making change with real dollars and coins is very different than using play money in the classroom.  Using new math skills with several adults around and relying completely on mental math can be a bit intimidating but the students handle it with grace.  So do the customers.  Everyone who comes to the stand either helps engage the students math skills or is patient while the students figure out the totals.

And the big discovery?  You can barter!  One bunch of rosemary can get you a glass of lemonade.