24th Street Garden Classroom

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24th Street Garden Classroom

Our prototype garden classroom is located at the 24th Street Elementary School in the West Adams neighborhood of Los Angeles. Spanning over 1-acre, the 24th Street garden includes an orchard with over 55 fruit trees, habitat gardens, Native California gardens, sixteen vegetable production beds, shaded teaching areas and a garden shed.

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About Us

Featured

verynice. company donating Seed to Table Design!

Dec 18, 2012

We're over the moon to announce that the verynice. company, a global design, business, and innovation consultancy that dedicates over 50% of its efforts toward pro-bono services, has chosen our Seed to Table curriculum project as a recipient of it's incredible generosity!

We can hardly believe that this dream we've had for so many years is now going to become a reality!

Recipes !

Cooking with Nasturtium

In our garden classroom, we are always looking for ways to minimize waste and recycle resources back into the garden. For example, if our cooking class has food scraps left over, our way of recycling them is to feed them to the worms to turn into rich compost for our garden beds. But what if we don't have worms at home? Are there recipes we can cook that utilize the entire ingredient and don't leave scraps? Why, yes!

Nasturtiums are one of our favorite things growing in the garden! They don't need much attention to thrive and yet they still provide the garden with vibrant reds, oranges, yellows and greens. In addition to being beautiful, both nasturtium flowers AND leaves are edible! You can add the nasturtium's peppery flavor to many things, but one of the tastiest ways to eat nasturtiums is in pesto! This pesto can be a spread in sandwiches, used as a sauce for your pasta, a marinade on chicken or fish, or a fun addition to your breakfast eggs! Try to pick the smaller, dark green leaves for this as they have the biggest peppery flavor.

Nasturtium Pesto

Ingredients
2 cups packed nasturtium leaves, plus a handful of nasturtium flowers

1-2 cloves garlic

1/2 cup walnuts

juice of 1/2 large lemon

3/4 cup extra virgin olive oil

Method
Put everything but the salt and pepper into a food processor and mix until smooth. Add salt and pepper to taste and enjoy!

**Note: You can freeze this pesto for future use...that is if you have any leftover

Follow @gardenshoolLA

Garden School Foundation
2187 W 24th Street
Los Angeles, CA 90018
ph. (213) 434-4080

Julia Cotts, Executive Director
info@gardenschoolfoundation.org

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Garden School Foundation