Vermont School Garden

A visit to a Vermont public school garden through the seasons.

Earliest Pesto and Lettuce for Lunch

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Mary makes Caesar Salad from our garden lettuce!

Mary makes Caesar Salad from our garden lettuce!

It’s official! We are now helping out with Summer School program salad right from our garden. The first lettuces, planted last June have made it to the lunch tables at school. Doesn’t Mary look happy to have this beautiful lettuce, grown by our students?

A pesto made from the flowers of our garlic plants (see previous posts) is the earliest and easiest to make. The very tips are cut off if they’re too dry. The rest, stalk and all goes into the food processor with olive oil and salt to taste. (Check consistency as you pulse. You should have a nice spreadable paste.) This pesto can be used in pasta, as a seasoning, or simply spread on toast with your favorite sandwich ingredients. YUM. Why didn’t I add lettuce???scapesscapes with olive oil and salt

scapes in blendescape tomaot and avocado sanwich


Author: vermontschoolgarden

I have been an elementary teacher at the Westminster Center School for 30 years. For most of those years, I maintained a garden as part of my teaching curriculum resource. Now I am the Garden Coordinator for all of the Westminster Center School classrooms.

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