Summer has officially come to a close, and for the garden, that means slow growth, seed harvesting, and focusing on our hardy greens. This month farm to school is featuring a Vermont favorite: Kale! As well as its colorful companion, Swiss Chard. I tend to think we like these fibrous leaves so much because we can relate to their hardiness…But maybe our gut bacterium is whispering to us…”pssst, its FIBER* that feeds me, and, yanno, I’m working really hard making essential nutrients available to you, so, if you could just do me this one favor…”
**Sidenote: Did you know that healthy gut bacteria has been shown to be strongly correlated to avoidance of and in some cases the HEALING of metabolic disorders such as diabetes and cardiovascular disease? Probiotics were all the rage as folks started to realize how important our bacterial buddies are, but the true hero, in fact, is fiber.
In class this month we’re talking about hardiness, about how to stay strong during the winter months, and about seed saving (Growing Gardens uses seeds produced ON farm whenever possible, and these cooling months are when we let things go to seed before closing the beds).
We work together to create a delicious fresh-taste of fall, pesto, and snack on it with some tortilla chips.