A child said, What is the grass? fetching it to me with full hands;
How could I answer the child?
I do not know what it
is any more than he.I guess it must be the flag of my disposition,
out of hopeful green stuff woven.
Or I guess it is the handkerchief of the Lord,
A scented gift and remembrancer designedly dropped,
Bearing the owner’s name someway in the corners, that we
may see and remark, and say Whose?
Or I guess the grass is itself a child. . . .the produced babe
of the vegetation.
Or I guess it is a uniform hieroglyphic,
And it means, Sprouting alike in broad zones and narrow
zones,
Growing among black folks as among white,
Kanuck, Tuckahoe, Congressman, Cuff, I give them the
same, I receive them the same.
And now it seems to me the beautiful uncut hair of graves.
Tenderly will I use you curling grass,
It may be you transpire from the breasts of young men,
It may be if I had known them I would have loved them;
It may be you are from old people and from women, and
from offspring taken soon out of their mother’s laps,
And here you are the mother’s laps.
This grass is very dark to be from the white heads of old
mothers,
Darker than the colorless beards of old men,
Dark to come from under the faint red roofs of mouths.
O I perceive after all so many uttering tongues!
And I perceive they do not come from the roofs of mouths
for nothing.
I wish I could translate the hints about the dead young men
and women,
And the hints about old men and mothers, and the offspring
taken soon out of their laps.
What do you think has become of the young and old men?
What do you think has become of the women and
children?
They are alive and well somewhere;
The smallest sprouts show there is really no death,
And if ever there was it led forward life, and does not wait
at the end to arrest it,
And ceased the moment life appeared.
All goes onward and outward. . . .and nothing collapses,
And to die is different from what any one supposed, and
luckier.
Walt Whitman
photo copyright RGlavan, Bayville, NY 2010
Look what my incredible children made me for breakfast! All the vegetables were picked from our garden too! They know just what I like!
"Our Children no longer learn how to read the great book of Nature from their own direct experience, or how to interact creatively with the seasonal transformations of the planet. They seldom learn where their water come from or where it goes. We no longer coordinate our human celebration with the great liturgy of the heavens." - Wendell Berry
This is the first day of my 30 day challenge. The first thing I did this morning was to make myself a cup of green tea. Then I realized that the tea was from China! Oops!! Not a great start to my Challenge. After I put aside the tea, and all the negative thoughts that were flooding my mind about this challenge, I went into the garden to find breakfast. I emerged from the garden with a smile and a bounty- many types of greens, a cuke, a tomato and blackberries. The kids wanted more than salad. Local peaches and organic whole wheat pancakes made with local eggs and blackberries went over well for the kids. I don't think this challenge is going to be easy. I spent quite a bit of time over the last few days wondering how I will manage for a whole month. No almonds, or avocados? Sea salt or pepper? Am I crazy? What kind of oil can I use for salads and cooking? Are there any grains that are local? Can I really do this? Why did I even propose this crazy idea?
We were invited to my brother's house for dinner so I stopped at a local farm on the way. Peaches, lettuce, tomatoes, scallions, peppers, local apples and honey! I made a great salad for us. They served a nice watermelon for dessert. The kids ate nonlocal stuff at their house. I didn't push it. After all, I am not doing this to torture my family. I want this to be a great learning experience for us all. And it already has been.
“Food consists not just in piles of chemicals; it also comprises a set of social and ecological relationships, reaching back to the land and outward to other people.” - Michael Pollan, In Defense of Food.
The kids and I have a summer routine for the past three years. Every Saturday morning, we visit a local "Farmer's" Market which sells organic produce at a good price. There are some other regular vendors there as well- a really sweet woman selling home-baked sweets; a lady selling books, 3 for a dollar, to raise money for a cause. We buy produce, a few books, and head home for a fresh breakfast and book-reading.
This year I have been paying more attention to where things actually come from, and basically this may be a farmer's market, but not any with produce from farmers in our area. They have organic produce, yes, but most of it shipped in from another country.
There is also a "local" market that just opened up in our town. There is NOTHING local in the store. No local produce, honey, nothing.
So, I have been thinking....(uh-oh, for those who know me!)... how difficult would it actually be to eat completely local for a month?
Avocados, almonds, mangos are staples for my diet. They are not local. My husband loves his Columbian coffee. Even my green tea, or my kelp for that matter- where does it all come from? So, here's what I am thinking. This week, when everyone is fed and relaxed one evening, I am going to call a meeting. I am going to pose a challenge to my family to eat local for one month- the month of August. Will they accept the challenge? I will let you know, and if anyone else is interested in joining me, please email me at rebecca@kidsgrowingfood.com. I will keep you posted!
The Benefits of Blueberries
These little gems are now ripe for picking. Kids love picking them and putting them in a berry basket. They never make it past the sink for a quick wash. SInce blueberries are among the most pesticide-ridden fruits, it is nice to know that these are organic, and have nothing on them. Apart from being fun to grow and pick, they are great for your health. Read on!
Blueberries are literally bursting with nutrients and flavor, yet very low in calories. Recently, researchers at Tufts University analyzed 60 fruits and vegetables for their antioxidant capability. Blueberries came out on top, rating highest in their capacity to destroy free radicals.
An Antioxidant Powerhouse
Packed with antioxidant phytonutrients called anthocyanidins, blueberries neutralize free radical damage to the collagen matrix of cells and tissues that can lead to cataracts, glaucoma, varicose veins, hemorrhoids, peptic ulcers, heart disease and cancer. Anthocyanins, the blue-red pigments found in blueberries, improve the integrity of support structures in the veins and entire vascular system. Anthocyanins have been shown to enhance the effects of vitamin C, improve capillary integrity, and stabilize the collagen matrix (the ground substance of all body tissues). They work their protective magic by preventing free-radical damage, inhibiting enzymes from cleaving the collagen matrix, and directly cross-linking with collagen fibers to form a more stable collagen matrix.
Cardioprotective Action
While wine, particularly red wine, is touted as cardioprotective since it is a good source of antioxidant anthocyanins, a recent study found that blueberries deliver 38% more of these free radical fighters. In this study, published in the Journal of Agriculture and Food Chemistry, researchers found that a moderate drink (about 4 ounces) of white wine contained .47 mmol of free radical absorbing antioxidants, red wine provided 2.04 mmol, and a wine made from highbush blueberries delivered 2.42 mmol of these protective plant compounds.
A Visionary Fruit
Extracts of bilberry (a cousin of blueberry) have been shown in numerous studies to improve nighttime visual acuity and promote quicker adjustment to darkness and faster restoration of visual acuity after exposure to glare. This research was conducted to evaluate claims of bilberry's beneficial effects on night vision made by British Air Force pilots during World War II who regularly consumed bilberry preserves before their night missions.
Protection against Macular Degeneration
Your mother may have told you carrots would keep your eyes bright as a child, but as an adult, it looks like fruit is even more important for keeping your sight. Data reported in a study published in the Archives of Ophthalmology indicates that eating 3 or more servings of fruit per day may lower your risk of age-related macular degeneration (ARMD), the primary cause of vision loss in older adults, by 36%, compared to persons who consume less than 1.5 servings of fruit daily.
In this study, which involved over 110,000 women and men, researchers evaluated the effect of study participants' consumption of fruits; vegetables; the antioxidant vitamins A, C, and E; and carotenoids on the development of early ARMD or neovascular ARMD, a more severe form of the illness associated with vision loss. Food intake information was collected periodically for up to 18 years for women and 12 years for men.
While, surprisingly, intakes of vegetables, antioxidant vitamins and carotenoids were not strongly related to incidence of either form of ARMD, fruit intake was definitely protective against the severe form of this vision-destroying disease. Three servings of fruit may sound like a lot to eat each day, but by simply topping off a cup of yogurt or green salad with a half cup of blueberries, tossing a banana into your morning smoothie or slicing it over your cereal, and snacking on an apple, plum, nectarine or pear, you've reached this goal.
A Better Brain with Blueberries
In laboratory animal studies, researchers have found that blueberries help protect the brain from oxidative stress and may reduce the effects of age-related conditions such as Alzheimer's disease or dementia. Researchers found that diets rich in blueberries significantly improved both the learning capacity and motor skills of aging animals, making them mentally equivalent to much younger ones.
Promotion of Gastrointestinal Health
In addition to their powerful anthocyanins, blueberries contain another antioxidant compound called ellagic acid, which blocks metabolic pathways that can lead to cancer. In a study of over 1,200 elderly people, those who ate the most strawberries (another berry that contains ellagic acid) were three times less likely to develop cancer than those who ate few or no strawberries. In addition to containing ellagic acid, blueberries are high in the soluble fiber pectin, which has been shown to lower cholesterol and to prevent bile acid from being transformed into a potentially cancer-causing form.
Protection against Colon Cancer
Laboratory studies published in the Journal of Agricultural and Food Chemistry show that phenolic compounds in blueberries can inhibit colon cancer cell proliferation and induce apoptosis (programmed cell death).
Extracts were made of the blueberry phenols, which were freeze-dried and further separated into phenolic acids, tannins, flavonols, and anthocyanins. Then the dried extracts and fractions were added to cell cultures containing two colon cancer cell lines, HT-29 and Caco-2.
In concentrations normally found in laboratory animal plasma after eating blueberries, anthyocyanin fractions increased DNA fragmentation (a sign that apoptosis or cell death had been triggered) by 2-7 times. Flavonol and tannin fractions cut cell proliferation in half at concentrations of 70-100 and 50-100 microg/mL, while the phenolic fraction was also effective, but less potent, reducing proliferation by half at concentrations of 1000 microg/mL. Bottomline: eating blueberries may reduce colon cancer risk.
Protection against Ovarian Cancer
Among their rich supply of phytonutrients, blueberries include a flavonoid called kaempferol. Research calculating flavonoid intake in 66,940 women enrolled in the Nurses Health Study between 1984 and 2002 revealed that women whose diets provided the most kaempferol had a 40% reduction in risk of ovarian cancer, compared to women eating the least kaempferol-rich foods. In addition to blueberries, foods richest in kaempferol include tea (nonherbal), onions, curly kale, leeks, spinach, and broccoli.
A significant 34% reduction in ovarian cancer risk was also seen in women with the highest intake of the flavone luteolin (found in citrus). Int J Cancer. 2007 Apr 30; Am J Clin Nutr. 2004 May;79(5):727-47.
Healthier Elimination
Blueberries can help relieve both diarrhea and constipation. In addition to soluble and insoluble fiber, blueberries also contain tannins, which act as astringents in the digestive system to reduce inflammation. Blueberries also promote urinary tract health. Blueberries contain the same compounds found in cranberries that help prevent or eliminate urinary tract infections. In order for bacteria to infect, they must first adhere to the mucosal lining of the urethra and bladder. Components found in cranberry and blueberry juice reduce the ability of E. coli, the bacteria that is the most common cause of urinary tract infections, to adhere. See more about Blueberries and other fruits and vegetables at www.whfoods.com.
We have taken a strip of land on the front yard of this suburban house and replaced it with a much more eye-catching, beautiful edible garden. Here are the before and after photos. Planting has just begun. We will keep you posted on the progress.
As a child, one has that magical capacity to move among the many eras of the earth; to see the land as an animal does; to experience the sky from the perspective of a flower or a bee; to feel the earth quiver and breathe beneath us; to know a hundred different smells of mud and listen unself- consciously to the soughing of the trees. -Valerie Andrews
We started the kid's salad bar under grow lights in the dining room, using empty cartons and oak leaf lettuce seeds. (We also threw some nasturtiums in the mix). The kids were so excited to see their seedlings first come up in the carton, then transplanted to the garden. Now we have yummy salad!
All the names I know from nurse:
Gardener's garters, Shepherd's purse,
Bachelor's buttons, Lady's smock,
And the Lady Hollyhock.
Fairy places, fairy things,
Fairy woods where the wild bee wings,
Tiny trees for tiny dames--
These must all be fairy names!
Tiny woods below whose boughs
Shady fairies weave a house;
Tiny tree-tops, rose or thyme,
Where the braver fairies climb!
Fair are grown-up people's trees,
But the fairest woods are these;
Where, if I were not so tall,
I should live for good and all.
by Robert Louis Stevenson
“Free the child's potential, and you will transform him into the world” -Maria Montessori
Today we visited Bailey's Arboretum with some friends. The kids were engaged, relaxed, and happy. We came home with tree bark to make a faerie home, and a piece of a beehive that a local beekeper gave us. (Make sure to follow the rules of the places you visit) I was reminded today how important it is for our children to connect with nature. It doesn't need to be elaborate. A walk in the woods, a visit to the beach, or as we did, the Arboretum. As Richard Louv, Last Child in the Woods, says, "In nature, a child finds freedom, fantasy and privacy: a place distant from the adult world, a separate peace."
Children always seem amazed that they can eat a flower. Well, eating flowers is not a new thing. It was very popular in Victorian times and then fell out of style. But a quick stroll through many people's gardens reveal a plethora of edible flowers. Some flowers, and many herb flowers can be eaten. It is always good to make sure that what you are eating is really edible, and that goes well beyond the scope of this blog. But here is a partial lst of edible flowers that we have growing right in our own backyard!
Alliums (leeks, chives, garlic, garlic chives) - Known as the "Flowering Onions." There are approximately four hundred species that includes the familiar onion, garlic, chives, ramps, and shallots. All members of this genus are edible. Their flavors range from mild onions and leeks right through to strong onion and garlic. All parts of the plants are edible. The flowers tend to have a stronger flavor than the leaves and the young developing seed-heads are even stronger. We eat the leaves and flowers mainly in salads. The leaves can also be cooked as a flavoring with other vegetables in soups, etc.
Chive Blossoms (Allium schoenoprasum) - Use whenever a light onion flavor and aroma is desired. Separate the florets and enjoy the mild, onion flavor in a variety of dishes.
Garlic Blossoms (Allium sativum) - The flowers can be white or pink, and the stems are flat instead of round. The flavor has a garlicky zing that brings out the flavor of your favorite food. Milder than the garlic bulb. Wonderful in salads.
Basil (Ocimum basilicum) - Depending on the type, the flowers are either bright white, pale pink, or a delicate lavender. The flavor of the flower is milder, but similar to the leaves of the same plant. Basil also has different varieties that have different milder flavors like lemon and mint. Sprinkle them over salad or pasta for a concentrated flavor and a spark of color that gives any dish a fresh, festive look. Linguine with Tomatoes and Basil
Chamomile (Chamaemelum noblis)- The flowers are small and daisy-like and have a sweet, apple-like flavor. NOTE: Drink chamomile tea in moderation as it contains thuaone; ragweed sufferers may be allergic to chamomile.
Dandelions (Taraxacum officinalis) - Member of the Daisy family. Flowers are sweetest when picked young. They have a sweet, honey-like flavor. Mature flowers are bitter. Dandelion buds are tastier than the flowers: best to pick these when they are very close to the ground, tightly bunched in the center, and about the size of a small gumball. Good raw or steamed. Also made into wine. Young leaves taste good steamed, or tossed in salads. When serving a rice dish use dandelion petals like confetti over the rice.
Dill (Anethum) - Tangy; like their leaves, but stronger. Use yellow dill flowers as you would the herb to season hot or cold soups, seafood, dressings, and dips. The seeds are used in pickling and baking.
Lavender (Lavandula angustifolia) - Sweet, floral flavor, with lemon and citrus notes. Flowers look beautiful and taste good too in a glass of champagne, with chocolate cake, or as a garnish for sorbets or ice creams. Lavender lends itself to savory dishes also, from hearty stews to wine-reduced sauces. Diminutive blooms add a mysterious scent to custards, flans or sorbets. NOTE: Do not consume lavender oil unless you absolutely know that it has not be sprayed and is culinary safe.
Mint (Mentha spp) - The flavor of the flowers are minty, but with different overtones depending on the variety. Mint flowers and leaves are great in Middle Eastern dishes.
Oregano (Origanum vulgare) - Milder version of plant's leaf. Use as you would the herb.
Rosemary - Milder version of leaf. Fresh or dried herb and blossoms enhance flavor of any food.
Sage (Salvia officinalis) - The flowers are violet-blue, pink or white up to 1 3/8 inches long, small, tubelike, clustered together in whorls along the stem tops. Flowers have a subtler sage taste than the leaves and can be used in salads and as a garnish. Flowers are a delicious companion to many foods including beans, corn dishes, sauteed or stuffed mushrooms, or pesto sauce.
Savory (Satureja hortensis) - The flavor of the flowers is somewhat hot and peppery and similar to thyme.
Thyme (Thymus spp.) - Milder version of leaf. Use sprigs as garnish or remove flowers and sprinkle over soups, etc. Use thyme anywhere a herb might be used.)
Impatiens (Impatiens wallerana) - The flowers have a sweet flavor. They can be used as a garnish in salads or floated in drinks.
Johnny-Jump-Ups (Viola tricolor) - Lovely yellow, white and purple blooms have a mild wintergreen flavor and can be used in salads, to decorate cakes, or served with soft cheese. They are also a great addition to drinks, soups, desserts or salads.
Marigold (Tagetes tenuifolia - aka T. signata) - The marigold can be used as a substitute for saffron. Also great in salads as they have a citrus flavor.
Nasturtiums (Tropaeolum majus) - Come in varieties ranging from trailing to upright and in brilliant sunset colors with peppery flavors. Nasturtiums rank among most common edible flowers. Blossoms have a sweet, spicy flavor similar to watercress. Stuff whole flowers with savory mousse. Leaves add peppery tang to salads. Pickled seed pods are less expensive substitute for capers. Use entire flowers to garnish platters, salads, cheese tortas, open-faced sandwiches, and savory appetizers.
Pansy (Viola X wittrockiana) - Pansies have a slightly sweet green or grassy flavor. If you eat only the petals, the flavor is extremely mild, but if you eat the whole flower, there is a winter, green overtone. Use them as garnishes, in fruit salads, green salad, desserts or in soups.
Peony (Paeonia lactiflora) - In China the fallen petals are parboiled and sweetened as a tea-time delicacy. Peony water was used for drinking in the middle ages. Add peony petals to your summer salad or try floating in punches and lemonades.
Phlox, Perrennial Phlox (Phlox paniculata) - It is the perennial phlox, NOT the annual, that is edible. It is the high-growing (taller) and not the low-growing (creeping) phlox that grows from 3 to 4 feet tall. Slightly spicy taste. Great in fruit salads. The flowers vary from a Reddish purple to pink, some white.
Roses (Rosa rugosa or R. gallica officinalis) - Flavors depend on type, color, and soil conditions. Flavor reminiscent of strawberries and green apples. Sweet, with subtle undertones ranging from fruit to mint to spice. All roses are edible, with the flavor being more pronounced in the darker varieties. In miniature varieties can garnish ice cream and desserts, or larger petals can be sprinkled on desserts or salads. Freeze them in ice cubes and float them in punches also. Petals used in syrups, jellies, perfumed butters and sweet spreads. NOTE: Be sure to remove the bitter white portion of the petals.
Scented Geraniums (Pelargonium species) - The flower flavor generally corresponds to the variety. For example, a lemon-scented geranium would have lemon-scented flowers. They come in fragrances from citrus and spice to fruits and flowers, and usually in colors of pinks and pastels. Sprinkle them over desserts and in refreshing drinks or freeze in ice cubes. NOTE: Citronelle variety may not be edible.
Snap Dragon (Antirrhinum majus) - Delicate garden variety can be bland to bitter. Flavors depend on type, color, and soil conditions. Probably not the best flower to eat.
Sunflower (Helianthus annus) - The flower is best eaten in the bud stage when it tastes similar to artichokes. Once the flower opens, the petals may be used like chrysanthemums, the flavor is distinctly bittersweet. The unopened flower buds can also be steamed like artichokes.
Sweet Woodruff (Galium odoratum) - Also known as Wild Baby's Breath. The flower flavor is sweet and grassy with a hint of nutty, vanilla flavor. NOTE: Can have a blood thinning effect if eaten in large amounts.
Violets (Viola species) - Sweet, perfumed flavor. Related flowers, Johnny jump-ups or violas, and pansies now come in colorful purples and yellows to apricot and pastel hues. I like to eat the tender leaves and flowers in salads. I also use the flowers to beautifully embellish desserts and iced drinks. Freeze them in punches to delight children and adults alike. All of these flowers make pretty adornments for frosted cakes, sorbets, or any other desserts, and they may be crystallized as well. heart-shaped leaves are edible, and tasty when cooked like spinach.
There are many informative articles on the internet that tell you which flowers, and which parts of plants are edible. I found some of the info in this list on whatscookingamerica.net. All photos in this post Copyright R. Glavan
Your children are never to young to garden. After all, the garden is the ultimate classroom- it heightens children's connection to the environment, teaches them about proper nutrition, appreciation of nature, the list is endless.... Join our "Grow to Know" Spring Gardening Workshop forming now! Email for more info.
We all want our kids to eat the best that they can. We also know that there is tremendous pressure and conditioning pulling our kid's away from fruits and vegetables to processed, packaged food. These foods have a certain "fun" quotient which an apple or a banana really can't live up to. What to do? Make eating them fun. Children should eat all the colors of the rainbow every day. Be creative and come up with a way to make the foods fun. Here are some ideas.
Eating a Rainbow
Once a week, I allow the kids to make their own dinner. The rules are that they must use only fruits and vegetables, all colors of the rainbow, and they must eat what they make. I purchased these adorable little knives so they can cut the food without hurting themselves.
Cooking Show
Make a video of your child cooking a dish, like a cooking shows on TV. Let them describe what they are making, show all the ingredients, and describe step-by-step, the recipe. Of course, make sure to show off the results!
Let our viewers know if you have any ideas on how to make food fun!
What is a rain garden?
A rain garden is a shallow depression that is planted with deep-rooted native plants and grasses. The garden should be positioned near a runoff source like a downspout, driveway or sump pump to capture rainwater runoff and stop the water from reaching the sewer system.
Why plant a rain garden?
You know how precious freshwater is to life.You probably also know that freshwater is becoming increasingly scarce due to pollution, misuse, overuse and climate change.
So when someone asks you "why plant a rain garden?" you can tell them that you are doing it to help keep clean, fresh rainwater out of the sewer system and you are doing your part to reduce pollution and preserve our water systems.
This sounds like a grand effort that only scientists, ecologists and politicians can do. But you can plant a rain garden and then spread the word and tell others that you plant native plants and rain gardens to improve the world you live in.
Explain to people who question you how rain and melting snow runs off roofs, driveways and even lawns and flows directly to the street, down the storm drain and right to our rivers and lakes. Tell them that this runoff is untreated and carries with it pollutants like oil, salt, fertilizer, pesticides, pet waste, transportation chemicals, sediment and all sorts of other things that shouldn't be in our freshwater.
Tell them that a rain garden can capture that runoff and hold not only thousands of gallons of rainwater that can be used in your own garden and yard but all of these pollutants that contaminate our waterways. Then explain after the capture of the water comes the soaking or infiltrating of the water deep into the ground so that it can be used by the nearby plants and trees. Tell them how the native plants planted in the rain garden also help to soak up the water and how the roots are deep and will break up hard soil and infiltrate water and nutrients deep into the soil.
Then finally, tell them how the plants, mulch and soil break up the pollutants and make them inert, not harmful. Explain how the moderate amounts of water and limited amounts of pollutants people shed from their personal property can easily be handled by the rain garden. And that these same pollutants will cause havoc if combined with pollution from your neighbors on your block and the next block and the neighborhood and the community. Imagine all the pollutants from a whole city moving, untreated into your rivers, lakes and streams that you might be drinking!!!!
Oh, ya, you can also explain that a rain garden is beautiful, creates habitat for birds and beneficial insects, reduces pest and harmful insects, makes a great statement in your yard and can be used seasonally to teach kids and adults about the nature of nature.
This is why we all should plant a rain garden ... or two ... or three ...
You can find out more at http://www.raingardennetwork.com
Rainy days may keep us inside, but it is a perfect opportunity to teach your kids about rain! Here are two projects to get you started.
Make a Miniature Water Cycle!
Discuss with your kids how water can be a liquid, a gas, or a solid. Outside, water is always changing from liquid to gas and back again. This process is called the water cycle. You can see how the water cycle works.
The Water Cycle
The sun’s heat makes water evaporate from streams, lakes, rivers, and oceans. The water vapor rises. When it reaches cooler air, it condenses to form clouds. When the clouds are full of water, or saturated, they release some of the water as rain.
You will need:
a large metal or plastic bowl
a pitcher or bucket
a sheet of clear plastic wrap
a dry ceramic mug (like a coffee mug)
a long piece of string or large rubber band
water
1. Put the bowl in a sunny place outside.
2. Using the pitcher or bucket, pour water into the bowl until it is about ¼ full.
3. Place the mug in the center of the bowl. Be careful not to splash any water into it.
4. Cover the top of the bowl tightly with the plastic wrap.
5. Tie the string around the bowl to hold the plastic wrap in place.
6. Watch the bowl to see what happens.
The “mist” that forms on the plastic wrap will change into larger drops of water that will begin to drip. (You can speed up the dripping by carefully moving the bowl – don’t splash! – into the shade.) When this happens, continue watching for a few minutes, then carefully peel back the plastic. Is the coffee mug still empty? Water from the “ocean” of water in the bowl evaporated. It condensed to form misty “clouds” on the plastic wrap. When the clouds became saturated it “rained” into the mug!
Make Your Own Rain Gauge!
Maybe you've heard on the weather that an inch of rain fell in the last storm or a half-inch of rain might fall tomorrow. A rain gauge is a tool that measures the amount of rain that falls.
You can make a rain gauge to find out how much water falls in your yard (or anywhere else!) the next time it rains.
You will need:
a clear plastic soda bottle
a pair of scissors
a permanent marker with a sharp point
small stones or aquarium gravel
water
ruler
1. Cut off the top part of the bottle (you may want to ask an adult to help).
2. Fill the curved part of the bottom of the bottle with small stones or aquarium gravel. This will weight your rain gauge to keep it from falling over.
3. Pour enough water into the bottle to cover the stones. Use the marker to draw a line at the top surface of the water.
4. Mark a "0" next to the line. This is your baseline.
5. Use the ruler and marker to measure 1", 2", and 3" up the bottle from the baseline. Draw a line at each inch mark and label the lines. (Tip: you may want to empty the water out of the bottle before doing this, so you can lay the bottle on its side to measure.)
6. Use the ruler and marker to measure and mark ½", 1 ½", and 2 ½".
7. If you want to make your rain gauge more accurate, use the ruler and marker to measure and mark ¼", ¾", 1 ¼", 1 ¾", etc. on the bottle.
8. Wait for rain!
9. When the weather forecast predicts rain, or rain starts falling, add water to your rain gauge up to the baseline.
10. Put the rain gauge outside to catch the rainwater.
11. When the rain stops, check to see how many inches of rain fell into your rain gauge!
You may want to make a chart to keep track of how much rain falls in a week or a month. On the chart, list the date it rained and how many inches of rain fell. Add up the rainfall at the end of the week or month.
Important! Be sure the rain gauge is filled to the baseline before you begin collecting.
Ah, my favorite time of year! The kids are always eager to get their hands dirty mixing soil for the garden. Our recipe is simple: 1/3 Vegetable Compost, 1/3 Peat Moss and 1/3 Vermiculite. Mix together, and add lots of water! Not to eat, of course, but loads of fun and great for the vegetable beds!
Who needs a pristine front lawn when you can have an edible garden! Plans are in the works to dig up a suburban front yard and replace most of it with an edible garden. Since we live in the Northeast, we will also include some small shrubs and plants with some year round interest. We will be installing three raised vegetable gardening beds with trellises as well as a more naturally shaped English cottage style herb garden. What will the neighbors think! Well we'll see. Maybe they will come over to share our feast! Photos of the projects to follow. Stay tuned!
We finished planting the faerie garden. Now all we have to do is wait and see if any faeries visit!
UPDATE! Faeries have been sighted in the garden! There are faery homes and definite trails of faery dust under the hostas! THe chilldren and their friends have been building shelters with sticks and leaves and hunting for clues in the vicinity. One never knows where they might appear next!