• On the menu: gazpacho and sushi

    Our group at Ujima is always up for trying new recipes—no matter how sophisticated a palate one might think a dish requires! When we made gazpacho the other day we weren’t sure whether the cold soup would be popular with the kids, but they all gave it a try and nearly everyone was a fan. Today we made California rolls–wrapping carrots, crab, avocado, and cucumber in seaweed with sticky rice. Perhaps an even bigger hit than the food itself (which, don’t get me wrong, was very well received as usual) were the chopsticks that we all used.

  • Big Moves for Week 6

    Tomorrow should be an amazing day.  There is so much food ready to be harvested at Ujima.  We have white eggplant, Italian varieties, and Japanese.  We also have a field full of swiss chard, kale, and collard greens.  We have one HUGE watermelon that is getting bigger and bigger every day.  On Thursday, our last day, we will be picking it and eating it with all the kids.  I think they will be so excited because they have watched that baby grow for the last 6 weeks.  Our corn is almost ready to be picked and should be ready by the end of the week too.  Our bean teepees are about 7 feet tall

  • Thinking about Food

    It’s hard to believe that our final week of camp has arrived! Last Thursday, the kids took part in a special lesson on nutrition, during which they learned how to identify and distinguish between simple and complex carbohydrates, proteins, and fats. The students had fun matching cardboard cutouts of certain items, like pizza and eggs, to each of these categories.

  • Ujima Hosts Hecksher for Garden Workday

    Today the students from Ujima Garden invited the gang from Hecksher Garden to come over for a workday. The Ujima students were super excited about being team leaders and hosts. When they arrived, we quickly split up into work teams: weeding, painting, watering, harvesting and snack making. We all worked together for about an hour and a half and got a lot done. We harvested 15 cucumbers, 6 bunches of swiss chard, 18 bunches of kale, 15 bunches of collards, 11 bunches of basil and 5 bunches of Thai basil. There were also cherry tomatoes  but they all got eaten before we could count ‘em.


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