Strawberry Fields – Seth Boyden Demonstration School

From Mrs. Tuohy:

“Dear Families,

Hooray! We started our seeds for our spring and summer garden this week! I will keep you posted on their progress.

Ready for a little I Spy Nature game?

I Spy Nature in the Seth Boyden Garden…

things that are decomposing
a pollinator
seeds with space
food for birds
a flower head from our 2020 garden
something ready to burst color
a sign that winter is ending
a tool for the soil
a seed that flies
a natural spiral
a seed pod
a fruit with vitamin C
a root for eating

Play with your children and make up some of your own clues. Create your own I Spy Nature Tray. I wonder what you will find outside your door?

I am challenging myself to learn a new bird call with students each week this spring. Today we listened to the Northern Cardinal. You can hear it here by clicking here.

Fourth-grader Callum Catts suggested we learn the Blue Jay and Mourning Dove next! Make sure you hear his Mourning Dove imitation if you see him around!

Lots of love and happy snow melting!

Mrs. Tuohy”

Jacob Case, a 4th grader at Seth Boyden

We are incredibly proud to share that Jacob Case, a 4th-grader in Mr. Hein’s class, has been featured in Jamie Oliver’s Cooking Buddies Club! Congratulations to Jacob and his family! We’re so happy that Jamie Oliver, one of Britain’s top chefs, recognizes Jacob’s talents!

Over the summer, Jacob made a video of harvesting nasturtiums and other edible flowers from the Strawberry Fields garden (with Ms. Tuohy’s full support and permission of course!). Jacob turned them into a delicious salad and uploaded the video to his Instagram & Facebook pages. The video was then shared in Jamie Oliver’s private Cooking Buddies Facebook group, where the team saw what a star Jacob is! Jamie Oliver’s team edited the video and shared it on Instagram so that thousands more could enjoy Jacob’s food!

Check out Jacob’s Cooking Buddies video by clicking here.

To see Jacob cooking, you can check him out on Facebook at Cooking with Jacob or on Instagram @cookingwithjacob9.

Here’s another recipe that Jacob loves that also uses ingredients (the Swiss chard) he harvested from our school garden.

Sautéed Swiss Chard with Steamed Butter Nut Squash:

Wash and cut the butternut squash into cubes while removing the seeds (do not peel)
Steam the squash until tender but firm. Do not boil or steam squash in a lot of water to prevent it from becoming soggy
Use an assortment of different colors of Swiss chard for added color
Wash chards and remove the stalks
Dice the chard stalks and keep separate from the leaves
Roughly cut the chard leaves
Add 2-4 cloves of chopped garlic and one small chopped onion to olive oil on medium heat and saute for one minute—make sure garlic doesn’t turn brown. Then add stalks and stir occasionally for about 5 minutes until soft. Add chard leaves, cover, and cook for about 3 minutes or until leaves are fully wilted while stirring occasionally.
Add steamed squash and season with salt, pepper, dried herbs, and butter for extra taste. You can also use your favorite seasonings. Mix all ingredients and make sure everything is fully incorporated.
Enjoy with your favorite protein or by itself!