Last month, Reed’s Bay students harvested 153 pounds of produce. They enjoyed the fruits of their labor (literally), including eggplant, cabbage, bok choy, purple and green beans, taro, sweet potato, breadfruit, papaya, peppers, basil, and cilantro. The group plucked oranges, tangerines and kumquats to marinade chicken and tofu, and livened up vegetables and salads with blended citrus herb combinations. One student proudly cut and carried in a 40 pound rack of bananas which were enjoyed by all. Green papaya pickling continued and students complimented their savory garlic sweet potato fries with homemade ketchup. Even dessert came from the garden, as students created and duplicated breadfruit pudding, cacao oatmeal cookies and no bake lemon cheesecake. As the month came to a close, the students began eyeballing November’s fruits, including five racks of young green bananas. Thank you to everyone who keeps the garden thriving.
