La Semilla School Gardens

Discover what's happening in the garden at Loma Linda Elementary, Gadsden Elementary, Gadsden Middle School, Sierra Middle School, Lynn Middle School, Conlee Elementary School, and Valley View Elementary School.



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Planting basics 101!  First grade students at Gadsden Elementary School got down and dirty with soil.  As the new gardening year begins, it is always important to start from the ground up…..literally! These students were comparing the different types of soil (beach sand, compost, and clay) using all of their senses. 

Fresh, sun-ripened tomatoes from Sierra Middle School will be sold at the Downtown Art and Farmers Market in El Paso this Saturday! Juicy watermelons from Lynn Middle School are soon to follow!

Our summer garden group at Gadsden Elementary introducing these little watermelon plants to their new home.

Pollinators welcome!

In an effort to make the Conlee Elementary garden a friendly place for pollinators, students planted some zinnias before school ended in May. Now they are starting to bloom!

When Ms. Kaime’s class harvested lettuce from the Conlee Garden, they had an assignment to make observations on the similarities and differences between the leaves, roots, and stems of the different plants. Here, Juan takes a good look at the roots of the lettuce he just pulled!

On the hunt for Red Wigglers at Loma Linda Elementary School.

Spring veggies and homemade ranch at GMS!

On Thursday at Gadsden Middle School,  our Garden and Cooking club harvested the last of their spring crops including some broccoli and carrots! We dipped our veggies in this tasty homemade avocado ranch dressing—definitely worth giving a try!

Avocado Ranch Dressing:

1/4 cup ripe avocado
1/4 cup low fat mayonnaise
1/4 cup low fat sour cream
1 1/2 teaspoons distilled white vinegar
1 pinch dried dill weed
1/4 teaspoon dried parsley 

2 teaspoons diced shallot

Mix together all ingredients and enjoy!

Carrots, at last!

Ms. Houser’s class at Valley View harvested the carrots they had planted back in the fall. The students patiently waited for the stems and leaves to become visible as the carrots first sprouted, and observed as they steadily grew larger over the past few months. When we harvested and washed the produce, the students could see the radiant yellow, orange and red colors of the carrots they grew!

Calling all young chefs between 8 and 12 years old. Send in your own healthy, delicious lunch recipe and you could win a trip to Washington DC and the opportunity to attend the Kids’ “State Dinner” at the White House.

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