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Hello spring! Enjoying our Organic Gardens

a strawberry from our organic gardens

Hello spring! Enjoying our Organic Gardens

Sara Stratton leads Primary students in making dressing for their strawberry spinach salads.

Springtime is always joyful in Greensboro Montessori School’s organic gardens. Winter buds swell and burst, capturing the eyes and hearts of community members, no matter their age! Flowers of all kinds call to us and to our pollinator friends, and sooner than we realize, we reach the height of the season.

This year brought a colder and wetter forecast than in the past. We’ve still yet to harvest our first sugar snap peas, but the strawberries and spinach are out with a vengeance! We continue to enjoy the lushness all the early rain and cool weather brought, even as temperatures rise. Here’s a brief update from our spring adventures!

Primary and Lower Elementary have enjoyed plenty of weeding, watering, planting, and tasting. We just finished a week full of strawberry spinach salads, with a bit of fennel and spring onions thrown in for fun! (Check out the recipe below if you’re interested in trying this at home.) In Upper Elementary, we celebrated the conclusion of our Student Climate Change Summit art exhibition with a persimmon-ginger-honey ice-cream party! Everyone agreed it was fun to make and even better to taste!

Thanks to everyone who attended our Spring Community Garden Workday in the Primary Garden. Together, with roughly 20 volunteers from our school community (ranging in age from 18 months to 70 years old!), we had a blast and accomplished a swath of projects:

  • A group of students and dads built a blackberry trellis.
  • Sara Stratton supervised several painting projects: our new fence, sink, and picnic tables got all glammed up in a matter of minutes!
  • Another dad mixed concrete, which every child who came to the workday used to make a decorative stepping stone.
  • Nearly everyone weeded, watered, snacked, swept, and generally left the space looking wonderful for the students, faculty, administration, and all the special guests we welcome in the spring!

What else have we been up to in the organic gardens this spring? We have been incredibly blessed with the generosity of The Fund for GMS. You may have noticed several new Adirondack chairs, benches, swinging benches, outdoor sinks, and chalkboards in all three of our organic gardens. We also have a new Lower Elementary toolshed coming soon. The students have relished in these new additions to their outdoor classrooms, and we couldn’t be more grateful to have such gifts shared with us from within our school community. Thank you, for your continued support of environmental education at Greensboro Montessori School. From all of us on your environmental education teaching team, Happy Spring!

Strawberry Spinach Salad

For the salad:

  • 1 pound fresh spinach, washed and spun
  • 1 pound fresh strawberries, washed and dried
  • 2-3 spring onions, optional
  • 2-3 leaves fennel, minced

For the dressing:

  • 1/4 cup olive oil
  • 1/8 cup balsamic vinegar
  • 1 tablespoon honey
  • 1 pinch cinnamon

Eliza HudsonAbout the Author

Eliza Hudson is Greensboro Montessori School’s lead environmental educator. Eliza holds her bachelor’s degree in biology from Earlham College in Richmond, Ind. She has built and tended school gardens, taught hands-on cooking lessons and connected local farms to school programs working for FoodCorps. Prior to joining Greensboro Montessori School in 2014, Eliza was a classroom and after-school assistant at the Richmond Friends School, a farm intern at a family-owned farm in Ohio, and served as assistant director at a summer day camp in an urban community garden in Durham.

Greensboro Montessori School has taught environmental education since 1995 and has been permaculture gardening on its campus since 1997.