Tuesday, June 2nd, 2020
For the month of June, watch our weekly Island Grown at Home video, then pick up a garden kit from the Family Center full of materials to do the activity yourself!

Supplies are limited, so to reserve your garden kit email mvfamilycenter@gmail.com

Find all our IGAH videos at www.islandgrownschools.org/athome

Sprouting Vegetable Scraps
Don't let those lettuce and celery scraps go to waste!
1.    Cut a few inches off the base of your lettuce head or celery (rinsed celery sticks can be stored in a jar of water in the fridge to keep them fresh. Lettuce can be chopped into bite sized pieces, washed and spun in a salad spinner, and stored in Tupperware or a plastic bag in the fridge)
2.    Place each vegetable base in a shallow bowl
3.    Put a little water in each bowl- around one inch, just enough so that the bottom of the vegetable base is submerged
4.    Place bowls in a sunny window, and try to change the water every few days. After a few days you should notice sprouts, and in a few weeks they will be ready to transplant!
5.    Fill a container (if using) with soil
6.    Make a small hole in your container or garden bed
7.    Place one plant in each hole
8.    Cover the roots and the remaining parts of the original vegetable with soil
9.    Water!

Celery and lettuce are two of the easiest, but here are some other foods you can sprout from scraps:
  • Bok choy
  • Onions
  • Scallions
  • Leeks
  • Carrots and beets (keep in mind, the greens will regrow but the edible root will not)
  • Ginger
  • Potatoes
  • Sweet potatoes
  • Garlic
  • Napa cabbage
  • Pineapples (will make a cool houseplant but the fruit will not grow in our climate)

Ants on a Log

You’ve probably tried traditional ants on a log- celery, peanut butter, and raisins. Try mixing it up with these fun variations:

Cream cheese/apricots
Mashed avocado/cherry tomatoes
Hummus/sunflower seeds
Cream cheese/blueberries
Cottage cheese/peas

More Resources

If you need ideas to use up your celery and lettuce, try this apple celery romaine salad

Celery and lettuce would also be delicious dipped in this Creamy basil ranch dressing

Don't forget to send us your kids cooking videos! They can be emailed to ava@igimv.org .
Click here to learn more
Recipe of the Week
Celebrate June with a Harvest of the Month Recipe by Chef Robin Forte!
2 cups strawberries, sliced
1 Tbs. sugar or sweetener of your choice
1/3 cup vinegar (white, cider, red wine, rice, sherry, or white balsamic work well)
1/3 cup olive oil
Salt and pepper to taste

Combine strawberries, sugar, and vinegar in a sauce-pan, cook until berries are soft (3 to 5 minutes). Cool slightly, puree strawberry mixture in the blender and slowly add in olive oil. Add salt and pepper to taste.

Need Garden Materials?


SBS The Grain Store
Monday-Friday 8-3, Saturday 9-4
Open in store: 8:00-10:00am
Curbside service strongly encouraged: 8:00-3:00pm
Check Facebook page for daily updates
(508) 696-7271

Middletown Nursery
Monday-Saturday 9-4
Curbside service available
Check Facebook page for updates
(508) 696-7600

Vineyard Gardens
Monday-Saturday 8-3, Sunday 9-3
Place an order online then pickup from the store
(508) 693-8511

Jardin Mahoney's
Monday-Saturday 8-5, Sunday 9-5
Curbside pickup and delivery available
Visit their online store to browse and request products, then pick up
(508) 693-3511

Heather Gardens
Open daily 8:30-5:30
(508) 693-1467


Sow True Seeds

Eden Brothers
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