GrowNYC in the Garden

By Nick Storrs

This week we met with Rachel Brauser, Jade Mabry and the rest of the crew who will be helping us lead classes at the farm in the coming weeks. Jade worked as a sous chef before joining GrowNYC and is really excited to bring some of his skills to the table as he helps the kids cook some amazing meals from the veggies they pick.

We polished our curriculum together and planned out the progression of activities for the coming sessions. Everything is ready to go for when the kids come out to join us. 

The day concluded with Jade helping us to create an excellent sweet Kale Salad with Glazed Asparagus and Carrots, and was kind enough to give us the recipe:


  • 1 bunch of asparagus
  • 5 large carrots
  • 1 – 2 bunches of kale or spinach
  • 3 tablespoons butter
  • 5 tablespoons honey
  • 1 tablespoon vanilla extract
  • 1 lemon
  • olive oil
  • salt

Remove the stem from the kale by pulling. Slice the Kale and mince the basil. Mix together in a large bowl with lemon juice, 2 tablespoons of honey, and olive oil. Mix well.

Peel and slice carrots into ovals. Heat the carrots in a sauce pan with a 1/2 cup of water and cover over medium heat for 10 minutes. Snap the ends off the asparagus and place in boiling water for 5 minutes. Combine the carrots and asparagus in the sauce pan with butter, 3 tablespoons of honey, and vanilla. Let simmer for over low heat for 5 minutes.



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