4-11-13 Garden at UPES

This is a photo of our gardens taken from the second floor window of our school!
To the left is our pond, courtyard, shed, and outdoor classroom area.
 

UPE Staff Goes Global!

UPPER PROVIDENCE STAFF CELEBRATES
OUR FRIENDS ALL AROUND THE WORLD!
Educating Hearts and Minds = Peace, Friendship, & Happiness!

Working and Learning = Happy!

Mr. Bergey gives a fist pump to students who are working hard! 
Way to go gentlemen!



The sunshine was bright on Thursday, which is GREAT for our garden!

Adding stakes to our garden makes sure our plants grow straight and tall!

Learning is part of our outdoor classroom! 
We study and take notes about things we see!

Thumbs-up for garden work! 
These students are having fun!

UPES 4th Grade Music Concert!

Mrs. Ruffo's 4th grade class in their concert "doggie" costumes!

Mrs. Lownes' first grade class with their stuffed puppies! 
All children at UPES were encouraged to bring a toy dog to the school concert. 
What a great way to enjoy the 4th grade concert titled, "Doggie Town USA!"

A 4th grade girl in her "doggie town" costume!

Two 4th grade boys dressed as "boxers" for Doggie Town USA play!

 

 

Mr. Aikens, Mr. Nice, and Mrs. Pastino all enjoying the school concert!

 

4th grade dancers with guest "doggies!"

 

4th grade "Dancing with the Stars" dancers!

A Beautiful Spring at UPES!

Our school community enjoys beautiful trees in the spring time! 

 

While walking on the property, students enjoy the sweet smell of the flowers.

 

A sunny day, flowering trees, green grass, and a blue sky all make us feel happy!

continuamos nuestras tareas diarias.......
Que hermoso ver dia a dia el progreso,

del esfuerzo y dedicación de los chicos...

Roasted Beets Recipe

Roasted Beets with Greens!

(Contributed by Mrs. Pastino, UPES Teacher - She made this for her family over the weekend and said it was delicious!)

Serves: 4

 

Ingredients:

 
• 4 medium golden beets with greens
• 3 tablespoons olive oil, divided
• 1 clove garlic, minced
• 1/2 small onion, sliced
• 1 tablespoon balsamic vinegar
• salt and pepper, to taste

Instructions

1. Preheat the oven to 400° F.
2. Wash the beets thoroughly and cut off the greens. Rinse the greens, removing the large stems and tearing them away from any thick center veins, and set aside.
3. Without peeling them, place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of the olive oil. Cover, and bake for 30 to 45 minutes, or until easily pierced with a knife.
4. Set the beets aside until just cool enough to handle; rub the skins off under running water then slice about 1/2″ thick.
5. Once the beets are cooked, heat the remaining tablespoon of olive oil in a skillet over medium-low heat. Add the onion and cook until it begins to soften; add the garlic and cook for another minute more. Add the beet greens to the skillet and cook, stirring frequently, until they are wilted and tender. Stir in the vinegar; taste and season as needed with salt and pepper.
6. Stir the sliced beets into the greens until heated through. Serve immediately.

Nutrition (per serving): 132 calories, 10.3g total fat, 0mg cholesterol, 65.5mg sodium, 284.9mg potassium, 9.5g carbohydrates, 2.4g fiber, 6.5g sugar, 1.5g protein

Groundhog Watch!

Most of what we planted last week was munched by one of the native animals, probably the groundhog that moved in under our shed last summer.  Yesterday afternoon our garden club replanted the beds and a organic repellent was applied. 

Comienzo con la huerta

Los alumnos han comenzado con el trabajo  diario de la huerta...
vamos paso a paso trabajando conjuntamente docentes y alumnos....
hemos preparado la tierra y comenzado a sembrar.

Plenty of wonderful helpers

Garden Club members enjoyed our beautiful weather while getting the three new planting beds ready.  Students are going to be planting later in the week thanks to every one's hard work.