Schools Out For Summer!

20140606-191047-69047399.jpg   Friday was the last day for Minneapolis students! We celebrated at Lyndale elementary during recess with 60 students coming in to harvest a head of lettuce to take home. Later that night we harvested 14 pounds of radishes with All Stars and then took a field trip to Minnehaha Falls. Happy Summer in the City!

We Grow Food!

Check out our food growing! All our food is in the ground except for basil. Bumper harvest here we come!

Planting Seeds, Reaping Harvest

Jama and Brynn with 2014's first harvest!
Jama and Brynn with 2014’s first harvest!
Be on the lookout in the neighborhood for groups of young people growing food. Youth Farmers are out and about five days a week in the farms. We are deep in spring cleaning and planting early crops. Before you know it we will have a bounty! Our hoop house at Lyndale School has already produced several pounds of spinach, radishes, and lettuce mix which has gone directly into after school classes making salads.

Roasted Beet and Apple Salad

“So what do you do in the winter?” is a question I hear at least once a month. The answer can be long, but it is simple. Since we can’t grow food, we focus on growing leaders and community. We reflect and plan. We cook and have community events. We eat the food we preserved from the year. We dream of summer.


A couple weeks ago our Project LEAD focused their summer dreams on our lunch menu. Each neighborhood’s Project LEAD are developing a menu that all 250 of our youth will eat one day this summer. In Lyndale, we prepare for this day by trying different recipes with produce that will be available on our day. One night, we focused on beet salads.


Here is the recipe for the Roasted Beet and Apple Salad we chose:

  • 6 beets
  • 1 Tablespoon fresh Rosemary, or 1/2 Tablespoon dried
  • 2 Tablespoons Olive Oil
  • Salt and Pepper to taste
  • 1 large green apple, cut into matchsticks
  • 1 cup baby spinach
  • 1/2 Tablespoon pistachios or pecans, chopped


  • 1/4 cup olive oil
  • 1 Tablespoon Apple cider vinegar
  • 1 Tablespoon honey
  • 1 Tablespoon dijon mustard


  1. Preheat oven to 375 degrees.
  2. Wash and trim beets, leaving them whole. Toss with olive oil, rosemary, salt, & pepper. Transfer to baking dish and roast for about 90 minutes.
  3. Remove beets from oven and let cool. Once cool enough to handle, peel the skin from the beets and cut into 1/2 inch wedges. Toss into a large bowl.
  4. Cut the apples into small matchstick size and toss in with the beets. Add spinach too.
  5. Whisk together dressing ingredients. Pour into bowl and toss to combine. Toss in chopped nuts.