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Tag Archives: West Dallas Community School

First Field Trip at The Raincatcher’s Garden of Midway Hills

West Dallas Community School fifth graders came to our new gardens last week. Composting, Butterflies, Vermiculture, and Herbs were the subjects of the day!

The Wonder of Worms, Nature's Composters in the Palm of Your Hand

The Wonder of Worms, Nature’s Composters in the Palm of Your Hand

How to “host” butterflies in your garden, how to provide nectar sources, these were some of  the topics in butterfly class.

Jane and Judy Teaching West Dallas 5th Graders

Jane and Judy Teaching West Dallas 5th Graders All About Butterflies

“Along with milk and vegetables, kids need a steady diet of rocks and worms. Rocks need skipping, holes need digging, water needs splashing, and bugs and frogs and slimy stuff need finding.”  *

Linda teaching the science of herbs!

Linda Teaching the Science of Herbs

Our free, garden field trips provide this type of outdoor learning experience.  Science is taught in a hands on, interesting way. For more information about our school field trips, please click here.

West Dallas Community School, we are so glad you are back!


Pictures by Starla

*Quote  by Go RVing!



West Dallas Community School Third Graders In The Garden

The 28 third graders who came to our garden Tuesday did not need much coaching in appreciating nature.

WDCS Third Graders Harvest A Carrot The loved the carrots and took them back to school for afternoon snacks.. Rosemary was another hit. Last week one of the kids  said he would sleep with Rosemary under his pillow. Maybe  there  will be alot of Rosemary under pillows this week!

WDCS Children PIcking Rosemary

It was a day of garden based education:  learning  the science of compost, how to attract wildlife to the garden, growing vegetables like beans, carrots, lettuce, and swiss chard; and how flowers  regenerate by seed.  Third Graders At The Demonstration Garden From West Dallas Community School

Class dismissed!


National Lemonade Day-May 5, 2013

Lemonade With Mint

Mint or Lavender LemonadeMake a simple syrup in a saucepan – ¾ cup sugar, ½ cup water, ¾ cup packed fresh mint leaves (for lavender lemonade substitute 1 ½ tablespoons dried lavender flowers for fresh mint). Bring to simmer, stirring occasionally, & cook until sugar is dissolved. Remove from heat & let steep for 10-15 minutes. Strain through a sieve, catching liquid in large measuring cup, pressing mint leaves to extract liquid. In large pitcher, combine sugar syrup with 1 2/3 cups fresh-squeezed lemon juice, 4 cups ice & 4 cups water (or more, to taste). Pour into glasses or Mason jars (I had 1 pint size; we filled them half-full w/lemonade, then added ice cubes), garnish with lemon slices & sprig of mint. Makes 6-8 servings. Note: I doubled this recipe and served it to our volunteers after our field trip with West Dallas Community School on Tuesday. Refreshing-just like being with kids in the garden.


Recipe from The Dallas Morning News

To read more about National Lemonade Day, click here.

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