From Garden to Table, Our Horticulture Program Covers a Lot of Ground
Ability Now’s newly launched Horticulture program is already reaping the rewards of seeds planted just a few months earlier. To date, the class has already enjoyed dill pickles made from ripened cucumbers, and, when ready, pickled radishes and green beans will be used in the cooking class for salads. In addition, the class is growing zucchini, corn, green onions, garlic, spinach, peppers, carrots, tomatoes, and artichokes as well as the following herbs: basil, chives, rosemary, thyme, oregano, parsley and cilantro.
The program seeks to promote independent living skills to our participants by teaching them how to grow their own vegetables. As with all of the classes at Ability Now, the lessons learned in the Horticulture class overlap into other classes, such as Nutrition and Global Ecology classes. Growing vegetables teaches our participants the nutritional value of the plants they are growing as well as the importance of certain insects that help the plants grow and contribute to the ecological balance of plant life. It also gives our participants a better understanding of where the food comes from that they were preparing in their Healthful Cooking classes.
The participants are looking forward to using the fresh basil on the pizza they are making in their next Healthful Cooking class and using more of the herbs and vegetables to create other culinary creations.