The Buffalo Museum of Science garden is growing, literally. An expansion, thanks to additional funding through the National Wildlife Federation/HSBC’s Eco-Schools grant, and bed sponsorship through Wegmans, is planned for this spring.
Currently, the one-year old garden has six raised beds and a center herb bed, which includes blackberries, fall raspberries, asparagus, and a rhubarb patch, and hopefully two pear trees.
The garden was used heavily this summer, according to staff at the Museum. Jessica Meyers Altman, development coordinator, said her program (funded through the WNY Women’s Fund), educated young girls from their attached magnet school. The science of food, and the impact it has on health and the Earth was the focus.
“With every topic we studied we used vegetables and herbs from the garden, for example with yeast and made pizza,” she said. “I am currently running an after school healthy living class. We would love to get more schools involved.”
Thanks to a mild Western New York winter, caretakers at the Buffalo Museum of Science garden were able to pick bunches of parsley and collards. After sautéing them, they made cauliflower and green soup with the after school program.
Cauliflower and Green Soup
1 head of cauliflower
3 to 4 cloves of garlic
2 cups onions diced
Handful of fresh dill
Salt and pepper
Place all ingredients in a soup pot and cover with 6 to 8 cups of water, enough to cover the cauliflower. Simmer until cauliflower is knife tender.
Add 1 bunch of collards (or any green) dill, and purée, while adding salt pepper to taste. Add more dill and water if needed. Add Parmesan cheese* and handful of fresh dill.
Freeze any leftovers.
*Fat and dairy free, vegetarian friendly if the cheese is omitted.