John Witherspoon Middle School

Adding salt to the pasta water.

Adding salt to the pasta water.

Making pesto with a mortar and pestle.

Making pesto with a mortar and pestle.

Grating Parmigiano-Reggiano.

Grating Parmigiano-Reggiano.

Harvesting herbs from JW Cooks gardens.

Harvesting herbs from JW Cooks gardens.

Preparing the dough for the recipe.

Preparing the dough for the recipe.

Preserved lemons, olives, multi-colored carrots and  scallions were among the ingredients available to the students.

Preserved lemons, olives, multi-colored carrots and scallions were among the ingredients available to the students.

Chef Michelle Fuerst

Chef Michelle Fuerst

Priscilla Hayes led the JW Cooks gardens workday on Saturday, April 18, as concurrent efforts were made at Community Park Elementary School and at Johnson Park Elementary, where a group of Princeton University athlete volunteers assisted.

Among the chores accomplished at JW Cooks edible gardens: Weeding, watering and a start on bamboo trellises for peas.

Eighth-grader Jane Witke waters seedlings beneath the mini greenhouse at JW Cooks edible gardens.

Eighth-grader Jane Witke waters seedlings beneath the mini greenhouse at JW Cooks edible gardens.

Pea seedlings soon will be stretching up to grasp the twine, metal and bamboo  trellis, now under way.

Pea seedlings soon will be stretching up to grasp the twine, metal and bamboo trellis, now under way.