Emerson's Community Garden is a school-wide effort. A sea of volunteers oversee and maintain the garden so we can educate our kids on planting, taking care of a garden and tasting what is grown.    Volunteers are always needed.

History: Parents, teachers, and administration worked together in 2013 to build a beautiful 60’ X 60’ garden.  Jana Ward started our effort and created a link between the Garden and Americorp. In 2018 we were thankful for volunteer Michaela Lemen.


Emerson classrooms are encouraged to have a salad party in the garden with fresh picked lettuces, radishes, and a garden fresh herb dressing.

For more information, please send an email to Emersongarden@hotmail.com

Basic Pesto Recipe (for all of that basil!)


2 cups clean basil leaves (ok to include small stems and flowers, too)

2 garlic cloves

1/4 tsp salt, 1/4 tsp pepper

1/3 cup pine nuts (or walnuts, or no nuts, or other nuts ...)

1/2 cup parmesan cheese (or nutritional yeast for dairy-free)

Grind (food processor, blender) all ingredients listed above until a coa rse mixture. 

Continue grinding while slowly drizzling about 1/2 cup olive oil into the mix.

Grind until the texture is right for you!

Optional: Basil will start to turn brown when exposed to air (like an avocado!). It is safe to eat when it turns color, and you can just mix this part into the pesto. But to minimize this oxidization, and to add a little zing of flavor, add lemon juice to taste (approximately 1 tsp, give or take). You can also minimize oxidization by blanching your basil leaves (drop them in a pot of boiling water for a few seconds, then shock them in a bowl of ice water; dry completely before continuing with recipe) before processing.


Serve with cut veggies or chips, over hot or cold pasta, as pizza sauce ... we'd love to hear about and see your delicious creations (email to emersongarden@hotmail.com and we'll post them to Instagram!)!

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