Winter is the time to plan for the next growing season. At Food Moxie, we have been pleased and fortunate to welcome two new PowerCorpsPHL Fellows, Carla and Shaniya. They have been hard at work helping us organize and clean up our growing spaces and tools in preparation for this coming season, and in particular, for our spring programs.

Meanwhile in programs, Dorene and Brandon have continued to support Hope Kitchen scratch cooking classes and Garden Club snacks for our Homework Club.

At W.B. Saul High School, Food Moxie staff have been supporting students in deciding what to plant in their new growing spaces this spring. This past week, Food Moxie coordinated salad bar tastings with 75 Saul students to assess their favorite greens and help get consensus on what to plant next month for fresh salads in our spring programs. Spinach, lettuce and baby kale topped the list, and will be planted with students as soon as the weather breaks in March.

Finally, we have been facilitating producer visits to winter farming conferences to learn more about organic growing practices from others.

We hope you are as excited for the next growing season as we are. We are grateful for all the ongoing support we have received to continue to grow, cook and eat healthy foods.

Students at WB Saul taste and assess salad greens before deciding on a spring crop plan.

Saul student salad tasting with toppings.

Hope Kitchen dish.

Urban farmers interact with keynote culinary historian Michael Twitty (right) at the Pennsylvania Association for Sustainable Agriculture (PASA) Conference.

Crop planning results with a Saul class.