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Green Club

Green Club  

The Parkview Garden is located behind the third grade classrooms, and is unlocked in case you would like to visit it with your family.

We are proud of the vegetables that we grow, our compost piles, our herb garden and rain gardens. Our native plant pollinator garden attracts butterflies and native bees.

Did you love the snacks we served at our Green Club Green Flag, green food celebration? Here are the recipes!!

Green Recipes from the Joyce Kilmer Green Team Garden sharing lunch party:

Herb Cheese Dip:

I didn't measure when I made this, and my recipe was doubled. You can change the amounts of cream cheese or herbs depending on your tastes or how much you need.

8 ounces cream cheese
8 large Leaves fresh basil
4 parsley leaves
fresh oregano or Marjoram

2 Tablespoons of chopped green chives
1 teaspoon of garlic powder

Salt, pepper, 2 Tablespoons parmesan cheese

Put cream cheese in bowl and use fork or mixer to mush it up until softened.

chop up herbs until they are all in tiny pieces.

Add herbs and garlic powder to cream cheese and mix.

Add some salt and pepper to taste, and parmesan cheese.

Refrigerate at least one hour. Flavors will develop stronger with time.


Spinach Dip variation:

4 cups of freshly washed spinach

1/2 cup of herbed cream cheese 

1/2 cup of plain cream cheese

chop spinach and sautee in one Tablespoon of oil until softened, 5 minutes.

Let spinach cool 10 minutes. Add to cream cheese and mix it.


Strawberry Cream Cheese

8 strawberries
1 Tablespoons sugar
8 ounces cream cheese

Wash strawberries, removes hulls, and chop

Mush up cream cheese until softened, and add strawberries and sugar.

This dip will be more liquid than the other spreads, due to the water content of the strawberries.
Refrigerate until chilled




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