0
Skip to Content
Blue Watermelon Project
Mission & Vision
2024-25 Annual Report
Staff
Board of Directors
Chef In The Garden
School Food Workshop
Feeding the Future Culinary Contest
Resources
Volunteer
2026 Spring Fundraiser - April 19
Feeding the Future
Newsletter
Media Room
Donate Online
Sponsor
Contact
English
Donate
Blue Watermelon Project
Mission & Vision
2024-25 Annual Report
Staff
Board of Directors
Chef In The Garden
School Food Workshop
Feeding the Future Culinary Contest
Resources
Volunteer
2026 Spring Fundraiser - April 19
Feeding the Future
Newsletter
Media Room
Donate Online
Sponsor
Contact
English
Donate
Folder: About
Back
Mission & Vision
2024-25 Annual Report
Staff
Board of Directors
Folder: Programs
Back
Chef In The Garden
School Food Workshop
Feeding the Future Culinary Contest
Resources
Volunteer
Folder: Events
Back
2026 Spring Fundraiser - April 19
Feeding the Future
Folder: News
Back
Newsletter
Media Room
Folder: Donate
Back
Donate Online
Sponsor
Contact
English
Back
Donate
Blog Post Title One
Isaac Kiehl 3/11/19 Isaac Kiehl 3/11/19

Blog Post Title One

It all begins with an idea.

Read More
Blog Post Title Two
Isaac Kiehl 3/11/19 Isaac Kiehl 3/11/19

Blog Post Title Two

It all begins with an idea.

Read More
Blog Post Title Three
Isaac Kiehl 3/11/19 Isaac Kiehl 3/11/19

Blog Post Title Three

It all begins with an idea.

Read More
Blog Post Title Four
Isaac Kiehl 3/11/19 Isaac Kiehl 3/11/19

Blog Post Title Four

It all begins with an idea.

Read More

Stay updated on all things Blue Watermelon Project!

Click the button below to sign up to get the latest news, events and more straight to your inbox!

Sign Up for the Blue Watermelon Project Newsletter!

@bluewatermelonproject

Join us for the next installation in our School Food Workshop series, “A Cut Above: Bringing the Best of the Farm to the Tray Through Essential Knife Skills,” coming up on Wednesday, April 29th from 2:30-4:30pm at Ignite Foodservice Solut
This month, Chef in the Garden learners get to prepare and taste Chef Noelle Zablosky’s Fruit & Butter Amaranth Porridge! 🥣 A delicious and cozy dish made with cooked amaranth, softened green apples with butter & cinnamon, fresh strawb
This April, Chef in the Garden learners explore all about amaranth! 🌾 Amaranth is special because different parts of the plant can be used in many ways. The leaves can be cooked like spinach and eaten as a leafy vegetable. The tiny seeds are gluten-
Join us on April 7th for Arizona Gives Day, a 24-hour giving movement that inspires people to build a stronger Arizona by supporting nonprofit work. This year, BWP has set a goal to raise $10,000. These dollars will help us continue to make impact
March was filled with so much learning and growing! 🌱 We explored all about watermelon through Chef Christa’s Fresh Watermelon Salad @chubbychrist and planting education from Gardener Melissa @the_desert_smells_like_veggies! As this month co