0
Skip to Content
Blue Watermelon Project
About
Mission & Vision
2024-25 Annual Report
Staff
Board of Directors
Programs
Chef In The Garden
Feeding the Future Culinary Contest
Resources
Volunteer
Events
Feeding the Future 2026 Tickets
News
Newsletter
Media Room
Donate
Donate Online
Sponsor
Contact
Donate
Blue Watermelon Project
About
Mission & Vision
2024-25 Annual Report
Staff
Board of Directors
Programs
Chef In The Garden
Feeding the Future Culinary Contest
Resources
Volunteer
Events
Feeding the Future 2026 Tickets
News
Newsletter
Media Room
Donate
Donate Online
Sponsor
Contact
Donate
Folder: About
Back
Mission & Vision
2024-25 Annual Report
Staff
Board of Directors
Folder: Programs
Back
Chef In The Garden
Feeding the Future Culinary Contest
Resources
Volunteer
Folder: Events
Back
Feeding the Future 2026 Tickets
Folder: News
Back
Newsletter
Media Room
Folder: Donate
Back
Donate Online
Sponsor
Contact
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!

Enter your email below to get the latest news, events and more straight to your inbox!

Thank you for signing up for the Blue Watermelon Project newsletter!

@bluewatermelonproject

Our September Chef in the Garden Farm Feature celebrates Blue Sky Organic Farms! They are a certified organic family farm located in Litchfield Park, AZ. 📍 They have been farming in Arizona since 1995, with their chef-turned farmer David growing pr
This month, students have the opportunity to prepare and taste Chef Toya’s delicious cabbage hash browns! 😁 For most of Chef Toya’s life, cooking and baking were simply a hobby and an expression of her love language - until the pandemic
This September, Chef in the Garden learners dive into all things cabbage! 🥬 Cabbage usually grows a big, round head of tightly layered leaves. The outer leaves are usually darker in color because they get more sunlight than the inner leaves. As pa
Our Chef in the Garden program spans the state of Arizona! This August, some of our schools in Prescott and Prescott Valley learned all about pickling. We sourced a variety of cucumbers and herbs from @whipstonefarm and @ocotillo.farm to bring with u
“The food was really good and kept making people happy. I liked it so much. I will definitely be making this at home!” - an 8th grade student from Desert Shadows Middle School, enjoying this month’s Chef in the Garden recipe - Sopit
Our August Chef in the Garden curriculum celebrates Blooming Reed Farm! Blooming Reed was established in 2018 in Paulden, AZ by Juan Aguiar Bravo and his wife, Keeton. Blooming Reed has a wide assortment of beautiful flowers and vegetables such as s
Reflecting on the 2024-2025 school year ✨ Angela Gomez shared her favorite impact story: “As a School Nutrition Registered Dietitian, I was delighted to see that 2,738 Arizona students tasted a Feeding the Future (FTF) recipe in their school c