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Blue Watermelon Project
Mission & Vision
2024-25 Annual Report
Staff
Board of Directors
Chef In The Garden
Feeding the Future Culinary Contest
Resources
Volunteer
Feeding the Future 2026 Tickets
Newsletter
Media Room
Donate Online
Sponsor
Contact
Donate
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This month we celebrate the wonderful culinary and garden experiences it brought students learning about Jericho lettuce 🥬 Students prepared and tasted Chef Alyssa Dixon’s @alyssakosin Lemon Parmesan Salad and took planting tips from Mike O&
We’re hitting the home stretch of our year-end fundraising campaign, and thanks to you, our programs – and the number of students they serve – are growing!🌱 Yet, with individual donations down for many nonprofits this giving season
This month, students have the opportunity to taste Jericho lettuce grown specifically for our program at Ocotillo Farm in San Tan Valley, AZ📍 Ocotillo Farm is a small regenerative produce farm growing beautiful vegetables and salad greens. 🥬 🥕Fou
Chef in the Garden learners are preparing Chef Alyssa’s Lemon Parmesan Salad this month featuring locally grown Jericho lettuce 🥬 Students get the opportunity to practice the culinary skill of emulsification. Emulsifying in cooking is a skil
Calling all educators and school food professionals in Arizona 📣 Have you been interested in attending the Feeding the Future Culinary Contest and Fundraiser? Submit this quick application to receive entry at no cost to you. Feeding the Future,
This month, Chef in the Garden learners get to prepare and taste Chef Alyssa Dixon’s delicious dish, a Lemon Parmesan Salad with pine nuts. A light and refreshing salad using locally grown Jericho lettuce! 🥬 In 2017, Chef Alyssa Dixon started
It’s December and this month’s Chef in the Garden learners explore more about Jericho lettuce! 🥬 Jericho lettuce was originally bred in the deserts of Israel and is very heat resistant. Because of this, Jericho is popular in the hot, dry