The Morgridge Academy Community Garden was established in 2015 thanks to generous support by Denver Urban Gardens and Amp the Cause.
The Guard Garden is an outdoor extension of the classroom and provides students and their families access to fresh produce and hands-on learning about why healthy food is important for growing bodies.
In May, 2017 students at the Morgridge Academy unveiled a new community garden name, the Guard Garden, in honor of Troy Guard, chef/owner of TAG Restaurant Group. The naming recognizes the launch of TAG Restaurant Group's Eat. Drink. Donate. campaign that is raising critical funds and awareness for the school.
Cooking with Troy
A series of Cooking with Troy videos featuring Morgridge Academy students and produce grown in the Guard Garden is available offering recipes and tips on cooking with fresh produce.
- Video/Recipe - June: Garden Meatloaf with Sweet Potatoes Recipe with student Amya
- Video/Recipe - July: Lemon Chicken with Snap Peas with student Junior
- Video/Recipe - September: Grilled Chicken with Garden Vegetables with student Meredith
- Video/Recipe - November: Black Bean & Cheese Enchiladas with Roasted Vegetables with student Robert
Spicing Up Your Garden
Growing herbs in your garden is easy, economical, and makes it easier to add flavor to home cooking without adding sodium. Try these suggestions from the American Heart Association.
The leaves of this sweet, spicy and clove-like herb can be added to vegetable, chicken and pasta dishes in the last few minutes of cooking.
Add the citrusy-tasting leaves to salsas, soups and other dishes in the last few minutes of cooking.
Serve fresh dill in cold dishes. With a mild, anise-flavor, dill is a great addition to roasted vegetables, vegetable purees and yogurt sauces.
Mint leaves are sweet and can be enjoyed chopped on melons, berries and apples; in water with strawberries; and in recipes that call for tomatoes or citrus fruit.
Often used as a garnish, parsley has a mild, slightly peppery taste that compliments many dishes including fish, steak and salads.
The herb pairs well with lemons, garlic and olive oil in vegetable and meat dishes.
When cooked too long this anise-flavored herb becomes bitter. Add tarragon leaves toward the end of cooking to reduce bitterness. Pairs well with poultry dishes.
A robust, earthy-tasting herb, thyme is a key seasoning in soups.
Source: American Heart Association