Pickling, Painting, and Popping: How the Green Team Stays Inspired Indoors

Marcus Kassick, Community Engagement Coordinator [TerraCorps]

The CitySprouts Green Team has had an exciting few weeks filled with creativity and learning! As the temperatures drop, we’ve embraced the winter season by bringing the lessons indoors and finding fun, hands-on ways to stay connected to nature.

Jasen’s blueberry painting

Pot-ential Masterpieces

They kicked things off by painting pottery and pickling cucumbers—because who wouldn’t love a hand-painted pot as a gift? (Hint: the answer is you.) Each student painted a pot featuring the plant they’ve been researching as part of an ongoing project that will culminate in a final presentation—stay tuned for a blog update!

At the beginning of the program, students dove into their plant research, uncovering details like the scientific name, sunlight needs, water preferences, flowering season, and pollinators. They also created detailed scientific illustrations of their chosen plants. This week’s lesson of painting pots brought their research full circle, as they transferred their knowledge—and artistic skills—onto their pots. These projects, spread throughout the year, allow students to gradually build on what they’ve learned and express it in creative and meaningful ways.

Kind of a big dill

Another favorite  lesson was pickling! The students got hands-on with fresh ingredients and an assortment of herbs and spices, including thyme, dill, rosemary, garlic, carrots, and jalapeños, to craft their own flavorful jars of pickled vegetables. This engaging activity introduced them to the science of food preservation and emphasized how pickling serves as a sustainable way to make the most of a garden's harvest. They explored how preserving fresh produce not only reduces waste but also extends the enjoyment of seasonal crops long after they’re picked. Not to mention, they are delicious!

The finished jars for pickling

In addition to learning about preservation, the students practiced important skills like measuring, following step-by-step instructions, working together, and experimenting with different combinations of herbs and spices to achieve unique flavors. They discovered how small adjustments could change the taste, encouraging curiosity and creativity in the kitchen. This activity reinforced the value of planning and preparation, drawing a clear connection between the garden, the kitchen, and food systems. By the end of the lesson, each student proudly left with a colorful jar of homemade pickles—and a deeper appreciation for how simple techniques can transform fresh produce into something delicious and lasting.

Popping Into Our Final Lesson

Louis, Jasen, Amen, and Gio filling their jars with ingredients to flavor the pickles

To wrap up an exciting a few (frigid) weeks, our final lesson focused on popcorn! The students discussed the many uses of corn and learned about how it has been cultivated over time to produce the familiar yellow variety we see today. Using a mixed bag of kernels in a variety of colors—not just yellow—they made fresh popcorn and observed how the colorful kernels transformed into fluffy white popcorn.

After popping, the students had fun seasoning their popcorn with a variety of spices, experimenting with flavors like salt, chili powder, cinnamon, and more. Some students opted for savory combinations, while others got creative with sweet and spicy blends. This hands-on activity tied together science, agriculture, and culinary skills in a fun and exciting  way. It was the perfect way to end this series of lessons—combining learning, creativity, and a delicious treat that everyone enjoyed!

Zilaya and Louis popping the popcorn

Zilaya, Windsky, and Gio seasoning and tasting their popcorn