On 5/23/2011, it was announced that Hillside Elementary School won the Chick-Fil-A Core Essentials Award for 2011. Hillside’s Character Education is a unique partnership between Hillside administration, teachers and PTA combining Positive Disciple, Classroom Guidance, Core Values, Special Events, Service Projects and Awards throughout the year. Our program has been structured to build character in our Huskies! This prestigious award was given to only 7 schools nationwide out of 800 that participate in the Chick-Fil-A character education program.
This program has been such a huge success because of the hard work, dedication and passion of Patti Blalock, Brenda Levin, Renee Corley and Sheila Sillitto. Thank you for all that each of you did this year!
Again this award demonstrates how Hillside is becoming the benchmark for great parent-administrator-teacher cooperation. We have unique programs that take lots of volunteer hours as well as detailed coordination with our teachers and administration. And our community is really taking notice!
ROSWELL, Ga. — Vegetables have begun to sprout in the gardens of Roswell’s Hillside Elementary School.
Last fall, Ashley Ward’s first grade class at Hillside planted a salad garden that included cabbage and broccoli. They used organic methods to care for their vegetables all winter.
However, after the snow and ice storms in December and January, it appeared that the broccoli didn’t survive.
The concerned students sought advice from planting experts at Pike Nurseries, who encouraged them to give the broccoli some time to rebound. This patience and persistence paid off — last week, when the students visited the garden, they were overjoyed to discover that their broccoli was still standing.
Mrs. Ward helped the students identify the plants that appeared to still be alive, but were actually rotten on the inside. They quickly learned that their broccoli plants were not dead, but thriving and ready to be harvested.
A few plants didn’t make it through the winter; the students composted them so they could be used to harvest the healthy ones.
In addition to the broccoli, the Hillside garden is full of lettuce, potatoes, cabbage, carrots, onions, radishes, collards, Brussels sprouts and peanuts. There are also a few flowering bulbs, including tulips and jonquils.
The garden is being used to teach children about the environment, organic gardening and healthy eating. It is part of the “Planting Seeds, Growing Minds” project that the school developed in 2009.
The garden and its greenhouse were funded through grants from Lowe’s and the Toshiba Corporation. Parents, students, Girl and Boy Scouts, and Hillside’s All-Pro Dads volunteered their time to construct, plant and maintain the gardens.
ROSWELL, Ga. – Students from Hillside Elementary School, in Roswell, recently participated in a service project to make and collect blankets for the homeless living on the streets of Atlanta as part of a school-wide character study of kindness. In the U.S. alone, almost one million people are homeless.
“Kindness means showing others they are valuable by how you treat them,” said Lori Fanning, Hillside Elementary School Principal. “This project was the perfect opportunity to teach our students about showing kindness in the community. This service project also exemplifies all the character values we’ve focused on this school year: Respect, Initiative, Uniqueness, Joy, Determination and Kindness.”
Every class in the school made their own fleece knot blanket that was donated to the cause. In addition, students were asked to donate new or gently used blankets. Between the blankets created by classes and the ones donated, the school collected more than 150 blankets that will be donated to City of Refuge for distribution to Atlanta’s homeless population.
Here’s what’s up this late winter/spring in our Hillside Gardens! (March 2011)
Kindergarten classes were given seeds last week to start a salad garden in their classrooms which they will transplant in their beds around spring break. Also, they have a seed starting project for mother’s day!
And up at the front of the school, at the tic-tac-toe gardens, we are planning an alphabet garden (where we use the letters of the alphabet on our row markers as a way to introduce our audience to plants) for the spring/early summer, and then in the fall, we’ll plant a 3 sisters garden (corn, beans, squash–and pumpkins) and brassica beds.
Check back and we’ll let you know how our plans progress!
Stock up on groceries and help our school!
You’ve probably heard that Whole Foods/Harry’s Farmers Market – a big name in healthy eating and green living – is partnering with us… YES all of us at HILLSIDE! They came to tour Hillside last month and were so impressed with our second year of gardening progress, that they are donating 5% of their profits on Dec 14 to us at Hillside!
And to make this work we need a few more volunteers on 2 days… Email Teresa Lin today to let us know if you can volunteer just ONE hour at the Hillside stand at Harry’s Farmers Market/Whole Foods on Upper Hembree Road on December 11 and/or Dec 14 from 10 am – 6 pm.
Plan to be at Harry’s Farmers Market on December 14th to get your Holiday grocery shopping done, eat a meal with your family and friends, get new ideas for recipes, and support our wonderful school and our Earth! Please email Teresa today at email@example.com.
Here are some great wintry day recipes:
Quinoa and Black Bean Salad
2 t grated lime zest
2 t fresh lime juice
1/2 t agave
2 T EVOO
1 clove crushed garlic
1/4 t ground cumin
dash red pepper flakes (optional)
1 c quinoa
1 14-oz can organic black beans, rinsed/drained
2 tomatoes, chopped
2 scallions, chopped
1/4 c fresh cilantro, chopped
salt and fresh ground pepper
Mix together the lime zest, lemon juice, agave, cumin, crushed garlic, olive oil, red pepper. cook quinoa according to directions, allow to cool. mix all ingredients together in large bowl. add salt/pepper to taste.
Pork Medallions with Balsamic-Honey Glaze (Recipe courtesy Amanda Cushman)
For the balsamic-honey glaze:
4 cloves garlic, finely chopped
1 tablespoon chopped fresh rosemary, plus rosemary branches for garnish
1/2 cup balsamic vinegar
3 tablespoons honey
2 tablespoons olive oil
1 tablespoons Dijon mustard
Salt and freshly ground black pepper
For the pork:
1 3/4 to 2 pounds pork tenderloin
Canola oil, for searing
Preheat the oven to 350 degrees F.
Make the glaze: Put garlic and rosemary in a small bowl. Add the vinegar, honey, olive oil, mustard, and salt and pepper, to taste, and stir to combine.
Slice the tenderloin into 1-inch thick medallions (rounds). Cover the bottom of a medium skillet with a light film of canola oil and heat over medium-high heat until hot. Add the pork slices in 1 layer, season with salt and pepper, and sear for 1 minute. Turn and sear for 1 more minute, until lightly browned. Transfer the slices in 1 layer to a shallow baking dish. Pour the glaze over the slices and turn them to coat.
Roast for 8 to 10 minutes, until a thermometer inserted reaches 140 degrees F for medium. Remove from the oven and keep warm, loosely covered until ready to serve. To serve place pork medallions on a platter and spoon the balsamic-honey glaze over them.
White Bean Soup
2 TB butter
2 stalks celery, diced
2 med. carrots, diced
1 onion, chopped
1 clove garlic, chopped
1 can (15.5 oz) Great Northern Beans, undrained (I used 2 cans)
4 cups chicken broth
2 tsp chicken bouillon granules
Salt and pepper to taste
16 oz smoked sausage cut in bite sized pieces (or turkey smoked sausage)
2 TB fresh parsley, chopped
In large pot, sauté celery, carrot, onion, and garlic in butter until very tender, covered, 15 minutes. Add all but the parsley. Bring to a boil; cover and simmer 30 minutes. Adjust seasoning if needed, add parsley and serve.
Kale Salad with Wakame
1) Cover about 1/2 cup dried Wakame with water with about an extra inch and boil on low for about 20 mins. Slice into squares.
2) Cut one bunch kale (about 6 stalks) into bite size pieces; clean and spin dry.
3) Douse kale liberally with 1 cup Braggs® Italian dressing and mix well.
4) Add Wakame and stir.
5) Add 1 TB garlic powder, Braggs® Amino Acids or 1 TB soy sauce, 1 TSP apple cider vinegar, and 1 TSP orange juice. Marinate at least 1 hour.
Easy Bean Salad
1/2 cup low-fat or fat-free Italian salad dressing
1 15-ounce can kidney beans, drained and rinsed
1 15-ounce can pinto beans, drained and rinsed
1 15-ounce can black-eyed peas, drained and rinsed
1 10-ounce package frozen lima beans (preferably fordhook lima beans), thawed completely
or 1 1/2 cups cooked green soybeans (shelled edamame)
1 cup frozen corn, thawed completely
1 large red bell pepper, seeded and diced
1/2 medium red onion, diced
1 teaspoon salt
1 teaspoon black pepper
Toss all ingredients together. Serve cold or at room temperature. Makes about 10 1-cup servings. Store in a covered dish in the refrigerator for up to three days.
Quinoa with Butternut Squash and Pine Nuts
1 large butternut squash, peeled and cut into small cubes
EVOO (to coat butternut squash cubes, plus 1 T extra)
coarse sea salt
1 large onion, chopped
1 c quinoa, cooked according to package, cooled (or 2 c leftovers)
1/2 c pine nuts, lightly toasted
chopped parsley (optional)
preheat oven 350. coat butternut squash with olive oil and sprinkle with sea salt and paprika. roast in oven for 45 mins or until lightly browned. saute onion in 1 T EVOO. add cooked quinoa (cooled or cold). Saute a few mins till heated through. add roasted butternut squash and sprinkle with pine nuts and parsley. remove from stove and gently mix all together in large bowl.
Quinoa Tabouli Salad
1 c quinoa cooked according to package instructions, allow to cool
1 c chopped tomato
1 c chopped cucumber
1/2 c chopped parsley
1/2 c chopped mint
combine in large bowl with lemon vinaigrette (see below)
Put in glass jar and shake well: 3/4 c EVOO, 1/4 c fresh squeezed lemon juice, 1 clove crushed garlic, 1 t salt, 1 t mustard or to taste, fresh ground black pepper to taste
ROSWELL, GA — Students at Hillside Elementary School in Roswell are learning about the environment, organic gardening and healthy eating choices through hands-on activities in the school’s new gardens.
“Planting Seeds, Growing Minds” is the name of the project that began in 2009 with the installation of eight raised beds, and has since expanded to 25 beds, one handicapped-accessible raised bed and a greenhouse.
The Hillside gardens and greenhouse were funded through grants from Lowe’s and the Toshiba Corporation. Parents, students, Boy and Girl Scouts and the school’s All-Pro Dads have volunteered their time to help construct, plant and maintain the gardens.
“We are very excited about our new gardens and the opportunities for our students to learn about gardening and healthy eating,” said Lori Fanning, principal of Hillside Elementary. “Gardening brings the curriculum that is presented in the classroom to life in a living laboratory where students learn through doing. Our students are not only learning to respect the environment, but they are also learning how to sustain themselves by making healthy eating choices.”
Several gigantic pumpkins were recently harvested in the gardens from seeds that students planted last spring. Today, the gardens contain fall and winter vegetables including beets, kale, cauliflower, radishes, broccoli, cabbage and lettuce. In addition, Hillside kindergarteners have planted pansies that they first nurtured under grow lights.
One third grade class used basil and other items harvested in the gardens to make pesto for their pizza. Every student in a first grade class got to take home a one gallon bag of the lettuce that they grew.
DINNER AND DESSERT NIGHTS at Brusters – FIRST GRADE NIGHT
Tuesday, October 19th 4 – 7pm
Hey First Graders!!! Skip over to Brusters Lickety-Split and enjoy a sumptuous dessert at Brusters next Tuesday night. Hang out with your first grade buddies and swap math and science tricks, quiz your buddies on the latest spelling words of the week all while enjoying a tasty treat. Remember the classroom with the most attendees wins an ice cream cake.
Thank you for the great attendance during last week’s Dinner and Dessert Night at Mona Lisa Restaurant and Pizzeria. Your support at each of our events helps to support the Hillside PTA because our dinner partners donate a generous portion of their receipts back to Hillside. Continue to encourage your friends, family and neighbors to join us as often as possible.
Mona Lisa Restaurant and Pizzeria
8465 Holcomb Bridge – Rivermont Shopping Plaza
Wednesday, September 29th 5 – 8pm
Ciao! Amico! Join Hillside for the 1st Dinner and Dessert night at Mona Lisa Restaurant Pizzeria. Family owned Mona Lisa offers authentic NY pizza, chicken pasta and seafood dishes. Many of you know our new business partner offers a casual dining experience in a family friendly environment. All grades are invited to cozy up with family, classmates and staff in support of the Hillside PTA. Don’t forget to mention you’re with Hillside Elementary because Mona Lisa will donate 10% of the entire night’s bill back to our school!
Centennial High School Cluster Schools are cordially invited to the Centennial High School
2010 Homecoming Parade to participate as spectators and Fans of the Knights!
Centennial High School Student Council & Athletic Boosters are hosting their 1st annual Homecoming “Knights Spirit” Competition!!
We encourage schools to compete for the “Knights Spirit Cup”! 2 trophies will be awarded during the football game to the elementary school and middle school with the “Most Knights Spirit”!
The award will be given to the most creative and spirited spectators! So start planning now! Some suggestions: use Knights colors, your school colors OR our “Carnival” Homecoming theme.
The parade begins at 5:30 p.m. on Friday, September 24th. The route is along Scott Road – we will have areas marked and reserved along the route for each school participating.