Life Lab

Gault Life Lab SunflowerThe Life Lab Program at Gault School is a K-5 hands-on science and nutrition program. All students visit the garden in small groups with their class weekly or bi-weekly during the school year. Lessons include scientific observation and illustration, science experiments, planting,growing, and harvesting seasonal fruits and vegetables, preparing foods and tasting.

The Gault Life Lab includes a greenhouse, outdoor kitchen, grey water recycling, and compost bins. Lunch and snack waste from the school is composted in the Life Lab and used in the garden.

This year Gault School has been selected by NOAA to become an Ocean Guardian School.In partnership with the non-profit group Groundswell, students are growing California native plants from seed, conducting experiments, and planting young plants at Seabright Beach to increase biodiversity.

If you would like to help in the Life Lab Garden, please contact Life Lab Teacher Erica Schroeder @ [email protected] or 429-3856.

Download the 2016 Gault Life Lab Recipe Book.

California Golden PoppiesPersimmonsWheat Growing in the GardenPumpkinsStudent Flower DrawingTemperature ProjectCompost CakeAssortment of Life Lab FlowersSchool Yard HabitatsDelicious Food Made from the GardenSun Oven at WorkLettuce Growing in the GardenMeasuring PumpkinsMaking SaladMeasuring PumpkinsMaking SaladMeasuring PumpkinsMaking Salad


Beautiful Flower in Life Lab

I love to cook in the kitchen!
- Cesar
1st Grade

They come back from the Life Lab and they have a topic they want to research.
- Barbara

Me encanta cuando limpiamos las hojas para que los peces pueden ver! (I love when we clean out the leaves so the fish can see!)
- Andi
1st Grade

For a lot of them, it’s their only chance to go out and get dirty, to play in the dirt. It’s science, and it stimulates knowledge. They seethe connection between math and real life, the connection between class and real life. My kids could spend all day in the Life Lab.
- Steve
Grade 3 Teacher

Student Cutting in Garden

I am learning how to cook. I used a knife!
- Jack
1st Grade

We love how kids see the connection between food and where it comes from.
- Candi
Grade 2 Teacher

Que divertido fue cortar los persimos con el gancho! (It was so fun to pick the persimmons with the fruit picker!)
- Nanely
1st Grade

Today was the 1st time I tried persimmons! The hard one [fuyu] was my favorite.
- Daniela
1st Grade

Gault Life Lab Recipes

Strawberry Smoothie

1 pint frozen strawberries
2 bananas
1/3 cup low-fat vanilla yogurt
1/2/ cup orange juice

Place all ingredients in a blender.
Blend until smooth.
Makes 3-4 servings.

Garden Applesauce

3 apples
1 cinnamon stick
1/2 cup apple juice
1/8 cup sugar
1/2 Tablespoon lemon juice
Pinch nutmeg

Cut apples into 1/2 inch chunks.
Add ingredients to pot, cooking at low heat until soft.
Remove cinnamon stick and puree apples using a potato masher or food processor.
Add powdered cinnamon if desired.
Serve and eat!

Orange and Jicama Salad

3 oranges, peeled and diced
1/2 medium jicama, peeled and diced
Leaves from 2-3 stems cilantro, minced
1/2-1 teaspoon jalapeño, minced
Juice of 1 lime
Salt to taste

Add all ingredients to a bowl, mix gently.
Serve and enjoy!

Fall Harvest Fruit Salad

1/2 pomegranate, seeds separated
1 Fuyu persimmon, cut into quarters and sliced thin
1 pear, cored and sliced thin
1 tablespoon lemon juice

Place all fruit in a bowl
Toss with lemon juice

Kale Salad

1 bunch kale
1 tablespoon grated Pecorino or Parmesan cheese
1 tablespoon olive oil
Juice of 1 lemon

Tear the kale leaves from the stems and place in a bowl. Discard the stems.
Add olive oil and massage the oil into the kale leaves with your hands.
Add lemon juice and cheese. Mix together.

Oven Roasted Potatoes

4 potatoes, red, yellow and/or purple
1 Tbsp. olive oil
Salt & pepper to taste
Pinch of herbs such as basil, oregano, thyme or rosemary

Slice potatoes into 8 wedges lengthwise.
Toss with olive oil, salt, pepper and herbs in a medium size bowl.
Place on baking sheet.
Preheat oven to 375
Bake for 35-40 min.

Three Sisters Stew

In Native American lore, the three sisters are corn, beans and squash. You may substitute any hard or soft squash. We used fresh and dried beans.

1 onion, chopped
2 cloves garlic, minced
2 celery stalks, diced
1 butternut squash, peeled, seeded, and chopped into small squares
2 potatoes, chopped
1 cup chopped green beans
1 cup diced tomatoes (or 1 16 oz. can diced tomatoes)
1 cup fresh corn, cut off cob (or 1 can hominy)
Fresh sprigs parsley, basil, and oregano, minced (or dried)
Salt to taste
1 cup soaked and cooked dry white beans (or 1 16 oz. can white beans)
4 cups vegetable stock
4 cups water

1. Sauté the onions and garlic with olive oil and salt for 5 minutes.
2. Add celery, squash, potatoes, and green beans and cook for 10 minutes.
3. Add the tomatoes, corn, vegetable stock, white beans, water, herbs, and salt.
4. Bring to a boil.
5. Simmer for 20 minutes.
6. Serve, and enjoy!

Pumpkin Spice Muffins

Dry Ingredients
1 cup whole wheat flour
1 cup all-purpose flour
1 tablespoon baking soda
1 1/2 teaspoon cinnamon
1 teaspoon powdered ginger
1/4 teaspoon sea salt

Wet Ingredients
1/3 cup sunflower oil
3/4 cup honey
1/2 cup milk or rice milk
1 1/2 teaspoon vanilla
1 cup grated pumpkin
1/3 cup raisins (optional)

1. Preheat oven to 350 .
2. Mix dry ingredients in a large bowl.
3. Mix the wet ingredients in a separate bowl.
4. Pour the wet into the dry mixture.
5. Fold mixture together lightly until just mixed.
6. Spoon batter into muffin tins and bake for 30-35 min.
7. Let cool off and serve warm.