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Ms. Marie is full of fabulous lessons and knowledge which she shares with the students of Marquez. 

Contact her for more info. or if you would like to lend a gardening hand 👨‍🌾👩🏻‍🌾

Visit Ms. Marie's instagram:   @gardeningwithmsmarie


Salsa Recipe
  1. 4-5 ripe tomatoes
  2. 1-2 green onions
  3. 1/2 bunch cilantro
  4. 2 jalapeno peppers
  5. 1-2 cloves of garlic
  6. 2-3 tablespoons of olive oil
  7. 2 tablespoons of lime juice
  8. salt and ground pepper to taste

Cut tomatoes in half, gently remove seeds and dice. Dice onions. Cut jalapenos in half and remove seeds, then mince. Crush garlic and mince. Mix ingredients together. Add ground pepper, olive oil, and lime juice. Add salt to taste (salt releases the juice of the tomatoes.

Serve with tortilla chips or top on your favorite food. 

Pressing Flowers Instructions
  1. Choose some flowers and/or leaves that will lay flat(ish)
  2. Lie them between two sheets of wax paper
  3. Place something heavy on top of the wax paper (a pile of heavy books, a heavy box, some bricks, a heavy pot or pan...)
  4. After they are flat, you can use white glue or ModgePodge to glue your pressed flowers or leaves to colored paper
Carrot Pesto Recipe

          3 pounds small carrots with tops (any color)

2 tablespoons vegetable oil

Kosher salt, freshly ground pepper

1 garlic clove

3 tablespoons pine nuts

1/2 cup (packed) fresh basil leaves

1/4 cup finely grated Parmesan

1/2 cup extra-virgin olive oil

Blend together in a food processor or blender.

Roast Carrots Recipe

Toss carrots (the ones you cut the tops off of) and vegetable oil on a baking pan; season with salt and pepper. Roast, tossing occasionally, until carrots are tender, 25–35 minutes.

Salsa Ingredients