Downtown Teaching Farm

The Downtown Teaching Farm is a collaborative project of Boise High School. A sustainable urban organic farm, farmed by students of Boise High and community members, in the heart of downtown Boise.

Operating as usual

Photos from Downtown Teaching Farm's post 07/28/2021

Seed Crop Focus: Cactus Zinnia. This precocious full sized zinnia just loves to bloom. With 3-5” blossoms in vibrant sherbet colors, their slightly curled petals leave some room for playful mid-summer delight. #learnasifyourlifedependsonit #snakeriverseedcoop #zinnias


The music pulled me around the corner on my way up the steps, while holding a tray of dirt and pots in one hand, purse, lunch and everything else for the day. I just had to pause and admire these young artists, and their charismatic teacher, who have made the impossible possible.


Despite stay at home orders, social distancing, and now remote learning district-wide, thanks to our neighbors and volunteers, we have a resilient school farm. The little farm that could.


Growing Farmers with Michael Kilpatrick

Great info graphic here! How short can we make our food chains and support local farmers?

How short is your food chain?


Optimism folks!

You too could be that happy!

Growing Onions from Sowing to Harvest 03/24/2020

Downtown Teaching Farm

Hello friends, I hope you are all staying well - I'm working on a plan for the coming season - it will be our 10th! Good news, there are a ton of spring greens coming up from my students' cover crop experiments. For now, please know that starting seeds at home to bring to the farm in the future would be very helpful! Spring Seedling and Spring Planting Suggestions By: The Downtown Teaching Farm Updated 3/...


Meet up and clean up on Saturday!


A recent article about our project in a publication of the Green Schools National Network - Thanks to our partners, students, administrators and volunteers for supporting our work here at Boise High and the Downtown Teaching Farm! 01/21/2019

Downtown Teaching Farm

Our seed starting recommendations are all available here on our blog - You can sign up for the blog at the toward the bottom - enjoy 8 season's worth of pics of teenaged urban farmers...


Out in the garden, it’s an e-scape.

Don’t forget to harvest your scapes folks, they can be eaten pretty much any way you would prepare garlic or green beans, and are also beautiful in bouquets.


Gardeners come together Saturday 9:30-11:00 and Tuesday 6:30-8:30p hope to see you there!


It’s been a fabulously busy few weeks at the DTFarm.


Somewhere under the rainbow...


Happy Earth Day from the Downtown Teaching Farm!


Bedtime at the DTFarm. #boisehigh #learnasifyourlifedependsonit #soilrestoration #greenmanure


Downtown Teaching Farm's cover photo


Downtown Teaching Farm


Seed saving and cafeteria harvest on a truly beautiful day in Boise, Idaho. Boise High School As always we're ever thankful for our neighbors, supporters, and community gardeners for making this outdoor laboratory possible.


Meanwhile at the DTFARM...


Lovely rainy morning at the DTFarm! 07/19/2017

How gardening can help build healthier, happier kids

Agreed! Studies show being in nature can improve impulse control and immunity, among other positive effects.


Garden Together this evening 7-9 all are welcome! 06/25/2017

Monthly Garden Calendar for Pacific Northwest United States

Some helpful tips month by month... Organic Gardening Month-to-Month Almanac


Profile Pictures


Downtown Teaching Farm

[06/13/17]   Celebrate all that rain by hoeing and planting! Garden Together tonight from 7-9 (Lance will lead the group) and Saturday from 10-noon (Ali will lead the group)! All are welcome!


Thought many of you would enjoy this post, see you all soon for planting today 10-12, and probably tomorrow morning too!

Eating Flowers: Most recently I've been eating the flowers of violet, dandelion, garlic mustard, red bud, gill-over-the-ground, and purple dead nettle tossed into salad. Another lovely thing to do with edible flowers is to stir them into softened butter (raw and grassfed preferred). Of course adding them to any dish adds a decorative touch, especially cakes. Eating flowers has been an obsession of mine for years, perhaps I am attracted to them for their high bioflavonoid content, or just because they are beautiful.
~ Have you eaten any flowers lately, and if yes, which ones?
~ Here is our Edible Wild Flowers Print that celebrates this obsession and helps with identification and harvest.
This print only features a dozen. What other ones can you add to the list?
~ More about our Edible Wild Flowers Print here
~ Update (5/28/17) We just turned this Art Print into a poster that makes it much more affordable:
~ More about our book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi (me), illustrated by Wendy Hollender. Book link ~


Learning. Is. The. Best.


Just a fantastic cool week at the farm! Thank you everyone who's been helping at the DTFarm! 🐝🌻🌍


Bee the Change...


Downtown Teaching Farm


The Downtown Teaching Farm is currently seeking 1) a manure sponsor 2) a hardwood mulch sponsor and 3) a water sponsor. Also wondering about a partner brewery, kitchen, or mill for spent brewers-type-grain, and post food production composting. In kind and $ donations are tax deductible through the amazing Boise Schools Foundation. If you have ideas of local partnerships we could make to improve fertility and bypass the landfill please share your ideas! Best contact: [email protected] Thank you!


A big Boise High School thank you to these wonderful Willamette University students for their service mulching and cleaning up at the Downtown Teaching Farm today! Enjoy the rest of your week in Boise!


This Spring's green flush is much more than w**dy invasive grasses. Bring on the Nitrogen and w**d suppression thanks to APEnviro's Cover Crop extravaganza last Fall!


Oh what a family!

Happy Cabbage Day!

National Cabbage Day is observed annually on February 17th.

Cabbage (Brassica oleracea or B. oleracea var. capitata, var. tuba, var. sabauda or var. acephala) is a member of the genus Brassica and the mustard family, Brassicaceae. Several other cruciferous vegetables (sometimes known as cole crops) are considered cultivars of B. oleracea, including broccoli, collard greens, brussels sprouts, kohlrabi and sprouting broccoli.

B. oleracea exhibits a wide range of variation among its subspecies and cultivars. The extreme differences undoubtedly come from the fact that different harvested organs and traits have been amplified over time by human selection.

Along with the cultivars of B. juncea and B. rapa, B. olearacea, have such a long history of cultivation and diversification that it can be difficult to ascertain and classify the relationships among species and varieties (or subspecies). Varieties of B. olearacea are generally placed into the following eight groups:

1) var. acephala, which includes some types of kale, collards, palm cabbage, and Portuguese cabbage, all used for their leaves, which are generally used as a cooked vegetable or in soups, but are sometimes marinated in dressing and used as a salad.

2) var. alboglabra, Chinese broccoli or Chinese kale, which produces fleshy stems and crowded flower buds; the stems, flower buds, and young leaves are generally used as a cooked vegetable and are typical in Asian stir fries, soups, and noodle dishes.

3) var. botrytris, cauliflower, including purple cultivars (Cape broccoli), as well as the pyramid-shaped Italian cultivars (Romanesco), which have large fleshy stems and flower buds that do not open; the stems and buds, which form heads, are served raw in salads or used as a cooked vegetable.

4) var. capitata, which includes cabbage (sometimes referred to as white cabbage), red cabbage, and Savoy cabbage, in which the large, rounded leaves grow together densely together with a fleshy stem to form a “head,” which is used raw in salads, pickled or fermented (in the German sauerkraut as well as in numerous other regional dishes), or cooked as a vegetable in many northern European cuisines.

5) var. gemmifera, Brussels sprouts, which forms numerous large axillary buds (where leaf joins stem), with leaves so densely packed as to form small heads, and numerous of these buds ascending a central stalk that can grow to 1 m (3 ft) tall; the buds are used as a cooked vegetable, featured in various typical French dishes. The large stem leaves may also be used as a cooked green.

6) var. gongylodes, kohlrabi, which has a greatly enlarged, bulbous, above-ground stem, with the leaves often growing in a crown around the outer edge; the stem may be used raw in salads but is more typically cooked and prepared similarly to turnips or used in soups. The leaves may also be used as a cooked green.

7) var. italica, broccoli, which has thick fleshy stalks and a large head of densely packed flowerbuds; the stems are harvested while flower buds are still immature and tightly closed, and used raw or as a cooked vegetable. Broccoli is a highly nutritious vegetable, with a high vitamin C content and numerous other vitamins and minerals, while low in calories.

8) var. sabellica, curly and Portuguese kales, which are short-lived perennials from which the leaves can be harvested for several years; the leaves are generally used as a cooked green, notably in Portuguese dishes including the traditional kale soup known as “caldo verde,” but may also be marinated in dressing and used raw in salads.

Although cabbage has an extensive history, it is difficult to trace its exact origins owing to the many varieties of leafy greens classified as "brassicas". The wild ancestor of cabbage, Brassica oleracea, originally found in Britain and continental Europe, is tolerant of salt but not encroachment by other plants and consequently inhabits rocky cliffs in cool damp coastal habitats, retaining water and nutrients in its slightly thickened, turgid leaves. According to the triangle of U theory of the evolution and relationships between Brassica species, B. oleracea and other closely related kale vegetables (cabbages, kale, broccoli, Brussels sprouts, and cauliflower) represent one of three ancestral lines from which all other brassicas originated.

Cabbage was probably domesticated later in history than Near Eastern crops such as lentils and summer wheat. Because of the wide range of crops developed from the wild B. oleracea, multiple broadly contemporaneous domestications of cabbage may have occurred throughout Europe. Nonheading cabbages and kale were probably the first to be domesticated, before 1000 BC, by the Celts of central and western Europe.

It is believed that the ancient Egyptians did not cultivate cabbage, which is not native to the Nile valley, though a word shaw't in Papyrus Harris of the time of Ramesses III, has been interpreted as "cabbage". Ptolemaic Egyptians knew the cole crops as gramb, under the influence of Greek krambe, which had been a familiar plant to the Macedonian antecedents of the Ptolemies; By early Roman times Egyptian artisans and children were eating cabbage and turnips among a wide variety of other vegetables and pulses.

The ancient Greeks had some varieties of cabbage, as mentioned by Theophrastus, although whether they were more closely related to today's cabbage or to one of the other Brassica crops is unknown. The headed cabbage variety was known to Greeks as krambe and to Romans as brassica or olus; the open, leafy variety (kale) was known in Greek as raphanos and in Latin as caulis.

Brassica was considered by some Romans a table luxury, although Lucullus considered it unfit for the senatorial table. The more traditionalist Cato the Elder, espousing a simple, Republican life, ate his cabbage cooked or raw and dressed with vinegar; he said it surpassed all other vegetables, and approvingly distinguished three varieties; he also gave directions for its medicinal use, which extended to the cabbage-eater's urine, in which infants might be rinsed.

The Greeks and Romans claimed medicinal usages for their cabbage varieties that included relief from gout, headaches and the symptoms of poisonous mushroom ingestion.[ The antipathy towards the vine made it seem that eating cabbage would avoid drunkenness. Cabbage continued to figure in the materia medica of antiquity as well as at table: in the first century AD Dioscorides mentions two kinds of coleworts with medical uses, the cultivated and the wild, and his opinions continued to be paraphrased in herbals right through the 17th century.

In Britain the Anglo-Saxon cultivated cawel. When round-headed cabbages appeared in 14th-century England they were called cabaches and caboches, words drawn from Old French and applied at first to refer to the ball of unopened leaves, the contemporaneous recipe that commences "Take cabbages and quarter them, and seethe them in good broth", also suggests the tightly headed cabbage.

Many cabbage varieties—including some still commonly grown—were introduced in Germany, France, and the Low Countries. During the 16th century, German gardeners developed the savoy cabbage. During the 17th and 18th centuries, cabbage was a food staple in such countries as Germany, England, Ireland and Russia, and pickled cabbage was frequently eaten. Sauerkraut was used by Dutch, Scandinavian and German sailors to prevent scurvy during long ship voyages.

Jacques Cartier first brought cabbage to the Americas in 1541–42, and it was probably planted by the early English colonists, despite the lack of written evidence of its existence there until the mid-17th century. By the 18th century, it was commonly planted by both colonists and native American Indians. Cabbage seeds traveled to Australia in 1788 with the First Fleet, and were planted the same year on Norfolk Island. It became a favorite vegetable of Australians by the 1830s and was frequently seen at the Sydney Markets.


Videos (show all)

Go gett'm honey.
Boise High Food Summit - next Wednesday afternoon - the Food Trucks will be serving lunch at the farm from 11-2 so pleas...




Sponsors so far:
Fellowship of United Methodist Church, United Water, Edward's Greenhouses, Id. State Dept of Ed., and NENA. Thank you all!


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