BIS Garden » BIS Garden and Cooking

BIS Garden and Cooking


The BIS garden is located on the upper BIS campus overlooking the Osberg field. The garden was rebuilt in 2016 and with new raised beds, drip irrigation, and a new storage shed. Students access the garden through different programs, including a lunchtime garden club, Trojan Time electives, as part of a PE garden program, through science and humanities classes, and through the Environmental Health Affinity Group. 

The BIS garden and its student gardeners would like to thank the Hillsborough Garden Club for the funding to expand and upgrade our watering system, to build a propagation bed, and to make improvements to our composting system (see video update of our progress). Thanks, Hillsborough Garden Club for allowing us to greatly shorten our garden wishlist.

BIS Lunchtime Garden and Cooking Club (2019/20): Thursday at Lunch


BIS students have been cooking in the garden for several years. In 2019, the cooking program received an upgrade to a new cooking area (see photo) in the Maker Courtyard (adjacent to new media center). Thanks to a generous grant from the Raley's Extra Credit grant program, the BIS cooking program will be expanding it's cooking equipment and cooking opportunities in the 2019/20 school year. Our Maker Courtyard will now be improved to include a healthy and food-safe cooking space. The cooking coordinator TBD is looking forward to the 2019/20 school year and the expansion of the cooking space and program. Check back to watch our progress. 

BIS Cooking Club: Thursdays at Lunch (alternates with gardening activities)


The cooking space is limited, so priority is given to those students that work in the garden.




The BIS Garden continues to thrive even without its student caregivers. To see what is happening in the garden, check out these update videos:



Help keep the garden growing by donating one or more of the following items:


Dilled Rice and Beans

Video Instruction 
and Recipe (6/1/2020)

Massaged Kale Salad

Video Instruction 
and Recipe (5.22.20)

Crunchy Coleslaw

Video Instruction
and Recipe (5.11.20)

Swiss Chard a la Creme

Video Instructions
and Recipe (5.5.20)

These are just a few of our favorite recipes that we have prepared using garden produce.

  • Swiss Chard with Creme and Walnuts - lots of chard this Spring, so why not add some creme. My favorite chard recipe.
  • Daikon Slaw with Cilantro Lime Dressing - with a bumper crop of daikon radish and snap peas, this recipe went over well with most students. 
  • Mint Pesto - we had an abundance of mint and parsley, so we made pesto
  • Asparagus Leek and Green Garlic Soup - made with our own garden-grown garlic
  • Luscious Beet Salad - made with our own garden-fresh beets and green onions. 
  • Massaged Kale Salad - best way to introduce this green to non-kale eaters; used our fresh garden kale. 
  • Garden Vegetable Soup - made hot soup on a cold day using our cabbage, carrots, peas, and kale.
  • Cauliflower Steaks with Lemon Herb Sauce - we grew the cauliflower, mint, and garlic
  • Roasted Cauliflower - we've not made this becasue we don't have an oven, but looks yummy
  • Hot & Sour Soup with Mushrooms, Cabbage, and Rice - we grew the garlic and cabbage
  • Simple Tabbouleh - we grew the mint
  • Kale, Radichio, and Orange Salad - we grew the kale and added roasted coconut to the recipe


The cooking program would like to thank the Raley's Extra Credit funding for allowing us to cross-off most of the items on our wishlist. The remaining items are mostly big-wish items that, though we would appreciate, we can certainly cook without.