The fifth grade students are asking for donations for our end of the year fieldtrip. We will begin collecting the donations on March 14th during Pittsburgh Linden Family Fun Night. This fantastic event will be 6:00-8:00 PM on that day. We will be in the cafeteria. See you there! And as our Linden Lion mascot would say LET ME HEAR YOU ROAR!!!!
A new program called Backpack Initiative to Fight Hunger began at Linden in February, modeled after a similar, successful program in the North Hills School District. The program provides food donations to kindergarten through fifth grade students in need over weekends and holidays. The Linden PTA is asking the Linden community to help if possible, by providing donations of single-serving items, such as canned fruit and fruit cups, fruit or vegetable juice, dried fruit, oatmeal, whole grain crackers, cereal, trail mix, soups, snack-size foods, granola or other food bars, peanut butter, baked beans, almonds, canned meats, microwave popcorn, pudding packs, apple sauce packs, canned ravioli or spaghetti, macaroni and cheese, or canned vegetables.
Food donations can be placed in collection boxes at the school, or call Tara at 412-983-1808 for pick up. Donations of basic hygiene products, such as deodorant, toothbrushes and toothpaste, and feminine hygiene products are also welcome.
Monetary donations can be sent to Backpack Initiative to Fight Hunger, Attn. Linden PTA, 725 S. Linden Ave., Pittsburgh, PA 15208. Please make checks payable to Pittsburgh Linden PTA with Backpack Initiative written in the memo line.
For more information about the Linden Backpack Initiative to Fight Hunger, contact email@example.com.
A letter from Principal Burgess-Davis on Arrival Procedures.
The Linden garden is a wonderful home to many types of fruits and vegetables, and one of our most prolific plants is the zucchini. Its big leaves and trailing vines occupied a big part of the garden bed (and the garden sidewalk!) for the majority of the summer.
Many of us have enjoyed fried zucchini or even zucchini bread, but have you ever thought to make your zucchini into a pizza crust? Give it a try!
Start with some freshly picked zucchini. The recipe calls for 4 medium zucchini to make a 12″ crust. I used two huge zucchini and made a large sheet pan crust. First, grate the zucchini and place in a colander. Sprinkle with salt and let it sit for 15 minutes. This is called “sweating” the vegetable, and it will remove excess moisture. After 15 minutes, rinse the zucchini well and immediately squeeze or press with a towel to dry completely.
Add two eggs and two egg whites, 1/4 cup whole wheat flour*, 1/2 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, and one teaspoon Italian seasoning. Mix well and press on to a 12″ pizza pan (or larger) that has been coated with cooking spray. Use more spray on top of the pizza and bake in a 375 degree oven for 30-40 minutes or until golden brown and set.
Remove from the oven and top with your favorite pizza toppings. Tomato sauce, cheese, pepperoni, mushrooms, olives…anything at all. Be creative! Pop it back in the oven to let everything get bubbly and melted–about 10 minutes. This pizza needs a fork and knife to eat, but our kids proclaimed it “super fantastic” and wanted to eat it every day. I hope your family enjoys it just as much!
*If you want your pizza to be gluten free, use gluten-free all purpose flour or rice flour instead of the whole wheat flour. You may need a bit more than 1/2 cup.