Students are given the privilege of experiencing a unique farm and Horticulture curriculum that combines classwork as well as hands-on gardening to immerse children, mind and body, into this fundamental topic. In the classroom, students learn of the progression from nomadic hunting and gathering to the first crops, from early hand tools to the machines used on small farms. Different types of soils, grasses, and grains are identified and characterized.
Children work in our garden one period per week, contributing to tasks such as growing seedlings in greenhouses and transplanting them into soil, mulching and composting, weeding, and harvesting. Third graders make bread from scratch, threshing and grinding the grains they harvest to prepare dough.
The fourth grade plays an important role in the building and maintaining of the North Garden, our new vegetable plot. Students keep busy in the fall by planting, weeding, delivering harvests to the cafeteria and making compost from the kitchen. Many gardening periods incorporate harvesting straight from the garden and cooking small meals to eat. The meals included sautéed kale, spinach, broccoli, garlic and carrots. Students also plant popcorn, starting from seedlings to transplants and finally popping them as fifth graders.