spring, our student body has the opportunity to experience farm-to-table dining
during two of their lunches.
students are at the heart of this experience.They start by prepping the garden bed and then sowing a
variety of lettuce seeds in March.While the lettuce plants are growing, students inspect for and remove snails and slugs and
observe the plants’ growth.
May is harvest time!The
kindergarteners harvest the biggest heads of lettuce, carefully wash the
lettuce, spin it dry, and then inspect and chop the lettuce so it’s ready to be
graders, some who said they have waited years for this opportunity, serve the prepared
salad to all of the interested students during lunch.There were many comments that “this is the best salad I’ve
had in my whole life!”Even 5th
graders who stated that they had never even tried salad, but that they “loved
may have been shocked to see the reaction of many students, waiting eagerly for
their salad as the 5th grade servers made their rounds, while other
students begged for seconds!