Raised veggie beds where kids learn healthy habits and good nutrition.
Initiated by a grant from the American Heart Association, this garden enables students to plant, nurture, and harvest edible plants in a hands-on demonstration of the cycle from farm to fork. The AHA grant includes teaching materials tied to the core curriculum:
Planned additions to the garden include edible berries, a three-sisters planting (corn, beans, squash), composting facilities, and an herb garden.
Students enjoy home-made pizza featuring fresh herbs and tomatoes they grow themselves.