Teams of three or four students from the Class of 2017 planned, prepared, and planted sections of the raised beds for a fall harvest that fits the theme of “A Garden to Go.” The idea is to be able to return in September to pick and eat the produce right off the vine (almost)!
Students watered and labeled each planted section during the last week of school, hoping that other community members and nature itself would work to bring about tasty carrots, peppers, cucumbers, cherry tomatoes, basil and watermelons that result from sowing viable seeds in good soil.
Upper School Garden Club participants experiment with a soilless method of planting potatoes. Straw-filled wooden boxes stacked two high will make it easy to see how potatoes grow beneath the “ground”. At harvest time, the top box will be lifted off and students will be able to find the potatoes hanging from the original seed potato and the roots that grew. An added bonus- the tubers will not be “soiled”!
Sauteed in olive oil and with garden fresh herbs, these potatoes will make a hearty and healthy after-school snack.