Students at Kennedy School are proving they have green thumbs as they dive into the world of hydroponics. As part of the school's farm-to-school curriculum, students have been learning about this innovative, soil-free growing method and have already seen great success in cultivating a variety of herbs and vegetables from seed.
The school's hydroponic system, purchased with grant funding from the FDC Foundation in 2021, has given students a hands-on opportunity to explore plant science and the benefits of sustainable agriculture. Each class has had the chance to plant and nurture their own batch of hydroponic herbs, vegetables and fruit, such as chives, spinach, kale, cucumbers and cantaloupe—an experience that has generated tremendous excitement among students and teachers alike.
The herbs, vegetables and fruits eventually make their way into the culinary arts classroom where they are incorporated into a variety of dishes.
"They love watching everything grow," said teacher Amy Quinn. "We planted on a Tuesday, and just a week later, the fruits of their labor were already showing. They were so excited when the plants first appeared—they couldn't believe how big they had grown in such a short time. They're coming up fast!"
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