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Farm to Table Thanks to the Whole Kids Foundation.

It all started in April with a package from the Whole Kids Foundation that included seeds, growing tips and a grant award from the Foundation's School Garden Grant program.
After reviewing the gardening tips and planting seeds, students planned their vegetable garden with their science teacher and together took a class trip to Home Depot to shop for soil, shovels, and seeds that would thrive in our on-campus garden.
What did they choose?  
Eggplant, tomato, pepper, zucchini, cucumber, and basil seeds.
During the months and weeks that followed, students visited the garden often to water, tend to the plants, and watch them grow. The summer heat then arrived, and before we knew it the eggplants, peppers, and tomatoes were ready.
Students wasted no time getting down to business and taking there harvest into our on-campus kitchen. Before cooking though, another class trip was in order to the supermarket where students bought three types of cheese, lasagna, noodles, tomato sauce, and bread crumbs.
What were they making?
Eggplant lasagna!
Thank you to the Whole Kids Foundation for making this possible.

Logo of the Whole Kids Foundation.