Schools
PHOTOS: Gathering in a Greenhouse to Grow School Gardens
Edible School Gardens of the East End meeting takes place in the Springs School Garden Greenhouse
Teachers, parents and volunteers from all over the East End gathered for a meeting and tour of the Community Garden on Wednesday evening. The group met to share ideas about growing the use of existing gardens, with a focus on incorporating the garden as much as possible into the school curriculum.
Those with existing school gardens such as "Good Ground" in Hampton Bays, shared many successful projects such as composting in their lunchroom, and using the garden for science, math, health and art lessons.
The Tuckahoe School District Food Service Director Matthew Doris has been able to incorporate the garden crops into the lunch menu, and has went above and beyond the state guidelines to include "real food" that is healthy and nutritious on the menu. He said he is able to walk outside, see what he has, and put it on the menu. Examples of this from December's school lunch menu included fresh carrot sticks, salad, sesame edamame salad and sweet potatoes.
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The gardens have saved many of the districts money from food not having to be purchased. In some cases, the lunch service company purchases food from the garden.
The meeting was hosted by the Springs Seedling Project, co-founded by , two parents -- who are also chefs -- who raised funds with the help of the school community to build the greenhouse and garden.
Using the umbrella of the after-school program , the Seedlings Project has grown steadily over the years and is now operational year round.
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The group agreed it needs to expand awareness and involvement in the garden greenhouses by using them for special events for parents and the community, such as a holiday tree trimming gathering.
The school gardens have been made possible with donations from the community and businesses such as landscaping labor and crop donations from nurseries. In addition, some local restaurants are sponsoring and using the garden for their restaurant menus. Grants have also been a big part of the success of the gardens as well, but more is needed to maintain and sustain the project.
