The 7 x 14 meter greenhouse is the center of all the activity. There, the children are growing carrots, spinach, kale, and other vegetables, including medicinal herbs. In the process, everyone learns the benefits of growing their own vegetables and the process to go through so that a seed can become an edible food. Check it out and maybe if you are inspired you can help start a similar project in your own community.
“In spring our harvests are plentiful. We first have strawberries, spinach and kale, lots of chives and parsley, also peas. The plastic roof is removed in the summer months to prevent overheating. We are educating the children as we grow plants, so only half the space in the greenhouse is covered with grow beds. We have a space to group ourselves at one end. … While all the students in the school dedicate time each year to growing their lunch, each year the third graders are our weekly farmers. They are in charge of converting food scraps into compost in our composter. And, this year we are launching a vermicomposter, with the help of thousands of red worms we will make a fantastic compost.“
This college applies a practical model for growing fresh produce, grown locally even during the winter season, in climates where conventional wisdom says it can't be done.