As the weather continues to warm up, The New England Center for Children (NECC) is preparing to revive its Edible Schoolyard project for another gardening season. This year, the academic, vocational, and food services departments have collaborated on a three-pronged approach for student involvement to enhance students’ learning experience.
For the last few years, NECC students have helped plant seedlings and tend to the Edible Schoolyard by regularly watering and picking the produce as an on-site vocational opportunity. However, this year, a small group of students are studying gardening in their science class and learning how to grow plants from seeds to enrich their understanding of nature and agriculture. The new integration of growing the plants from seeds helps to teach students about caring for plants as they grow. In mid-May, the students will plant their seedlings in the Edible Schoolyard.
“We are hoping that learning about the process, being engaged in the care of the plants, and seeing the product in the cafeteria makes this a meaningful experience for those students,” said Academic Specialist Meaghan Letson, MSEd.
The Edible Schoolyard is housed in the Reneé Mansfield Courtyard and features a number of garden beds where produce like peppers, tomatoes, and herbs are harvested for use in NECC’s cafeteria. Throughout the spring and summer, once the seedlings have been planted, students will undertake responsibilities such as planting, weeding, watering, and harvesting, all of which are overseen by the Vocational Department.
“Our goal was to make this a full collaboration between Academics, Food Services, and the Vocational departments to grow items that the café needs and can use regularly, while the students learn about agriculture and responsibility,” said Vocational Specialist Julie LeBlanc, MS, BCBA, LABA.
“We love working with the students on this project,” said George Moser, Director of Food Services. “The students are always so excited to bring us what they have picked from the garden, and we love using it in our student and staff lunches, including soups and salads.”
“We are excited to see the Edible Schoolyard come to fruition once again this summer,” added LeBlanc. “This project remains a testament to experiential learning and collaboration among departments at NECC and a commitment to independent, healthy living and environmental stewardship.”