Article by Denise Washington
In a delightful twist to school lunches, the third-grade students of Mrs. Washington’s class at Clay Hill Elementary School harvested their own hydroponically grown lettuce and kale, serving them up fresh in the cafeteria the very next day. This nutritious and eco-friendly endeavor was made possible through a hands-on project using hydroponic towers from local innovators at Folk Farms.
“These little agricultural enthusiasts didn't just grow greens—they cultivated curiosity, combining lessons in math, science, and economics with a healthy dose of hands-on learning,” said Mrs. Denise Washington, third-grade teacher. Using Folk Farms' hydroponic towers, the students watched their leafy experiments take root without soil—a process as fascinating as it is environmentally sound.
Mrs. Washington, the mastermind behind this green-thumbed adventure, explained, "Our goal was to teach the kids how plants can grow in water, as well as how to manage resources. They learned that hydroponics uses less water than traditional farming and doesn’t require pesticides." The students eagerly monitored pH levels and nutrient solutions, learning the delicate balance needed for optimal plant health.
Eight-year-old Weston summed up the experience: "It's pretty cool to see! We just put the seeds in and watched them grow super fast. Plus, it’s amazing that we're helping the planet!"
Incorporating math standards, the young farmers learned about the economics of their verdant venture. "We calculated how much we saved by growing our own veggies," said Miya, one of the enthusiastic third-graders. "It turns out, it’s cheaper and healthier than buying them!"
Students analyzed growth rates, calculated the cost of seeds versus purchasing fully grown vegetables, and discovered how small-scale farming can be both cost-effective and sustainable. Their calculations showed not only financial savings but also environmental benefits—a win-win situation.
The culmination of their efforts was a farm-to-table lunch that left taste buds tingling. Freshly harvested lettuce and kale were proudly served in the cafeteria, with students lining up to taste their hard work. The crunchy greens were a hit, and many students declared them the best salad they'd ever had.
Zayne, munching on a leafy green, said with a big grin, "It tastes better because we grew it ourselves. We worked hard, and now we're eating our own veggies. It’s amazing!"
This project didn't just fill bellies—it nourished minds and planted seeds for a sustainable future. By integrating math and science standards into real-life applications, Clay Hill Elementary has provided a model for hands-on, engaging learning that extends beyond the classroom. The project showcased how students can learn about sustainability and economics through practical experience, leaving a lasting impact on both their education and their diet.
As the students continue to tend to their hydroponic towers, the future looks green—both on their plates and for the planet. Here's to many more harvests and the growth of young minds alongside their leafy green friends.
For a small class of budding agriculturalists, the lesson was clear: when it comes to sustainability and learning, sometimes the best classroom is a garden. And if that garden happens to be a hydroponic tower in a third-grade classroom, well—that’s just the kind of innovative education that turns heads (and greens) with pride.