Spring Branch ISD Featured News

 

Every second grader at Meadow Wood Elementary (MWE) in Spring Branch ISD (SBISD) is participating in a 28-day project to grow four kinds of lettuce inside a hydroponic “farm.” 

Assistant Director of Student Nutrition Services (SNS) in SBISD, Maggie Mae Kennedy, and Dietician Liz Lofgren, along with SNS, are leading an innovative initiative that empowers SBISD students to grow fresh fruits and vegetables hydroponically. Through hands-on lessons, they aim to raise awareness about the origins of food, food production and environmental sustainability.

In earlier pilot cycles at the SNS office and at a 'Fork Farm' located at Frostwood Elementary (FWE), more than 25 pounds of fresh produce per unit were harvested in just 28 days of growing. The SNS team plans to bring the ‘farm’ to other SBISD schools in the future, utilizing curriculum that has been developed for any grade level.

Ready to be farmers

On the first day of the program that took place in the MWE cafeteria, Kennedy gave the second-grade group an overview of what they would be doing and studying for the next month. She asked them, “Are you ready to be farmers!?” A resounding “yes” came from the students.

When asked what they thought they would be doing in the pilot nutrition education program from Fork Farm, one student answered, “Growing a salad!” 

This is very true, as once the lettuces come to maturity in 28 days, the students will be harvesting the leaves, and the staff of the school’s cafeteria will use what was grown to serve during all lunch periods.

Where does food come from?

To kick off the first lesson, the second graders quietly listened to Kennedy read a story about all the places where food can grow. The text emphasized the idea that it doesn’t necessarily take a lot of room to grow a food plant. There was also teaching about where larger scale fruit and vegetable operations take place, with the students learning vocabulary words like farm, vineyard and orchard.

Kennedy explained that when growing food at home or on a traditional farm, soil is an essential element for the plants to grow. The students then learned about growing food without soil, and another vocabular word: Hydroponics.

A Q and A session ensued about which fruits or vegetables were found in a variety of foods, such as spaghetti sauce, with the young people providing some very knowledgeable guesses.

The students then drew pictures of their favorite fruit or vegetable AND where it grows. There were pictures of apple trees, grapevines, strawberry plants, carrots in the ground, and even an eggplant, seen around the room.

To wrap up the first lesson and to kick off the hydroponic farm project, each student dropped a lettuce seed into moist, fibrous cubes called Rockwall.

We have sprouts!

Three days later, the SNS team was back with the second lesson and news that the lettuce seeds had sprouted already!

As part of the day’s lesson, the second graders heard another story about the life cycle of plants. They also learned about the importance of each part of a plant: roots, stem, leaves, flower and seeds. 

They learned about photosynthesis, chlorophyl, erosion and how the adjusting the acidity or alkalinity of the moisture plants use to neutral, is critical to optimal growth.

At each table in the cafeteria, student groups took turns testing the acidity of four different liquids: cranberry juice, water, milk and Dr. Pepper. They recorded the readings from the pH meter onto a chart, just like real farmers! Result? The cranberry juice was highest in acidity!

Transplant Time

Then it was time to transplant the tiny, two-leafed seedlings into the vertical cylinder with growing pods, bright lights, and circulating water loaded with nutrients inside — the hydroponic farm. The unit, which is about six feet high and three feet wide, is tucked into the corner of the MWE cafeteria, where the students can check on the progress of the lettuces during lunch periods.

When asked what they could name their “baby” plants, creative responses from the MWE students ranged from Alex to Speedy, to Corbin, to Ube! Each child inserted a lettuce seedling into a pod inside the hydroponic farm and then gave a high five to Pete the Pineapple, the SNS mascot, who made an appearance to cheer on the transplanting.

One young lady celebrating her eighth birthday remarked that she had never seen a pineapple that big before!

Looking Ahead

More lessons about what it takes to grow fruits and vegetables, sustainability, what needs to be on the plate for a well-balanced meal, and how much food is needed around the world to feed 7.8 billion people will take place over the next several weeks, with the harvest date scheduled for February 25. The greens will be on the lunch menu on February 27.

#SBISDProud