The Wildflower school has been busy in our garden this year. We have an active school wide compost program that continues to transform food scraps and paper towels to black gold. After visiting many local farms, the school has continued to expand and develop their own school garden, using knowledge used from the visits. The last day of school ended with a yummy shared garden salad and muffins made from our own rhubarb. We used ground grain, Amaranth, grown in our own garden, along with locally grown grain to make perogies, soup and strawberry short cake. We are waiting with anticipation for our grape vine to produce a usable harvest.
The children also continue to use their knowledge about food systems in their daily lives and to talk with those around them about how to consume food thoughtfully.
We are hopeful that the curriculum developed will soon be used by other schools and community organizations!