At George Washington Carver Freshman Campus (GWCFC), the Agriculture (Ag) classes have been working in the school’s garden. Many crops have been planted from previous classes last semester. While in the garden, instructor Spencer Highsmith showed his class how to harvest some of the crops.
The crops that were planted included broccoli, carrots, collards, mustards, and cabbage. Highsmith also showed his students the correct way to pick each plant by hand. The class is also learning about the different types of leaves and their shape.
In the past, Highsmith has delivered some of the crops to nearby neighbors of GWCFC, as well as community businesses. He has also sold some of the crops to faculty and staff at GWCFC. Mrs. Angela Booth, the librarian and Journalism teacher at GWCFC, has purchased some fresh produce from Highsmith.
Booth states, “So far I have cooked collards and broccoli. I used the broccoli in a chicken stirfry. Both the collards and broccoli were really good. I love cooking with local crops, especially ones grow by the students at my school.”
The GWCFC garden is an ongoing and expanding project. Many students say that they love doing the hands-on picking of the crops.
GWCFC Agriculture student, Olivia Thomas, stated, “I love being able to apply what I have learned in the Ag classroom, such as plant health, nutrient requirements, and insect identification to maintain and properly grow a garden.”
Students have learned that while the crops need to be irrigated, fertilizer is also one of the key ingredients to a healthy crop. While planting the seeds, Highsmith’s class learned about the different characteristics and types of leaves such as smooth, serrated, and lobed. Soil also makes an impact on how the crops are produced. Good soil equals healthy growing plants. Highsmith’s students have grown crops in both the ground/soil and in raised beds.
Highsmith’s students have also learned that before the crops (such as broccoli) can go into the ground they should be planted in foam planters which have individual slots where the plants should be placed. While the plants are beginning to sprout, many small insects such as aphids, began to eat the plant. The students used a mixture of cold water and dishwashing detergent that was sprayed on the plant(s) to get the bugs to go away.
Next, the students put the plants into the ground/raised beds or the ground. In a few short months the crops are ready for the students to pick to sell and/or distribute.
Highsmith stated, “The garden was an idea I had to provide students with hands-on learning opportunities. As a result, I have seen an increase in student buy-in, as well as healthier eating habits of students.”
Highsmith has future plans to expand the garden to give a larger variety of crops.
– Submitted by Lexie Southerland, Journalism student at GWCFC