Students have been busy in the garden this spring. Rocks and weeds were removed from raised beds in April and compost added. 7th graders tested the ph of our soil, and 5th graders started seedlings in trays at Sport Hill Farm. Students learned to identify cool weather vegetables, made eco-friendly pots out of newspaper, and transplanted spinach, rainbow Swiss chard, and 3 varieties of lettuce - all of which have been picked and served at lunch. 2nd graders carefully tended the strawberries, removing the protective netting daily so that flowers could be pollinated.

Come take a walk in our garden. There are raised beds of dwarf gray sugar peas & baby turnips, rainbow Swiss chard & Easter egg radishes, a “salsa” garden, bush beans & nasturtium, lettuce & carrots, strawberries, cucumbers, and a variety of herbs. There are also pots of tomatoes, Yukon gold & red potatoes, and colorful yellow and purple pansies. Cardinal flowers and Grampa Ott’s heirloom morning glories are germinating at the base of the large tepee and the lavender is beginning to bloom. Thank you to all of the students, faculty, and staff for helping make this year’s garden a success.

Mrs. Sullivan’s 8th grade science class tested the pH of the soil in the Unquowa garden in early March. Students collected soil samples from our raised beds and used chemical kits and a meter to determine the pH level of each bed. Soil pH is a measurement of how acidic or alkaline the soil is. Measurements below 7.0 indicate acidity, and numbers above 7.0 indicate alkalinity. Nutrients in the soil will not dissolve if it is either too acidic or too alkaline. Most garden vegetables grow best when the soil pH is between 6.0 and 7.0. Special thanks to the 8th graders who will be reporting their results to Mrs. Curran to help determine the health of the soil.

The 5th grade students visited Sport Hill Farm in early March to start plants in the greenhouse for the Unquowa garden. Students practiced making eco-friendly pots out of newspaper for seed starting and learned how to fill cell trays with a special germinating mix. After being placed into small groups, they went to work planting romaine lettuce, Swiss chard, beans, and a special variety of corn for popping. Patti Popp has generously offered to care for our plants in her greenhouse until they are ready to be transplanted in the Unquowa garden. Special thanks to Patti and the 5th graders for helping us get a head start in the garden this spring.

Students returned in January to find blankets of snow covering raised beds, serving as an insulator and providing warmth and protection to our garden from the harsh winter temperatures. Earlier in the fall, 2nd graders removed runners from strawberry plants in order to concentrate more energy into the main plant before the onset of cold weather. Sage was harvested from the herb garden in November and 1st graders pulled the leaves from its woody branches in preparation for the Thanksgiving feast. 5th graders cut vines from tepees, removed the last of the summer vegetables for the composter, turned the soil, and added compost to raised beds. A big thank you to all of the students who helped put the Unquowa garden to bed for the winter.

In an effort to conserve water, a rain barrel was installed near the butterfly garden. Rain barrels are a great way to collect and recycle water on rainy days. It is attached to a nearby gutter and has a hose with an on/off valve for easy use by students and teachers for watering nearby beds. One rainy weekend last fall, it filled up with 75 gallons of water! Special thanks to Mr. Doug for installing it.

The PreK 4 children toured the Unquowa garden in early October and discovered giant zucchini blossoms, rainbow colored Swiss Chard, strawberry plants, and arugula.  Students crushed leaves of parsley, oregano, and chocolate mint between their fingers to compare smells, pulled up heirloom French Breakfast radishes, and even picked a giant sunflower for their science center.  Upon returning to the classroom they created lovely arrangements of marigolds, nasturtium, and lavender for the dining room.  The children also sampled radishes and harvested sunflower seeds which they will save and plant next spring.  It was a very busy day in the garden for PreK 4.

Many students at Unquowa had the opportunity to visit Patti Popp at Sport Hill Farm during the months of September and October. Patti shared with students the rewards, challenges, and responsibilities of running an organic farm. Students toured through fields of sunflowers, Swiss Chard, brocolli, Brussels sprouts, cauliflower, kale, and other fall vegetables that thrive in cool weather. With small shovels and rakes in hand, they dug up fingerling potatoes and were delighted at their interesting shapes and sizes. Lessons were further extended at school in the dining room. Chef Dan shared interesting facts about potatoes and students observed many varieties including purple Peruvian, russet, pear, and Yukon gold. They learned that a potato is a tuber full of potassium and vitamin C and that the average American eats 140 pounds of potatoes per year. Lower school students sampled potato pancakes and the 8th graders assisted Chef Peter in preparing his famous “fat fries” for lunch. Thank you, Patti Popp, Chef Peter, and Chef Dan, for providing students with hands-on experiences and valuable lessons about this interesting seasonal vegetable. We look forward to resuming field experiences to Sport Hill Farm in the spring.

Students at Unquowa have been very busy this spring preparing raised beds and planting the garden. Each class added compost to their garden area and learned that growing certain combinations of vegetables, herbs, and flowers together is called companion planting. This organic method can help control insects and lead to higher yields. Students have also been helpful in maintaining the garden. Most recently, the 5th graders paired up with the PreK 4 “lunch bunch” and helped remove rocks, weeds, and add additional compost to the large tepee area.

Come tour our garden. Most plants are labeled for easy identification. There are raised beds of lettuce and scallions, radishes and spinach, sugar snap peas and parsley, arugula and cucumbers, and strawberries. There is a large bed of fragrant herbs that the PreK 4 and Kindergarten children have especially enjoyed sampling this spring and even pots of Yukon Gold potatoes sprouting. In addition, be on the lookout for Kentucky Wonder pole beans, red scarlet runner beans, and purple hyacinth beans germinating beneath the tepees.

Thank you to all of the students and teachers who made the success of this year’s garden possible!

The Unquowa School has a lovely espalier pear tree located in the garden area directly across from the butterfly garden. It was given by the Unquowa class of 1990 in memory of their classmate Todd Montanaro. An espalier is a fruit tree or ornamental shrub that is trained to grow in a flat plane and in a well defined pattern. Espalier plants are especially ideal for small spaces and creating boundaries. Special thanks to Jan Engstrom, who pruned our pear tree and restored its horizontal cordon pattern, and to Doug McCabe, who designed and installed a beautiful cedar trellis to help maintain its shape.

Students at Unquowa are learning first hand that one way to recycle food and garden waste is through composting.  Every Friday after lunch a group of students delivers a bucket of food scraps, mostly fruit, vegetables, coffee grounds, and egg shells, to our compost bin.  These high nitrogen materials are combined with carbon rich materials such as dry leaves, straw, and cornstalks and transformed into organic matter through the work of microorganisms.  Water and oxygen are also important in order for decomposition to take place.  Students sprinkle water on the pile as needed and add oxygen by stirring the food scraps in with an aerator.

Compost improves the structure of soil, provides nutrients to plants, and encourages the growth of beneficial organisms.  It is perfect for amending the soil in the spring and as a fertilizer for vegetables, herbs, and flowers.  Composting helps the environment by reducing the amount of food waste that goes to the landfill.  It teaches children personal responsibility and how to be good stewards of the earth.  Students at Unquowa are eagerly waiting for leaves, plant clippings, egg shells, and food scraps to transform into rich organic compost.