Two teachers with a keen interest in growing their own food and educating students about 'eating local' have joined together to work with a Foods 9/10 class to grow food from seed to plant and incorporate the produce in recipes students will make in the kitchen. Ms. A. MacKenzie is a Home Economics teacher and Ms. V. Gruden is a Teacher Librarian.
We decided to use a local seed company West Coast Seeds, located in Delta, B.C. The man at the counter was very helpful and gave us a lot of information. We have ordered a class set of their catalogue so students can use it for reference. It was decided to purchase 3 categories of seeds: vegetable, herb, and edible flower. Since this is our first time with such a project, assignments have been created for students to complete and present to the class so everyone can learn about every aspect of greenhouses.
The list is long, but here is everything we will be growing in our greenhouse:
Vegetables:
- Onions - Scallions (Kincho)
- Radish - Rudi
- Spinach - Bloomsdale Savoy
- Beans - Tricolor Bean Blend; Pole Beans (Georgia)
- Peppers - Patio Red (Sweet); Chilli (Hot)
- Beets - Merlin; Touchstone Gold
- Carrots - Rainbow Blen; Purple Haze
- Lettuce - Tom Thumb (Butterhead); Cimmaron
- Cilantro
- Basil
- Dill
- Parsley - Italian Large Leaf
- Greek Oregano
- Summer Savory
- Lavender - Dwarf Munstead
- Viola - Johnny Jump Up
- Calendula - Indian Prince; Pacific Beauty Mix
- Nasturtium - Salad Blend
- Strawberry - Sweet Fresca
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