Student garden nourishes body, mind and soul
In just two months, students at Springfield High School have converted an unused lot into community garden sprouting fresh vegetables and teaching valuable lessons about community development, nutrition and social responsibility.
Along with the planting, weeding and pruning students also get the chance to enjoy the fruits of their labor by preparing delicious foods using healthy ingredients from their garden, which includes squash, peppers, tomatoes, beans, watermelons, cantaloupes, cabbages, broccolis, greens, onions, cilantro, sage, peppermint, oregano and thyme.
The Springfield High School community garden project is made possible through a partnership involving the Massachusetts Community Development Institute, Youth Works, and the Springfield Public Schools Summer of Work and Learning Program.
In addition to learning about gardening, students have gained first-hand experience in collaboration building and they have donated fresh fruits and vegetables to families in need and learned about culinary arts.
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