The students in Mrs. Torres’s Greenhouse Science class have spent the last seven months growing a winter salad garden.

The process started back in September when students learned how to set up and prepare the soil for planting a winter garden in raised beds. The students then formed teams and did research on which vegetables would grow best in a winter greenhouse. This was followed up with a growing plan to determine which vegetable seeds should be planted first so that all the plants would mature at the same time.

The students continued to water, care for, and make observations over the next several months until it was time to harvest the fruits of their labor.

The highly awaited harvest day finally came on March 8th. With bags in hand and excitement in the air, the students meandered over to the greenhouse and began the harvesting process!

Over the months, there had been several plant fatalities. The original salad plan had to be re-evaluated and amended. Instead of the five salad garden teams that had started the process, there were only two recombined teams left to compete in the “grow your own salad” contest.

The big day came on March 10.

Students, armed with their salad dressing recipes and sacks of garden bounty made their way around the refectory kitchen. They were given an hour to wash and assemble their salads under the watchful eye of their teacher. When all was ready, the students were given time to introduce themselves and their creation to a panel of judges.

Each salad was to be judged on two main features. First, was it visually pleasing and second, did the salad have a good flavor combination. The students were also given a chance to comment on the salads and give their feedback on how it all went.

In the end, the salad from team A took the lead. Most agreed that they had the most flavorful vegetable combination and fluffiest appearance.

It was also accompanied by very nice vinaigrette:

Vinaigrette #1

• ½ cup extra-virgin olive oil
• 3 tablespoons vinegar of choice (balsamic vinegar, red wine vinegar, white wine vinegar)
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup or honey
• 2 medium cloves garlic, pressed or minced
• ¼ teaspoon fine sea salt, to taste
• Freshly ground black pepper, to taste

Bon Appetit!


Big thanks to Ms. Torres and her Greenhouse Science students for providing us with an opportunity to see their progress!

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