New Community Garden at Exeter High School

bilde-1.jpegThe new community garden at Exeter High School is the result of a number of collaborators working together to create a wonderfully integrated program — from the garden to the cafeteria!

 

Service project sets healthy goals for EHS dining

 

Twelve Exeter High School seniors left their mark at the school this past Monday by helping build a community garden full of organic herbs and vegetables to be utilized within the school cafeteria.

 

As part of the Class of 2011′s community service project, four beds were built behind the school, filled with various herbs, greens and other healthy vegetables. The project was headed by EHS’s Environmental Club, Master Gardener and UNH Cooperative Extension member Margaret Theobald, and health and wellness counselor Tracey Miller.

 

“We’re trying to work more on letting students know where their food is coming from,” said EHS teacher and Environmental Club leader John Brough.

 

Brough and Miller said the idea for an organic garden at the school came from the national nutritional movement called the Action for Healthy Kids Initiative, which aims to end childhood obesity. Brough said the school wanted to get involved with the cause, which is supported by First Lady Michelle Obama’s “Let’s Move!” campaign. “There’s a local garden at the White House these days,” he said.

 

Theobald of Exeter said the beds will be maintained by students, teachers and community volunteers. ”This is a real school and community effort,” she said. “I was absolutely delighted to help out my community.”

 

The school’s Food Services Director Jeanne Pierce said the long-term goal of the garden is for the cafeteria to provide its own herbs and vegetables. She said the cafeteria has already started using some of the garden’s products, such as chives and scallions, and staff and students are learning how to incorporate these items into their cooking.

 

“The food service staff is getting more training on cooking with greens,” said Pierce. She said the dining staff is excited to learn “creative recipes” they can serve to the students, adding that they recently introduced kale chips into their menu. “It’s a learning process,” she said.

 

Pierce said the cafeteria already is supporting the local community by allotting $100 to be spent each week on local products, such as vegetables or fish, from local farmers. The school also plans to implement an “eat local day” once a week in the cafeteria. Read more at Seacoastonline.com…

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