Goals:
· Teach students to grow common vegetable crops
· Include families and community in the project
· Attain a measure of food sustainability
Procedure:
· 50 students were allotted various seeds or plants including carrots, radish, cabbage, lettuce, spinach, beets, cilantro, onions and celery.
· Students received training on how to plant and care for the seeds or transplants.
· Following training the seeds or transplants were planted either in plots at home or in containers.
· A demonstration plot near the school assisted the students and community to learn gardening skills.
· Families and students used the vegetables or sold the extra at market.