The school garden has been put to very good use this fall. The abundant supply of tomatoes was used by the International Foods class to prepare Peruvian tomato and corn salad, Pico de Gallo (Mexico), gazpacho (Spain), and caprese salad (Italy). The pumpkins that grew in the garden have been used to make Mexican champurrado (pumpkin spice drink) and calabaza entacha (candied pumpkin). This week we will be preparing three sister soup and roast pumpkin which are traditional foods made by Native American nations. The eighth grade Introduction to Agriculture class has spent time in the garden harvesting and will soon be making plans for what seeds to order for next spring. Even kindergarten has spent time in the garden: harvesting tomatoes and investigating pumpkins and gourds. If you came to the school for the Back-to-School BBQ then you probably saw the beautiful arrangements the Career Explorations class was able to make from the flowers that also grew in our garden. All in all, the garden has been a great place to spend time, a place for many students to learn about growing things, and a place where they have seen the real fruits of their hard work.
Ms. Riley
School Garden
On Thursday, September 18th the Wildlife Management class went on a field trip to the Warrensburg Fish Hatchery where they were able to learn about the processes involved in hatching and raising fish for stocking in the region. Our guide shared information about the significant economic impact of stocking fish and the important role it plays in attempting to balance the ecosystem. It was a great opportunity to meet and interact with professionals who work day in and day out in an environmentally-focused field they love.
Fun facts:
Fluorescent lighting kills fish eggs
Warrensburg Fish Hatchery releases between 60-80 thousand fish each year
In the wild only 1% of fish eggs survive In the hatchery 85% of fish eggs survive
Warrensburg Fish Hatchery raises and releases about 3,000 land-locked salmon into Lake George each year
