Hydroponic Garden Harvest

Upper School students in AP Environmental Science quite literally enjoyed the fruits – really vegetables – of their labor on April 28, when they harvested their hydroponic garden and sat down to share a meal built from their work. Lettuce was, of course, on the menu, featuring a variety of leafy greens including arugula, kale, bok choy, buttercrunch, endive and romaine. Vegetables and herbs du jour consisted of cucumbers, dill, peas, green onion, cilantro, jalapeno and cherry tomatoes (still in the ripening process). One student even took the cucumbers to the next level by making homemade dill pickles. 

Planted in early February, the garden served as a living laboratory, allowing students to observe plant growth and nutrient cycles in real time over the course of three months. Beyond the harvest, the project reinforces key concepts in sustainability, food systems and resource management, giving students an understanding of how science connects to everyday life. Sherri Reed, who teaches the course, purchased the hydroponic system three years ago to expand opportunities for hands-on learning. This year’s harvest was the biggest because Reed was able to use all four growing units.