Transplanting and Harvesting at Lexington

In our final class before spring break, we harvested tasty vegetables to eat a rainbow salad and a few extras to take home. We gathered strawberries, chard, lettuce, and mint from the garden to toss into a multi-colored salad and discussed the nutrients provided by differently colored foods. The kids then each got a paper bag to fill with herbs from the garden. We decorated these bags using vegetables as “stamps” and different colored ink pads to remind us to eat different colored whole foods! We the end of class we harvested thyme, rosemary, and mint for the kids to take home to their families.



The students from our Pre-K class brought a gift to the garden as well — lima bean sprouts! As they learned about seeds in their classrooms they started Lima bean seedlings and watch them grow. The kids transplanted each of their seedlings themselves! Looking forward to having them visit to see the growth.

Happy spring!

Ranger Claire

Claire Heddles

Claire is a researcher and sociologist who grew up in Tucson, AZ. She loves being outside and sharing the joy of growing with the kids at Utah Street School.