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Among FCS’s many unique features, our thriving garden science program stands out as a testament to our commitment to nurturing young minds and connecting them with nature. 

The purpose of the garden science program goes beyond mere horticulture. "We aim to develop certain values in the kids — curiosity, observation, engaging all the senses,” says Ms. Prewitt, our garden science teacher. “Our goal for the program is for students to learn stewardship, cooperation, and consistency, as well as how to find joy in tending to the plants.” The garden imparts valuable life skills, such as growing and preparing food, instilling a profound connection to the environment.

At FCS, garden science is a requirement in junior high and an elective in high school. “I give a questionnaire at the beginning of every trimester,” says Ms. Prewitt, “and some of the junior high kids just aren’t interested in the beginning. But it doesn't take long before they open up and become interested — almost fascinated. Most of them end up taking ownership of their garden responsibilities very seriously.” 
 

Hands-On Learning and Collaborative Spirit

At the heart of our garden science class lies the spirit of hands-on learning. Students actively participate in planting, weeding, composting, and harvesting, witnessing the magic of growth firsthand. In the culinary portion of the garden science class, students learn valuable kitchen skills. “Some of them are amazed that we even let them hold a knife,” says Ms. Prewitt. “When they find they're given room to grow and realize how capable they are, they start to own it and really savor the experience. They want to experiment — to try this and try that. They have all kinds of ideas. It’s truly amazing to watch the transformation.”

Some of the favorite recipes from the last year include applesauce, bruschetta, pizza, homemade ranch dressing with veggie sticks, and hand-squeezed lemonade with lavender. This past year, the students grew and cooked artichokes, which was the first time many of them had tried the vegetable.

Even though Ms. Prewitt has detailed lesson plans, she gives her students a lot of leeway in decision-making, such as how many onions to plant or how much garlic to use in a recipe they’ve voted to make. “I think they stay engaged when they have more decision-making. They get a kick out of it.”

Our school garden yields a rich bounty throughout the year. Tomatoes, squash, peas, green beans, kale, onions, and lettuce thrive under the students' care. Edible flowers such as zinnias add both beauty and flavor to the garden and the culinary projects it inspires. “We just planted sunflowers with seeds harvested by another class,” Ms. Prewitt explains. “It's the whole process — the full circle, from seed to flower. The kids love that aspect of the class.”

The garden was founded by the former garden science teacher, Terry Gregory, who retired in June 2021. Both Mr. Gregory and Ms. Prewitt were trained by the Edible Schoolyard of Berkeley, a nonprofit founded by legendary chef Alice Waters, whose influence is still felt in the garden and the kitchen classroom.

Working in the garden also emphasizes environmental stewardship. “We've observed monarch caterpillars transform in the classroom,” Ms. Prewitt explains. “The students loved it, and some butterflies were attracted by the plants the classes planted to create a habitat for them.”

Overcoming Challenges and Family History Projects

California's favorable climate means the garden can be run all year round. However, as with any garden, pest control can be an issue. Ms. Prewitt's solution involves organic methods, such as planting marigolds and using fabric screens to protect tender shoots.

Recently, the garden expanded, with four new beds and the butterfly garden, to make it a total of 21 beds and a greenhouse. But Ms. Prewitt is realistic about the rate of growth. “I think we've done some growing. Now we need to grow into the new space before expanding further.”

The garden science program also fosters meaningful connections between students and their family members. Ms. Prewitt describes one such project. “The students conducted interviews with their grandmas, grandpas, aunts, uncles, and other relatives about a food memory, many of which were memories from other countries. The stories were very touching. It was a really positive experience for the students — and probably for their relatives to be asked questions they'd never asked before or thought about before. I really enjoyed listening to the papers the students shared during those assignments.”