From Garden to Table

Cristian Pintovidal, STJ Commons Dining Coordinator, harvesting herbs from the community garden with our Kindergarten students.

Fresh, fragrant herbs can really elevate a meal. It is a special privilege to have on-campus grown produce at Saint James School. For the first time this year, students were able to see (and taste!) their hard work!

Earlier this fall, Kindergarten students planted 50 herbs, including basil, cilantro, thyme, oregano, and rosemary in a special “Kinder-garden” bed within our school garden. Each kindergarten class took part in digging holes in the soil and planting all of the herbs.

Cristian Pintovidal and Travis Humphrey from the STJ Commons taught our Kindergarten students about harvesting fresh herbs.

After about seven weeks since the initial planting, the Kindergarten classes joined the school’s FLIK dining coordinators in the garden to harvest their herbs. The FLIK team was able to make a special connection between planting, growing, and harvesting plants. The FLIK team then prepared a delicious fresh basil and tomato salad with herbs harvested by our students as part of that day’s lunch selection. This project has truly been a joy! Memories have been made along with deep, hands-on learning connections that we can enjoy! #WeAreSaintJamesSchool