HAMPTON — Superintendent Meredith Nadeau and Principal Susan Snyder are pleased to share that students at North Hampton School shared a meal with faculty and staff featuring produce they grew as part of the District curriculum.
On Wednesday, Dec. 11, North Hampton students, faculty, and staff gathered together to enjoy a harvest meal that incorporated student-grown produce.
Featured on the menu was a beef stew containing green beans grown by Grade 2, potatoes grown by Grade 8, onions grown by Grade 7, peppers grown by Grade 6, carrots grown by Kindergarten, a salad made from spinach and baby kale grown by Pre-K and Grade 1, and beef that was locally sourced from Tendercrop Farm. Greenhouse Committee member Steve Carlson made bread to accompany the meal. Also served were local apples and milk.
The school’s greenhouse manager Cheryl Kasztejna, a North Hampton community member, coordinates lessons and planting with teachers at multiple grade levels throughout the year at the onsite greenhouse. The greenhouse is heated so students can grow all year long.
The school also has an outdoor garden where potatoes, onions, peppers, corn (a new addition this year), pumpkins, green beans, and several varieties of lettuce are grown. The school also grows radishes, beets, and tomato plants in the greenhouse.
The programming was developed as part of a grant to encourage students to seek out nutritious, locally-grown produce.
The Farm to School Gardens Grant provides financing for the implementation and/or expansion of school gardens. The Office of Nutrition Programs and Services administers the grant with funding from the United States Department of Agriculture (USDA) Farm to School State Agency Grant.
North Hampton School applied for and received $6,000 in order to fund a Garden Club, expand existing gardens, and increase food production. In the past, the garden’s bounty primarily went home with the students. This year there was a focused effort to expand production in order to provide the cafeteria with fresh produce.
To highlight this effort, the Greenhouse Stewards, the Cafeteria Manager Paula Field, and the Garden Club advisor collaborated with classroom teachers to plan the cultivations and the harvests needed for the Harvest Meal Celebration. There is another meal planned for the spring of 2025.
The Fuller Foundation has also supported the work of the Greenhouse Stewards for the last two years, donating $4,100 over the last two years for improvements to the greenhouse and gardens.
Grade 2 Teacher Megan Sharples is the Garden Club Advisor, who is assisted by volunteer greenhouse stewards.
“This initiative is a true community effort, and our students benefit greatly,” said Principal Snyder.
Kindergarteners harvest carrots they grew for the harvest meal. (Courtesy SAU21) 
Jaggy the Jaguar enjoys his lunch. (Courtesy SAU21) 
Jaggy the Jaguar mingles with students during the Harvest Meal. (Courtesy SAU21) 
The meal featured a beef stew that consisted of locally-sourced beef and student-grown produce. (Courtesy SAU21)