Ms. Bacon's Geometry class at Warren County High School got first-hand experience constructing low tunnels to extend our school garden's season. Low tunnels use light- and water-permeable garden blankets draped over low hoops to cover the garden beds. This blanket controls the climate underneath to ensure vegetables do not freeze and to protect plants from insects. In the high school garden, these tunnels have an added benefit of keeping deer from eating the produce.

The students first learned the importance of season extension and square foot gardening techniques in the classroom, and then went outside to measure their beds and collect information in four groups. The next day, students used the measurements and their calculations to plan their bed. They had a set amount of money to "purchase" supplies for their tunnels, compost, plants, seeds, and square footage of garden blanket. Once their supplies were purchased and handed out, they used their plans to both construct the low tunnels and plant their vegetables. Ms. Bacon saw mathematic learning potential in using the school garden, and used this creative activity to engage her students in outdoor learning. Plus, we had a lot of fun getting outside and in the garden!

Warren County FoodCorps has gotten off to a great start! The Warren County High School Garden program has been continued with the help of Mr. Traylor's Agriscience and Horticulture classes, as well as Ms. Perry's Career Pathways course for 9th graders. These classes have been instrumental in preparing the garden for planting, planting fall vegetables, and constructing a fence to deter deer and varmints from entering the garden. 

Students in these classes along with those in Ms. Jones's class have been able to use the summer produce that is still maturing on the plants. We've had a bell pepper and hot pepper tasting for all six of Ms. Perry's classes, using produce picked straight from the garden by students. Mr. Traylor and Ms. Jones have had  classes able to use carrots from the garden to make a kale and carrot salad. Yum! Tomatoes, peppers, onions, and herbs from the garden made a delicious salsa for Mr. Traylor's classes as well! Two of Ms. Perry's classes got to make garden fresh and North Carolina fresh sweet potatoes using their own recipe in the WCHS Cooking Lab. Students really enjoyed their sweet potato dishes, and were able to share with administration and cafeteria staff.