Julien School Garden Project

The goal of the Julien Garden Project is to provide a nurturing space where teachers and children can engage in plant-based learning across the curriculum for active discovery and inquiry in an outdoor natural setting. Most classes are involved in food cultivation, but some have a particular focus such as: health and healthy choices; bread sequence from grain to grinding to baking; corn cycle; mission gardens; butterfly gardening; potato and tomato explorations; science investigations and experiments; earth stewardship; life cycles; soil study; insects; composting; history of 'Victory Gardens'; weather studies; historical figures in plant science; cooperative learning; and bird and hummingbird studies.

The Julien Garden project is solely organically-grown produce. We strive to enhance the environmental qualities needed to lead a healthy life. Students learn first-hand about food production; they follow their produce from soil to table.  Resource kits, acquired through Dept. of Health and Services, are used throughout the school to educate and emphasize the importance of healthy nutrition and choices. We employ efficient use of water with drip and sprinkler watering. We integrate plant and animal systems with bee/butterfly/bird gardens, vermicomposting, and composting to recycle most garden waste.

All students who work in the garden grow produce which is eaten mainly on-site.  Students are more likely to eat or try food they have grown themselves. Produce is consumed year-round when crops are ready. Sautéed broccoli, cauliflower and chard; potato soup; salads; peas; carrots; basil pesto; corn; popcorn; fava bean stew; tomatoes; and stir-fried bok choy to celebrate Chinese New Year are a few of the items students harvest and consume from our garden. Some produce is sent home with students to share with families, reinforcing food production and healthy eating habits.