This summer, we have been fortunate to reap an abundant harvest from our farm at Shrub Oak International School. What began as seeds planted with care has now flourished into rows of vibrant fruits, vegetables, herbs, and flowers that our students and staff have worked together to cultivate. The farm is more than just a source of fresh produce; it is a living classroom where our students learn responsibility, patience, and the joy of seeing their hard work blossom into something tangible and nourishing.
Our farm has produced a remarkable variety of crops this season. Cucumbers, eggplant, and onions have filled our baskets alongside carrots, sweet potatoes, and brussel sprouts, offering endless possibilities for cooking and hands-on lessons in healthy eating. Our pumpkin patch is thriving, ready to provide opportunities for fall celebrations and creative projects. Among the sprawling green leaves, we have also harvested spaghetti squash and butternut squash, both of which have become favorite ingredients for cooking demonstrations and shared meals.
The farm has also been bursting with fruit. Students have delighted in picking peaches and apples from our trees, enjoying their sweetness straight from the branches. Raspberries, blackberries, blueberries, and strawberries have been gathered carefully, each berry a reward for patience and attention. These fruits are not only enjoyed fresh but also incorporated into smoothies, baking projects, and seasonal recipes that allow our students to explore different tastes and textures.
Tomatoes have been another highlight of the harvest. Our beefsteak and roma varieties have ripened beautifully, lending themselves to salads, sauces, and sandwiches. Alongside them, our celery, peas, and string beans have provided crisp, fresh additions to meals. Leafy greens including kale, lettuce, and swiss chard have flourished in the beds, offering nutritious options that highlight the importance of eating a balanced diet. Students often help harvest and prepare these greens, making them active participants in their own nutrition and wellness.
Our peppers have added both color and spice to the garden. Sweet peppers have been gathered in shades of red, yellow, and green, while cayenne and jalapeño peppers have provided students with the chance to learn about the many different flavor profiles that can come from a single crop. With guidance, students have safely explored how these peppers can be used to add zest and variety to recipes.
Herbs have also thrived in abundance, with basil, lemon balm, mint, oregano, rosemary, lavender, and more filling the air with fragrance. These herbs are used in cooking, teas, and even sensory activities, allowing students to explore their calming aromas and unique tastes. The sunflowers growing tall around the garden have brought beauty and cheer, their bright yellow faces a constant reminder of the growth and energy that thrives within our community.
Each harvest at Shrub Oak International School is a celebration of collaboration and discovery. We take pride in watching our students nurture the plants, harvest the produce, and then enjoy the fruits of their labor in meaningful, everyday ways. The farm continues to be a cornerstone of our campus, bringing lessons in sustainability, nutrition, and responsibility to life, and reminding us all that growth is both a process and a reward.
