Washington State University
    Island County Extension 
    School Garden Program Coordinator
    Tricia Heimer
    Island County Public Health
    SNAP-ED Coordinator



School Garden

  • Our school garden was created during the 2016-2017 School Year thanks to a $35,000 annual renewable Supplemental Nutritional Assistance Program Education (SNAP-Ed) grant for a school garden project with Washington State University's Island County Extension. 

    The grant focuses on sustainability and hands-on learning to improve the nutritional health of children and families through the creation of a school food garden.  In addition to the annual vegetable garden, our school has a greenhouse, compost bins, and perennial food plants, fruit trees, berry canes, and grapevines.

    In our garden blog, you will learn about the nutritional information of local and seasonal produce, find tasty, kid-friendly recipes, and follow students as they learn about seeds, growing food plants, composting, worm bins, and lots of other fun ways to get dirty while growing good things to eat. 


School Garden Blog

  • Radishes | March 2021

    Posted by Heather Zalapa on 2/23/2021
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  • Root Vegetables | January 2021

    Posted by Heather Zalapa on 1/4/2021

    root vegetable facts

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  • Winter Squash | December 2020

    Posted by Heather Zalapa on 12/1/2020

    Did you know that people have been eating winter squash for more than 10,000 years? Click here to read more!

    squash recipes squash facts

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  • Pumpkins | November 2020

    Posted by Heather Zalapa on 11/1/2020

    Did you know pumpkins can last for up to 3 months when whole? Read on for more great pumpkin tips!

    pumpkin basics pumpkin recipe

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  • Apples | Oct 2020

    Posted by Heather Zalapa on 10/12/2020

    apple facts

    apple recipe

    apple trivia

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  • HOM: Chickpea Tasting

    Posted by Annette Stillwell on 3/5/2020

    boy likes chickpeas Students had the opportunity to try the Harvest of the Month: Legumes today in the form of chickpeas! 


    Roasted with taco seasoning, the crunchy vegetables were tried by many with varying reviews.  Students said they tasted like bread, meat, dirt, and nuts.


    We're proud of the brave souls who tried a new food today!


    See more photos on Facebook.


    Girl likes chick peas  Boys liking chickpeas

    Girl doesn't like chickpeas Boy trying chickpea

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  • Harvest of the Month: Legumes

    Posted by Annette Stillwell on 3/1/2020
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  • Pumpkin Smoothies

    Posted by Annette Stillwell on 2/20/2020

    Boy with smoothie Students in Mrs. Watson's and Mrs. Forster's classes made pumpkin smoothies in class today as part of their garden lesson about winter squash.


    Find the recipe online at food.hero.org but note that at school we didn't add any extra sugar.  There was no need -- students found it quite good without!


    Find more photos on Facebook.


    Boy and girl stirring smoothie  Students tasting smoothie

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  • 2/6 HOM Squash Tasting

    Posted by Annette Stillwell on 2/6/2020

    boy trying butternut squash Students tried the February Harvest of the Month today when butternut squash, roasted with salt, pepper, and olive oil, was served in sample size cups.  We made sure to introduce it as "butternut squares" instead of "squash" to keep it low key but these kids are smart and weren't fooled at all.  Must be all of the garden lessons they're having.


    Some very brave souls tried the orange vegetable but many said they just weren't a fan.  Seems that we'll have to offer this again to see whether their tastes change as they grow.


    Find more photos of the tasting on Facebook.


    Kindergarten students trying squash

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  • February Harvest of the Month: Winter Squash

    Posted by Annette Stillwell on 2/1/2020

    HOM Squash Flyer Winter squash is an excellent source of vitamins, high antioxidant and anti-inflammatory compounds, and polysaccharides that help regulate and/or control blood sugar. A half-cup serving of butternut, Hubbard, or pumpkin will provide vitamins A and C and the popular acorn squash provides fiber, potassium, magnesium, thiamin, and vitamin B6 and iron.


     Most squash varieties can be baked, roasted, steamed, sautéed, or cooked in the microwave. Butternut squash makes delicious soup while delicata squash has edible skin and is great stuffed with rice, mushrooms, and sausage. Don’t waste the seeds! Try roasting them with a little olive oil, salt, pepper, cumin, or your favorite spices for a quick and tasty snack.


    Tips for helping kids try squash:

    • Make it fun. There are so many shapes, sizes, and colors, let kids pick out the squash at the market or store. Make a game of guessing what color the squash will be on the inside.
    • Let them help you prep it. Scooping out the goopy seeds is fun for some kids. They might like to toss cubed squash with butter, herbs, and spices prior to baking. Let them spread out the squash on the baking sheet.
    • Make it sweet. Add maple syrup or honey to squash before roasting.


    *This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. USDA is an equal opportunity provider and employer.

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