On March 16, H.E. White Elementary held a Spring Kale Fair with the help of the WVU Extension Office.
Students harvested kale from the school’s high tunnel greenhouse, and cleaned and prepared kale for baking and serving. Students also participated in garden lessons, nutrition lessons, art lessons using kale, and kale tasting activities that included kale smoothies and kale chips.
A special thank you to Mike Shamblin, Rene Hubbard, Amy Cook, and Connie Kinder for organizing the event. It was a huge success and the students were able to participate in standards based activities that promote college and career ready standards. Classes are now planting broccoli, cauliflower, lettuce, and onions that they hope to sell later this spring.