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REDFORD TWP. — At Hilbert Elementary, lunchtime starts in the classroom.
With sleeves rolled up and gloves on, young students at Redford Union Schools are growing leafy greens that show up later in the lunchroom as kids learn science, responsibility and even some healthy habits along the way.
Thanks to a new hydroponics program launched this year at both Hilbert and Beech elementary, the district’s elementary STEAM classes are growing lettuce without soil – just water, light, curiosity and lots of smiles.
The system, known as a Flex Farm from Fork Farms, allows students to grow plants indoors using a nutrient-rich water solution, LED light towers and recycled water systems.
“We have lessons from seeds to harvest,” Hilbert Elementary STEAM teacher Angela Maggioncalda said. “The light tower provides the light, we have nutrients in the water, and the water is recycled. We also test the pH of the water to make sure everything is good.”
The project began in January with sixth graders planting the first crop of romaine lettuce. Since then, students in first through sixth grade have gotten involved in everything from monitoring the hydroponic system to harvesting.
The idea for the program came from a conference attended by Redford Union’s food service director, who shared it with the superintendent. From there, it made its way to the district’s elementary principals and teachers.
“We thought it would be ideal for our STEAM teachers to pilot, and both of them agreed,” Hilbert Principal Jill Burch said. “They’ve been doing great with it. The kids are so excited.”
On May 1, fourth graders rolled up their sleeves, washed their hands, and put on food-safe gloves to harvest a leafy batch of star lettuce from the towers.
The plants went from seed to harvest in just 28 days. After students picked the lettuce and removed the long roots, the greens were delivered to the cafeteria to be cleaned and served up in a salad bar.
“It’s awesome,” said fourth grader Roman Rodriguez, who described himself as “enthusiastic” and was helping other students in the harvesting process. “I used the tongs…to put it on my plate in the lunchroom, then I ate it. It’s delicious. It’s not store made. It’s fresh. We grow it here at Hilbert.”
Alexis Maurice, another fourth grader, said she hadn’t tried the lettuce yet but was definitely thinking about it and said she enjoyed the growing and harvesting process.
“It’s good because people need more (fresh) grown lettuce,” she said. “And we get to learn how to get the roots off.”
Maggioncalda said the benefits for the students range from learning about the science of plants to better nutrition. But it’s excitement she finds most valuable.
“The moment I put the plants in the hydroponics system when they were just little sprouts, (students) were like, ‘Can we harvest yet?’” she said. “Of course, having fresh lettuce here is – subconsciously or consciously – helping them with better eating habits. But I think the biggest thing is just enthusiasm.”
Maggioncalda said she hopes to expand the program possibly to mini cucumbers and tomatoes in the future.
Contact reporter Laura Colvin at lcolvin@hometownlife.com
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