At Lexington Independents, we believe in creating learning experiences that go beyond the traditional classroom. Recently, our students embarked on a special project that embodies our dedication to hands-on learning, sustainability, and healthy eating.
Under the guidance of our Development Chef Cristina and Nutritionist Leah, the children at Hurlingham School engaged in crafting a delectable and nutritious ‘edible garden’ hummus plate.
A key element of this project was the use of produce grown right on the school grounds. The Hurlingham school garden, a vibrant example of sustainable practices, supplies fresh, organic vegetables and herbs to our kitchen—vegetables that the students themselves help to cultivate. For the hummus plate, the children harvested an array of colorful vegetables, including chive flowers, leeks, and rainbow chard.
The students creatively arranged their home-grown veggies around hummus, producing stunning, edible garden plates. This engaging initiative not only highlighted their culinary skills but also educated them about sustainable living and healthy eating.
The students learned the importance of understanding where their food comes from and how fresh, locally-grown produce contributes to a healthy diet. Nutritionist Leah used this opportunity to inform the students about the nutritional benefits of the ingredients they were using, explaining how the vitamins and minerals in vegetables help our bodies grow strong and healthy, and reinforcing the concept of a balanced diet.
The edible garden hummus plate project was an exciting and rewarding experience for everyone involved. It perfectly blended education, creativity, and fun, leaving our students with satisfied appetites and minds filled with new knowledge and inspiration.
