Innovation
Experiential Learning
School Garden
St. Margaret’s Garden is a place of wonder, activity, lifecycle, exploration and discovery. It’s an outdoor science lab and a social meeting hub. It is a place where classroom learning and experiential education converge.
This all-school garden is a place where students learn concepts with far wider application than growing a vegetable for the first time or watching soil decompose to make renewed, nutritious earth. Rather the focus can be on understanding delayed gratification, waiting for that one perfect strawberry to turn a deep shade of red, or the role that life cycles play in our interconnectedness.
The school garden is an outdoor classroom where students engage their intellectual curiosity and are encouraged to discover something new. This leads to a sense of wonder and appreciation for our natural world, and a commitment to preserving and protecting these experiences for others.
Each season the garden transitions to the next with the help of students and faculty, to be a lively space where edible food is the byproduct of hard work, patience, and science. Vegetables, such as beets, broccoli, snap peas, squash, lettuce, radishes and carrots are harvested. Students savor the taste of something they had a hand in growing, this is the ultimate connection. Sometimes, the Garden’s harvest is donated to local organizations, adding service to the learning that takes place.
This all-school garden is a place where students learn concepts with far wider application than growing a vegetable for the first time or watching soil decompose to make renewed, nutritious earth. Rather the focus can be on understanding delayed gratification, waiting for that one perfect strawberry to turn a deep shade of red, or the role that life cycles play in our interconnectedness.
The school garden is an outdoor classroom where students engage their intellectual curiosity and are encouraged to discover something new. This leads to a sense of wonder and appreciation for our natural world, and a commitment to preserving and protecting these experiences for others.
Each season the garden transitions to the next with the help of students and faculty, to be a lively space where edible food is the byproduct of hard work, patience, and science. Vegetables, such as beets, broccoli, snap peas, squash, lettuce, radishes and carrots are harvested. Students savor the taste of something they had a hand in growing, this is the ultimate connection. Sometimes, the Garden’s harvest is donated to local organizations, adding service to the learning that takes place.
St. Margaret’s Episcopal School
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