From Seed to Plate: A Culinary Journey at Pike Central

Pike Central Schools' culinary program provides students with a unique, hands-on learning experience that teaches them the importance of farm-to-table cooking and sustainability. Many of the students in the program have had limited exposure to fresh, locally-grown produce before taking the class. By partnering with the school's Agriculture Department, the Culinary class can plant, grow, and harvest a wide variety of fruits, vegetables, and herbs right on school grounds. Last school year, they successfully grew tomatoes, peppers, broccoli, brussels sprouts, zucchini, watermelon, cantaloupe, basil, and sage. Last fall, to extend the growing season, they planted cool-weather crops like lettuce, carrots, radishes, kale and collard greens. The students learn when and how to harvest each item at peak ripeness and flavor. They also discovered creative ways to use every part of the plant, like incorporating broccoli stems into a hearty cheddar soup rather than discarding them. Herbs are hung to dry for later use and green tomatoes are ripened indoors. The class composted plant waste to enrich the soil for future growing seasons. Trying new foods, like collard greens, has expanded the students' palates and culinary creativity - the fresh greens were so popular they inspired five different recipes. Growing and cooking with their own produce helps students understand the flavor and nutritional benefits of eating fresh, local ingredients. It also teaches sustainability and reduces food waste. The program has been so impactful that it's sparked interest across three different classes to grow edible plants indoors year-round. From seed to plate, Pike Central's culinary students are gaining an invaluable appreciation for how food is grown and where it comes from - knowledge and skills that will serve them well for a lifetime.