Math, history, and microgreens with mustard flavor? By offering an engaging experience that is stoking the students’ desire for entrepreneurship, Holy Trinity School in Fall River, Massachusetts, is elevating scientific instruction. Students in pre-K through eighth grade are now receiving practical instruction on how to produce sustainably thanks to the school’s creative hydroponics program.produce.
As an innovative and enjoyable approach to supplement Holy Trinity’s STEAM (Science, Technology, Engineering, Arts, and Mathematics) curriculum, this special program got its start in 2022. Since then, the school has had great success concentrating on the fascinating topic of microgreens.
A picture of BayCoast Bank.
Growing these highly tasty greens involves a science that involves measuring nutrient-rich water, keeping an eye on pH levels, and meticulously determining the ideal time to harvest. They are frequently used in a wide range of dishes, from sushi to beautiful salads. Holy Trinity’s students are present during this painstaking procedure, attending to every little detail while cultivating fifty varieties of mouthwatering microgreens that range in flavor from sweet and spicy to lemony and peppery.
The innovative program has now grown into Trinity Greens, a flourishing small business, and local chefs are raving about it—not just because of the mouthwatering assortment of microgreens available, but also because of their high quality. You can taste the freshness of the greens because they are packaged and dispatched to nearby eateries as soon as they are gathered.
According to Kevin J. Flynn, Director of Development & Strategic Planning at Holy Trinity School, who is in charge of the hydroponics program, the children truly like participating in this program. Along with learning how to grow and maintain the microgreens, they also get a taste of what it’s like to manage a small business and the associated critical thinking.
A picture of BayCoast Bank.
In addition to the culinary program at Diman Regional Vocational Technical High School, Trinity Greens currently supplies microgreens to eight restaurants on the South Coast: Brick Pizza Company, Bristol Oyster Bar, Foglia, The Beehive Caf, Scales & Shells, Rhody Roots, and the Beverly Yacht Club. Specialty greens require around two weeks to grow, whereas the majority of microgreens take roughly eight days from seedling to harvest. In order to create greens with various flavor profiles that meet the requirements of the restaurants, Flynn and the students collaborate with local chefs throughout the process.
The delicious effort is proudly funded by BayCoast Bank, a longstanding community savings bank that serves the companies and residents of the South Coast of Massachusetts and Rhode Island.
Brenda Gagnon, the principal of Holy Trinity School, expressed her gratitude for BayCoast Bank’s ongoing support. Having the backing of a company that is so well-known in the neighborhood is a boon to our Trinity Greens Project, which is a special educational opportunity.
A picture of BayCoast Bank.
John McMahon, Senior Vice President of Community Engagement, stated, “We are excited to support Holy Trinity School’s innovative hydroponics program, which offers students a unique learning experience that goes beyond the classroom.” As they cultivate microgreens for our community, we look forward to working with the kids to expand this remarkable little company in the future.
Are you eager to learn more about Holy Trinity School’s Trinity Greens program? Kevin J. Flynn can be reached directly via email at [email protected]. -Bank of the Bay Coast.
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